Blueberry Lemon Cookies
Blueberry and Lemon Cookies are best enjoyed with a steaming cup of coffee or tea. The recipe is straightforward and beginner-friendly, making it an excellent choice for novice and seasoned bakers. The ingredient list includes blueberries, lemon juice, lemon zest, flour, sugar, butter, egg, and vanilla, all pantry staples. The preparation process is simple and quick, ensuring that you can whip up a batch of these delectable cookies in no time. The result is a soft, muffin-line cookie perfect for any occasion or a casual afternoon snack. A great addition to your tea party!
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A FEW TIPS ON MAKING DELICIOUS BLUEBERRY LEMON COOKIES
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Start with fresh, high-quality ingredients: fresh blueberries, freshly squeezed lemon juice, and finely grated lemon zest will ensure your cookies have a vibrant and refreshing flavor. When preparing your dough combine the dry ingredients and cream the butter and sugar separately, then add the rest of the ingredients. This method helps to ensure a uniform distribution of flavors.
It’s crucial not to over-mix the dough, doing so can lead to tough cookies rather than the desired soft, muffin-like texture. Fold the blueberries gently to keep them whole and juicy. Use a cookie scoop to portion out the dough onto a baking sheet. For an extra burst of blueberry, flavor, press a few additional berries on top of each cookie mound. This not only enhances the taste but also makes for a beautiful presentation.
A key step that sets these cookies apart is the chilling process. Freeze the cookie dough for at least 30 minutes or refrigerate overnight. This step helps the cookies maintain their shape and prevents excessive spreading while baking. When you’re ready to bake, keep a close eye on them. Bake until the edges are just starting to turn golden brown, but the centers remain soft and slightly underdone. This ensures a perfect balance of crispy edges and a tender, muffin-like center.
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OTHER RECIPE IDEAS
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INGREDIENTS YOU NEED TO MAKE THESE PERFECT COOKIES
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DRY INGREDIENTS:
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All-purpose flour: It provides structure and stability to the cookies by forming a gluten network when mixed with wet ingredients. The gluten traps air and gives the cookies their shape and texture. It’s the foundation of your cookie dough, giving it the necessary bulk and consistency.
Baking Soda: Also known as sodium bicarbonate, baking soda is a leavening agent. It reacts with the acidic components in your recipe (like lemon juice or zest) to produce carbon dioxide gas. This reaction creates air bubbles, making the cookies rise and become tender and fluffy. Without baking soda, your cookies would be dense and heavy.
Cornstarch: is a fine, powdery starch made from corn. It’s used in baking to soften the texture of cookies and give them a slightly crumbly, melt-in-your-mount quality. Cornstarch inhibits the formation of gluten, which makes the cookies more tender and less chewy. It also helps to absorb some of the moisture, contributing to the cookie’s overall texture.
Salt: A small amount of salt is essential in baking to enhance the flavors of the other ingredients. It balances the sweetness and brings out the natural flavors of the blueberries and lemon. Additionally, salt strengthens the gluten network, providing a bit of structure to the cookies.
FRUITS and CITRUS: Fresh blueberries and lemons
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CREAM THESE INGREDIENTS:
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Unsalted Butter: Softened to room temperature. Unsalted butter is a crucial ingredient that imparts richness and moisture to your cookies. Softening the butter allows it to blend seamlessly with the sugar, creating a smooth, creamy base. The unsalted variety gives you better control over the overall salt content in your recipe. Ensuring the flavors of the blueberry and lemon shine through without being overshadowed by saltiness.
Brown Sugar: This ingredient not only sweetens your cookies but also adds depth with its molasses content. Brown sugar contains more moisture than white granulated sugar, which helps keep your cookies chewy and tender. its slight caramel flavor complements the tartness of the lemon and the sweetness of the blueberries, creating a well-rounded taste profile.
White Granulated Sugar: White sugar is essential for providing structure and sweetness to your cookies. It helps to achieve a balanced sweetness that pairs perfectly with the tangy lemon zest and the juicy blueberries. Additionally, white sugar contributes to the cookies’ crisp edges, providing contrast to the soft, chewy centers.
