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Blueberry Lemon Sugar Cookies

  • Author: Angell Clark
  • Prep Time: 30 minutes
  • Cook Time: 13-14 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x


Organic freeze-dried blueberries from our farm with some lemon zest give these cookies a delicious twist on the traditional soft sugar recipe.


  • 1/2 cup or 1 stick organic butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large organic egg
  • 1 cup organic Emmer flour (Bluebird Farms) & 1 cup organic unbleached flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp lemon extract
  •  all the fresh organic lemon juice squeezed from 1 large organic lemon
  • Zest of 1 large organic lemon
  • 1 cup freeze-dried blueberries (Chelan Beauty)
  • 1/2 cup extra coarse grain confectioners sugar


Preheat oven to 350° F.

In a medium bowl, cream together the butter, lemon zest, and sugar. Stir in the egg, lemon extract, and lemon juice (squeezed from the zested lemon). In another medium bowl, stir together flour, salt, baking powder, and cornstarch. Combine the bowl of dry ingredients to the creamed mixture until well blended. Stir in the blueberries by hand to minimize crushing.

Form walnut-sized balls of the dough, then roll each ball in extra coarse-grained confectioners sugar. Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies for 13 – 14 minutes in the preheated oven until the bottom of the cookies are light brown.

Remove from oven to cool on pan for 5 minutes, then place cookies on a cooling rack to finish cooling.



Extra coarse-grain confectioners sugar for rolling the cookie dough balls is a larger grain of sugar considered a decorating sugar because of its size and heat resistance.

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: freeze dried blueberries, organic ingredients, Emmer flour