Source: Hot Polka Dot, although I made one important change.
Yield: nearly 4 dozen cookies
I really try to avoid Costco. I deliberately did not renew my membership because the stupid place costs me way too much money. There are only a few things that I really need to get there, and everything else is a better deal somewhere else, so I just don’t go. Once in a while, I mooch off my mother, or my mother-in-law, and get them to take me there, so I can get the frozen meatballs I love (no, I don’t make them from scratch, sorry to disappoint!) and the giant bag of shredded cheddar cheese, and the mega-pack of toilet paper. Have you ever noticed that almost everyone at Costco is buying toilet paper? I have. These are the kinds of things I think about. Welcome to my world.
At any rate, my last trip to Costco netted me a huge box of fresh blueberries, among about $200 worth of other things.
I’ve gotten so I really enjoy having fresh berries in the house. I’ve bought strawberries several times recently, and I am always sad when they are gone. Blueberries are a little tougher to eat plain, but they are really fun to bake with. So, you can imagine my disgust when the business of life overwhelmed me, and I realized my blueberries were an entire week old! Tragedy. I dubbed Saturday “Blueberry Day” and got down to baking.
First on the agenda, blueberry muffins. I made a double batch. Hopefully they will last longer than one day.
Next, Lemon Blueberry cookies. With a small break for a small nap. Well, it’s Saturday, after all!
Last, Blueberry syrup for our pancakes and waffles. YUM. It was a good day.
These cookie mixed up pretty well, and I was glad to finally use the lemon that had also been in my fridge for several days. The dough has to chill for a little while before baking, at least 20-30 minutes. (Enter nap.)
These will look prettiest if you handle the dough gently and roll them into balls with your hands. I found that my cookie scoop had a tendency to slice the berries and create some strangely-shaped and oozing cookies. They just require some tenderness.
The original recipe called for a dot of cream cheese in the center of each cookie, but after I tried one, I decided I didn’t love the cream cheese center. So I just left it out. I figured I could easily come up with something else to do with the cream cheese… very easily! Plus, I think the cookies are fabulous enough without the cream cheese center.
The citrus flavor with the fresh berries makes this cookie very fresh, and perfect for spring. Which is what I was hoping for when I chose it. However, the day I made them, there was 4 inches of snow on the ground, so it was only spring inside the house!
- 1 cup butter, softened
- 1 cup sugar
- zest of 1 lemon
- 3 T. lemon juice
- 2 eggs
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 3 cups flour
- 1 cup fresh blueberries
- Cream butter and sugar.
- Add lemon zest and juice, and eggs, and mix well.
- Add dry ingredients, and mix just until combined.
- Gently fold in blueberries.
- Chill dough for about 30 minutes or more. Roll gently into balls and place on cookie sheet. Bake at 350 degrees for 11-14 minutes.
If you enjoy these, you might also enjoy:
Black and Blueberry Sandwich Cookies from Bittersweet
Lemon Ricotta Cookies from Jen’s Favorite Cookies
Raspberry Blueberry Cream Tart from Get Off Your Butt and Bake