Description
These Lemon Blueberry Cookies combine the bright zest of lemon with juicy wild blueberries, creating a fluffy, tender cookie with a delightful citrus sugar coating. Perfectly round and bursting with flavor, these cookies are a refreshing treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, 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 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
- Mix Butter and Sugars: In a large bowl, combine softened butter, white sugar, brown sugar, and lemon zest. Using a handheld mixer, beat for 3-4 minutes until the mixture is fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Wet Ingredients: Add the egg, fresh lemon juice, and vanilla extract to the butter mixture. Mix again for 1-2 minutes until fully incorporated.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Mix Dry and Wet Ingredients: Gradually mix the sifted dry ingredients into the wet mixture just until combined. Be careful not to overmix to maintain a tender texture.
- Fold in Blueberries: Gently fold in the frozen wild blueberries, making sure not to overmix; streaks of blueberries should remain visible in the dough.
- Chill the Dough: Using a 2 oz ice cream scoop, portion cookie dough onto a parchment-lined baking sheet. Refrigerate the dough for 1 to 2 hours until completely chilled.
- Prepare Lemon Sugar: In a small bowl, combine the white sugar and lemon zest. Rub the zest into the sugar with your fingertips to release oils and flavor the sugar well. Set aside.
- Preheat Oven and Coat Cookies: Preheat oven to 350°F (175°C). Roll each chilled cookie dough scoop in the lemon sugar mixture to coat evenly.
- Bake Cookies: Place 5 cookies per baking sheet and bake for 17 minutes, turning the baking sheet halfway through baking for even browning.
- Shape Cookies: Remove cookies from the oven and while still warm, use a large round cookie cutter (larger than the cookies) to gently round out any uneven edges for perfect shapes.
- Cool Completely: Let the cookies cool completely on a wire rack before handling or serving.
Notes
- Spoon and level the flour: Avoid scooping flour directly from the bag with your measuring cup. Instead, spoon the flour into your cup and level it off with a butter knife to ensure accurate measurement.
- Use a cookie cutter post-baking: To achieve perfectly round cookies, gently press a large round cookie cutter around the edges immediately after baking while the cookies are still warm and malleable.
- Do not overmix after adding dry ingredients and blueberries to keep the cookies tender and prevent blueberry bleeding.
- Refrigerating the dough is essential to prevent spreading and to enhance flavors.
- Frozen wild blueberries are preferred for their flavor and bursting quality; do not thaw before mixing to avoid excess moisture in dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 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
