Blueberry Cookies Recipe (Blueberry Cookies)
This blueberry cookie recipe is prepared in the style of drop cookies, with a slightly crispy outside and soft texture on the inside. You let the dough rest for a short time and divide it onto the tray with a spoon; This way the cookies bake more evenly. You can prepare 48 cookies by following the ingredients and how-to steps.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Prepare the dry mixture
Mix the flour, baking powder and salt in a bowl with a wire whisk. Don't leave any lumps.
Cream the oil and sugar
In another bowl, whisk the vegetable shortening and sugar for 2–3 minutes. Continue when the mixture becomes a lighter color.
Egg, Add milk and lemon peel
Add the egg and beat until mixed. Add the milk and lemon zest and mix briefly.
Gather the dough
Add the dry mixture to the wet mixture in 2–3 times. Mix with spatula; Don't knead too much, just enough to dissolve the flour.
Add the blueberries
Gently fold the blueberries into the dough. Try not to crush it; so that the color does not spread too much into the dough.
Let the dough rest
Cover the bowl and let the dough rest in the refrigerator for about 4 hours. This step helps the cookies spread more evenly.
Prepare the oven and tray
Preheat the oven to 180°C. Cover the tray with baking paper.
Shape and bake
Take pieces from the dough with a dessert spoon or a small ice cream spoon and arrange them spaced apart. Bake for 12–15 minutes, until the edges are lightly browned.
Cool
Let the cookies sit on the tray for 5 minutes, then transfer them to the wire rack. You can serve it when it is warm.