Blueberry Lemon Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
•3 1/4 cups all-purpose flour•1/2 tsp baking powder•1/2 tsp salt•1 cup granulated sugar•1 cup unsalted butter, softened•2 eggs, room temperature•1/2 tsp baking soda•2 tsp pure vanilla extract•1/2 tsp lemon extract•1 cup instant lemon pudding•1/2 tsp cinnamon•1 1/2 cups blueberries•1 cup white chocolate chips
Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).
Serving Size: Makes 40 2.5 inch cookies.
Number of Servings: 40
Recipe submitted by SparkPeople user STRAWBRRY.
Serving Size: Makes 40 2.5 inch cookies.
Number of Servings: 40
Recipe submitted by SparkPeople user STRAWBRRY.
Nutritional Info Amount Per Serving
- Calories: 133.8
- Total Fat: 6.8 g
- Cholesterol: 27.9 mg
- Sodium: 64.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g
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