Blueberry-Lemon Cookies - Prepared from Scratch

      The combination of mashed and whole blueberries creates a beautiful swirl of color in these Blueberry-Lemon Cookies, offering a softer texture due to the fruit's moisture and a burst of berry flavor in every bite.

      **Ingredients:**

      - 2 cups (250 grams) all-purpose flour

      - ½ teaspoon baking powder

      - ½ teaspoon kosher salt

      - ¼ teaspoon baking soda

      - 1¼ cups (175 grams) fresh blueberries, divided

      - 1 cup (227 grams) unsalted butter, melted and slightly cooled

      - ¾ cup (150 grams) granulated sugar

      - 4 teaspoons (8 grams) lemon zest

      - 1 large egg (50 grams), at room temperature

      - 1 large egg yolk (19 grams), at room temperature

      - ½ teaspoon vanilla extract

      - Sparkling or turbinado sugar, for sprinkling

      **Instructions:**

      1. Preheat your oven to 325°F (170°C) and line your baking sheets with parchment paper.

      2. In a medium bowl, mix together the flour, baking powder, salt, and baking soda.

      3. In a small bowl, mash ½ cup (70 grams) of the blueberries.

      4. In a larger bowl, blend the melted butter, granulated sugar, and lemon zest until well mixed. Incorporate the egg and egg yolk, whisking until combined, then add the vanilla.

      5. Gradually mix in the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the mashed blueberries and ¼ cup (35 grams) of the whole blueberries using a rubber spatula.

      6. Using a 3-tablespoon spring-loaded scoop (approximately 50 grams each), portion the dough onto the prepared baking sheets, spacing them 3 inches apart. Press the remaining ½ cup (70 grams) of blueberries into the dough as desired and sprinkle with sparkling or turbinado sugar.

      7. Bake for 18 to 22 minutes, or until golden brown, rotating the pans halfway through the baking time. (The dough will spread.) While still hot, gently swirl a 4- to 5-inch round cutter around each cookie to shape them evenly. Allow them to cool completely on wire racks set over the pans.

      8. Keep the cookies in an airtight container for up to 3 days.

      We would love to hear about your experience!