Name: Lemon Blueberry Cookies Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 49 min
Cuisine: American
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 (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; 1/3 cup freeze-dried blueberries, chopped; 1/4 cup coarse sanding sugar, for topping

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 (to taste)

1 large egg, room temperature

3/4 teaspoon vanilla

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 topping

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, light brown sugar, and lemon zest. Use your fingers to massage the lemon zest into the sugars for about 20 seconds to enhance the lemon flavor.

Step 2: Add the room temperature butter and mix on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl with a spatula.

Step 3: Add the egg and vanilla, then mix on low speed until combined. Scrape down the sides of the bowl again.

Step 4: In a separate bowl, whisk together the 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. A few streaks of flour are fine—do not overmix.

Step 5: Remove the bowl from the mixer and gently fold in the chopped freeze-dried blueberries with a spatula, taking care not to break them up too much.

Step 6: Chill the dough uncovered for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Pour the coarse sanding sugar into a small bowl. Line two baking sheets with parchment paper.

Step 7: Use a medium cookie scoop to portion the dough. Roll each ball in the sanding sugar to coat all sides, then place them 2 to 3 inches apart on the prepared baking sheets.

Step 8: Bake on the center rack for 8 to 9 minutes, until the edges are set and slightly golden while the centers remain puffy.

Step 9: Remove from oven and let the cookies cool on the baking sheets for 5 to 10 minutes. Transfer to a wire rack to cool completely. Optionally, sprinkle more sanding sugar on top for extra crunch.

Tips & Variations

Freeze-dried blueberries add intense flavor without moisture—avoid using fresh or frozen blueberries to maintain the cookie texture.

Adjust lemon zest to your taste; more zest will give a brighter lemon flavor.

For a gluten-free option, substitute the flour with a 1-to-1 gluten-free baking flour.

FAQs

Can I use frozen blueberries instead of freeze-dried?

Frozen or fresh blueberries release moisture when baked, which can make the cookies softer and affect texture. Freeze-dried blueberries are preferred for maintaining the cookie’s crispness and intense blueberry flavor.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps the cookies spread less during baking and enhances their texture. It also allows the flavors to meld better for a more balanced taste.