Lemons and blueberries are classic ingredients for a cookie—perfect for any time of the year. 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. Mascarpone has a milky sweeter taste which I thought would be great with the blueberries. I am not that gun-ho about making cheese, but you can do it if you like. Here is a site with four stars and few ads. Mascarpone Recipe!
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Ingredients
- Butter unsalted
- Sugar white
- Mascarpone
- Vanilla Extract
- Eggs
- Lemon juice
- Lemon zest
- All-purpose flour
- Kosher Salt
- Baking powder
- Blueberries dried sweetened
- Powdered sugar (for dusting on top after they are baked)
Fresh vs. Dried Blueberries
I have baked with fresh and dried fruit in cookies, and there is a difference. Although many people want to know the nutritional value between the two, I want to know how they are baked in cookies.
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 after the flour has been added, 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 before baking, which is excellent. These make nice-looking cookies that do not bleed blue throughout the cookie dough.
Making Blueberry Cookies
Prep
Weigh or measure the flour, salt, and baking powder into a bowl, whisking to blend. In another bowl, weigh or measure the sugar and set the bowl aside.
Next, I zest and juice the lemons. My lemons were a medium size, so it took 2 for this recipe.
Mixing the Cookie Dough
Slice the butter into the mixer bowl. I do this to tell how cold the butter is by how much resistance it takes to cut the butter.
If the butter is room temperature, it will only take a minute to cream the butter into soft peaks. If it is colder, it will take another minute.
Next, add the sugar. There is 3 times the sugar then butter, so it will not get creamy. I mix them for about 3 minutes.
Now I break one egg into a small dish to make sure there are not any egg shells before adding it to the butter-sugar mixture. Incorporate the first egg before adding the second egg.
The eggs give the cookie dough a nice yellow color after both eggs are mixed into the butter-sugar mixture.
It is time to add the vanilla extract, lemon juice, lemon zest, and the mascarpone. Mix on a medium mixer speed until it is all mixed.
The dried blueberries are now added. I sometimes add a little more of the blueberries only because I love them so much.
Add the blueberries and mix for about 30 seconds.
Now I like to fold in the flour using a solid spatula instead of using the mixer. I usually fold in about ⅓ of the flour at a time. 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.
Bake
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°F (175°C or 180°C) for 12-14 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 minute 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.
Enjoy!
FAQ's
Yes, but it will have a tangier taste. I have heard of people mixing cream cheese with a little heavy cream to get a closer taste of mascarpone.
I use a container that has a tight fitting lid. This helps to keep the inside of the cookies soft.
Other Cookies with Mascarpone
Recipe
Blueberry Lemon with Mascarpone Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted
- 1 ½ cups (300 g) Sugar white
- 2 (2) Eggs room temperature
- 8 ounce (226.8 g) Mascarpone
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 3 Tablespoon (3 Tablespoon) Lemon juice
- 1 Tablespoon (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
Instructions
- Weigh or measure the flour, salt, and baking powder, running a whisk through to blend and setting the bowl aside. In another bowl weigh or measure the sugar and set it 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 mixer bowl slice the butter. On a medium mixer speed, cream the butter until it has soft peak. Usually, a minute or two.
- 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°F (175°C or 180°C), 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 12-14 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 a minute. Transfer to a cookie cooling rack. After they cooled, I sprinkled powdered sugar on top of the cookies.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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