Description
Delightfully tangy and sweet Lemon Blueberry Cookies featuring a bright lemon zest and fresh blueberries, coated in fragrant lemon sugar for an irresistible treat that’s perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened at room temperature
- 1 1/4 cups white granulated sugar
- 1/4 cup light brown sugar
- 1 tbsp lemon zest
- 1 large egg
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 3/4 cups all purpose flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup wild frozen blueberries
Lemon Sugar Coating
- 1/2 cup white granulated sugar
- 2 tsp lemon zest
Instructions
- Prepare the Butter and Sugars: In a large bowl, combine the softened unsalted butter, white granulated sugar, light brown sugar, and 1 tablespoon of lemon zest. Using a handheld mixer, beat the mixture for 3-4 minutes until light and fluffy, scraping down the bowl sides as needed to ensure thorough mixing.
- Add Wet Ingredients: Incorporate the large egg, fresh lemon juice, and vanilla extract into the butter-sugar mixture. Mix again for 1-2 minutes until all ingredients are combined and smooth.
- Sift Dry Ingredients: In a separate bowl, sift together the all purpose flour, baking powder, baking soda, and salt to ensure even distribution and a light texture in the dough.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the dough tender and allow for streaks of blueberry throughout. Then gently fold in the wild frozen blueberries, ensuring they are evenly distributed but not crushed.
- Chill the Dough: Using a 2-ounce ice cream scoop, portion the dough onto a parchment-lined baking sheet. Refrigerate the scooped dough for 1-2 hours until fully chilled; this helps the cookies maintain their shape during baking.
- Make Lemon Sugar Coating: In a small bowl, combine the 1/2 cup white granulated sugar with 2 teaspoons lemon zest. Rub the lemon zest into the sugar with your fingertips to release the natural oils and infuse the sugar with lemony flavor. Set aside.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Take each chilled cookie dough scoop and roll it in the lemon sugar coating to evenly coat the surface.
- Bake the Cookies: Place 5 lemon blueberry cookies per baking sheet to ensure proper spacing. Bake in the preheated oven for 16-17 minutes, turning the baking sheet halfway through to promote even browning.
- Shape and Cool Cookies: Once baked, remove cookies from the oven. Use a large cookie cutter slightly bigger than the cookies to round out any uneven edges while the cookies are still warm. Allow the cookies to cool completely on the baking sheet before handling or serving.
Notes
- Freezing the blueberries prior to folding them in helps prevent the dough from turning purple and preserves blueberry bursts within the cookie.
- Chilling the dough for at least 1 hour helps the cookies hold their shape and improves flavor development.
- The lemon sugar coating adds an extra zesty crunch and enhances the lemon flavor in the cookies.
- For a softer cookie, slightly reduce baking time by 1-2 minutes based on your oven.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
