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Lemon Blueberry Cookies
By Stephanie Rutherford · stephaniessweets.com
Makes 15 large cookies
| prepPreheat oven to 350°F / 175°C | ||||
| prepLine two baking sheets with parchment paper | ||||
| 2 3/4 cups / 345 g all-purpose flour | Sift flour with baking powder, baking soda & salt | Fold dry ingredients into wet, then fold in blueberries | Scoop 6 balls per sheet, bake 350°F / 175°C, 14–16 min | Cool on sheet 10 min, transfer to rack |
| 1/2 tsp baking powder | ||||
| 1/2 tsp baking soda | ||||
| 1 tsp salt | ||||
| 1 cup / 225 g unsalted butter, melted and slightly cooled | Mix butter, sugars, lemon zest, juice & eggs | |||
| 1 1/4 cups / 250 g white granulated sugar | ||||
| 1/4 cup / 55 g packed light brown sugar | ||||
| Zest of 2 lemons | ||||
| 1 tbsp freshly squeezed lemon juice | ||||
| 1 large egg, room temperature | ||||
| 1 egg yolk, room temperature | ||||
| 3/4 cup / 90 g frozen wild blueberries | ||||
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