How To make Blueberry Cookies
Batter: 1 1/4 c Unbleached flour
1/2 c Brown sugar; packed
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Cinnamon
1/8 ts Salt
1/3 c Margarine; cold
1 Egg white; whipped
1/3 c Skim milk; at room temperatu
-re 1 ts Lemon or orange peel; grated
3/4 c Blueberries
Frosting: 1 c Powdered sugar; sifted
1 tb Margarine; softened
1/4 ts Lemon or orange peel; grated
Water
0:15
Preheat oven at 375. Prepare a baking sheet with cooking spray. To prepare batter, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Using a pastry blender, cut in margarine till pieces are the size of small peas. In another mixing bowl, combine egg white, milk, peel. and blueberries. Mix dry ingredients with wet ingredients just until moistened. Drop dough from rounded tablespoon 2" apart on prepared baking sheet. Bake for 10 to 12 minutes or until edges are set and lightly browned. Meanwhile, to prepare frosting, combine powdered sugar, 1 tablespoon margarine, peel and enough water to make of spreading consistency. -----
How To make Blueberry Cookies's Videos
Lemon Blueberry Cookies
These Lemon Blueberry Cookies are soft, chewy, sweet and tangy. This eggless sugar cookie recipe is made with lemon zest, lemon juice and frozen wild blueberries in the cookie dough, which gives them that lavender hue! For extra tang the dough balls are rolled into lemon sugar prior to baking making them utter perfection. Drizzled with a gorgeous magenta blueberry glaze, these colors are all natural! Best yet, these cookies also gluten free, nut free and can easily be vegan!
Check out the full recipe here:
Watch Lee go through the process of making these Lemon Blueberry Cookies. Follow along when you make you own. Make sure to tag us @laneandgreyfare
Soft Lemon Blueberry Cookies Recipe | Home Baking | The Sweetest Journey
How to make super soft cookies with lemon and blueberries.
Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
¼ Teaspoon Salt (1.5g)
½ Cup Butter, Softened (112g)
¾ Cup Sugar (144g)
1 Teaspoon Lemon Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
¾ Cup Ricotta Cheese (186g)
3/4 Cup Blueberries
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 parts, mixing until smooth. Fold in the blueberries.
2. Line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.
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Blueberry Muffin Cookies | Sally's Baking Recipes
Packed with blueberries and brightened with a hint of lemon, these cakey blueberry muffin cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and a sweet lemon glaze for a truly unforgettable treat!
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• More of Sally's baking recipes:
Lemon Blueberry Cookies (20 Minutes!)
These lemon blueberry cookies are bursting with flavor! They’re made with fresh blueberries, lemon juice and lemon zest. You only need 10 simple ingredients to make these soft and chewy cookies.
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Milk Bar Blueberry & Cream Cookies from Christina Tosi
Blueberry & Cream Cookies, the famous Milk Bar cookie from the mastermind chef, Christina Tosi and Momofuku. This cookie is loaded up with dried out blueberries combined with White Chocolate Milk Crumb. Another unordinary cookie idea that promises to deliver a complete unique cookie eating experience...hear that!
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I followed along to the recipe down below, but make sure to pick up her cookbook, 'Momofuku Milk Bar':
Ingredients
16 tablespoons (2 sticks, 225 grams) butter, at room temperature
3/4 cups (150 grams) sugar
2/3 cups (150 grams) light brown sugar, tightly packed
1/4 cup (100 grams) glucose or 2 tablespoon (35 grams) corn syrup
2 eggs
2 cups (320 grams) flour
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 1/2 grams) baking soda
1 1/2 teaspoons (6 grams) kosher salt
1/2 recipe Milk Crumb (recipe follows)
3/4 cup (130 grams) dried blueberries
Milk Crumb
1/2 cup (40 grams) milk powder
1/4 cup (40 grams) flour
2 tablespoons (12 grams) cornstarch
2 tablespoons (25 grams) sugar
1/2 teaspoon (2 grams) kosher salt
4 tablespoons (1/2 stick, 55 grams) butter, melted
20 g milk powder 1/4 cup
3 ounces (90 grams) white chocolate, melted
Blueberry Cookies Big and Chewy
1 stick of butter (salted/ softened)
1/2 cup granulated sugar......mix
add 1 tsp vanilla
1 egg .......mix
add 1 1/2 cups all purpose flour
1/2 tsp baking powder.....mix
add 1 cup blueberries plus 1 tbsp all purpose flour
I baked these cookies for 25 minutes
** Softened means softened. Do not melt your butter or else cookies will not stay firm. For best results leave your butter out for an hour or so to allow it to soften.**