Introduction

These blueberry cookies offer a delightful twist on a classic treat, combining the tartness of freeze-dried blueberries with a hint of fresh lemon zest. Soft and subtly sweet, they make a perfect snack or dessert 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, 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. Scrape down the sides of the bowl with a spatula.
Step 3: Add the egg and vanilla extract. Mix on low speed until well combined, then scrape down the sides of the bowl again.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Add the dry ingredients to the wet mixture and mix on low speed just until incorporated. A few streaks of flour remaining is okay; do not overmix.
Step 5: Remove the bowl from the mixer and gently fold in the chopped freeze-dried blueberries using a large spatula without overmixing.
Step 6: Chill the dough uncovered in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Pour the coarse sanding sugar into a small bowl.
Step 7: Line two baking sheets with parchment paper. Use a medium cookie scoop to portion the dough. Roll each dough ball in the sanding sugar, coating all sides, then place them 2 to 3 inches apart on the prepared sheets.
Step 8: Bake cookies on the center rack for 8 to 9 minutes, or until edges are set and slightly golden while centers remain puffy. Remove from oven and let cookies cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.
Step 9: Optionally, sprinkle more coarse sanding sugar on top for added crunch once the cookies have cooled.

Tips & Variations

For a stronger lemon flavor, increase the lemon zest to 2 tablespoons or add a teaspoon of lemon juice to the wet ingredients.
Substitute freeze-dried blueberries with dried cranberries or chopped dried cherries for a different fruity touch.
If you prefer softer cookies, reduce baking time by a minute and keep a close eye during baking.
Use a cookie scoop for uniform cookie sizes to ensure even baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, thaw to room temperature and warm gently in a low oven or microwave for a few seconds to refresh softness.

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 contain moisture that can change the dough’s texture and may cause spreading during baking. Freeze-dried blueberries are preferred for maintaining the cookie’s structure and providing a concentrated flavor.

What is the purpose of cream of tartar in this recipe?

Cream of tartar acts as a stabilizer and tenderizer, helping to create a softer texture and brightening the cookie’s flavor. It also helps activate the baking soda for better rise.