<\/p>\n
Giant soft bakery-style lemon blueberry poppy seed cookies are the cookie of the season! They\u2019re everything I ever dreamed a zesty lemon poppy seed cookie would be. Adding in blueberries takes them to the very next level and add a touch of softness that balances out the sweetness of the glaze on top. The texture is absolutely mouthwatering! Let\u2019s dive right in: <\/p>\n
Big Cookies<\/p>\n
These cookies can be made huge like you see in these photos (8 cookies the size of your hand or the size of a baseball for the dough ball). They\u2019re just like the style\/size of the famous Levain cookie! Or have you heard of Crumbl cookies? Huge cookies are in and made to share and enjoy no matter the size. <\/p>\n
If you\u2019d like to make them smaller, just split them in half for 16 cookies and bake them for 7 minutes instead. <\/p>\n
How to bake cookies with fresh blueberries<\/p>\n
For this recipe, it\u2019s preferred to use fresh blueberries. You may use freeze dried, too, but fresh is going to give you the gooiest flavor. I wouldn\u2019t recommend frozen blueberries as they may have too much moisture and change the overall texture of the cookie dough. For fresh blueberries, you can toss them in flour first if you\u2019d like (as you would other bakes) but I\u2019ve noticed for these cookies that you really don\u2019t have to. Just wash them, pat them dry, and toss them right in! <\/p>\n
How to make the best lemon poppy seed blueberry cookies <\/p>\n
The trio of poppy seed, lemon, and blueberries work so beautifully well together in these cookies! There\u2019s also a little bit of extra lemon flavor by using lemon elixir (an extract\/emulsion by PK) that helps the lemon flavor go a little bit further. <\/p>\n
Here\u2019s the ingredients you\u2019ll need: <\/p>\n
unsalted butter, cold and cubed<\/p>\n
brown sugar<\/p>\n
granulated sugar<\/p>\n
vanilla<\/p>\n
eggs<\/p>\n
lemon extract\/emulsion\/elixir<\/p>\n
zest <\/p>\n
cornstarch<\/p>\n
baking soda<\/p>\n
salt<\/p>\n
flour<\/p>\n
blueberries<\/p>\n
poppy seeds<\/p>\n
Follow the directions below for how to make the cookie dough! Make sure you add on the glaze, too. That part is SO delicious! <\/p>\n
How to make an easy 2 ingredient lemon glaze<\/p>\n
These cookies are super delicious as they are, but if you add on the lemon glaze, it truly takes it to the next level. All you\u2019ll need will be lemon juice and powdered sugar to make the glaze. Just stir them together in the bowl and make sure the consistency looks like Elmer\u2019s glue. <\/p>\n
Cookie Texture<\/p>\n
The texture you\u2019re aiming for with these cookies is golden on the outside and gooey on the inside. So when you pull them out of the oven, they\u2019re going to look like they\u2019re almost under-baked on the inside. As they cool, they firm up a bit and settle into a soft texture versus a raw-looking one. Trust the process and the texture will be perfect. <\/p>\n
TIPS FOR SUCCESS:<\/p>\n
I have LOTS of cookies for you to bake from my\u00a0COOKIE recipe section\u00a0here\u00a0on Baking with Blondie (I\u2019m sure you\u2019ll find a new favorite from the list!).<\/p>\n
Here\u2019s a few tips for making sure these cookies come out perfectly every time (which isn\u2019t that hard because these are basically fool proof!)<\/p>\n
Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it\u2019s essential to nailing the toasted outside & gooey inside texture.<\/p>\n
No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.<\/p>\n
Eggs need to be cold, and same with your butter.<\/p>\n
Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.<\/p>\n
I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn\u2019t fresh enough. I\u2019ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn\u2019t flatten enough, then slightly press down on the next batch that\u2019s headed into the oven.<\/p>\n
If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.<\/p>\n
No need to chill the cookies! That\u2019s the best part!<\/p>\n
Here\u2019s a video of the process: <\/p>\n
I can\u2019t wait for you to try these cookies! If you do, make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun! <\/p>\n
Happy Baking! <\/p>\n
xo, Mandy<\/p>\n
Get the Recipe:
\nLemon Blueberry Poppy Seed Cookies<\/p>\n
Giant soft lemon poppy seed cookies filled with fresh blueberries and topped with a lemon glaze. <\/p>\n
Lemon Blueberry Poppy Seed Cookies 1 cup unsalted butter, cold, cubed1 cup brown sugar1\/4 cup granulated sugar 2 whole large eggs, cold 1 Teaspoon vanilla 1\/2 teaspoon lemon extract\/emulsionzest of 1 lemon (or 2 tablespoons of lemon zest)1\/4 cup poppy seeds 3 1\/4 cup flour1 teaspoon salt 1 teaspoon baking soda1 teaspoon cornstarch1 1\/2 cups fresh blueberries Quick Lemon Glaze 1\/4 cup lemon juice 1 cup powdered sugar <\/p>\n
For the cookies:Preheat oven to 425 degrees. Prep a cookie sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add in the brown sugar and granulated sugar, whip up again until it’s creamed together, about 2 minutes. Add in the egg, vanilla, lemon extract, lemon zest, and poppy seeds. Whip up to combine and then scrape down the sides of the bowl. Add in the flour, salt, baking soda, cornstarch, and mix to combine (don’t overmix). Toss in the blueberries, then gently stir to combine on low speed. Split the dough in half, then in half again, then in half again. You’ll have 8 large spheres. Bake 4 at a time (or if you’re making smaller cookies, 8 at a time, etc) for 7-9 minutes. The center will be gooey but will continue to bake through a little during the cooling process. Let cool completely on a wire rack, then add on the glaze. <\/p>\n","protected":false},"excerpt":{"rendered":"
Giant soft bakery-style lemon blueberry poppy seed cookies are the cookie of the season! They\u2019re everything I ever dreamed a zesty lemon poppy seed cookie would be. Adding in blueberries takes them to the very next level and add a touch of softness that balances out the sweetness of the glaze on top. The texture […]<\/p>\n","protected":false},"author":1,"featured_media":494,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-493","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-meals"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=493"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/494"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}