Blueberry Lemon Cookies Recipe – Sweet and Tangy Delight Recipe

Introduction

These Blueberry Lemon Cookies are a perfect balance of sweet and tangy flavors. With a soft buttery base and a vibrant blueberry lemon filling, they make an irresistible treat for any time of day. The light lemon glaze on top adds a delightful finishing touch.

Ingredients

• 1 cup blueberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)
• 1/4 teaspoon lemon zest (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Prepare the blueberry filling by combining blueberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Let it cool.
3. Step 3: In a medium bowl, whisk together flour, baking powder, and salt.
4. Step 4: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, then beat until combined.
5. Step 5: Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Step 6: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
7. Step 7: Spoon a small amount of the cooled blueberry mixture onto the center of each cookie.
8. Step 8: Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
9. Step 9: Prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest in a small bowl. Drizzle over the cooled cookies.

Tips & Variations

• Use fresh blueberries for a more vibrant flavor, or frozen if fresh are out of season.
• For extra lemon punch, add more lemon zest to the dough or glaze according to taste.
• To make the cookies dairy-free, substitute the butter with a plant-based alternative.
• Consider adding a handful of chopped nuts like almonds or pecans to the dough for added texture.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Allow cookies to come to room temperature before serving. The glaze may soften if refrigerated but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Just be sure to thaw and drain them slightly before cooking to avoid excess moisture in the filling.

How do I prevent the blueberry filling from making the cookies soggy?

Cook the blueberry mixture until thickened to reduce excess liquid. Also, spoon only a small amount onto each cookie and avoid spreading it too close to the edges.

Blueberry Lemon Cookies Recipe – Sweet and Tangy Delight Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

These Blueberry Lemon Cookies are a sweet and tangy delight, combining a soft buttery cookie base with a vibrant blueberry filling and a zesty lemon glaze. Perfectly balanced with fresh blueberries and lemon zest, these cookies offer a refreshing twist on a classic treat.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blueberry Filling

• 1 cup blueberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

Cookie Dough

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Glaze

• 1/4 cup powdered sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon lemon zest

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare Blueberry Filling: In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Let it cool completely before use.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
4. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar until light and fluffy. Then add the egg, vanilla extract, and lemon zest, continuing to beat until fully combined.
5. Combine Mixtures: Gradually add the flour mixture to the butter mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
6. Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each. Flatten each ball slightly with the palm of your hand to create a small disc.
7. Add Blueberry Filling: Spoon a small amount of the cooled blueberry mixture onto the center of each flattened cookie dough ball to add a burst of fruity flavor.
8. Bake: Bake for 12-15 minutes or until the edges are lightly golden. Once baked, transfer the cookies to a wire rack and let them cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this glaze over the cooled cookies for a sweet and tangy finish.

Notes

• Use fresh or frozen blueberries for the filling; if using frozen, do not thaw beforehand.
• Allow the blueberry filling to cool completely before adding to cookie dough to prevent melting the dough.
• For an extra lemony flavor, add more lemon zest to the glaze or dough as desired.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Make sure not to overmix the dough to keep the cookies tender.

Keywords: blueberry cookies, lemon cookies, blueberry lemon cookies, sweet cookies, tangy cookies, homemade cookies, berry desserts