Lemon Blueberry Cookies
Bright and buttery cookies filled with bursts of juicy blueberry and a hint of lemon, perfect for summer gatherings.
Ingredients
For the Blueberry Reduction
- 1 cup blueberries (150g) Buy firm, ripe berries for the best flavor.
- 2 tbsp lemon juice For reduction.
- 1 tbsp lemon zest Zest of one lemon for reduction.
- 1/2 cup granulated sugar (100g)
- 1 pinch citric acid Optional.
For the Cookie Dough
- 1 cup unsalted butter (225g, room temperature) Chill overnight for better handling.
- 3/4 cup powdered sugar (150g)
- 1 large egg (divided)
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 tbsp lemon juice For dough.
- 1 tbsp lemon zest Zest of one lemon for dough.
- 3 1/3 cups all-purpose flour (420g, sifted) Sifted to keep the dough soft.
Instructions
Preparation
- Chill the butter overnight for best results and measure all ingredients before beginning.
- Combine blueberries, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1/2 cup granulated sugar in a small saucepan. Simmer gently for 8–12 minutes until it reduces to a thick, jammy consistency.
- Cream room-temperature butter with powdered sugar until light and airy, about 3–5 minutes. Add half an egg, vanilla, lemon juice, lemon zest, and kosher salt; mix until combined.
- Gradually fold in sifted all-purpose flour until a soft dough forms. Chill briefly if too sticky.
- For a marbled effect, gently fold in spoonfuls of the cooled blueberry reduction.
- Portion the dough into 1–2 tablespoon scoops and flatten slightly on a lined baking sheet.
- Bake at 350°F (175°C) for 10–14 minutes until edges set and centers remain soft. Let cool on sheet for 5 minutes before transferring to a rack.
Notes
Store cooled cookies in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. For a lemon glaze finish, whisk powdered sugar with lemon juice and drizzle over cookies.