These lemon blueberry cookies are soft, chewy, and delightfully tangy! Make these in one bowl using either fresh or frozen blueberries and finish them off with an optional (but recommended!) lemon glaze.
Beat butter, shortening, vanilla extract, and sugars until light and fluffy.
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Scrape down the sides of the bowl and add the eggs and lemon zest. Mix until just combined.
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In a separate bowl, mix the flour, salt, baking soda, baking powder, cornstarch, and milk powder. Add the dry ingredients to the wet ingredients and mix until just combined.
Scrape down the sides of the bowl again and add in the fresh or frozen blueberries. Either stir gently or mix on a low setting until just combined.
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Visual of what the final dough should look like after mixing the wet and dry ingredients.
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On a lined baking sheet, scoop out the dough and place them 2 inches apart. Bake at 350 degrees Fahrenheit for 14-15 minutes or until the tops are just set.
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