Blueberry Lemon Cookies

Blueberry Lemon Cookies

This recipe contains gluten free notes

Ingredients

  • 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 flour (GF use Domata)
  • 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

Directions

  1. Preheat oven to 350.
  2. 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.
  3. In a separate bowl, whisk together dry ingredients.
  4. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins.
  5. Allow dough to cool in the refrigerator for at least an hour and up to overnight.
  6. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil.
  7. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).