Description
Indulge in the delightful harmony of zesty lemon and sweet blueberries with these Lemon Blueberry Cookies. Each bite offers a soft, chewy texture that’s bursting with fresh flavors, making them the perfect treat for any occasion—from casual weeknight desserts to festive family gatherings. These cookies are not only a breeze to make, but they’re also adaptable to fit various dietary needs! With just 19 minutes from prep to oven, you’ll soon be enjoying warm cookies that are sure to win over friends and family alike.
Ingredients
Scale
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1–2 tablespoons fresh lemon zest
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup freeze-dried blueberries, chopped
- 1/4 cup coarse sanding sugar, for topping
Instructions
- In a stand mixer bowl, combine sugars and lemon zest; massage the zest into the sugars.
- Add room temperature butter and mix until light and fluffy (about three minutes).
- Mix in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt; gradually add to wet mixture.
- Gently fold in freeze-dried blueberries.
- Chill dough uncovered for about 30 minutes while preheating the oven to 350°F.
- Line baking sheets with parchment paper; shape dough into balls and roll in sanding sugar.
- Bake for 8–9 minutes until edges are golden but centers are slightly puffy; cool on sheets before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 18mg