Description
Lemon Blueberry Cookies combine the tangy taste of lemon with sweet blueberries, resulting in a flavorful treat that’s simple to make and perfect for any occasion.
Ingredients
Scale
- ½ cup blueberries
- 1 tablespoon granulated sugar
- 1 ½ teaspoons water
- ½ teaspoon lemon juice
- ½ teaspoon cornstarch
- 1 tablespoon water for cornstarch slurry
- 5 ounces unsalted butter softened
- 1 cup granulated sugar
- 2 lemons zested
- 3 tablespoons lemon juice
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar for rolling the cookie dough
Instructions
- For the Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, sugar, water, and lemon juice. Stir until the sugar dissolves and cook for 6-8 minutes until the blueberries start to break down.
- In a small bowl, stir together the cornstarch and 1 tablespoon of water to make the cornstarch slurry. Whisk it into the blueberry mixture and cook for 1 minute, then remove from heat and cool completely before adding to the cookie dough.
- For the Lemon Cookie Dough: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and lemon zest until light and fluffy, about 5 minutes. Add the egg, egg yolk, vanilla extract, and lemon juice, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Drop the cooled blueberry compote into the dough one tablespoon at a time, folding gently with a spatula after each addition. Continue until all the compote is added.
- Using a 1-ounce portion scoop, drop the dough into the powdered sugar and gently roll until coated before placing on the prepared baking sheets 2 inches apart. Bake for 13-14 minutes until the edges are set.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
Make sure to cool the blueberry compote before adding it to the dough for the best texture.
Adjust the amount of lemon zest to suit your taste preference for a more or less citrusy flavor.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg