Blueberry Lemon Cookies
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Blueberry Lemon Cookies
60 MINUTES
Blueberry
Blueberry
Ever encounter a combination of flavors that leave you thinking – how have I not known about this all my life? This mixture of sweet Naturipe® Blueberries and the delicate citrus of the lemons come together to create a mouth-watering cookie that’s sure to delight all who take a bite.
INGREDIENTS
- 1 cup unsalted butter, melted and slightly cooled
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon table salt
- 1 teaspoon cornstarch
- 1 ¼ cups granulated sugar
- 1 tablespoon lemon zest (about 2 lemons)
- ¼ cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons lemon juice
- 1 teaspoon lemon extract
- ½ cup white chocolate chips
- 1 cup frozen Naturipe® Blueberries
- ¼ cup turbinado sugar for sprinkling
DIRECTIONS
- Melt butter in the microwave or on the stove. Let cool for 20 minutes.
- Preheat oven to 375°F, line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, cream of tartar, salt, and cornstarch. Set aside.
- Place the white sugar in a medium bowl with the lemon zest and rub the sugar and zest together with your fingers. This will give more lemon flavor to the cookies.
- Add the cooled melted butter and the brown sugar to the bowl with the sugar and zest. Whisk until well combined.
- Whisk in the egg, lemon juice and lemon extract.
- Fold in dry ingredients using a rubber spatula. Mix until just combined and a few white streaks of flour remain. Add in the frozen blueberries. Fold these in gently. They will color the dough slightly. Do not over mix.
- Scoop dough using a medium cookie scoop or ice cream scoop. Each cookie dough ball should weigh 70g (2.5 oz). Place on prepared cookie sheets at least two inches apart.
- Sprinkle cookies with turbinado sugar.
- Bake at 375°F for 16–20 minutes or until the edges of the cookies are set and are a light golden brown.
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