Blueberry Lemon Cookies

•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.