Bright Blueberry Lemon Cookies
Bright Blueberry Lemon Cookies
ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup freeze-dried blueberries
- ½ cup powdered sugar (for icing, optional)
- 1 tablespoon lemon juice (for icing, optional)
steps
- 1.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- 3.
In a separate large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth.
- 4.
Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract until well combined.
- 5.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- 6.
Gently fold in the freeze-dried blueberries.
- 7.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- 8.
Bake for 10-12 minutes, or until the edges are lightly golden.
- 9.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10.
For optional icing, mix powdered sugar with lemon juice until smooth, then drizzle over cooled cookies.
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