Blueberry Cookies


3 cups all-purpose flour
2 tsp lemon zest
1/2 tsp baking powder
1/2 tsp Kosher salt
12 TB unsalted butter, room temperature
1 1/2 cups sugar
2 large Jersey Fresh eggs
1 tsp vanilla extract
2/3 cup buttermilk
2 cups Jersey Fresh blueberries


15m prep time / 15m cook time

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a medium-sized bowl, whisk together the flour, zest, baking soda and salt.
3. In a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy about 3 minutes on medium speed. Add the vanilla and mix to combine.
4. Turn the mixer to low and add the eggs, one at a time, fully incorporating each before adding the 2nd. With the mixer on medium, alternate between flour mixture and buttermilk starting and ending with dry ingredients (start with 1/3 of the flour mixture, followed by 1/2 of the buttermilk, then 1/3 of the flour, then 1/2 buttermilk and finish with rest of flour).
5. Use a spatula to fold in the blueberries. Place the bowl in the refrigerator and let chill for 15 minutes.
6. Use a 2-TB scoop to drop cookie dough onto baking sheets leaving 1 1/2 inches in between.
7. Bake 1 sheet at a time for 15 minutes or until the edges are just starting to brown.

Jersey Fresh Product(s) Used: Blueberries Eggs

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