ADD THESE REMAINING INGREDIENTS: Egg and Vanilla
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HOW TO MAKE THEM
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1. COMBINE ALL DRY INGREDIENTS: In a large bowl, whisk all-purpose flour, baking soda, cornstarch, and salt. Set it aside. Grease a sheet pan or line it with parchment paper.
2. CREAM BUTTER AND SUGAR: In a separate bowl, add butter, brown sugar, and white granulated sugar. Use your handheld mixer and mix until smooth and fluffy. Make sure to scrape the side to incorporate all ingredients.
3. ADD THE OTHER INGREDIENTS: Add the egg, vanilla, lemon juice, and lemon zest. Continue mixing until well incorporated.
4. ADD FLOUR: Gradually add the flour (about a third at a time). Turn the speed of the mixer to low and mix until you no longer see white flour. Be careful not to overmix your batter.
5. ADD BLUEBERRIES, FREEZE THEN BAKE: Gently fold in the blueberries. Use a cookie scoop and portion out the dough onto a prepared cookie sheet. For an extra burst of blueberry flavor, press a few additional berries on top of each cookie mound. Freeze them for at least 30 minutes or refrigerate overnight before baking. Preheat the oven to 350ºF. Bake for 15-18 minutes or until the edges turn golden brown. Cool for 10 minutes before serving.
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FREQUENTLY ASKED QUESTIONS
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Yes, you can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them thoroughly before adding them to the dough to prevent excess moisture from affecting the texture of the cookies.
Gently fold the blueberries into the cookie dough to avoid crushing them. This will help maintain their shape and prevent the dough from turning blue.
To prevent your cookies from spreading too much, make sure your dough is properly chilled before baking. You can also add a bit more flour to the dough if it seems too soft. Additionally, using parchment paper or a silicone baking mat can help the cookies maintain their space.
Store your cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them fresh for a longer period, you can refrigerate them for up to a week or freeze them for up to three months. When freezing, place the cookies in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag.
These cookies pair wonderfully with a variety of beverages and accompaniments. Serve them with a hot cup of tea or coffee for a delightful afternoon tea. They also go well with a glass of cold milk or lemonade. For a more indulgent experience, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream.
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Blueberry Lemon Cookies
Equipment
- Mixer
- Sheet pan
- Mixing bowls
- Large cookie scoop
Ingredients
DRY INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon fine sea salt
CREAM THESE INGREDIENTS
- 1 cup or 2 sticks of unsalted butter, softened to room temperature
- 1/4 cup brown sugar
- 3/4 cup white granulated sugar
ADD THE REST OF THESE INGREDIENTS
- 1 large egg, room temperature
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla
- 1 1/2 cups fresh blueberries, more for toppings
Instructions
- PREHEAT AND PREPARE: Five or ten minutes before you bake the cookies, preheat your oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- COMBINE DRY INGREDIENTS: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a large bowl, using an electric mixer, cream together the sugar and butter until light and fluffy. This should take about 2-3 minutes.
- ADD WET INGREDIENTS: Beat in the egg, lemon juice, lemon zest, and vanilla extract, mixing until just combined.
- INCORPORATE DRY INGREDIENTS: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- FOLD IN BLUEBERRIES: Gently fold in the fresh blueberries, being careful not to crush them.
- CHILL DOUGH: Cover the dough and chill in the freezer for at least 30 minutes or in the fridge overnight. This helps to prevent the cookies from spreading too much while baking.
- SCOOP AND ARRANGE: Using a cookie scoop or a spoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few additional fresh blueberries onto the top of each dough mound for a burst of flavor and color.
- BAKE: Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the centers are set but still a bit soft.
- COOL: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
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Pay close attention to baking times and temperatures. Homemade cookies can vary greatly depending on your oven, so it’s essential to keep a close eye on them during the baking process. Typically, Blueberry Lemon Cookies should be baked until the edges are lightly golden but still soft in the center, which usually takes about 15-18 minutes at 350°F (175°C). Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents them from falling apart.
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GET A WEEK FREE OF MEAL-PREPPING RECIPES WITH A GROCERY LIST
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