Light, fresh full lemon flavor with sweetness of blueberries! The perfect cookie!
The sugar on the cookies gives the perfect crisp and they are tart & sweet! A must make!!
Full recipe in video below
RECIPE:
¾ cup light butter room temperature
4 ounces 1/3 less fat cream cheese room temperature
1 ¾ cups granulated Lakanto sugar + 5 tablespoons for rolling cookie dough in
1 egg
1 teaspoon vanilla
2 teaspoons lemon extract
2 tablespoons lemon juice
2 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking soda
3 cups flour measured correctly
300 Lily's white chocolate chips
1 cup fresh blueberries
Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 ¾ cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.
Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).
Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.
25 Cookies:
101 calories
4g protein
15g carbs
2g protein
Recipe inspiration from infinetaste.com
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