Can I make the dough ahead of time?

Yes. You can make the dough up to 2 days in advance and chill it in the refrigerator. That actually helps the flavor develop.

Can I use fresh blueberries instead of freeze-dried?

You can, but the texture will change. Fresh berries add moisture and make the cookies more muffin-like. For classic Lemon Blueberry Cookies , freeze-dried berries are the better choice.

Can I skip the sanding sugar?

Yes. The sugar adds sparkle and crunch, but the cookies will still taste great without it.

Why did my cookies spread too much?

The dough probably needed more chilling, or the flour measurement may have been off. Soft butter can also cause spreading if the dough goes into the oven too warm.

Can I make them gluten free?

Yes, with a quality gluten-free flour blend designed for one-to-one baking.

Lemon Blueberry Cookies | Soft Chewy Farmstand Dessert

Description

Soft, chewy cookies with bright citrus flavor and bursts of blueberry sweetness. These bake up with crisp edges, a tender center, and a sparkling sugar finish.

Ingredients

Scale

3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 to 2 tablespoons fresh lemon zest, adjusted to taste
1 large egg, room temperature
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/2 cup freeze-dried blueberries, chopped
1/4 cup coarse sanding sugar, for coating

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Instructions

Add the granulated sugar, brown sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Use your fingertips to rub the zest into the sugars for about 20 seconds. This helps release the lemon oils and gives the dough a stronger citrus flavor.
Add the softened butter to the bowl and beat on medium-high speed until the mixture turns pale and fluffy, about 3 minutes. Pause the mixer once or twice to scrape down the sides so everything blends evenly.
Mix in the egg and vanilla extract until fully incorporated. Stop and scrape down the bowl again if needed so the batter stays smooth and even.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the dry mixture to the wet ingredients on low speed and mix just until combined. Stop as soon as the flour disappears. A few tiny streaks are fine.
Remove the bowl from the mixer and gently fold in the chopped freeze-dried blueberries with a large spatula. Work carefully so the berries stay as intact as possible and the dough does not get overmixed.
Leave the dough uncovered and chill it for about 30 minutes. While it chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
Pour the sanding sugar into a small bowl. Use a medium cookie scoop to portion the dough into balls, then roll each one in the sugar until fully coated on all sides.
Arrange the dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart so they have room to spread.
Bake on the center rack for 8 to 9 minutes, or until the edges look set and lightly golden. The centers should still appear slightly puffy and soft.
Remove the trays from the oven and let the cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Add a little more sanding sugar on top if you want extra crunch.

Notes

Store the cookies tightly covered at room temperature for up to 4 days.

Prep Time: 10 minutes
Cook Time: 9 minutes
Category: Dessert