Lemon Blueberry Cookies Recipe
Delight in these zesty and fruity Lemon Blueberry Cookies, featuring a tender buttery dough infused with fresh lemon zest and juice, studded with wild frozen blueberries. These cookies are rolled in lemon-scented sugar for an extra burst of citrus flavor and baked to golden perfection, balancing sweet and tart in every bite.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 37 minutes
- Yield: 13 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the Butter Mixture: In a large bowl, combine the softened butter, white granulated sugar, light brown sugar, and lemon zest. Using a handheld mixer, beat the mixture for 3 to 4 minutes until it becomes fluffy, scraping down the sides as needed to ensure even mixing.
- Add Wet Ingredients: Mix in the egg, fresh lemon juice, and vanilla extract. Continue mixing for 1 to 2 minutes until well incorporated.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Then, gently fold in the wild frozen blueberries, being careful not to overmix; you should see streaks of blueberries in the dough.
- Chill the Dough: Using a 2-ounce ice cream scoop, portion cookie dough onto a parchment-lined baking sheet. Refrigerate the dough for 1 to 2 hours until completely chilled to help maintain the cookie shape while baking.
- Prepare Lemon Sugar: In a small bowl, combine 1/2 cup white granulated sugar with 2 teaspoons lemon zest. Rub the zest into the sugar with your fingertips to release the oils and enhance the flavor. Set aside.
- Preheat Oven and Coat Cookies: Preheat the oven to 350°F (175°C). Roll each chilled cookie dough ball in the lemon sugar mixture and place 5 cookies per baking sheet.
- Bake Cookies: Bake for 16 to 17 minutes, turning the baking sheets halfway through to ensure even browning. The cookies should be golden and slightly firm to the touch.
- Shape and Cool: Remove the cookies from the oven and use a large cookie cutter slightly bigger than your cookies to gently round out any uneven edges. Let the cookies cool completely before handling to set their shape and texture.
Notes
- Using wild frozen blueberries helps prevent the dough from turning purple and bleeding color during mixing and baking.
- Chilling the dough is essential to keep the cookies from spreading too much while baking.
- Rolling the cookies in lemon sugar adds an extra burst of citrus flavor and a subtle crunch.
- Make sure to fold in the blueberries gently to avoid breaking them and discoloring the dough.
- For best flavor, use fresh lemon juice and freshly grated lemon zest.
Keywords: Lemon Blueberry Cookies, Citrus Cookies, Fruity Cookies, Summer Cookies, Soft Cookies, Lemon Zest Cookies
Find it online: https://foodiecara.com/lemon-blueberry-cookies-recipe/