Image Credit: How Tasty via YouTube
Your classic favorite blueberry lemon muffins now come in a soft cookie version! Try and make these soft on the inside but crispy on the outside treat with only a few ingredients and very simple steps. All thanks to How Tasty on YouTube for this sweet and delicious recipe.
Step 1
In a large-size bowl, combine the butter, sugar, lemon zest, then mix them together with a spatula until the texture becomes creamy. Add in the lemon juice, and egg, then mix well until incorporated making sure that you don’t overmix. Place a sieve on top of the bowl, then pour in the flour, salt, and baking soda, sift them and mix together until almost combined. Gently incorporate blueberries and remember to not overmix. Cover the bowl with plastic wrap and put it in the refrigerator for at least 1 hour or up to 24 hours. When the dough is nice and chilled, scoop out the cookie dough using a 4cm or 1.5inch ice cream scooper.
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Step
Roll every ball into granulated white sugar. This step is optional but the sugar will give a crunchier crust and a beautiful slightly sparkling finish. Place the cookie balls onto a lined baking sheet at least 3cm or 1inch apart from each other. Bake it in a preheated fan oven at 170°C-340°F for about 10 minutes until they are slightly golden on the sides, golden on the bottom, but soft at the center. While the cookies are still hot, you can place some halves of blueberries on top as decoration. Slightly cool down on the baking sheet before cooling them down completely on a wire rack.
*All these images are credited to How Tasty via YouTube. Give their channel a visit and subscribe for more!