Blueberry Lemon Cookies






These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!

Soft and Fluffy Cookie Base Recipe

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing

 *Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For my Blueberry Lemon Cookies I chose to add:

  • 1 1/2 cups blueberries
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 1 cup white chocolate chips

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

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