Can you freeze lemon blueberry cookies?
Cookies are great candidates for freezing, whether they’re baked or unbaked. To freeze baked cookies, cool and store them in a freezer-safe bag or another airtight container prior to tossing them in the freezer. Place pieces of parchment paper between layers to keep them from sticking together. Store them for up to three months.
To freeze unbaked cookie dough, drop tablespoonfuls onto sheets of parchment paper as if you were about to bake the cookies. Then, pop the trays in the freezer instead of the oven. Once the balls of dough are frozen through (which will take about an hour), transfer them to a freezer-safe bag. Use your cookie dough within a month and make sure to put them in the oven while they’re still frozen.
Lemon Blueberry Cookies Tips
Can you use frozen blueberries for lemon blueberry cookies?
To turn this into a recipe with frozen berries, you’ll need to complete a couple extra steps to keep your dough from turning lavender. As soon as you remove the berries from the freezer, rinse them in a strainer under cold water until the water is pale blue rather than deep blue. Very gently and quickly pat the berries dry, and mix them right into the dough (skip the chopping step).
Why are my lemon blueberry cookies tough?
When flour and water are combined and then stirred, a protein called gluten begins to form. Gluten is wonderful if you’re making bread or bagels, but not if you want your baked goods to be delicate and tender. What that means is that you should beat the cookie dough for this lemon dessert as little as you can while still enuring the dough is fully combined.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon zest
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries, roughly chopped
Confectioners’ sugar, optional
Directions
1
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Fold in blueberries.
2
Drop by tablespoonfuls 3 in. apart onto parchment lined or greased baking sheets. Bake until edges are lightly browned, 8-10 minutes. Cool for 2 minutes before removing to wire racks. If desired, dust with confectioners’ sugar.
Nutrition Facts
1 cookie: 63 calories, 3g fat (2g saturated fat), 12mg cholesterol, 52mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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