Description
Delight in these vibrant Lemon Blueberry Cookies bursting with fresh lemon zest and juicy wild blueberries. Soft, chewy, and beautifully rounded, these cookies are lightly coated in a fragrant lemon sugar for a perfect balance of sweet and tangy flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Lemon Blueberry Cookies
- 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 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 the Butter Mixture: In a large bowl, combine softened butter, white granulated sugar, light brown sugar, and lemon zest. Using a handheld mixer, beat the mixture for 3-4 minutes until it becomes fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Wet Ingredients: Add the large egg, fresh lemon juice, and vanilla extract to the butter mixture. Mix again for 1-2 minutes until everything is well incorporated.
- Sift Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt together in a separate bowl to evenly distribute the leavening agents.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients just until combined. Then gently fold in the wild frozen blueberries, taking care not to over mix, so that streaks of blueberries remain throughout the dough.
- Chill the Dough: Using a 2 oz ice cream scoop, portion out the cookie dough onto a parchment-lined baking sheet. Refrigerate the dough for 1 to 2 hours until completely chilled to help maintain cookie shape during baking.
- Prepare Lemon Sugar: In a small bowl, combine the lemon zest and white granulated sugar. Rub the zest into the sugar with your fingertips to release natural oils and infuse the sugar with lemon flavor. Set aside.
- Preheat Oven and Coat Cookies: Preheat the oven to 350°F. Roll each chilled cookie dough ball in the lemon sugar mixture to create a flavorful coating. Arrange 5 cookies per baking sheet, spaced appropriately.
- Bake the Cookies: Bake the cookies for 17 minutes, turning the baking sheet halfway through the cooking time to ensure even browning and cooking.
- Shape and Cool Cookies: Remove the cookies from the oven and, while still warm, use a large cookie cutter larger than the cookie to gently round out any uneven edges for a perfect shape. Let the cookies cool completely before handling or serving.
Notes
- Use the spoon-and-level method to measure flour accurately: scoop the flour with a spoon into the measuring cup without packing it, then level off with the back of a butter knife.
- For perfectly round cookies, use a round cookie cutter immediately after baking while the cookies are warm to reshape any uneven edges.
- Chilling the dough is essential to retain the cookie shape and prevent spreading during baking.
- If fresh lemon juice is unavailable, bottled lemon juice can be used but fresh is preferable for brighter flavor.
- Use frozen wild blueberries directly to avoid bleeding too much color into the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
