Description
Delight in these zesty Lemon Blueberry Cookies featuring a perfect balance of tart lemon and sweet wild blueberries. Soft, fluffy, and rolled in fragrant lemon sugar, these cookies are chilled before baking to ensure a tender texture and beautifully rounded edges.
Ingredients
Scale
Lemon Blueberry Cookies
- 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
- 1/2 cup white granulated sugar
- 2 tsp lemon zest
Instructions
- Prepare the butter mixture: In a large bowl, combine the softened butter, white sugar, light brown sugar, and lemon zest. Using a handheld mixer, beat for 3-4 minutes until the mixture is fluffy, scraping down the sides of the bowl as needed.
- Add egg and flavorings: Incorporate the large egg, fresh lemon juice, and vanilla extract into the butter mixture. Mix again with the mixer for 1-2 minutes until fully combined.
- Sift dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a separate bowl.
- Combine wet and dry ingredients: Add the sifted dry ingredients to the butter mixture and mix just until combined. Then gently fold in the frozen wild blueberries, ensuring not to overmix so you retain streaks of blueberry in the dough.
- Scoop and chill dough: Use a 2-ounce ice cream scoop to portion the cookie dough onto a parchment-lined baking sheet. Refrigerate the scooped dough for 1 to 2 hours until completely chilled.
- Prepare lemon sugar coating: In a small bowl, blend the lemon zest and white sugar by rubbing the zest into the sugar with your fingertips to release natural oils, enhancing flavor. Set aside.
- Preheat and coat cookies: Preheat the oven to 350 degrees Fahrenheit. Roll each chilled cookie dough ball in the prepared lemon sugar. Arrange 5 cookies per baking sheet for even spacing.
- Bake cookies: Bake for 17 minutes, turning the baking sheets halfway through the baking time to achieve even browning.
- Shape cookies: Remove cookies from the oven and while still warm, use a large cookie cutter slightly larger than the cookie to round out uneven edges for a uniform appearance.
- Cool completely: Allow the cookies to cool fully on the baking sheet before handling or serving to set their shape and texture.
Notes
- Spoon and level the flour rather than scooping directly from the bag to prevent packing and ensure accurate measurements.
- Use a round cookie cutter to gently shape each warm cookie immediately after baking for professional-looking uniformity.
- Do not overmix the blueberries into the dough to avoid bursting and color bleeding.
- Chilling the dough for at least 1 hour helps maintain cookie shape and texture during baking.
- Frozen blueberries can be used directly from freezer without thawing to prevent excess moisture in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
