Maria
Get ready to indulge in the delightful combination of tangy lemon and juicy blueberries with these Lemon Blueberry Bliss Cookies. These cookies are bursting with bright citrus flavor and pops of sweet blueberry, creating a perfect balance of zesty and sweet in each bite.
Why Make This Recipe
If you’re a fan of refreshing citrus flavors and the sweetness of blueberries, this recipe is a must-try. These cookies offer a cheerful burst of lemony goodness and the fruity goodness of blueberries in every bite, making them a perfect treat for any occasion.
How to Make Lemon Blueberry Bliss Cookies
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
- 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
- 1/3 cup freeze-dried blueberries, chopped
- 1/4 cup coarse sanding sugar, for topping
Directions:
- Enhance Lemon Flavor: Massage the lemon zest into the sugars in a stand mixer bowl for about 20 seconds.
- Cream Butter and Sugars: Mix the room temperature butter with sugars until light and fluffy.
- Combine Wet Ingredients: Add egg and vanilla and mix until combined.
- Mix Dry Ingredients: Whisk together flour, baking soda, cream of tartar, and salt. Gradually add to the butter mixture.
- Add Blueberries: Gently fold in freeze-dried blueberries.
- Chill Dough: Chill the dough for 30 minutes, then preheat the oven.
- Prepare Dough Balls: Roll dough into balls, coat in sanding sugar, and place on baking sheets.
- Bake: Bake for 8-9 minutes until golden, then cool on wire racks.
How to Serve Lemon Blueberry Bliss Cookies
Serve these cookies warm or at room temperature with a glass of cold milk or a hot cup of tea. They make a delightful treat for snack time or dessert.
How to Store Lemon Blueberry Bliss Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months.
Tips to Make Lemon Blueberry Bliss Cookies
- Ensure the butter is at room temperature for easy mixing.
- Don’t overmix the dough to keep the cookies tender.
- Adjust the amount of lemon zest based on your preference for tartness.
- Use coarse sanding sugar for a crunchy texture on top of the cookies.
Variation
For a twist, swap out the freeze-dried blueberries for fresh blueberries or even raspberries to change up the flavor profile of the cookies.
Lemon Blueberry Bliss Cookies
Ingredients
Cookie Dough
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1-2 tablespoons fresh lemon zest (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
- 1/3 cup freeze-dried blueberries, chopped
- 1/4 cup coarse sanding sugar, for topping
Instructions
How to Make Lemon Blueberry Bliss Cookies
- Massage the lemon zest into the sugars in a stand mixer bowl for about 20 seconds.
- Mix the room temperature butter with sugars until light and fluffy.
- Add egg and vanilla, mix until combined. Whisk together flour, baking soda, cream of tartar, and salt, gradually add to the butter mixture. Fold in freeze-dried blueberries.
- Chill the dough for 30 minutes, then preheat the oven. Roll dough into balls, coat in sanding sugar, and place on baking sheets. Bake for 8-9 minutes.
