Lemon Blueberry Cookies

I think if I were to capture the flavor that best summarizes summer, it would be blueberries or some other type of fruit. We had blueberry bushes at the house that I lived in until I was 6 years old. I don’t remember a lot, but I do know that I like blueberries a lot. Baking with fruit of any type is challenging, but there are options.

For this recipe, the solution was to use freeze-dried blueberries. While this was once an unusual ingredient, freeze-dried fruit isn’t too difficult to find. There must be some sort of shortage as I went to get blueberries, and everything was stocked except the freeze-dried blueberries. I had wanted to make them sooner, but I just kept my eyes open until I was able to find them in stock at the store.

Using freeze-dried fruit removes the extra moisture you get with fresh fruit, but they still have great flavor. The blueberries are enhanced by lemon zest, that is combined with the sugars and allowed to infuse in order to strengthen the flavor. These cookies are soft, and remain soft after baking, so you must be careful not to use too much flour and to not bake them too long. If all goes to plan, you will get lovely soft cookies with the wonderful flavors of lemon and blueberry.

Lemon Blueberry Cookies
3/4 cup sugar
1/2 cup packed brown sugar
3/4 cup butter, room temperature
Zest of one lemon (2 tablespoons)
1 egg
3/4 teaspoon vanilla
2 1/4 cups (280 grams) flour
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup freeze dried blueberries, chopped
Additional sugar

In a large mixer bowl, combine the sugar, brown sugar, and lemon zest. Mix the ingredients with your fingers to evenly distribute the zest. Allow the mixture to sit for 10 minutes. 

Add the butter and mix on medium until light. Add the egg and vanilla and stir until incorporated. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. With the mixer running on low, gradually add the flour mixture. In order to avoid over mixing, stop the mixer when a few streaks of flour remain.

Using a spatula, carefully fold the blueberries into the dough. Do not over mix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Remove the dough from the refrigerator. Shape the dough into 1-1/4” balls and roll the balls in sugar. Place the cookies onto the prepared baking sheet.

Bake for 8-10minutes, until the cookies start to turn golden brown. Be careful not to over bake the cookies, they should still be soft. Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.

Recipe from Browned Butter Blondie