Blueberry Lemon Cookies
Soft dried blueberry lemon cookies with bright flavor. Quick to mix and perfect for snacks or dessert.
Servings 60 servings
Calories 87kcal
Ingredients
- 1 cup butter unsalted, softened
- 1 and ½ cups granulated sugar plus a little more for flattening cookies
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 2 and ¾ cups all-purpose flour sifted then measured
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups dried blueberries
- 1 medium lemon zested
Instructions
- Preheat oven to 350℉.
- In the bowl of your electric mixer, beat butter and sugar until light and fluffy. Add egg and extracts.1 cup butter, 1 and ½ cups granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 teaspoon lemon extract
- Combine flour, baking powder, and salt. Turn the mixer to low and slowly add one cup at a time to the butter mixture. Stir in the blueberries and zest from one lemon.2 and ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 2 cups dried blueberries, 1 medium lemon
- You do not have to chill this dough.
- Using a spring-release scoop, scoop dough onto the prepared pan. Dip the bottom of a flat glass in granulated sugar, then flatten the dough to 1/4-inch thickness.
- Bake for 15 minutes or until desired doneness. These cookies do not brown much, so watch the first batch closely and note the time. Also, I used a 1/4-cup spring-release scoop. Take note if you used a different size scoop.
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 66mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 99IU | Calcium: 8mg | Iron: 0.4mg
