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Lemon Blueberry Cookies (Soft & Chewy) (Soft & Chewy)

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These soft and chewy cookies burst with bright lemon flavor and sweet freeze-dried blueberries, perfect for a sunny day treat.

Ingredients

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  • 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 course sanding sugar, for topping

Instructions

  1. Place granulated sugar, light brown sugar, and lemon zest into the bowl of a stand mixer.
  2. Use your fingers to massage the lemon zest into the sugars for about 20 seconds.
  3. Add room temperature butter to the sugar mixture.
  4. Mix on medium-high speed until light and fluffy, about 3 minutes.
  5. Stop the mixer and use a spatula to scrape down the sides of the bowl.
  6. Add the egg and vanilla to the mixture.
  7. Mix on low speed to combine well.
  8. Scrape down the sides of the bowl again.
  9. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  10. Add the dry ingredients to the butter and egg mixture.
  11. Mix on low speed until just incorporated; do not overmix.
  12. Remove the bowl from the mixer.
  13. Use a large spatula to fold in the chopped freeze-dried blueberries, being careful not to overmix.
  14. Chill the dough uncovered for 30 minutes.
  15. Once dough is chilled, preheat the oven to 350°F (175°C).
  16. Pour the sanding sugar into a small bowl.
  17. Line two baking sheets with parchment paper.
  18. Use a medium cookie scoop to portion out the dough.
  19. Roll each dough ball in the sanding sugar, ensuring all sides are coated.
  20. Place the cookie dough balls 2 to 3 inches apart on the prepared baking sheets.
  21. Bake in the center rack of the oven for 8 to 9 minutes, or until the edges are set and slightly golden brown.
  22. Remove the cookie sheets from the oven.
  23. Allow the cookies to cool on the baking sheets for 5 to 10 minutes.
  24. Transfer cookies to a wire rack to cool completely.
  25. Sprinkle the tops with more course sanding sugar for extra crunch if desired.

Notes

Always use room temperature butter and egg for the best texture.
Don’t skip massaging the lemon zest into the sugar; it boosts the lemon flavor significantly.
Avoid overmixing the dough once flour is added to keep cookies soft and chewy.
Chilling the dough is crucial for preventing spread and achieving the perfect cookie shape.

Find it online: https://homecookstudio.com/lemon-blueberry-cookies-soft-chewy-soft-chewy/