1 cup Frozen Naturipe® Blueberries
1 cup unsalted butter, melted and slightly cooled
2 ¾ cups all-purpose flour
¾ tsp baking soda
½ tsp cream of tartar
1 tsp table salt
1 tsp cornstarch
1 ¼ cups granulated sugar
1 tbsp lemon zest (about 2 lemons)
¼ cup light brown sugar, packed
1 large egg, room temperature
2 tsp lemon juice
1 tsp lemon extract
½ cup white chocolate chips
¼ cup turbinado sugar for sprinkling
Prep Time: 30 mins
Cook Time: 16–20 mins
Servings: 17
1Melt butter in the microwave or on the stove. Let cool for 20 minutes.
2Preheat oven to 375° F. Line two baking sheets with parchment paper.
3In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cornstarch. Set aside.
4Place the white sugar in a medium bowl with the lemon zest. Rub the sugar and zest together with your fingers; this will give more lemon flavor to the cookies. Add the cooled melted butter and the brown sugar to the bowl with the sugar and zest. Whisk until well combined.
5Whisk in the egg, lemon juice, and lemon extract.
6Fold in dry ingredients using a rubber spatula. Mix until just combined and a few white streaks of flour remain. Add in the frozen blueberries gently, making sure not to overmix. They will color the dough slightly.
7Scoop dough using a medium cookie scoop or ice cream scoop. Each cookie dough ball should weigh 70 g (2.5 oz). Place on prepared cookie sheets at least two inches apart and sprinkle cookies with turbinado sugar.
8Bake at 375° F for 16–20 mins or until the edges of the cookies are set and are a light golden brown. Serve and enjoy!
To learn more about Naturipe®, visit www.naturipefarms.com
