I have a cookie recipe that calls for lemon zest. Can I just use lemon juice instead?

Lemon juice adds moisture, which can throw off the dough’s consistency. Your cookies may turn out too wet and not bake properly. Use lemon zest when a recipe calls for it. If you don't have it, you could add a bit more lemon extract. It's more concentrated than lemon juice, so you can add a lot of flavor without adding an excessive amount of moisture.

How do you keep cookies from spreading?

Too much butter, not enough flour, or overly warm dough can cause spreading. Stick to the measurements and bake on cool, lined baking sheets.

Should you refrigerate this cookie dough before baking it?

If a recipe calls for you to refrigerate any kind of dough before baking it, do it! This is a no chill recipe, though, so that isn't necessary here.

What other fruits pair well with lemon flavor in baking?

Among other fruits, lemon pairs well with berries. I use it to brighten up the flavor of the roasted strawberries in this vanilla cake with strawberry filling and many of my cupcake recipes .

Can I use frozen blueberries instead of fresh?

You can, but fresh blueberries yield a better result. Frozen berries can release excess moisture and bleed into the dough, affecting the texture and color.

Easy Lemon and Blueberry Cookies

Description

These lemon and blueberry cookies features fresh blueberries and lemon zest in a cookie with a soft, chewy texture and bright citrus flavor. No chill time needed - just scoop the cookie dough balls onto a lined baking sheet and bake!

Ingredients

Scale

1 ¼ cups (170 grams) blueberry
2 cup, plus 2 tablespoon (270 gram) all-purpose flour, spooned and leveled
8 tablespoon (113 gram) butter, room temperature
2/3 cup (150 gram) granulated sugar
1 ¼ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon lemon extract
Zest from 1 lemon (about 2 teaspoon)
Juice from 1 lemon (about 3 tablespoon)
¾ teaspoon Diamond Crystal kosher salt, plus more for sprinkling (for regular table salt, use about half as much)
½ teaspoon baking soda
¾ teaspoon baking powder
1 large egg (about 25 gram), straight from the fridge

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Instructions

Preheat oven to 350˚F.
In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Beat for one minute to release the lemon’s natural oils.
Add butter, vanilla extract, lemon extract, almond extract, salt, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until dough is well combined, about 5 minutes. You may need to pause the mixer and scrape down the sides of your bowl halfway through the process to ensure your ingredients are incorporated.
Stop the mixer and add your egg, lemon juice, and flour. Beat until smooth, about 45 seconds.
Stop the mixer to add your fresh blueberries and gently mix with a spatula until they’re incorporated throughout the dough.
Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 17-19 minutes.
Transfer them to cooling racks after they’ve sat on the baking sheets 10 or so minutes outside of the oven and are firm enough to handle.

Notes

You don't necessarily need to line your baking sheet with parchment paper or silicone baking mats. However, because these cookies are more cakey, I do find that lining the pans is helpful for easier release.
Please note that these nutritional values are approximate and may vary slightly depending on the specific brands and measurements used.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 161.23
Sugar: 10.64 g
Sodium: 225.71 mg
Fat: 6.24 g
Saturated Fat: 3.73 g
Unsaturated Fat: 1.72 g
Trans Fat: 0.23 g
Carbohydrates: 24.12 g
Fiber: 0.75 g
Protein: 2.24 g
Cholesterol: 26.84 mg