Lemon Blueberry Cookies in the Pressure Cooker
These chewy lemon blueberry cookies are baked to perfection in a pressure cooker, bursting with citrus flavor and pockets of juicy berries for a fresh, soft treat every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- Zest of 2 Lemons
- 1 tablespoon Lemon juice freshly squeezed
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ¾ cup Frozen wild blueberries
Instructions
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir melted butter with white and brown sugars until smooth.
- Add lemon zest, lemon juice, egg, and egg yolk to the butter mixture and mix until pale.
- Gently fold dry ingredients into the wet mixture just until combined.
- Fold in frozen blueberries gently to avoid bursting.
- Use a cookie scoop or spoon to portion dough onto baking sheet with space to spread.
- Bake 12–14 minutes until edges are golden and centers look set.
- Cool on pan for 5 minutes, then transfer to wire rack to finish cooling completely.
Notes
Make sure not to overmix after adding blueberries so the dough doesn't turn purple. For best results, do not skip the 5 minute cooling step before removing cookies from pan.