Blueberry Lemon Sugar Cookies
Fresh lemon juice, lemon zest and freeze dried blueberries come together to make this tart but sweet cookie
Equipment
- stand mixer with paddle attachment
- kitchen scale optional but recommended
- blender or food processor
- rubber spatula
- parchment paper
- zester
- cooling rack
Ingredients
- 3 cup all purpose flour 330 g
- 1 cup unsalted butter, room temperature 226 g
- ¾ cup sugar 150 g
- 1 cup freeze dried blueberries 34 g
- 1 ea large egg room temperature
- 1 tbsp fresh lemon juice
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 ea lemon zest
Instructions
Combining Lemon Zest and Sugar
- Combine sugar and zest into one small bowl. Using your fingers massage the zest into the sugar to help extract the oils. Try to coat as much of the sugar as you can. Set aside.
Preparing Dough
- Preheat oven to 350 F.
- In a stand mixer fitted with a paddle attachment, add butter, sugar, fresh lemon juice and salt. Mix on medium high until creamed – about 2 to 3 minutes or until light and fluffy. Scrape down bowl as needed.
- Add egg and mix on medium low until fully incorporated. Scrape down bowl as needed.
- In a blender or food processor, add freeze dried blueberries and grind down for just a few seconds. Place fine mesh strainer over stand mixer bowl and sift blueberry powder in. Discard remaining seeds or large blueberry pieces left in strainer.
- Mix on medium low until blueberries are fully mixed in. Scrape down bowl as needed.
- In a separate bowl, add flour and baking powder and sift well. Add to wet ingredients.
- Mix dry ingredients on low until about half the flour has been absorbed. Then turn on one notch higher and mix until dough begins to pull onto the paddle attachment and away from the bowl.
Rolling Out Dough
- Place dough between two pieces of parchment paper and roll to ?" thickness (or your desired thickness). If you find the dough to be slightly sticky, just lightly flour bottom of parchment paper and the top of the dough prior to rolling out.
- Cut shapes and place on baking sheet at least 1" apart.
- Bake for 9 minutes, or until you see very light browning along bottom edges.
- Remove from oven and place on cooling rack. Allow to completely cool before enjoying or decorating.
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