Description
These Lemon Blueberry Cookies are soft and chewy with a bright citrus flavor complemented by the subtle sweetness of freeze-dried blueberries. Coated in coarse sanding sugar, they offer a delightful texture and a refreshing twist on traditional cookies, perfect for any occasion.
Ingredients
Cookie Dough
- 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 (to taste)
- 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
- 1/2 cup freeze-dried blueberries, chopped
Topping
- 1/4 cup coarse sanding sugar, for topping
Instructions
- Prepare Lemon Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, light brown sugar, and fresh lemon zest. Use your fingers to massage the lemon zest into the sugars for about 20 seconds to release bright lemon oils and enhance the lemon flavor in the cookies.
- Cream Butter and Sugar Mixture: Add the room temperature unsalted butter to the sugar mixture and mix on medium high speed until light and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract by mixing on low speed until well combined. Scrape down the sides of the bowl again for uniformity.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gradually add this dry mixture to the wet ingredients and mix on low speed until just incorporated. Do not overmix; it’s okay if a few streaks of flour remain.
- Fold in Blueberries: Remove the bowl from the mixer and gently fold in the chopped freeze-dried blueberries using a large spatula to avoid overmixing which could crush the berries.
- Chill Dough: Chill the dough uncovered in the refrigerator for 30 minutes to firm up, which helps maintain shape during baking and enhances flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Pour the coarse sanding sugar into a small bowl. Line two baking sheets with parchment paper.
- Shape Cookies: Use a medium cookie scoop to portion out the dough. Roll each dough ball in the sanding sugar to coat completely, giving the cookies a crunchy sugar crust.
- Arrange and Bake: Place the coated cookie dough balls 2 to 3 inches apart on the prepared baking sheets. Bake in the center rack of the oven for 8 to 9 minutes or until the edges are set and slightly golden while the centers remain puffy.
- Cool and Finish: Remove the cookie sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle additional sanding sugar on top for extra crunch.
Notes
- Using freeze-dried blueberries preserves a burst of fruity flavor without adding moisture that could affect cookie texture.
- Massaging lemon zest into sugar helps release oils, intensifying the lemon aroma throughout the cookies.
- Chilling the dough is important to prevent excessive spreading and to develop flavor.
- Do not overmix flour into the batter to keep cookies tender and avoid toughness.
- Room temperature butter and egg contribute to proper mixing and consistent cookie texture.
- Sanding sugar topping adds a delightful crunch and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
