Blueberry Lemon Cookies

oven 350 * OK

Blueberry Lemon Cookies
Blueberry Lemon Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup unsalted butter, softened

  • 1

    cup granulated sugar

  • 2

    eggs, room temperature

  • 2

    tsp pure vanilla extract

  • Zest of one lemon

  • Juice of one lemon

  • 1/2

    tsp salt

  • 1/2

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/2

    tsp cinnamon

  • 31/4

    cups cake flour

  • 11/2

    cups blueberries

Directions

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time, and beat after each addition. Add the vanilla, lemon zest and lemon juice and beat to incorporate. In another bowl, whisk together the dry ingredients. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated. Fold in the blueberries gently as to now break them. Allow the dough to cool in the refrigerator for at least an hour and up to overnight. Preheat oven to 350 degrees. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).

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