Ingredients
Cookie Dough
- 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 bean paste
- 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
Lemon Sugar Coating
- 1/2 cup white granulated sugar
- 2 tsp lemon zest
Instructions
- Prepare the Butter and Sugars: In a large bowl, combine softened butter, white granulated sugar, light brown sugar, and 1 tablespoon lemon zest. Using a handheld mixer, beat for 3-4 minutes until the mixture is fluffy and light. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Incorporate the large egg, fresh lemon juice, and vanilla bean paste into the butter mixture. Mix again for 1-2 minutes until fully combined.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure a uniform mixture.
- Combine Dry and Wet Mixtures: Gently mix the sifted dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain tenderness.
- Fold in Blueberries: Carefully fold the wild frozen blueberries into the dough. Do not overwork the dough; you should see streaks of blueberries evenly distributed.
- Chill the Dough: Using a 2-ounce ice cream scoop, portion the dough onto a parchment-lined baking sheet. Refrigerate the scooped dough for 1-2 hours until completely chilled to help the cookies keep their shape during baking.
- Prepare Lemon Sugar Coating: In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons lemon zest. Rub the lemon zest into the sugar using your fingertips to release natural oils and infuse flavor.
- Coat and Bake: Preheat the oven to 350°F (175°C). Roll each chilled cookie dough ball in the lemon sugar until fully coated. Place about 5 cookies per baking sheet, allowing space for spreading. Bake for 16-17 minutes, rotating the baking sheet halfway through to ensure even browning.
- Shape and Cool: After baking, remove cookies from the oven. While still warm, use a large cookie cutter slightly bigger than the cookie to round out any uneven edges for a polished appearance. Let the cookies cool completely on the baking sheet before handling and serving.
Notes
- Using frozen wild blueberries helps prevent the berries from bleeding too much into the dough, keeping distinct blueberry streaks in the cookies.
- Chilling the dough is crucial for maintaining the cookie shape and texture during baking.
- The lemon sugar coating adds a bright citrus crunch and enhances the lemon flavor.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- For softer cookies, reduce baking time slightly; for crisper edges, bake closer to 17 minutes.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
