Soft and Fluffy Blueberry Lemon Cookies

Soft and Fluffy Blueberry Lemon Cookies

So it begins!

Baker Bettie’s Cookies Are The New Cupcake Series! 

And I feel I need to clear a few things up here.

I don’t want to turn this into a cupcake bash fest.  That would be wrong.  And mean.

And I am really against being mean.  It’s just so…. not nice.

I want to think about this as a cookie advocacy series.  A push for cookies to get the same amount of hype as cupcakes.  Because cookies and cupcakes should be given equal recognition in the dessert world.  They both have their place.

And I think there needs to be a slogan. Does anyone have any brilliant slogan ideas?

Edit: Best slogan idea so far from Cara at Fork and Beans… “No one puts cookies in the corner”

If you have no idea what I am talking about, here read this first…

Ok. Now that we have all of that serious business out of the way, on t0 the fun stuff.

The cookies!

Soft and Fluffy Blueberry Lemon Cookies

I have several cookie “base recipes” that I have created depending on the resulting texture I am going for.  These base recipes can then be flavored and shaped in various ways to create different kinds of cookies.

Soft and Fluffy Blueberry Lemon Cookies

Today I am going to share with you my base recipe for a soft and fluffy cookie.  I used this base recipe to make blueberry cookies just to try something different.  They turned out really well.  Perfect with your morning cup of coffee.  But you could just as easily make these with chocolate chips or even plain with a touch of vanilla for a soft and buttery cookie.

Soft and Fluffy Blueberry Lemon Cookies

Soft and Fluffy Cookie Base Recipe

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat after each addition. If using any extracts, add this and beat to incorporate.
  3. In another bowl, whisk together the dry ingredients.
  4. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated.
  5. Fold in any mix-ins.
  6. Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
  7. Preheat oven to 350 degrees.
  8. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.
  9. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).
http://bakerbettie.com/soft-and-fluffy-blueberry-lemon-cookies/

You will notice a few things about this recipe.  The main thing being the use of cake flour.  Cake flour has a low gluten content and allows for the light and fluffy texture for these cookies.  These also work best when scooped in small rounds.  They will stay lighter, and taller.  Like I said, use this recipe to build your own flavor profile.  These would also work great as a frosted cookie.  Cream cheese frosting anyone?!

Here is what I did with the recipe to make the blueberry cookies. . .

Soft and Fluffy Blueberry Lemon Cookies

*Update: A lot of people have been asking me about cake flour and if they can use all-purpose instead.  Cake flour has a lower gluten content than all-purpose flour and therefore creates a lighter and fluffier cookie.  That is why it is ideal for this cookie and the texture I was going for.

However, you can sub all-purpose flour.  Decrease the amount of flour to 3 cups minus 2 tbsp.  The cookie will still be tasty, but the texture will be slightly different. Stay tuned for my next cookie post where I will be going in depth about different kinds of flours!

Soft and Fluffy Blueberry Lemon Cookies

Yield: About 4 dozen small cookies

Soft and Fluffy Blueberry Lemon Cookies

Pillowy soft and fluffy blueberry and lemon cookies. So unique and delicious!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • Zest of one lemon
  • Juice of one lemon
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 3¼ cups cake flour
  • 1½ cups blueberries

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat after each addition. Add the vanilla, lemon zest and lemon juice and beat to incorporate.
  3. In another bowl, whisk together the dry ingredients.
  4. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated.
  5. Fold in the blueberries gently as to now break them.
  6. Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
  7. Preheat oven to 350 degrees.
  8. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.
  9. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).
http://bakerbettie.com/soft-and-fluffy-blueberry-lemon-cookies/

 

Comments

  1. says

    How interesting! I don’t think I’ve ever had blueberry cookies, but it sounds both delicious and refreshing. And soft is always my favorite cookie attribute :)

  2. says

    I just made these tonight! Sunday is a good day to bake. They’re great, I love lemon, and my husband approves – thank you for the new recipe. Also, I love your blog and I will be submitting a recipe soon. :)

  3. Andria says

    I made there yummy cookies today all I hae to say is OMG! Love them. Thank you this easy and mouth watering cookie.

  4. says

    haha I’m totally jumping on the cookie bandwagon! I’ve always gone for the cookie over the cupcake :) These look so super soft and fluffy! Yummm! Gorgeous cookies :)

  5. says

    Hi Kristin, I will be making these cookies with all-purpose flour instead. Would you mind if I posted one of your cake flour cookie pictures on my blog for comparison’s sake? (Your photos are much nicer than mine though lol) I will of course be referencing you as the owner of the image as well as linking back to your blog. Thanks :)

  6. worldangel83 says

    I bake the cookies yesterday and when they were just out of the oven, they were yummy! However, I kept some of them overnight and they started to become very soft and sticky. I baked them for 5 minutes only in the oven as the bottom had become brown and the blueberry was leaking juice everywhere…should I have baked them longer? Do I need to cover the cookies with a layer of parchment paper to prevent the top from becoming burnt?

    • says

      Several things could have been happening here. Did you store them in an airtight container? I’m guessing that if you did, the moisture from the blueberries trapped in the airtight container caused them to get sticky. Mine didn’t last that long to test this theory, but I would suggest only loosely covering them with a clean towel or loosely with foil instead of an airtight container.

