Soft Lemon Blueberry Cookies Recipe | Home Baking | The Sweetest Journey
How to make super soft cookies with lemon and blueberries.
Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
¼ Teaspoon Salt (1.5g)
½ Cup Butter, Softened (112g)
¾ Cup Sugar (144g)
1 Teaspoon Lemon Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
¾ Cup Ricotta Cheese (186g)
3/4 Cup Blueberries
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 parts, mixing until smooth. Fold in the blueberries.
2. Line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.
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Easy Blueberry Cookies Recipe With Lemon Drizzle
Easy Blueberry Cookies Recipe With Lemon Drizzle
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Let's make some blueberry cookies with lemon drizzle ! Yummy cookies filled with dried blueberries, topped with a lemon drizzle. Easy to make, and easy to love !
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How To Make Classic Chocolate Chip Cookies:
How To Make Classic Pecan Pie:
#cookies #food #blueberries
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Blueberry Cookies With White Chocolate (From Scratch) - Homebody Eats
These chewy blueberry cookies are filled with a light, sweet blueberry taste, along with chunks of white chocolate chips and oatmeal. Bake and decorate these easy drop cookies in under an hour (no chilling time required). These from-scratch cookies are the perfect summer cookie recipe. And, I love the bright purple color that they turn from the freeze dried blueberries.
FULL RECIPE:
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Freeze Dried Blueberries:
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Soft Lemon Cookies - Melt in your mouth
Lemon cookies are super simple to make and delicious. Made with a combination of lemon juice and zest, they have a tremendous natural flavor. I really enjoy them with a nice cup of tea or glass of milk.
Get the recipe:
There are a few tips to making these tasty lemon cookies. First, I find the juice from one lemon is about perfect. If you want them more or less lemony, simple adjust the amount of juice accordingly.
I always use a few drops of yellow food coloring to make them really yellow and vibrant. This is totally optional, and you can be the judge.
The zest from one lemon is about perfect form my liking. Just be careful not to zest too far into the lemon as it will become bitter. You only want the zest from the shiny part of the skin.
The amount of sugar and vanilla extract can be altered too. Just be careful not to over power the lemon flavour with vanilla extract.
Watch the video and give our lemon cookies a try. As always, let us know what you think.
Video Chapters:
0:00 Introduction
0:21 Making the cookie dough
1:42 The lemon ????
2:01 Making the cookie dough, cont.
3:11 Forming the cookies ????
4:20 The baking process
4:41 The outcome
5:01 The taste test
5:17 Conclusion????????????
#cookierecipes#bakingrecipes#lemoncookies
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Blueberry Drop Cookies
Simple and delicious, these sweet cookies feature fresh blueberries and lemon zest.