Print

Blueberry Lemon Cookies Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

These delightful blueberry cookies combine the tangy sweetness of freeze-dried blueberries with zesty lemon-infused sugar for a refreshing twist on classic cookies. Soft in the center with slightly crisp edges and a sparkling sanding sugar coating, they are perfect for an afternoon snack or a charming dessert treat.

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

  1. Prepare lemon sugar: 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 lemon zest into the sugars for about 20 seconds to infuse the lemon flavor thoroughly.
  2. Cream butter and sugar: Add the room temperature butter to the lemon sugar mixture. Mix on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
  3. Add egg and vanilla: Mix in the egg and vanilla extract on low speed until fully incorporated. Scrape down the sides of the bowl again to ensure even mixing.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gradually add this flour mixture to the butter and egg mixture and mix on low speed until just combined. A few streaks of flour remaining are acceptable—avoid overmixing.
  5. Fold in blueberries: Stop the mixer and gently fold in the chopped freeze-dried blueberries using a large spatula. Be careful not to overmix to keep the blueberries intact.
  6. Chill dough and preheat oven: Chill the cookie dough uncovered in the refrigerator for 30 minutes. During this time, preheat your oven to 350°F (175°C). Pour the coarse sanding sugar into a small bowl to prepare for coating the cookies.
  7. Scoop and sugar coat cookies: Line two baking sheets with parchment paper. Use a medium cookie scoop to portion out the dough. Roll each dough ball in the coarse sanding sugar, making sure to coat all sides evenly.
  8. Arrange and bake: Place the coated cookie dough balls 2 to 3 inches apart on the prepared baking sheets. Bake on the center rack of the preheated oven for 8 to 9 minutes or until edges are set and lightly golden. The centers will appear slightly puffy.
  9. Cool and finish: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes. Transfer the cookies to a wire rack to cool completely. Optionally, sprinkle additional coarse sanding sugar on top for extra crunch.

Notes

  • Do not overmix the dough after adding flour to keep the cookies tender.
  • Using freeze-dried blueberries provides concentrated flavor without adding moisture, keeping the cookies crisp.
  • Chilling the dough helps reduce spreading and enhances the cookie texture.
  • Adjust lemon zest quantity to suit your preference for citrus intensity.
  • For a more intense blueberry flavor, you can incorporate fresh blueberries, but expect softer cookies.

Keywords: blueberry cookies, lemon zest cookies, freeze dried blueberry cookies, lemon sugar cookies, baking

Find it online: https://liamjayne.com/blueberry-lemon-cookies-recipe/