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Lemon Blueberry Cookies Recipe

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These soft and chewy lemon blueberry cookies are a delightful treat bursting with fresh blueberries and a zesty citrus flavor. Perfect for those who love the combination of fruity sweetness and tangy lemon.

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

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and lemon zest. Massage the lemon zest into the sugars for about 20 seconds to enhance the lemon flavor.
  2. Add the room temperature butter and mix on medium-high speed for about 3 minutes until the mixture is light and fluffy.
  3. Add the egg and vanilla, mixing on low speed to combine. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
  5. Fold in the freeze-dried blueberries gently with a spatula, being cautious not to overwork the dough.
  6. Chill the dough uncovered in the refrigerator for 30 minutes while preheating the oven to 350°F (175°C).
  7. Pour the coarse sanding sugar into a small bowl. Line two baking sheets with parchment paper.
  8. Using a medium cookie scoop, portion out the dough and roll each ball in the sanding sugar to coat all sides.
  9. Place the dough balls 2 to 3 inches apart on the prepared baking sheets.
  10. 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.
  11. Let the cookies cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For a gluten-free version, use a 1:1 gluten-free flour substitute.
  • If using fresh blueberries, coat them in flour to prevent bleeding into the dough.
  • You can use lemon extract for an extra boost of lemon flavor.
  • Store cookies in an airtight container for up to 3 days or freeze for up to 3 months.
  • If the dough is too sticky, chill it for an additional 10-15 minutes before rolling into balls.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-blueberry-cookies-recipe/