Citrus Blueberry Drop Cookies (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup (111g) salted butter, softened
02 -
1/2 cup (111g) margarine, softened
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1 cup (233g) granulated sugar
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1/4 cup (69g) brown sugar
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1 egg
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1 1/2 tsp Lemon Oil
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2 1/2 cups (380g) all purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 - 1 cup frozen wild blueberries
# Let's Cook!:
01 -
Preheat the oven to 350° F (180° C). Line your baking sheet with parchment paper or a silicone baking mat. Set aside
02 -
In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined
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Scrape the sides of the bowl and add in the egg and lemon bakery emulsion. Mix until well combined
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Add the flour, baking soda and salt, mix until the dough forms
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Add the still frozen wild blue berries, fold to evenly distribute the blueberries, but you'll want the cookie dough to have streaks of purple in it. If mixed too much, the cookie dough will turn completely purple
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Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#40 scoop) or for larger cookies use 3 tbsp of dough (#24 scoop). Arrange on your prepared cookie sheet
07 -
Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes
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Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack
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Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months
# Cook's Notes:
01 -
You can substitute regular lemon extract, but the flavor may not be as strong
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Keep blueberries frozen until adding to prevent bleeding
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Don't overmix after adding blueberries to maintain streaks