easy lemon blueberry cookies
Recipes
Banana Bread
Easy Lemon Blueberry Cookies
These lemon-blueberry cookies are sweet and tangy with a chewy center, thanks to the addition of cream of tartar that gives them a texture similar to a classic snickerdoodle. They spread as they bake, so be sure to give them a full 2 inches of space on the baking sheet.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole-wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup granulated sugar
- 5 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1 ½ cups fresh blueberries
Directions
- Whisk all-purpose flour, pastry flour, baking soda, cream of tartar and salt in a medium bowl.
- Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest, lemon juice and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Refrigerate, covered, for 30 minutes.
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
- Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands. Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets. Place 3 blueberries on top of each cookie.
- Bake, 1 batch at a time, until puffed and lightly brown around the edges, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
