Lemon Blueberry Cookies – Critchley Family Farms

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
• 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 course sanding sugar, for topping