- Total Time: 25 minutes
- Yield: 12 cookies
½ cup all-purpose flour, lightly packed + 2 tablespoons
½ cup blanched almond flour
½ teaspoon baking powder
⅛ teaspoon salt
⅓ cup butter, softened
6 tablespoons granulated sugar
⅓ cup frozen blueberries
zest from 1 lemon (only yellow parts)
2 tablespoons lemon juice (about ½ lemon)
- Microwave frozen blueberries in a microwave safe bowl for 45 seconds. Let cool slightly, then mash with a fork until mostly pureed. The mixture will be watery – that’s ok.
- In a medium bowl whisk together all-purpose flour, almond flour, salt and baking powder.
- Place softened butter and sugar in the bowl of a standup mixer and cream together until light and fluffy.
- Add mashed blueberries and lemon juice to the butter-sugar mixture. Beat on high until the blueberries are completely incorporated, about 5 minutes. At the beginning the dough will look curdled which is normal. You may need to stop the mixer and scrape the sides once or twice.
- Add ⅓ of the flour mixture and lemon zest and mix on low speed until just incorporated. Repeat two times until all the flour is used up and purple cookie dough forms.
- Place the bowl in the freezer for 30 minutes.
- In the meantime, heat up the oven to 400 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
- After 30 minutes in the freezer, form 12 cookie dough balls using a small cookie scoop or a spoon and drop onto the lined cookie sheet.
- Bake for 9-11 minutes until the edges are slightly browned.
- If you prefer thinner cookies, press them lightly with the back of a spoon once straight from the oven and very hot. If you like thicker cookies, you can omit this step.
- Place on a cooling rack and let the cookies cool for at least 20 minutes before serving.
Recipe adapted from Justine Snacks.