I remembered something this past weekend. Something pretty important when it comes to cookie making: refrigerating your dough before baking. I know, I know. This is pretty novice stuff.
But still. Most of the time (and by “most of the time,” I mean 99% of the time), I don’t have the patience to do this step. I want my cookies and I want them now. Please.
I found myself taking inventory of my baking shelf late on Saturday night (as I often do), and to avoid the chocolate chip cookie trap (though, let’s be real — that’s a delicious trap, and most of the time I’m content to stay there), I racked my brain for something original and delicious.
I searched Pinterest for inspiration and came across a recipe for Lemon Blueberry Cheesecake Cookies. I simplified the recipe a bit and voila! Fluffy, soft, lemony deliciousness.
And don’t be in a hurry, friend. Refrigerate that dough. It makes all the difference.
Lemon Blueberry Cookies
Recipe adapted from Hot Polka Dot
Makes 24 large cookies
You will need:
1 c. (2 sticks) unsalted butter, softened
1 c. sugar
Zest of one lemon
Juice of one lemon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
3 c. all-purpose flour
1/3 c. blueberries
1. Preheat the oven to 350 degrees. Line two baking sheets with foil or parchment and set aside.
2. In the large bowl of an electric mixer, cream the butter and sugar together until light and fluffy (about 2 minutes). Beat the eggs, lemon juice, and lemon zest together. Add to sugar and butter. Mix until well combined.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Slowly add into the wet ingredients until well combined.
4. Using a medium-sized ice cream scoop, scoop dough into 24 dough balls and place in a bowl (I used the same bowl I sifted the flour into — there was a little flour left in there and kept the dough from sticking). Refrigerate for 15 to 20 minutes.
5. Place cookies on baking sheets and top with blueberries (if you want to add more blueberries to the dough before scooping, you can totally do this — just be sure to gently fold these in, so you don’t break the blueberries and turn your dough a deep purple).
6. Bake 12-14 minutes. Let cool completely. Store in an airtight container.