Introduction

These blueberry cookies offer a delightful combination of tangy freeze-dried blueberries and a bright hint of lemon zest. Soft and slightly crisp with a sanding sugar topping, they make a perfect treat for any occasion.

Two light golden cookies with a soft and slightly puffy texture rest on crinkled white parchment paper placed on a metal cooling rack, all set against a white marbled surface. Each cookie has small dark blueberry bits and tiny bits of yellow lemon zest baked inside, with large sugar crystals sprinkled on top, adding sparkle and crunch. One cookie is whole while the other has a bite taken out, revealing the soft inside. Two scattered dried blueberries lie nearby on the parchment paper. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and lemon zest. Use your fingers to massage the lemon zest into the sugars for about 20 seconds to release its flavor.
Step 2: Add the room temperature butter and beat on medium-high speed until the mixture is light and fluffy, about 3 minutes. Stop the mixer to scrape down the bowl sides with a spatula.
Step 3: Add the egg and vanilla extract, mixing on low speed until well combined. Scrape the bowl sides again.
Step 4: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix on low speed just until incorporated. Some streaks of flour are okay; avoid over mixing.
Step 5: Remove the bowl from the mixer and gently fold in the chopped freeze-dried blueberries using a large spatula, being careful 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 and line two baking sheets with parchment paper.
Step 7: Use a medium cookie scoop to portion the dough. Roll each dough ball in the sanding sugar until fully coated. Place the coated balls 2 to 3 inches apart on the prepared baking sheets.
Step 8: Bake on the center rack for 8 to 9 minutes, or until the cookie edges are set and lightly golden while the centers remain slightly puffy.
Step 9: Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely. Sprinkle with extra coarse sanding sugar for added crunch if desired.

Tips & Variations

For a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
Replace freeze-dried blueberries with freeze-dried raspberries or chopped dried cranberries for a different berry twist.
Use room temperature ingredients to ensure the dough mixes evenly and yields tender cookies.
To keep cookies soft longer, do not overbake; the centers should remain slightly puffy when removed from the oven.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze the baked cookies in a sealed container for up to 2 months. Reheat briefly in a low oven if you like them warm, but avoid microwaving to maintain texture.

How to Serve

Two soft, thick cookies are stacked on top of each other on a piece of white parchment paper over a cooling rack. The top cookie has a small bite taken out of it, showing a chewy, golden interior with bits of dark dried fruit inside. The cookie surfaces are pale golden with a slightly rough texture from sugar crystals sprinkled on top. Some dark dried fruit pieces and sugar crystals are scattered around the cookies. The background is a white marbled texture with a blurred metal sifter and a glass of milk out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of freeze-dried?

Fresh blueberries add moisture that can change the cookie texture and baking time. Freeze-dried blueberries are preferred for their concentrated flavor and minimal moisture, which keeps the cookies crisp and chewy.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much during baking, resulting in a better shape and texture.