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These Blueberry Lemon Cookies are soft and chewy treats brightened by citrus and juicy berries. I created these one spring afternoon when my fridge was overflowing with blueberries and lemons. Now they are what I bake anytime a picnic or brunch needs something extra cheerful.
When my family tried these cookies for the first time the glaze ended up everywhere but nobody minded because the combination was that good
Ingredients
- Blueberries: they add juicy pops and the fresher they are the better but frozen work if fresh are out of season
- Granulated sugar: balances tart blueberries and helps thicken the filling
- Lemon juice: provides tang and brightness always opt for fresh squeezed for best flavor
- All purpose flour: makes the cookies tender keep it fresh and unbleached if possible
- Baking powder: creates gentle lift so the cookies stay soft
- Salt: sharpens the citrus and keeps things from tasting flat use fine sea salt for best dispersal
- Unsalted butter: brings richness and helps the dough stay soft and chewy soften fully for smooth blending
- Powdered sugar: in the cookie dough adds delicate texture and in the glaze forms that sweet-tart finish
- Egg: binds everything and ensures a chewy tender bite use a large one for best results
- Vanilla extract: rounds out the lemon and berry flavors pure vanilla gives the cookies a bakery scent
- Lemon zest: infuses dough and glaze with extra brightness wash lemons before zesting
- For the glaze: more powdered sugar lemon juice and a whisper of zest tie the cookies together
Step-by-Step Instructions
- Make the Blueberry Filling:
- Cook fresh or frozen blueberries with sugar and lemon juice over medium until berries burst and the mixture thickens to a jammy consistency. Stir often and let this cool before assembling.
- Mix Dry Ingredients:
- Whisk the flour baking powder and salt together in a bowl so the leavening distributes evenly. This creates an even rise in your cookie.
- Cream Butter and Sugar:
- In a large bowl beat softened butter with powdered sugar until the mixture looks pale and fluffy which can take a few minutes. Add egg vanilla extract and lemon zest then beat until the mixture is creamy and well blended.
- Combine Mixtures:
- Gradually add the flour blend into the creamed butter mixture and mix just until no dry streaks remain. Overmixing can make cookies tough.
- Shape the Cookies:
- Roll dough into balls about an inch wide and place spaced apart on your lined baking sheet. Gently flatten slightly so the filling has a place to sit.
- Add Blueberry Filling:
- Spoon a small dollop of cooled blueberry jam onto the center of each flattened dough round. Be careful not to overload or it will spill during baking.
- Bake:
- Bake in a 350 degree oven for about twelve to fifteen minutes. The edges should look just golden and the cookies will set as they cool. Transfer to a wire rack and let them fully cool.
- Prepare and Drizzle Glaze:
- Whisk powdered sugar lemon juice and a little zest until smooth and just pourable. Drizzle generously over cooled cookies for a tangy finish.
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You Must Know
- These cookies freeze beautifully great for prepping ahead
- Full of vitamin C thanks to lemon and blueberries
- Glaze hardens for easy stacking and gifting
The punch of real lemon zest in both the dough and glaze is my favorite thing about these cookies. My favorite memory is watching my little ones swirl the glaze on top always using way more zest than I thought possible but somehow it works.
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Storage Tips
Once cooled store cookies in an airtight container at room temperature for up to four days. For longer storage freeze baked cookies between layers of parchment for up to two months. Let thaw before serving and glaze if storing plain.
Ingredient Substitutions
If fresh blueberries are unavailable frozen berries work just as well no need to thaw before cooking for filling. For a richer flavor try browning the butter before creaming. Swap vanilla extract for almond for a more complex flavor note.
Serving Suggestions
Serve these cookies with lemon tea or cold milk for a refreshing snack. They also shine as a brunch sweet paired with yogurt and extra berries. For a special touch top each with a tiny bit of lemon zest right before serving.
Cultural and Historical Context
Blueberries and lemons have long been a classic pair in American baking thanks to their seasons overlapping in late spring and summer. These cookies are a modern take on the idea of fruity tarts in a portable soft package.
Recipe FAQs
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. No need to thaw them before making the filling; just cook a little longer if needed.
- → How do I prevent a soggy cookie base?
Make sure the blueberry filling is thickened and cooled before adding to the dough, so moisture doesn't leak out during baking.
- → What's the best way to get even-sized cookies?
Using a cookie scoop helps ensure uniform portions and even baking results for each cookie.
- → Can I skip the glaze?
The glaze adds extra zest and sweetness, but you can certainly enjoy the cookies plain or dusted with powdered sugar.
- → How should I store leftover cookies?
Store cooled cookies in an airtight container at room temperature for up to three days to maintain freshness.