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:
In the bowl of a stand mixer fitted with the paddle attachment, massage the lemon zest into the sugars with your fingers for
about 20 seconds to enhance the lemon flavor.
Add the room temperature butter and mix on medium-high speed until light and fluffy, about 3 minutes. Use a spatula to
scrape down the sides of the bowl.
Mix in the egg and vanilla on low speed until combined.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add to the butter mixture on
low speed until just incorporated.
Fold in the freeze-dried blueberries gently.
Chill the dough for 30 minutes. Preheat the oven to 350°F (177°C).
Roll dough into balls and coat in sanding sugar. Place on lined baking sheets 2-3 inches apart.
Bake for 8-9 minutes or until edges are golden. Let cool on baking sheets for 5-10 minutes, then transfer to a wire rack.
Prep Time: 10 minutes | Cooking Time: 9 minutes | Total Time: 49 minutes | Kcal: 180 kcal/cookie | Servings: 24 cookies