Lemon Blueberry Cookies recipe

This recipe for thick, chewy lemon blueberry cookies doesn't need to be chilled. They taste like fresh lemons and are made with frozen wild blueberries.

Ingredient

– 2 ¾ cups All-purpose flour – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and slightly cooled – 1 ¼ cup White granulated sugar – ¼ cup Brown sugar packed light brown sugar – Zest of 2 lemon – 1 tablespoon Lemon juice freshly squeezed – 1 Large egg room temperature – 1 Egg yolk room temperature – ¾ cup Frozen wild blueberrie

Direction

Put the butter in the microwave and melt it. Put it in a big bowl and set it aside for 15 minutes to cool down.Warm the oven up to 350°F. Put parchment paper on two cookie sheets.

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Sieve flour in a medium basin. Mix in baking soda, powder, and salt.Add sugar and brown sugar to the butter bowl. Mix. Combine lemon zest, juice, egg, and yolk. A faint color.

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Mix dry and wet components. With a rubber spatula, fold. Just blend. Mix in frozen wild blueberries. Fold these carefully. Dough will be slightly colored. Be careful not to overmix.

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Scoop 6 cookie dough balls per sheet with a 3oz cookie scoop.Bake one cookie pan at a time for 14-16 minutes.

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Bake until edges are golden brown.Let the cookie cool on the pan for 10 minutes. Cool fully on a rack.

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also see

also see

Apple Cider Cookies recipe