Name: Lemon Blueberry Cookies Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 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; 1/2 cup White granulated sugar; 2 tsp Lemon zest

Ingredients

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 sifted all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup wild frozen blueberries

1/2 cup white granulated sugar (for coating)

2 tsp lemon zest (for coating)

Instructions

Step 1: In a large bowl, combine the softened butter, white sugar, brown sugar, and 1 tablespoon lemon zest. Beat with a handheld mixer for 3 to 4 minutes until the mixture is fluffy, scraping down the sides as needed.

Step 2: Add the egg, fresh lemon juice, and vanilla extract to the butter mixture. Mix again for 1 to 2 minutes until fully incorporated.

Step 3: Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the frozen blueberries, ensuring not to overmix so streaks of blueberries remain visible in the dough.

Step 5: Use a 2 oz ice cream scoop to portion the dough onto a baking sheet lined with parchment paper. Refrigerate the scooped dough for 1 to 2 hours until completely chilled.

Step 6: In a small bowl, combine the 1/2 cup sugar and 2 teaspoons lemon zest. Rub the zest into the sugar with your fingertips to release the oils and enhance the flavor.

Step 7: Preheat the oven to 350°F (175°C). Roll each chilled cookie dough ball in the lemon sugar mixture, then place on baking sheets with about five cookies per sheet.

Step 8: Bake the cookies for 16 to 17 minutes, turning the baking sheets halfway through to ensure even browning.

Step 9: Remove the cookies from the oven. While still warm, use a large cookie cutter (larger than the cookie) to gently round out any uneven edges. Allow the cookies to cool completely before handling.

Tips & Variations

For softer cookies, slightly reduce the baking time by 1-2 minutes.

Fresh blueberries can be used instead of frozen, but reduce liquid slightly if dough feels too wet.

Add a teaspoon of lemon extract for an even more intense lemon flavor.

To make the cookies dairy-free, substitute butter with a vegan margarine or coconut oil in the same quantity.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used, but they may release more juice during baking. To prevent dough from becoming too wet, gently pat the berries dry before folding them in.

Why should I chill the cookie dough before baking?

Chilling the dough helps the cookies hold their shape during baking and enhances the flavors by allowing the ingredients to meld. It also prevents excessive spreading for a thicker cookie.