Description
These Lemon Blueberry Cookies are soft, chewy, and bursting with bright lemon flavor and sweet freeze-dried blueberries. Rolled in coarse sanding sugar for a delicate crunch, they make a refreshing and irresistible treat.
Ingredients
3/4 cup (170 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 to 2 tablespoons fresh lemon zest
1 large egg, room temperature
3/4 teaspoon vanilla extract
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup freeze-dried blueberries, chopped
1/4 cup coarse sanding sugar, for coating
Instructions
- Combine the granulated sugar, brown sugar, and lemon zest in the bowl of a stand mixer and rub the zest into the sugars with your fingers for about 20 seconds.
- Add the room temperature butter and beat on medium-high speed until light and fluffy, about 3 minutes.
- Scrape down the bowl, then add the egg and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and kosher salt.
- Gradually add the dry ingredients to the butter mixture on low speed until just combined, avoiding overmixing.
- Fold in the chopped freeze-dried blueberries with a spatula.
- Chill the dough uncovered for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into portions and roll each ball in the coarse sanding sugar until coated.
- Place the dough balls 2 to 3 inches apart on the prepared baking sheets.
- Bake for 8 to 9 minutes, until the edges are lightly golden and the centers remain slightly puffy.
- Cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack. Sprinkle with additional sanding sugar if desired.
Notes
Freeze-dried blueberries provide concentrated flavor without adding excess moisture.
Rubbing the lemon zest into the sugar releases its natural oils for stronger citrus flavor.
Do not skip chilling the dough, as it helps prevent excessive spreading.
Substitute lemon extract for part of the vanilla for a more intense lemon flavor.
White chocolate chips make a delicious addition.
Drizzle cooled cookies with a simple lemon glaze for extra brightness.
Store tightly covered at room temperature for up to 4 days or freeze for up to 3 months.
Warm in the microwave for about 10 seconds to refresh before serving.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
