Lemon Blueberry Cookies Pressure Cooker Style
Soft and chewy lemon sugar cookies infused with a swirl of juicy blueberry compote and accented with creamy white chocolate chunks, made uniquely in a pressure cooker style.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ¾ cups blueberries fresh or frozen
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons lemon zest freshly grated
- 1 teaspoon vanilla extract pure
- 1 egg large
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup white chocolate chunks pure
- ½ cup Blueberry Swirl mixture from cooked berries
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In saucepan over medium heat, combine blueberries, 2 tablespoon sugar, and lemon juice. Cook for 5-7 minutes until softened.
- Stir corn starch into 1 tablespoon blueberry juice to make slurry, then add to pan. Boil for 10 seconds. Remove and cool completely.
- Cream butter, brown sugar, and ¼ cup sugar until light and fluffy.
- Add lemon zest, vanilla extract, and egg; mix until combined.
- In separate bowl, whisk flour, baking soda, baking powder, and salt. Mix into wet ingredients until just combined.
- Fold in white chocolate chunks and cooled blueberry mixture gently to create a swirl.
- Scoop dough onto prepared baking sheet, spacing 2 inches apart. Bake for 14–16 minutes until golden on edges. Cool 5 minutes on sheet, then transfer to wire rack.
Notes
Let cookies cool before storing. Keep in an airtight container at room temperature for up to 3 days or frozen for longer freshness.