Description
These Lemon Blueberry Cookies offer a delightful combination of sweet blueberries and zesty lemon, making them perfect for any occasion. With a simple preparation, you’ll enjoy a tasty treat that everyone will love.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 Tablespoons fresh lemon zest
- 1 large egg, at room temperature
- 1 Tablespoon (15g/ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup (about 15g) freeze-dried blueberries
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 ounces (113g) full-fat block-style cream cheese, softened to room temperature
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1 Tablespoon (15g/ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
- optional: lemon slices and fresh blueberries for garnish
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter, sugar, and lemon zest on medium-high speed until creamed, about 3 minutes. Add egg, lemon juice, and vanilla extract and mix until combined, scraping down the bowl as needed.
- Mix dry ingredients into wet ingredients on low speed until a thick, sticky dough forms. Chill the dough covered in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Let chilled dough sit at room temperature for 15 minutes if chilled over 2 hours.
- Scoop about 1.5 tablespoons (30g) of dough, roll into balls, and place on the baking sheets, spacing 3 inches apart.
- Bake for 11–13 minutes until lightly browned around the edges; centers should remain soft and slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Process freeze-dried blueberries into a powder, then sift to remove larger pieces.
- In a bowl, beat butter and cream cheese until creamy. Add confectioners’ sugar, blueberry powder, lemon juice, and vanilla extract. Beat until combined, adding salt if needed.
- Frost cooled cookies as desired and garnish with lemon slices and blueberries if preferred.
- Store unfrosted cookies at room temperature for up to 1 week and frosted ones in the refrigerator for up to 5 days.
Notes
For softer cookies, be careful not to overbake them. They should be lightly browned around the edges but soft in the center.
You can substitute freeze-dried blueberries with fresh ones, but ensure to adjust the moisture in the dough if necessary.
Chilling the dough is essential for achieving the right texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg