Blueberry and lemon cookies
When I first made these cookies, I was convinced it would be a disaster because I put the blueberries straight from the freezer, and they left some purple streaks in the dough. I remember rushing to my neighbor to ask if I needed to let the fruit thaw or not, and she told me, in passing, "don't worry, you won't die if they're a little squished." Well, she was right, even though at first my cookies looked like strange maps. Since then, I've been trying to make them "prettier," but I always come to the same conclusion: the taste is what matters, and the appearance, well, as long as they smell like lemon and feel crunchy on the edges, soft in the middle, that's enough. Recently, I even personalize them with some silicone letters – a thing I always forget to wash afterward. Don't say I didn't warn you! It takes about an hour and a half including chilling time, and you get about 30 pieces if you don't make the shapes too big. The level isn't anything to brag about, I'd say it's slightly towards medium. You don't need a robot or special things, just a big bowl, a rolling pin, and patience not to roll the dough too thin or too thick, so you don't end up with stones or somewhat hard pancakes. Why do I make them often? Because they're good in the morning with coffee, if you manage to have any left the next day. I also eat them in the evening with tea, I admit. I love that tangy combination from the lemon and the sweetness from the brown sugar, and that cookie texture you can't find in stores. Plus, you don't need any fancy ingredients. And, as a bonus, you can make them vegan if you stick to margarine. They are "family" cookies, so to speak, because they are quick to make, don't leave tons of dishes, and everything is ready in an afternoon. They have sometimes even survived three days in a box (I say "sometimes" because often they disappear before they cool down). 1. Margarine (or butter, if you're not vegan) at room temperature. It shouldn't be rock hard or melted, just somewhere in between. Put it in a large bowl. Add two good tablespoons of brown sugar. I use brown sugar because it feels nicer, it's not as harsh as white sugar, but normal sugar works too, so you can't say it won't turn out otherwise. 2. Mix well with a spoon or a hand mixer until it lightens in color and you no longer feel large granules. About two or three minutes if you're in the mood to mix, otherwise let it sit for two minutes together and mix again, nobody will mind. 3. Grate the zest of one lemon. Do this over the bowl to catch all the oils. I never put more than one lemon because it becomes bitter. Many people make a mistake here; I don't know why they think that putting a lot of zest makes it better, it doesn't. 4. Extinguish a teaspoon of baking soda with the juice of the lemon, directly in a small spoon, to make it fizz, and pour everything into the bowl. This gives air to the dough, don't skip this step. 5. Now comes the blueberries. Honestly, I put in what I have, but four to five full tablespoons are enough. Straight from the freezer? Yes, that's fine. Just don't thaw them beforehand, or they become mushy, I know from experience. If you have fresh ones, no problem, just don't crush them too hard while mixing. 6. Now comes the tedious part. Mix two types of flour – one white, one whole wheat, about 200 grams of each. You can mix them beforehand; I always forget and add them one at a time. Gradually add to the bowl, mixing with a spoon or by hand, depending on how motivated you are. After about three-quarters of the flour, you'll see it starts to thicken. I move to a floured surface and knead gently, just enough so it doesn't become concrete. 7. When it no longer sticks to your hands, stop adding flour. Don't force in the whole amount if it already feels okay, or you'll complain later that they're hard. 8. Form a disc, wrap it in plastic wrap, and send it to the fridge for at least an hour. You can also leave it for two, that's fine, but at least one hour. 9. Divide the dough into 2-3 pieces, work with one, and keep the rest in the fridge. Roll it out on a floured surface to a thickness of about a finger, maybe even thinner if you want them crunchier. If it sticks, sprinkle flour on top as well. It’s okay if some blueberries break. 10. Cut out shapes – whatever you like, I have all kinds of cookie cutters, and sometimes I even cut with a glass. Place the cookies on a baking sheet lined with parchment paper. Don't crowd them, they will spread while baking. 11. Bake in a preheated oven at 170°C. Time? About 12-15 minutes, but look for golden edges. When you see they are lightly browned on top, they're done. Don't bake them too long, or they'll become hard when they cool down. 12. Let them cool on the tray for about five minutes, then transfer them to a rack or a large plate. If you don't want to use margarine, butter works perfectly, but then they're not vegan anymore. You can also use regular sugar, but brown sugar gives a finer flavor, isn’t as sweet, and doesn’t caramelize the same way. If you don't have blueberries, you can also use other berries – raspberries, blackberries, or, if you're brave, sour cherries. Orange zest can also replace lemon, but it completely changes the vibe. For drinks, I see them next to black coffee, no sugar. Or with black tea, also not too sweet, so it doesn't overpower the lemon flavor. If you want to pamper yourself, cold vanilla milk