- 2-1/4 cups (270 g) All purpose flour
- 4 oz (room temperature) Cream Cheese
- 1/2 cup (1 stick room temperature) Butter unsalted
- 1 cup (113 g) Powdered sugar
- 1 (room temperature) Egg
- 1/2 cup (99 g) Sugar white
- 1 TBSP Lemon juice
- 2 TBSP Lemon zest
- .60 LBS (268 g) Blueberries dried sweetened
- 1/2 tsp (2 g) Baking powder
- 1/4 tsp Kosher Salt
- 1 1/2 cup (113 g) Powdered sugar
- 1 tsp Ginger paste
- 2-4 TBSP Milk
I love the taste of blueberries and lemon together, then combine into a cookie and I am in heaven. Lemons are so easy, zest then slice and juice, and you have the lemon done. Blueberries are a little different. I found a great web site all about blueberries called Baking with Blueberries; please take a look.
I have baked cookies with fresh blueberries so I thought I would try the dried blueberries sweetened to see the difference. I did soak mine because I needed a plumper blueberry. The dried can look to small for me. I wanted a glaze for my cookies, but I thought vanilla was too plain jane, so what if I added ginger paste?
I can’t tell you how happy I was to find ginger paste. The ginger paste was the easiest way to get that fresh ginger taste without trying to grind up the ginger stalk. The perfect complement to my blueberry and lemon cookies.
Try a few other lemon or blueberry cookies:
Take dried sweetened blueberries and soak in water for 1-1/2 hours. Drain (I leave them in a small colander) and set aside. Weigh or measure the flour, baking powder, and salt into a bowl and set aside (I run a whisk through to blend). Zest and juice one lemon (or 2 if small) and set these aside. Weigh or measure the powdered and white sugar into a small bowl and set this aside.
In a stand or handheld mixer, add the butter and cream cheese and blend till light in color and creamy looking. Turn the mixer down to low and gradually add the sugars to the mixture. Beat till fluffy. Add the egg then the lemon juice and zest, blend till entirely mixed. Slowly add the flour mixture and incorporate. Fold blueberries in so they do not get crushed.
Chill dough for 1 hour. Preheat oven to 350° and line cookie pans with parchment paper. Using a small or medium cookie scoop add to the cookie pan and bake 9-11 minutes. The cookies will look a little brown around the edges and leave on pan for about a minute after pulling from the oven. Then move to a cooling rack to finish.