      As far as the cooking time, 5 minutes does seem very short, but every oven cooks differently so that may have been enough time. Were they cooked all the way through? If they were not cooked through but the bottoms were already browned make sure that your oven rack was in the middle and try turning down the temperature to 325. It is possible your oven cooks hotter than most. Definitely don’t cover the tops with parchment. I am sure that would only make them stick to the paper.

      Let me know if you have any more questions!

      • worldangel83 says

        Hi! Thanks for the prompt reply. They are very helpful indeed in helping to pinpoint the problem with the cookies.

        One more question – how’s the texture like for the cookie? Are they supposed to be soft and slightly chewy or crunchy? Will they turn crunchy after they have been left to cool?

          • worldangel83 says

            Hi! Soft as crumbly type? The one I made was quite dense after they have cooled and when I chewed on them, they are rather sticky (stick onto my mouth and teeth). Not quite sure what went wrong, but maybe I am more used to the crumbly type of cookie.

          • says

            They shouldn’t be sticky or dense. Did you use cake flour? How much did you mix them? Over mixing will develope the gluten more and cause them to be more dense and sticky. But I am guessing that they are undercooked. That would definitely make them sticky. My suggestions are, only mix until the flour is incorporated, don’t over mix. And lower your oven temp, make sure your rack is in the middle and cook again for a longer time making for sure that they are cooked all the way through.

      • worldangel83 says

        I baked the second batch this weekend and they turned out better than the first one. I have found out that I should put a smaller-sized dough for each cookie (I only put 1 teaspoon of dough for each cookie this time round, as compared to one tablespoon previously). When it is thinner, the cookie is more crumbly and not as dense. I also baked it for a longer time (nearly 10 minutes as compared to 5 minutes previously) so the edge of the cookies turned brown. I know it is not supposed to but I prefer the crunchy bite around the edges :)

        My question is how to prevent the blueberries from bursting and dripping all over the cookie and the cookie sheet? Also when the blueberries burst, the juice flows out so not much is retained inside the cookie once I took it out from the oven.

  7. says

    Hi!
    I love your blog and have been eagerly following your “cookies are the new cupcake” thing because cookies are SO much better! I’m loving your recipes; these look great!
    By the way, have you heard of “making” cake flour with a combination of all purpose and cornstarch? Works wonders for me.
    Keep the cookies coming :-)

  8. says

    can i replace e lemon to orange while e blueberry to chocolate? will anyting happen, cuz i want to create a soft n fluffy texture bt nt blueberry lemon

  9. says

    I fell in love with the pictures you from the article!
    I tried the cookies with wholemeal-flour and dried cranberries… they were great! Thank You for this great recipe!
    Next I suppose, I’ll try them with apricot…
    The one difficulty for me, was to convert the cups into gramm :-)

    • says

      All of the zest off of a medium lemon and all of the juice off a medium lemon. I am not sure of the exact measurements but it doesn’t need to be exact. It will be great!

    • says

      When you say substitutes do you mean extracts? If you don’t have cinnamon or vanilla extract you *can* do without but these are the things that flavor the cookie. It won’t change the texture to leave them out and if you do have lemon that should be enough flavor that it won’t be bland.

  10. says

    Thank you for this amazing recipe! I don’t know how many times I’ve made these since I came across your blog! I have a question though, mine don’t store quite attractively.. Whenever they are stacked up, the yummy gooey top gets stuck on the bottom of another cookie.. Still delicious, but not quite as pretty as they originally are! Any tips for this?

  11. says

    Thank you for inspiring me to bake today! I made a Blueberry Almond version from your base recipe. They were delish –
    http://partykitchen.wordpress.com/2012/07/23/blueberry-almond-cookies/

    • says

      Love your blog! Question: how well do these cookies keep? I’d love to make a batch and send to friends who live out of state but don’t want them get a stale cookie surprise. Thanks!

      • says

        You know I haven’t tested it out, but I guessing that they wouldn’t do that well. I think they are actually too moist of a cookie, due to the moisture from the blueberries, that they would be too sticky if packed up and sent. This is speculation of course. But I would suggest doing this with a more sturdy cookie such as this base recipe http://bakerbettie.com/2012/02/25/oatmeal-and-spiced-rum-raisin-cookies-with-whole-wheat-flour/ or this base recipe http://bakerbettie.com/2012/02/11/the-science-of-the-chocolate-chip-cookie/. If you want the blueberry lemon combo, use dried blueberries.

  12. says

    Auch jenes LFGB wird auch auch durch unzählige Gesetze stellen Rechtsverordnungen flankiert bzw.
    Als in dem Jahr 1400 von den Landesherren Hugo Hugo Sekt Sekt zölle die Abgaben eingetrieben wurden, löste dies auch bei den Hugo Sekt bauern große Verärgerung aus, da diese
    fuer welche Erzeugung hart arbeiten mussten. Dezember 2010 – Die Mitgliedstaaten jener
    Europäischen Union haben sich auch in Brüssel mit neue Kennzeichnungsvorschriften fuer Hugo Sekt geeinigt.

    • Baker Bettie says

      I wouldn’t recommend it Nina. Those things would add more moisture to the cookie and will throw off the dry ingredient proportions. You can use frozen blueberries. Just make sure they are thawed and drained before adding them to the batter.

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