makes them amazing. If you're sticking to vegan, cold lemonade or even fruit tea works perfectly. If you feel like a full menu, I pair them with chia pudding or a thick smoothie, something tangy. You can also try adding some chopped nuts or almonds. Another option, if you don't feel like fruit, is to just add citrus zest and a tablespoon of poppy seeds – they turn out great like that too. If you can, you can make a simple lemon glaze from powdered sugar and lemon juice, and brush it on after they cool down. They're also very good with small pieces of dark chocolate, not too much, so it doesn't mask the lemon flavor. You can also make them without blueberries; they turn out simpler but just as flavorful. You can also play around with the flour – just white if you want softer cookies, just whole wheat if you want to feel like you're eating something more rustic. I see them next to any hot drink, but if I had to choose, black coffee highlights them best. Try not to eat them right out of the oven because you can't taste the lemon as strongly. They're super good about an hour or two after they’ve completely cooled down. If you have guests, you can serve them next to a platter of fresh fruit or even with a light cream cheese spread. Frequently Asked Questions: 1. Can they be made with just white flour or just whole wheat flour? Yes, but the texture will be different. Just white – they'll be fluffier and softer, just whole wheat – they’re denser and more "nutritious," so to speak. I prefer the mix because it keeps both the flavor and the tenderness. 2. Can I use butter instead of margarine? Yes, it actually tastes better, but they won't be vegan anymore. Butter makes the cookies softer, margarine leaves them a bit crunchier. 3. If I don't have blueberries, what can I put? Frozen berries: raspberries, blackberries, currants, or sour cherries. Just be careful not to mix them too hard, or they make the dough too wet. 4. Do the cookies have to be chilled in the fridge? Yes, otherwise the dough is too soft and sticks everywhere. Plus, they bake more evenly and don't spread too much. 5. Can the cookies be frozen? Yes, you can keep them in the freezer in well-sealed bags. Take them out at room temperature; they won't lose their texture. 6. What should I do if they turn out too hard? You added too much flour or baked them too long. Next time, knead less, measure the flour carefully, and don’t exceed the baking time. 7. Can the sugar be reduced? Yes, you can use just one tablespoon if you want, but they won't taste as good. You can compensate with some vanilla extract. 8. What role does the baking soda extinguished with lemon juice play? It makes the cookies lighter and softer, don’t skip it. If you don’t extinguish it, you can smell an unpleasant odor while baking. If you're watching calories, they're not the "fittest" cookies, but you're not eating cream-filled cake either. A serving of 3-4 cookies is around 150-180 kcal, depending on how big you make them and how much sugar you use. The fats come from margarine/butter, but there aren't many per serving. The sugar is about 2-3g per cookie, and the fiber comes from the whole wheat flour. If you use vegetable margarine, you have no cholesterol, which is good for those who care about that. As for macronutrients – they’re okay if you want a sweeter treat that's healthier than muffins or cream-filled cookies. I'm not saying to eat them at every meal, but they're not a caloric bomb either. Plus, you get vitamin C and antioxidants from the blueberries, a bit of fiber from the flour, so at least you have an excuse when you eat more. The cookies keep best in a closed metal box at room temperature. They last 3-4 days without getting too soft. If you made a lot, you can keep them in ziplock bags or in a large jar with a lid. Don't leave them uncovered, or they'll absorb moisture. They don’t need to be reheated; they're good cold, but if you want to warm them up a bit (I don’t know, maybe you want something softer), put them in the preheated oven for 1-2 minutes, but not in the microwave, as they become rubbery.
In a bowl, we mix the margarine with the sugar, then add the grated lemon peel and the baking soda dissolved in lemon juice. We incorporate the blueberries (I used frozen ones) and then gradually add the flour, alternating between white and whole wheat flour (or you can mix them beforehand). After incorporating about three quarters of the flour, we place the mixture on a floured surface and incorporate the remaining flour. We wrap the dough in plastic wrap and refrigerate it for an hour. We take it out of the fridge and divide the dough into 2-3 pieces. We flour the surface and roll out the dough with a rolling pin. We also sprinkle flour on top to prevent sticking. Don't worry if the blueberries get squished :). We cut the dough with a cookie cutter and then place the cut shapes on a baking tray lined with parchment paper. We bake in a preheated oven at 170 degrees for 12-15 minutes until they are slightly golden on top. We take them out of the oven and let them cool before serving.
We store the cookies in a sealed metal tin. You can replace the margarine with butter if you don't want them to be vegan.
Ingredients: 250 g of butter or Rama margarine with butter, 2 tablespoons of brown sugar, zest of one lemon, juice of one lemon, 4 tablespoons of blueberries, 1 teaspoon of baking soda, 200 g of white flour, 200 g of black flour
