Print

Lemon Blueberry Cookies Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

Delight in these zesty Lemon Blueberry Cookies, featuring a perfect balance of tart lemon zest and sweet freeze-dried blueberries, all enveloped in a soft, buttery cookie. The cookies boast a delightful crunch from coarse sanding sugar on top, making them an irresistible treat for any time of day.

Ingredients

Wet Ingredients

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla extract

Sugars and Flavorings

  • 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)

Dry Ingredients

  • 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

Add-ins & Topping

  • 1/3 cup freeze dried blueberries, chopped
  • 1/4 cup coarse sanding sugar, for topping

Instructions

  1. Infuse sugar with lemon zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, light brown sugar, and lemon zest. Massage the lemon zest into the sugars with your fingers for about 20 seconds to release and intensify the lemon aroma in the cookies.
  2. Cream butter and sugars: Add the room temperature unsalted butter to the bowl and mix on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Stop mixing occasionally to scrape down the sides of the bowl with a spatula to ensure even mixing.
  3. Incorporate egg and vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix on low speed until well combined. Scrape the bowl again to keep ingredients evenly mixed.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gradually add this dry mixture to the wet ingredients and mix on low speed just until incorporated. Avoid overmixing; some streaks of flour are acceptable.
  5. 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 overwork the dough.
  6. Chill the dough: Cover the dough loosely and chill it in the refrigerator, uncovered, for 30 minutes. This helps the cookies hold their shape and enhances flavor.
  7. Preheat oven and prepare baking sheets: While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Pour the coarse sanding sugar into a small bowl.
  8. Form and coat dough balls: Use a medium cookie scoop to portion the dough into balls. Roll each dough ball in the coarse sanding sugar until coated on all sides. Place the dough balls 2 to 3 inches apart on the prepared baking sheets.
  9. Bake the cookies: Bake 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.
  10. Cool and finish: Remove the cookies from the oven and let them cool on the baking sheets on a wire rack for 5 to 10 minutes. Then transfer the cookies to the wire rack to cool completely. For extra crunch and sparkle, sprinkle additional coarse sanding sugar on top if desired.

Notes

  • Using room temperature butter and egg is important for proper mixing and texture.
  • Freezing the dough helps control spread and improves flavor.
  • Coarse sanding sugar on top adds a delightful crunch and sparkle.
  • Do not overmix dough once flour is added to keep cookies tender.
  • Freeze-dried blueberries provide intense flavor without adding moisture.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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