Description
These Lemon Blueberry Cookies are a delightful treat combining zesty lemon flavor with sweet bursts of wild blueberries. Soft, fluffy, and perfectly round after baking, these cookies make for a refreshing and tasty dessert or snack.
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 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 granulated sugar, light brown sugar, and lemon zest. Using a handheld mixer, beat for 3 to 4 minutes until the mixture is fluffy and light. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Egg and Flavorings: Add the large egg, fresh lemon juice, and vanilla extract to the butter mixture. Mix again using the handheld mixer for 1 to 2 minutes until well incorporated.
- Sift Dry Ingredients: Sift together the all purpose flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution.
- Combine Dry Ingredients and Fold in Blueberries: Gradually mix the dry ingredients into the wet mixture just until combined. Then, gently fold in the wild frozen blueberries carefully to avoid breaking them. The dough should have streaks of blueberry visible.
- Chill Dough: Use a 2 oz ice cream scoop to portion cookie dough onto a baking sheet lined with parchment paper. Refrigerate the dough for 1 to 2 hours until completely chilled to help maintain shape during baking.
- Prepare Lemon Sugar Coating: In a small bowl, combine 1/2 cup white granulated sugar and 2 teaspoons lemon zest. Rub the lemon zest into the sugar with your fingertips to release the oils and enhance flavor.
- Preheat Oven and Coat Cookies: Preheat the oven to 350 degrees Fahrenheit. Remove chilled cookie dough scoops from the fridge and roll each ball in the lemon sugar mixture to coat thoroughly. Place 5 cookies per baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies at 350°F for 17 minutes, turning the baking sheets halfway through to ensure even browning and consistent cooking.
- Shape and Cool Cookies: Immediately upon removing from the oven, use a large cookie cutter slightly larger than the cookies to gently press around the edges and round out any uneven sides while the cookies are still warm. Allow the cookies to cool completely on the baking sheets before transferring to a wire rack or serving.
Notes
- Spoon and level flour properly by scooping flour into the measuring cup with a spoon, then leveling it off with the back of a butter knife. Avoid scooping directly from the bag to prevent packing.
- Use a round cookie cutter to shape the cookies right after baking while they are still warm for uniform, aesthetically pleasing cookies.
- Gently fold in frozen blueberries to keep them intact and distribute flavor evenly without turning the dough purple.
- Chill the dough for at least 1 hour to prevent excessive spreading during baking, ensuring a soft yet structured cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 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
