Ingredients
Base Ingredients
- 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 extract
Dry Ingredients
- 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
Add-ins and Toppings
- 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, add 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 release citrus oils and enhance the lemon flavor in the baked cookies.
- Cream Butter and Sugars: Add the room temperature unsalted butter to the infused sugar mixture. Mix on medium-high speed until the mixture becomes light and fluffy, about 3 minutes. Stop to scrape down the sides of the bowl with a spatula to ensure even mixing.
- Combine Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Mix on low speed until well incorporated, then scrape down the bowl sides again to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and kosher salt. This ensures even distribution of leavening agents and salt.
- Incorporate Dry Ingredients: Add the dry ingredients gradually to the wet ingredients in the mixer. Mix on low speed just until incorporated. It’s okay if a few streaks of flour remain, as over mixing can lead to tough cookies.
- Fold in Blueberries: Remove the bowl from the mixer and gently fold in the chopped freeze dried blueberries using a large spatula. Be careful not to over mix to preserve the texture of the berries and dough.
- Chill Dough: Chill the cookie dough uncovered for 30 minutes in the refrigerator. This helps to firm up the dough, making it easier to handle and improving the texture of the baked cookies.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Pour the coarse sanding sugar into a small bowl. Line two baking sheets with parchment paper for easy cleanup and even baking.
- Scoop and Coat Cookies: Use a medium cookie scoop to portion out the dough evenly. Roll each dough ball in the coarse sanding sugar, coating all sides for a sweet, crunchy exterior.
- Arrange and Bake: Place the coated cookie dough balls 2 to 3 inches apart on the prepared baking sheets. Bake on the center rack for 8 to 9 minutes, or until the edges are set and beginning to turn golden brown while the centers remain slightly puffy.
- Cool and Finish: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Optionally, sprinkle additional coarse sanding sugar on top for extra crunch and sparkle.
Notes
- Using freeze dried blueberries instead of fresh prevents extra moisture from softening the cookie texture.
- Massaging the lemon zest into the sugars extracts more aromatic oils for a pronounced lemon flavor.
- Chilling the dough enhances cookie shape and texture by solidifying the butter before baking.
- Do not over mix the dough after adding flour to avoid tough cookies.
- Coating dough balls in coarse sanding sugar adds a pleasant crunch and decorative finish.
- You can substitute lemon zest quantity according to taste preference, starting with one tablespoon and increasing if desired.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
