In the bowl of a stand mixer, add the granulated and light brown sugars along with the lemon zest. Massage the zest into the sugars for about 20 seconds to release those fresh citrus aromas.

Add the room temperature unsalted butter to the sugar mixture. Mix on medium-high speed until light and fluffy, about 3 minutes. Don’t forget to scrape down the sides of the bowl for even mixing!

Crack in the large egg and pour in the vanilla extract. Mix on low speed just until combined, and remember to scrape down the bowl again for good measure.

In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gradually add these dry ingredients to the butter and egg mixture, mixing on low speed until just incorporated.

Carefully fold in the chopped freeze-dried blueberries using a spatula. Be gentle—over-mixing can lead to tough cookies!

Cover the dough and chill it uncovered for 30 minutes in the refrigerator. While it's chilling, preheat your oven to 350°F.

Line two baking sheets with parchment paper. Use a medium cookie scoop to portion out the dough and roll each ball in coarse sanding sugar for that extra crunch.

Place the cookie dough balls on the prepared baking sheets, leaving 2 to 3 inches apart. Bake for 8 to 9 minutes or until the edges are set and golden brown.

Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. Optional: Sprinkle the tops with a bit more coarse sanding sugar for an irresistible touch!