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Lemon Blueberry Cookies

Lemon Blueberry Cookies: A Bright and Chewy Delight

Delight in the taste of Lemon Blueberry Cookies, a zesty and chewy treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup Unsalted Butter Ensure it comes to room temperature for smooth mixing.
  • 3/4 cup Granulated Sugar Adds sweetness; can swap with coconut sugar.
  • 1/2 cup Light Brown Sugar Provides moisture; can replace with dark brown sugar.
  • 1 to 2 tbsp Fresh Lemon Zest Adjust to taste for brightness.
  • 1 Large Egg Use room temperature for best results.
  • 3/4 tsp Vanilla Extract Almond extract is a good substitute.
  • 2 1/4 cups All-Purpose Flour Avoid overmixing to keep cookies tender.
  • 3/4 tsp Baking Soda Ensure freshness for fluffiness.
  • 1/2 tsp Cream of Tartar Stabilizes dough; optional.
  • 1/2 tsp Kosher Salt Enhances sweetness and flavor.
  • 1/3 cup Freeze-Dried Blueberries Can use fresh with moisture monitored.
  • 1/4 cup Coarse Sanding Sugar Adds crunch and appeal.

Equipment

  • mixing bowl
  • electric mixer
  • Cookie scoop
  • Baking sheets
  • parchment paper
  • spatula
  • whisk
  • Refrigerator

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine the granulated sugar, light brown sugar, and fresh lemon zest. Rub together for about 1-2 minutes until fragrant.
  2. Add the unsalted butter to the sugar mixture. Cream on medium speed for about 3 minutes until light and fluffy.
  3. Add the egg and vanilla extract. Mix on low speed until combined, scraping the sides of the bowl.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and kosher salt.
  5. Gradually add the dry mixture to the wet mixture at low speed until just combined. Do not overmix.
  6. Gently fold in the blueberries using a spatula.
  7. Cover the dough and chill in the refrigerator for about 30 minutes.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Portion the dough using a cookie scoop, roll into balls, and coat in sanding sugar.
  10. Bake for 8-9 minutes until edges are set and centers are puffy, avoid overbaking.
  11. Let cool on sheets for 5-10 minutes before transferring to a wire rack.

Notes

Chilling the dough enhances flavor and helps the cookies hold shape while baking.