Description
These delightful Lemon Blueberry Cookies combine the fresh zestiness of lemon with bursts of wild blueberries, creating a perfect sweet and tangy treat. Soft, chewy, and topped with a fragrant lemon sugar coating, they offer a refreshing twist on traditional cookies, ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened at room temperature
- 1 1/4 cups white granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon zest
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup wild frozen blueberries
Lemon Sugar Coating
- 1/2 cup white granulated sugar
- 2 teaspoons 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 the mixture for 3 to 4 minutes until it becomes fluffy. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
- Add Wet Ingredients: Incorporate the egg, fresh lemon juice, and vanilla extract into the butter mixture. Mix again for 1 to 2 minutes until well combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a separate bowl to aerate and remove lumps.
- Combine Dough: Gradually mix the dry ingredients into the wet mixture just until incorporated. Gently fold in the frozen wild blueberries, being careful not to overmix—the dough should have visible streaks of blueberries.
- Chill the Dough: Using a 2-ounce ice cream scoop, portion the cookie dough onto a baking sheet lined with parchment paper. Refrigerate the scooped 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 lemon zest into the sugar with your fingertips to release the aromatic oils, enhancing the flavor.
- Preheat Oven and Coat Cookies: Preheat your oven to 350 degrees Fahrenheit. Roll each chilled cookie dough ball in the lemon sugar mixture. Place five cookies on each baking sheet, spacing them evenly.
- Bake Cookies: Bake for 16 to 17 minutes, turning the baking sheet halfway through to ensure even browning.
- Shape and Cool: Remove the cookies from the oven while still warm and use a large cookie cutter to gently round out any uneven edges. Allow the cookies to cool completely before handling to set their shape properly.
Notes
- Use the spoon and level method for measuring flour to avoid dense cookies. Spoon the flour into the measuring cup and level it off with the back of a butter knife without packing it.
- For perfectly round cookies, use a round cookie cutter on the warm cookies immediately after baking to smooth out edges.
- Freezing the blueberries before folding helps prevent the dough from turning blue and keeps blueberry bursts intact.
- Ensure the butter is softened but not melted to achieve the right cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 85 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
