Description
These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest and sweet wild blueberries baked into soft, fluffy cookies. They feature a lemon sugar coating for an extra burst of citrus flavor and a perfect golden finish. Ideal for a refreshing snack or dessert, these cookies are simple to prepare and bake to perfection with a slight chill time to enhance the texture.
Ingredients
Scale
Lemon Blueberry Cookies
- 1 cup Butter, unsalted, softened at room temp
- 1 1/4 cups White granulated sugar
- 1/4 cup Light brown sugar
- 1 tbsp Lemon zest
- 1 Large egg
- 1 tbsp Lemon juice, fresh is best
- 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 Butter and Sugars: In a large bowl, combine softened butter, white granulated sugar, light brown sugar, and 1 tablespoon lemon zest. Using a handheld mixer, beat the mixture for 3 to 4 minutes until fluffy. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add 1 large egg, 1 tablespoon fresh lemon juice, and 1/2 teaspoon vanilla extract to the mixture. Mix again using the handheld mixer for 1 to 2 minutes until well incorporated.
- Sift Dry Ingredients: Sift together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into a separate bowl.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined to avoid over mixing. Then, gently fold in 3/4 cup wild frozen blueberries, ensuring streaks of blueberry remain visible in the dough.
- Chill Dough: Using a 2 oz ice cream scoop, scoop the cookie dough onto parchment-lined baking sheets. Refrigerate for 1 to 2 hours until the dough is completely chilled.
- Prepare Lemon Sugar: In a small bowl, combine 1/2 cup white granulated sugar with 2 teaspoons lemon zest. Use your fingertips to rub the zest into the sugar to release natural oils and enhance the citrus flavor. Set aside.
- Preheat Oven and Coat Cookies: Preheat the oven to 350°F (175°C). Remove chilled cookie dough and roll each cookie in the prepared lemon sugar to coat evenly. Place 5 cookies per baking sheet to allow space for spreading.
- Bake Cookies: Bake the cookies for 17 minutes, turning the baking sheet halfway through for even browning. Cookies should be golden and set.
- Shape Cookies: Remove the cookies from the oven. While still warm, use a large cookie cutter slightly bigger than the cookies to round out any uneven edges for uniform shape.
- Cool Completely: Let the cookies cool completely on the baking sheets before handling or serving to ensure they set properly.
Notes
- Spoon and level the flour: Use a spoon to scoop the flour into your measuring cup and level it with the back of a butter knife to avoid packed flour which can affect texture.
- Use a cookie scoot: For perfectly round cookies, gently press the warm cookies with a round cookie cutter right after baking to smooth out edges.
- Do not over mix the dough when adding blueberries to maintain streaky blueberry pockets and prevent breaking them.
- Refrigeration of cookie dough is essential for proper texture and to prevent spreading while baking.
- Frozen wild blueberries are suggested for best flavor and texture retention during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 115 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
