Soft Cut-Out Blueberry Lemon Sugar Cookies
Soft Cut-Out Blueberry Lemon Sugar Cookies that use fresh lemon zest and juice to infuse a tart brightness and balance with blueberries.
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Equipment
- stand mixer with paddle attachment
- kitchen scale optional but recommended
- blender or food processor
- rubber spatula
- parchment paper
- zester
- cooling rack
- sifter
Ingredients
- 1 lemon
- 1 cup unsalted butter room temperature
- ¾ cup sugar
- 1 egg room temperature
- 1 tsp fresh lemon juice or lemon extract
- 1 cup whole freeze-dried blueberries
- 3 cup all purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
Instructions
- Preheat oven to 375 F. Combine sugar and zest into one small bowl. Using your fingers massage the zest into the sugar to help extract the oils. Set aside.
- 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 with rubber spatula.
- 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. 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 well combined.
- Lay down large piece of parchment, and flour lightly. Place dough on top and flatten slightly, and lightly flour top. Add piece of parchment on top and use rolling pin to roll to desired thickness.
- Cut shapes with cookie cutters and place on cookie sheet at least 1" apart. Re-roll as needed, lightly flouring bottom and top.
- Bake for 9 minutes, or until you see very light browning along bottom edges.
- Remove from oven and place on wire rack. Allow to completely cool before enjoying or decorating.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Hot Tip! Avoiding unnecessary seeds and bits of blueberry by sifting. This will help leave out any dry, unsavory bits while only allowing the powder and true flavor into your cookies!
Hot Tip! Rolling between two pieces of parchment will help for easier rolling, cutting and re-rolling. Dusting with flour on the bottom and top will also help avoid sticky dough!
Hot Tip! If you find your dough is sticky while rolling, place in refrigerator for 15 - 20 minutes. Then light dust top of dough, place parchment back on top, and re-roll.
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