Description

These Lemon Blueberry Cookies combine bright, zesty lemon with the intense flavor of freeze-dried blueberries for a uniquely refreshing treat. Soft and slightly chewy with a crisp sugar-coated exterior, these cookies are perfect for snacking or sharing with friends. The recipe uses simple, classic cookie ingredients enhanced by fresh lemon zest and a crunchy sanding sugar topping.

Ingredients

Scale

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
1/3 cup freeze-dried blueberries, chopped

Topping

1/4 cup coarse sanding sugar, for topping

Instructions

Massage lemon zest into sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and fresh lemon zest. Use your fingers to massage the zest into the sugars for about 20 seconds to release the lemon oils and enhance the cookie’s lemon flavor.
Cream butter and sugars: Add the room temperature unsalted butter to the sugar mixture and mix on medium-high speed for about 3 minutes until the mixture is light and fluffy. Stop the mixer and scrape down the sides of the bowl to ensure even mixing.
Add egg and vanilla: With the mixer on low speed, add the egg and vanilla extract and combine thoroughly. Scrape down the sides of the bowl again to make sure all ingredients are fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Slowly add these dry ingredients to the wet butter mixture and mix on low speed until just combined. It’s okay if some flour streaks remain—avoid overmixing to keep cookies tender.
Fold in blueberries: Remove the bowl from the mixer, and gently fold in the chopped freeze-dried blueberries using a large spatula, taking care not to break them down or overmix the dough.
Chill the dough: Chill the cookie dough uncovered in the refrigerator for 30 minutes to firm up, which helps the cookies hold their shape during baking. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Pour the coarse sanding sugar into a small bowl.
Shape and coat cookies: Using a medium cookie scoop, portion the chilled dough and roll each ball in the sanding sugar until fully coated on all sides. Place the dough balls 2 to 3 inches apart on the prepared baking sheets to allow room for spreading.
Bake: Bake the cookies on the center rack of the preheated oven for 8 to 9 minutes or until the edges are set and slightly golden brown, while the centers remain slightly puffy.
Cool and finish: Remove the cookie sheets from the oven and let the cookies cool on the baking sheets for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Optionally, sprinkle additional coarse sanding sugar over the tops for extra crunch before serving.

Notes

For maximum lemon flavor, use fresh, organic lemons and finely grate only the yellow part of the zest.
Do not substitute freeze-dried blueberries with fresh blueberries as they will add moisture and change the cookie texture.
Chilling the dough is important to prevent cookies from spreading too much in the oven.
Use a medium cookie scoop to ensure consistent cookie size for even baking.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon blueberry cookies, lemon zest cookies, freeze dried blueberry cookies, soft cookies, lemon dessert recipes, easy cookie recipes