Description
Soft, chewy cookies with a crackly shell and a tender, lemon-kissed interior filled with juicy blueberry pockets.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 4 g (¾ tsp) salt
- 113 g (½ cup) unsalted butter, softened
- 30 ml (2 tbsp) vegetable oil
- 150 g (¾ cup) granulated sugar
- 60 g (½ cup) powdered sugar for rolling
- 1 large egg (50 g)
- 1 tbsp lemon zest (from 1 medium lemon)
- 5 ml (1 tsp) vanilla extract
- 120 g (¾ cup) fresh or frozen blueberries
- Optional: 30 g (¼ cup) white chocolate chips
Instructions
- Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream together the butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and lemon zest; beat until smooth.
- Combine the dry mixture with the wet ingredients in two additions until just mixed.
- Gently fold in blueberries.
- Scoop dough into portions and chill for 15 minutes.
- Roll chilled dough in powdered sugar and place on baking sheets.
- Bake for 10–12 minutes, rotating the pan halfway through.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend with added xanthan gum. These cookies freeze well, either baked or as raw scooped dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 10g
- Sodium: 90mg
- Fat: 6.5g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg