Can I make the dough ahead of time?

Yes. The dough for Lemon Blueberry Cookies can sit in the refrigerator for up to 2 days. In fact, a longer chill can deepen the flavor and improve the texture.

Can I use fresh blueberries instead of freeze-dried?

You can, but the cookies will turn softer and more cake-like because fresh berries add moisture. For classic chewy Lemon Blueberry Cookies , freeze-dried blueberries work best.

Do I need sanding sugar?

No, but it adds a lovely crunch and a sparkly finish. The Lemon Blueberry Cookies will still taste great without it.

Why did my cookies spread too much?

Usually the dough needed a longer chill, or the flour measurement was off. Warm butter and too little structure can make Lemon Blueberry Cookies spread more than you want.

How do I know when they are done?

Look for set edges and centers that still look a little soft. If the cookies look fully baked in the oven, they are probably already overdone. Soft Lemon Blueberry Cookies should finish setting on the tray.

Can I make these gluten free?

Yes. Use a reliable 1:1 gluten-free flour blend. The texture will change slightly, but you can still get very good Lemon Blueberry Cookies .

Lemon Blueberry Cookies Recipe | Soft, Chewy Summer Cookie Box Favorite

Description

These Lemon Blueberry Cookies bake up soft, chewy, and full of bright citrus flavor, with freeze-dried blueberries giving every bite a pop of berry goodness. They are a fresh, cheerful cookie that feels perfect for spring, summer, and anytime you want a sweet treat with a sunny twist.

Ingredients

Scale

3/4 cup (170 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 to 2 tablespoons fresh lemon zest, to taste
1 large egg, room temperature
3/4 teaspoon vanilla
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
1/2 cup freeze-dried blueberries, chopped
1/4 cup coarse sanding sugar, for topping

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and lemon zest. Use your fingertips to rub the zest into the sugars for about 20 seconds. This helps release the lemon oils and gives the finished Lemon Blueberry Cookies a stronger citrus flavor.
Add the softened butter to the bowl. Beat on medium-high speed until the mixture turns pale, fluffy, and well blended, about 3 minutes. Stop the mixer and scrape down the sides and bottom of the bowl so everything mixes evenly.
Add the egg and vanilla. Mix on low speed until the mixture looks smooth and fully combined. Scrape the bowl again so no butter pockets remain.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. This helps distribute the leavening and salt evenly throughout the dough.
Add the dry ingredients to the butter mixture. Mix on low speed just until the flour starts to disappear. Stop as soon as the dough comes together. A few small streaks of flour are fine at this stage. Overmixing can make the Lemon Blueberry Cookies dense instead of soft.
Remove the bowl from the mixer. Add the chopped freeze-dried blueberries and gently fold them into the dough with a large spatula. Work carefully so you do not crush the berries too much or overwork the dough.
Let the dough chill uncovered for 30 minutes. This short rest helps the dough firm up, deepens the flavor, and keeps the Lemon Blueberry Cookies from spreading too much during baking.
While the dough chills, preheat the oven to 350°F. Pour the sanding sugar into a small bowl. Line two baking sheets with parchment paper.
Once the dough is chilled, use a medium cookie scoop to portion it into even balls. Roll each dough ball through the sanding sugar until fully coated on all sides. This gives the cookies a crisp, sparkling finish.
Arrange the dough balls 2 to 3 inches apart on the prepared baking sheets 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 brown. The centers should still look a little puffy. That slightly underbaked look is the secret to soft, chewy Lemon Blueberry Cookies.
Remove the trays from the oven and let the cookies cool on the baking sheet for 5 to 10 minutes. Then move them to a wire rack to finish cooling completely. If you want extra crunch, sprinkle a little more sanding sugar over the tops while they are still warm.

Notes

Store the cookies tightly covered at room temperature for up to 4 days.
The cookies may be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American