Blueberry Lemon Sugar Cookies

Summer is here, and along with it all the fresh berries!

For the last 7 years that I have been baking sugar cookies, I have always stuck to the classic vanilla flavor. It is just a staple in the cookie community and you really can’t go wrong with it. There are many available variations from different food bloggers and cookie artists, so it’s a go to when I began tampering with sugar cookies.

Fast forward to 2021 and my obsession with recipe development, and I now find myself asking all the questions of what other flavors can we create into sugar cookies? This year has been a giant science experiment for me with cookies, and my family and friends are LOVING it since they are my official taste testers! This particular cookie was the favorite so far, and I really am SO happy to be able to share it with you!



Sticking with the goal of only using natural ingredients, we are once again using freeze dried blueberries and fresh lemon zest and juice for these cookies. The freeze dried blueberries are readily available at Target, Amazon or your local grocery store. I opt for freeze dried because as my friend Sam at Buttermilk by Sam has shared there is less moisture which equals less spread. So I did my best to incorporate a soft tasty bite but into a roll out sugar cookie. Best part? You STILL get the fresh taste of the berry with every bite.


There is a slight spread to this cookie but it is minor. But I PROMISE that the flavor is worth that little bit of spread. If you prefer almost no spread than I recommend adding 73 grams (~1/2 cup) of all purpose flour to help decrease it. Also, review the recipe notes (wayyyy at the bottom of this page) for additional information regarding how to put the recipe together. The color after baking will lighten a bit as well, but the purple coloring is still very visible along with those beautiful specks of blueberry.

I also recommend trying this out with your kids! They can sift the blueberries or zest that fresh lemon. It can get just a bit messy (what doesn’t with toddlers?), so I recommend checking out the kid’s aprons over at Hedley & Bennett! They are durable and adorable, and you also can use discount code DESSERTPANTRY to help save yourself some money.

So let’s get started!



Tools For The Job

medium sized fine mesh strainer

zester tool

kitchen scale

stand mixer or hand mixer

food processor or blender


Blueberry Lemon Sugar Cookies

Rating: 5 out of 5.

Ingredients

363 g All Purpose Flour (~ 2 ½ cups*)

120 g Cake Flour (~ 1 cup*)

1 cup unsalted butter at room temperature

210 g sugar (~ 1 cup)

34 g freeze dried blueberries (~ 1 cup direct from bag)

1 large egg at room temperature

1 tbsp fresh lemon juice

1/2 tsp baking powder

1/4 tsp salt

lemon zest from 1 lemon

Directions

Take the freeze dried blueberries and place into the food process or blender. Process down to a powder – about 10 seconds. Use the fine mesh strainer to sift out any seeds or large unwanted pieces. Set aside.

Place butter and sugar into stand mixer, and turn on medium high speed for approximately 1 to 2 minutes. The mixture should be light and fluffy. Add egg, zest and lemon juice, and mix on medium low for about 30 seconds. Scrape down bowl and mix again until just combined. Add blueberry powder and mix on low for about 15 seconds. Scrape down bowl and mix on low again until just combined.

In a separate bowl combine the flours, baking powder, and salt. Whisk well so that all the ingredients are evenly distributed. Add dry ingredients to wet ingredients. Turn on low speed and allow to mix until most of the flour is absorbed. Scrape down bowl and turn on to medium speed and mix until flour begin to pull away from the bowl.

Take dough and place between two pieces of parchment paper. Roll out for 3/8” (or desired thickness), and place in refrigerator for no less than 2 hours and up to 24 hours. You can also cut out shaped, and then freeze for 1 hour before baking.

Preheat oven to 375 F. Bake for 8 minutes, or until you begin to see very light browning along the bottom edges of the cookies. Remove from oven and place on wire rack to cool. Allow to cool completely before handling.

 

Recipe Notes

*This recipe is created to utilize mainly the weight of the ingredients (grams), but I have noted the measurement in volume (cups) to assist those without a kitchen scale. If you do not measure your ingredients with the kitchen scale then the recipe may not come out as it should. Baking is a science, and so the measurement of ingredients is very important because even the smallest exclusion or inclusion can affect how the recipe should come out.

*You cannot sub ingredients without expecting some form of recipe variance. Example: subbing almond flour for the all purpose and cake flour. The cookies will not turn out the same. Follow the recipe.

*Sally at Sally’s Baking Addiction has a beautiful blog post on how to spoon and level your flour. I highly recommend reading it and applying it to this recipe (and all others!). She also has a blog post on how to make your own cake flour if you do are in a bind.

Tried the recipe? What did you think??

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