Name: Lemon Blueberry Cookies Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: American
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; 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

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Why You’ll Love This Recipe

Lemon and blueberry are a match made in heaven, and this cookie recipe showcases both ingredients beautifully. With the lightness of the lemon zest infusing into the sugar and the burst of blueberry flavor from the freeze-dried blueberries, these cookies are a refreshing and indulgent snack. The addition of cream of tartar and the subtle crunch from the sanding sugar creates a perfect balance between chewy and crispy. Whether you’re baking for a special occasion or just need a little treat, these cookies are guaranteed to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

¾ cup (170 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar, packed
1 to 2 tablespoons fresh lemon zest (to taste)
1 large egg, room temperature
¾ teaspoon vanilla
2 ¼ cups (280 g) all-purpose flour, spooned and leveled
¾ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon kosher salt
⅓ cup freeze-dried blueberries, chopped
¼ cup coarse sanding sugar, for topping

Directions

In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and lemon zest. Use your fingers to massage the lemon zest into the sugars for about 20 seconds. This step enhances the lemon flavor in the cookies after baking.
Add the room temperature butter and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
Add the egg and vanilla, mixing on low speed to combine well. Scrape down the sides of the bowl again.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture and mix on low speed until incorporated. Be careful not to overmix; a few streaks of flour are fine.
Remove the bowl from the mixer and gently fold in the freeze-dried blueberries with a spatula, being cautious not to overwork the dough.
Chill the dough uncovered in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C) while the dough chills.
Pour the coarse sanding sugar into a small bowl. Line two baking sheets with parchment paper.
Using a medium cookie scoop, portion out the dough and roll each ball in the sanding sugar to coat all sides.
Place the dough balls 2 to 3 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8 to 9 minutes or until the edges are set and slightly golden brown. The centers should remain slightly puffy.
Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely. For extra crunch, you can sprinkle the tops with more coarse sanding sugar.

Servings and Timing

Servings: 14 cookies
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes

Variations

Fresh Blueberries: If you prefer fresh blueberries, be aware they may make the cookies slightly more moist. You may want to coat them in a bit of flour to prevent them from bleeding too much into the dough.
Lemon Extract: For an extra boost of lemon flavor, you can replace some of the lemon zest with lemon extract.
Gluten-Free Version: Use a 1:1 gluten-free flour substitute for a gluten-free version of this recipe.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, place cookies on a baking sheet in a preheated oven at 300°F (150°C) for about 5 minutes, or microwave for about 10-15 seconds.

FAQs

1. Can I use frozen blueberries instead of freeze-dried ones?

Frozen blueberries can be used, but they may cause the dough to become a little wetter. Be sure to gently fold them in to avoid overmixing and affecting the cookie texture.

2. Can I use salted butter instead of unsalted butter?

It's best to use unsalted butter, but if you're using salted butter, reduce the amount of added salt in the recipe by about half.

3. How do I make sure the cookies don't spread too much while baking?

Chill the dough for at least 30 minutes before baking to help prevent the cookies from spreading too much.

4. Can I add other flavors to this recipe?

Feel free to experiment with different mix-ins like white chocolate chips, chopped nuts, or even a dash of cinnamon for a unique twist on the classic lemon blueberry combination.

5. Why did my cookies come out too dry?

Overmixing the dough or overbaking the cookies can result in dry cookies. Be sure to mix just until the ingredients are incorporated and bake until the edges are slightly golden.

6. Can I double the recipe?

Yes, you can easily double the recipe if you want to make a larger batch. Just be sure to adjust the baking sheets accordingly.

7. Can I substitute the lemon zest for lemon juice?

Lemon zest provides a stronger lemon flavor, so using lemon juice may change the texture of the dough. If you prefer juice, reduce the amount of liquid in the recipe to account for the added moisture.

8. How do I prevent the cookies from sticking to the baking sheet?

Line your baking sheets with parchment paper or a silicone baking mat to ensure the cookies do not stick during baking.

9. What should I do if the dough is too sticky to handle?

If the dough is too sticky, chill it for an additional 10-15 minutes before rolling into cookie dough balls.

10. Can I use brown sugar only for this recipe?

Yes, you can use all brown sugar, but it may slightly alter the texture and flavor. It will make the cookies softer and chewier.

Conclusion

Lemon blueberry cookies are a delightful treat, perfect for any occasion. The bright citrus flavor paired with the sweet burst of blueberries creates a cookie that’s both refreshing and indulgent. With simple ingredients and easy-to-follow steps, these cookies are a must-try for anyone who loves fruity desserts. Enjoy these chewy, soft treats with a cup of tea or share them with friends and family for a sweet moment of joy.

Lemon Blueberry Cookies Recipe