Chewy Lemon Blueberry Cookies Recipe 395

CHEWY LEMON BLUEBERRY COOKIES RECIPE - (3.9/5)

Chewy Lemon Blueberry Cookies Recipe - (3.9/5) image

Provided by HeidiHo5

Number Of Ingredients 28

Ingredients

Cakey version:
Ingredients
2 1/2 cups All Purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/2 cup (1-stick) butter
1 cup brown sugar
3/4 cup white sugar
2 eggs
3/4 cup sour cream
3 tablespoons lemon juice (about 1 large lemon)
1 teaspoon lemon zest
1 cup fresh blueberries
OR
CHEWY VERSION:
1 3/4 cups all-purpose flour
1 cups bread flour (can use AP flour, but won't be as chewy)
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1-stick) butter, cut into cubes
1 cup brown sugar
3/4 cup white sugar
1 egg yolk
1/4 cup lemon juice (about 1 to 2 large lemons)
1 teaspoon lemon zest
1/2 cup sour cream
1 1/2 cup fresh blueberries

Steps:

Preheat oven to 350°F. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled). Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown. Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.

LEMON BLUEBERRY COOKIES

Lemon Blueberry Cookies image

This is one of those "I've been meaning to try" recipes, so if you do try them, let me know what you think.

Provided by Diana Adcock

Categories Dessert

Time 44m

Yield 32 cookies, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, room temp
1/3 cup white sugar
2 egg yolks, room temp
1 1/2 teaspoons lemon peel, grated
1 1/4 cups flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dried blueberries
parchment paper
sugar

Steps:

Preheat oven to 375 degrees.
Like a cookie sheet with parchment paper and set aside.
In a large mixing bowl combine the butter and sugar.
Using an electric mixer beat at medium until well incorporated and fluffy.
Beat in egg yolks and lemon peel.
Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
Stir in blueberries*.
Place dough on lightly floured surface, divide in half.
Knead each half until dough holds together.
Using your hands form 16 balls out of each half.
Place the first 16 evenly on the parchment lined cookie sheet.
Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
Repeat with second half.
*You can also use dried cranberries or cherries for these cookies.

Nutrition Facts : Calories 116.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 36, Sodium 94, Carbohydrate 13.6, Fiber 0.3, Sugar 4.2, Protein 1.4

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