Soft and Fluffy Blueberry Lemon Cookies

Cookies are not really my thing to bake but when I saw this recipe, I just gotta try it. Cake flour was used to make these cookies instead of all-purpose flour. I have used cake flour in baking a few times before so I know when the recipe title said ‘soft and fluffy’, it will be soft and fluffy indeed. Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods and it has a low protein content. Protein promotes the production of gluten, which can make baked goods more tough. Cake flour is very finely milled, which keeps baked goods from getting heavy but still starchy enough to hold large amounts of fat and sugar to avoid collapsing.

Now,  blueberry and lemon … never had the combination with the baked goodies I have made before but somehow, the flavors blended in well with the buttery and vanilla-y cookies. And we really enjoyed them.

Ingredients

Method
1.   In a large bowl, beat the butter and sugar until light and fluffy.  Add the eggs one at a time, and beat after each addition.  Add the vanilla, lemon zest and lemon juice and beat to incorporate.
2.   In another bowl, whisk together the dry ingredients. Slowly add the dry ingredients into the batter.  Scrape down the bowl as needed and mix until incorporated.  Fold in the blueberries gently as to not break them.
3.   Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
4.   Preheat oven to 180C degrees.  Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.  Bake for 11-14 minutes until the bottoms look slightly browned.Enjoy with a cup of tea or coffee!
Recipe from Baker Bettie.
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This entry was published on March 8, 2012 at 2:16 pm. It’s filed under baking, Cookies, food, recipes, Sweet treats and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

14 thoughts on “Soft and Fluffy Blueberry Lemon Cookies

  1. They look so moist and delicious with all those blueberries!

  2. that looks yummy! great info on the cake flour.

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  4. Yummy, almost like tiny little cookie cakes.

  5. Kaitlyn on said:

    They look melt-in-your-mouth delicious! I love lemon & blueberry and what do you know, I have some leftover cake flour!

    • Razel Rull-Navarro on said:

      Thanks! Me too … blueberries, just love them! And I am getting into a lot of lemon and lime flavoring these days so yeah, I enjoyed this one really. I keep a stock of cake flour now in the pantry just in case I come across a good recipe using cake flour 🙂

  6. Jenn E. on said:

    Lemon (or citrus in general) and berries is my favorite dessert combination. These cookies sound amazing 🙂

    • Razel Rull-Navarro on said:

      That’s what I thought when I saw your posts …. sounds like you do like lemon-y flavours. I do too 🙂 Yeah, these were really soft and fluffy and the hint of lemon flavour was perfect 🙂

  7. Made these for dessert to take to friends’ home last night. I could not find cake flour, so I used the standby all purpose stuff. Soft… Fluffy… Yummy… GONE!

    • Razel Rull-Navarro on said:

      Glad that you all liked the recipe. You made a good job obviously coz it turned out good still even with all-purpose flour :). Thanks for the mention again. Cheers!

  8. Pingback: Bring me an Old WIne and a Young Wine « sybaritesauvage

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