Blueberry-Lemon Cookies

Ingredients:

Soft and Fluffy Cookie Base Recipe:

• 3 1/4 cups cake flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 2 eggs, room temperature
• Mix-ins and/or extracts of your choosing
• 1/2 tsp baking soda

For my Blueberry Lemon Cookies I chose to add:

• 2 tsp pure vanilla extract
• Juice of one lemon
• 1/2 tsp cinnamon
• 1 1/2 cups blueberries
• Zest of one lemon
• 1 cup white chocolate chips

Instructions:

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

*Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.