Description
These Lemon Blueberry Cookies are a delightful treat combining zesty lemon flavor with sweet wild blueberries. Soft, fluffy, and perfectly round, these cookies are rolled in lemon sugar for an extra burst of citrusy sweetness, making them an irresistible snack or dessert.
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 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
- 1/2 cup white granulated sugar
- 2 tsp lemon zest
Instructions
- Prepare 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 3-4 minutes until the mixture is fluffy and smooth. 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 using the handheld mixer for 1-2 minutes until fully incorporated.
- Sift Dry Ingredients: Sift together the all purpose flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients just until combined. Then gently fold in the wild frozen blueberries carefully to avoid breaking them up too much. The dough should have visible streaks of blueberries.
- Chill the Dough: Use a 2 oz ice cream scoop to portion the cookie dough onto a parchment-lined baking sheet. Refrigerate the scooped dough for 1 to 2 hours until completely chilled and firm.
- Prepare Lemon Sugar: In a small bowl, combine the white granulated sugar with 2 teaspoons of lemon zest. Use your fingertips to thoroughly rub the zest into the sugar, releasing natural oils and flavor.
- Preheat Oven and Roll Dough: Preheat your oven to 350 degrees Fahrenheit. Take each chilled cookie dough ball and roll it in the lemon sugar mixture until evenly coated. Place 5 cookies per baking sheet, spaced evenly apart.
- Bake Cookies: Bake the cookies in the preheated oven for 17 minutes, turning the baking sheet halfway through to ensure even browning on both sides.
- Shape and Cool: Remove the cookies from the oven. While still warm, use a large round cookie cutter (larger than the cookie) to gently press around the edges to round out any uneven shapes. Allow the cookies to cool completely on the baking sheet before handling or serving.
Notes
- Spoon and level the flour rather than scooping it directly from the bag to avoid packing too much flour into the measuring cup. Use a butter knife to level off the excess.
- For perfectly round cookies, use a large round cookie cutter immediately after baking while the cookies are still warm to smooth out any uneven edges.
- Ensure the blueberries are frozen when folding into the dough to prevent excessive color bleeding and moisture.
- Chilling the dough is essential to maintain shape and prevent spreading during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
