Summer Berry Cornmeal Cookies

3/4 cup unsalted butter, at room temperature

1 cup granulated sugar, divided

1/4 cup light brown sugar

Zest of 1 large lemon (about 2 Tbsp.)

1 large egg

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1 tsp. baking soda

1/2 tsp. sea salt

1/2 cup chopped dried strawberries

1/2 cup chopped dried blueberries

1. Preheat oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside. 
2. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) cream together butter, 1/2 cup granulated sugar, brown sugar, and lemon zest until fluffy (about 2-3 minutes).
3. Add egg and vanilla, and mix again to incorporate. 
4. Add flour, cornmeal, baking soda and salt, and mix to combine. 
5. Gently fold in chopped dried strawberries and blueberries until evenly distributed.
6. Roll the dough into 1.5-inch balls, and then roll each ball in the remaining 1/2 cup granulated sugar before placing on the parchment-lined baking sheet. Using a glass with a flat bottom, gently press on each sugar-coated cookie dough ball to flatten slightly. 
7. Bake at 350 degrees F for 10-12 minutes. Remove the sheet pan from the oven and allow the cookies to cool for about two minutes on the pan before transferring to a wire rack to cool completely.
8. Store cookies in an airtight container for up to 5 days.