Lemons and blueberries are classic ingredients for a cookie—great flavors for spring and summer. So many sweet treats from just these two flavors.
Cream cheese is my go-to ingredient to add a little tangy creaminess and make it a denser cookie. On the other hand, Mascarpone has a milky sweeter taste which I thought would be great with the blueberries. I am not that gung-ho about making cheese, but you can do it if you like. Here is a site with four stars and not many ads. Mascarpone Recipe!
IngredientsJump to Recipe for Amounts
- Butter unsalted
- Sugar white
- Vanilla Extract
- Lemon juice
- Lemon zest
- All-purpose flour
- Kosher Salt
- Baking powder
- Blueberries dried sweetened
- Powdered sugar
Fresh vs. Dried Blueberries
I have baked fresh and dried cookies, and there is a difference. Although many people want to know the national value between the two, I want to know how they are in terms of baking as a baker.
You can't beat the taste of fresh blueberries in your cookies, but I mix the cookie dough a little differently. To me, it is all about the cookie dough. If I am using fresh blueberries, I like soft cookie dough since I mix my fresh blueberries at the end and with a spatula. I try very hard not to break up the blueberries anymore than I have to.
Dried blueberries will plump up a little when refrigerated in the cookie dough, which is excellent. These make nice-looking cookies that do not bleed blue throughout the cookie dough.
Making Blueberry Cookies
Weigh or measure the flour, salt, and baking powder into a bowl, whisking to blend them. In another bowl, weigh or measure the sugar and set the bowl aside.
Next, zest the lemon into a bowl, and in another bowl, juice the lemon. You should be able to get enough juice from one lemon.
Add the butter and sugar to your mixer, beating on a medium speed for 3-5 minutes. Now add one egg and incorporate before adding the 2nd egg. Scrape the bowl and add the lemon zest, lemon juice, vanilla extract, and the mascarpone cheese mixing for a couple of minutes.
Add the blueberries and mix for about 30 seconds. Now I like to fold in the flour using a solid spatula instead of the mixer when I include Mascarpone in the cookie dough. To me, the Mascarpone is a delicate cheese and folding in the flour gives my cookies a tender, softer texture on the inside when baked.
Cover loosely and chill for at least two hours.
I love cookie scoopers for getting even-sized cookies that bake well together. So I used a medium-size scooper and added 12 scoops to a parchment-lined sheet pan.
Bake at 350° for 13-15 minutes. You want just a little brown around the bottom edges.
After taking the cookies out of the oven, leave them on the cookie pan for a couple of minutes before moving them to a wire rack to finish cooling. After they have cooled, I sprinkle a little powdered sugar on top of each cookie.
Blueberry Lemon with Mascarpone CookiesBarbara Hall
- ½ cup (113.5 g) Butter unsalted
- 1 ½ cups (300 g) Sugar white
- 8 ounce (226.8 g) Mascarpone
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 2 (2 ) Eggs room temperature
- 3 Tablespoon (3 Tablespoon) Lemon juice
- 1 (1 ) Lemon zest
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Baking powder
- 1 ¼ cups (200 g) Blueberries dried sweetened
- ¼ cup (30 g) Powdered sugar Sprinkle on top
- Weigh or measure flour, salt, and baking powder, running a whisk through to blend and setting the bowl aside. Zest and juice one lemon into separate containers and set these aside. I can usually get 3 tablespoon of juice from one lemon.
- In a stand or handheld mixer, blend the butter and sugar. I blend for a good 5 minutes on medium speed.
- Add one egg at a time, mixing thoroughly before adding the 2nd egg. I stop the mixer and scrape everything down before adding the lemon zest, lemon juice, vanilla extract, and the mascarpone cheese. Blend for about a minute. Add the blueberries and mix for about 30 seconds. You want to mix until the blueberries are incorporated into the cookie dough. Shut the mixer off and take the bowl off the stand. Get a good spatula and fold the flour mixture into the cookie batter bowl. Once mixed, cover and refrigerate for at least 2 hours.
- Preheat the oven to 350°, line 2 cookie sheets with parchment paper, and set aside. Take the cookie dough out of the refrigerator and add 12 scoops to a cookie sheet pan using a medium cookie scoop. Bake for 13-15 minutes, and they are just starting to get a little brown around the bottom edge of the cookie. Pull the cookie pan out of the oven and leave the cookies on the pan for 2 to 3 minutes. Transfer to a cookie cooling rack. After they cooled, I sprinkled powdered sugar on top of the cookies.