Lemon Blueberry Cookies
These soft Lemon Blueberry Cookies are bright, cake-like cookies with a delicious homemade blueberry compote swirl. The perfect spring dessert.
Ingredients
Blueberry Compote
- ½ cup blueberries
- 1 tablespoon granulated sugar
- 1 ½ teaspoons water
- ½ teaspoon lemon juice
- ½ teaspoon cornstarch
- 1 tablespoon water for cornstarch slurry
Lemon Cookie Dough
- 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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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. Cook for 6-8 minutes until the blueberries start to break down.
- In a small bowl stir together the cornstarch and remaining 1 tablespoon of water to make the cornstarch slurry. Whisk into the blueberry mixture and continue cooking and whisking for 1 minute. Remove from the 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 in the egg, egg yolk, vanilla extract, and lemon juice. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Drop the cooled blueberry compote into the dough one tablespoon at a time. After each tablespoon, give the dough one very gentle fold with a spatula before adding the next scoop. Continue until all the compote is added.
- Using a 1-ounce portion scoop (about 2 heaping tablespoons) drop the dough directly into the powdered sugar. The dough will be very sticky, so gently roll in the sugar until coated before placing on the prepared baking sheets about 2 inches apart. Bake for 13-14 minutes or until the edges are set.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack. Enjoy!
Notes
- When adding the blueberry compote, do not over-mix! If you stir too much, the whole batch of dough will turn purple. Aim for a gentle fold after each addition so you see blue ribbons throughout the dough.
- Because the dough is sticky, it needs to be dropped directly from the scoop into the powdered sugar. It coats the dough and makes it easy to roll without sticking to your hands.
- Make sure to cool the blueberry compote before adding it to the dough to prevent the cookies from spreading too much in the oven. I like to make the compote ahead of time and pop it in the fridge for an hour before using.
Nutrition
Calories: 249kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 118mgPotassium: 62mgFiber: 1gSugar: 22gVitamin A: 319IUVitamin C: 11mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!