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jimmy john's lemon berry cobbler cookie
Mary Kelly

Jimmy John's Lemon Berry Cobbler Cookie Recipe

Have you ever taken a bite of something that instantly reminded you of warm summer days? That’s precisely how I felt when I first tried Jimmy John's Lemon Berry Cobbler Cookie.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 169
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 2 teaspoons of pure vanilla extract
  • 1 ½ cups 298 grams of granulated white sugar
  • 2 sticks 226 grams of unsalted butter, at room temperature
  • Zest of one lemon
  • 1 tablespoon of freshly squeezed lemon juice
  • 2 ¾ cups 330 grams of all-purpose flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¾ teaspoon of fine sea salt
  • 1 ½ cups 225 grams of fresh or frozen blueberries
  • ½ teaspoon of ground cinnamon
  • ¼ cup 40 grams finely chopped pecans or walnuts

Equipment

  • Large bowl
  • Spatula

Method
 

  1. Start by assembling all your ingredients. Having everything ready makes the process smoother. Trust me; a chaotic kitchen leads to forgotten ingredients and frustration.
  2. Preheat your oven to 350°F (175°C). I can’t stress this enough. Starting with a hot oven is key to perfect cookies. It helps them rise and turn golden brown.
  3. In a large bowl, beat the two sticks of room-temperature unsalted butter and granulated sugar together. Use a hand mixer or stand mixer on medium speed for about 3-4 minutes. You want a light, fluffy texture. This creates small air pockets that help the cookies stay soft and chewy.
  4. Next, add in the eggs, vanilla extract, lemon zest, and lemon juice. Beat these in until fully combined. The mixture should look creamy and light. You’ll catch a hint of lemon scent wafting through the air. It’s divine!
  5. In another bowl, whisk together the flour, baking soda, baking powder, fine sea salt, and ground cinnamon. Make sure all these dry ingredients are well combined to avoid clumps in your batter.
  6. Gradually add the dry mixture to the wet ingredients. Mix slowly until just combined. Don’t over-mix here; we just want everything incorporated.
  7. Gently fold in those beautiful blueberries and finely chopped pecans or walnuts using a spatula. This step is crucial. You want to ensure even distribution without smashing the berries.
  8. Using a cookie scoop or tablespoon, drop your cookie dough onto a prepared baking sheet lined with parchment paper. Leave some space between each scoop, as the cookies will spread during baking.
  9. Pop the sheet into the preheated oven and bake for 12-15 minutes. The edges should be golden, and the centers may look slightly underbaked. That’s okay! They’ll continue to cook on the baking sheet after being removed from the oven.
  10. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling period allows them to firm up while still warm.

Nutrition

Calories: 169kcal

Notes

  • Measure Accurately: Always measure your ingredients precisely for consistent results. Use a kitchen scale if possible. The precision can make or break this recipe.
  • Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smooth, blendable mixture.
  • Chill the Dough (Optional): If you have time, chill the dough for about 30 minutes before baking. This will help the cookies maintain their shape and will be less likely to spread too much.
  • Don’t Skip the Zest: The lemon zest is essential for flavor. It’s where so much of the citrusy aroma comes from, so be generous (but not overpowering) with it.
  • Taste as You Go: Always taste your batter before baking. Just remember to account for any raw flour or egg in your mixture, and adjust if needed.

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