Ingredients
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Flavorings and Add-ins
- 1 to 2 tablespoons fresh lemon zest (to taste)
- 1/3 cup freeze-dried blueberries, chopped
- 1/4 cup coarse sanding sugar, for topping
Instructions
- Infuse Sugars with Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, light brown sugar, and lemon zest. Use your fingers to massage the lemon zest into the sugars for about 20 seconds to enhance the lemon flavor that will permeate the cookies once baked.
- Cream Butter and Sugars: Add the room temperature butter to the sugar and lemon mixture. Mix on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix on low speed until well combined. Scrape down the sides of the bowl again to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix on low speed just until incorporated. Avoid overmixing; a few streaks of flour remaining are acceptable.
- Fold in Blueberries: Remove the bowl from the mixer. Using a large spatula, gently fold in the chopped freeze-dried blueberries, taking care not to overmix to maintain the dough’s texture.
- Chill the Dough: Chill the dough uncovered in the refrigerator for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Pour the coarse sanding sugar into a small bowl. Line two baking sheets with parchment paper.
- Form and Sugar-Coat Cookies: Using a medium cookie scoop, portion out the dough and roll each ball in the coarse sanding sugar, ensuring all sides are coated. Place the coated dough balls 2 to 3 inches apart on the prepared baking sheets to prevent spreading into each other.
- Bake the Cookies: Bake the cookies on the center rack of the preheated oven for 8 to 9 minutes, or until the edges are set and lightly golden brown while the centers remain slightly puffy.
- Cool and Finish: Remove the baking sheets from the oven and allow the cookies to cool for 5 to 10 minutes on the sheets before transferring them to a wire rack to cool completely. For extra crunch and sparkle, sprinkle additional coarse sanding sugar on top of the cookies while still warm if desired.
Notes
- For a more intense lemon flavor, use the full 2 tablespoons of lemon zest or add a teaspoon of lemon juice to the wet ingredients.
- Freeze-dried blueberries provide excellent flavor without adding moisture; fresh blueberries are not recommended as they may change the dough texture.
- Chilling the dough helps prevent spreading and enhances the flavor development.
- Ensure butter is at room temperature for easier creaming and better dough consistency.
- Use parchment paper or silicone mats to avoid sticking and for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian