The weather in Portland has been phenomenal: 70s-80s for the past week! So to accompany these bright sunny days, I wanted to make something light and refreshing. I remember pinning Hot Polka Dot's Lemon Blueberry Cheesecake Cookies a long time ago, and figured that this would be a perfect spring snack!
I was also feeling a little adventurous the other night, so I omitted the cream cheese and an additional stick of butter. The cookies still came out fabulously, and they actually reminded me of scones. Hence they are now called 'Lemon Blueberry Scone Cookies'! Others would argue that it tastes like a muffin top, so maybe you can be the judge when you make them. Either way, they're yummy!
What You Need
- 1/2 cup (1 stick) butter
- 1 cup sugar
- Zest of 1 lemon
- 3 tbsp lemon juice (1 large lemon)
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 cups flour
- 1 cup blueberries
What You Do
1. Preheat your oven to 350 degrees and line your baking sheet(s) with parchment paper.
2. In a large bowl, cream together your butter (1/2cup) and sugar (1cup) until creamy. Then mix in the lemon zest, juice (3tbsp), and eggs (2) until blended together.
3. In a separate bowl, whisk together the baking soda (1/2tsp), baking powder (1/2tsp), salt (1tsp), and flower (3cups). Next, mix them in with your wet ingredients. Gently fold in the blueberries (1cup) until they're well incorporated. Lastly, refrigerate dough for 15-30 minutes.
4. Take dough out of refrigerator and drop 1-1 1/2 tablespoons of dough onto your baking sheet. Bake cookies for 10-14 minutes, or until lightly browned on the bottom. Take out, cool, and then enjoy!
A few extras:
-You can use frozen blueberries if you so choose
-The dough will be more 'cakey'
-These cookies are amazing. And you should make them.
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