Question 1

Can I use frozen blueberries instead of fresh ones in the Lemon Blueberry Cookies?

Accepted Answer

Yes, you can use frozen blueberries instead of fresh ones. There's no need to thaw them; just fold them into the dough directly from the freezer to prevent the dough from becoming too wet and the colors from bleeding excessively.

Question 2

How do I prevent the blueberries from sinking to the bottom of the Lemon Blueberry Cookies?

Accepted Answer

To prevent blueberries from sinking, lightly toss them in a small amount of flour before folding them into the cookie dough. This helps distribute them evenly throughout the cookies.

Question 3

Why did my Lemon Blueberry Cookies spread too much and become thin?

Accepted Answer

Cookies can spread too much if the dough was too warm before baking, the butter was too soft, or if there's too much sugar. To prevent this, ensure your dough is chilled as the recipe advises, and measure ingredients accurately. Also, check that your baking soda and powder are fresh, as expired leaveners can affect cookie spread.

Question 4

How can I make my Lemon Blueberry Cookies chewier?

Accepted Answer

For chewier cookies, you can adjust the baking time to be slightly shorter, leaving the centers just underbaked. Additionally, incorporating brown sugar instead of using all white sugar can add moisture and chewiness due to the molasses content in brown sugar.

Question 5

Can Lemon Blueberry Cookies be made gluten-free?

Accepted Answer

Yes, Lemon Blueberry Cookies can easily be made gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure the blend is designed for baking and is a 1:1 substitute for wheat flour. Also, check that your other ingredients, like baking powder and soda, are certified gluten-free.

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