Blueberry Lemon Sweet Tangy (Print-Friendly Format)
Soft cookies blend juicy blueberries and lemon zest for a balanced, tangy-sweet bite every time.
# Required Ingredients:
→ Blueberry Filling
01 -
150 grams blueberries, fresh or frozen
02 -
100 grams granulated sugar
03 -
15 millilitres lemon juice
→ Cookie Dough
04 -
250 grams all-purpose flour
05 -
2 grams baking powder
06 -
1 gram salt
07 -
115 grams unsalted butter, softened
08 -
60 grams powdered sugar
09 -
1 large egg
10 -
5 millilitres vanilla extract
11 -
6 grams lemon zest
→ Lemon Glaze
12 -
30 grams powdered sugar
13 -
30 millilitres lemon juice
14 -
1 gram lemon zest
# How to Make It:
01 -
Preheat oven to 175°C and line a baking sheet with parchment paper.
02 -
In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries burst and mixture thickens, about 10 minutes. Set aside to cool.
03 -
In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
04 -
In a large bowl, beat softened butter and powdered sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract, and lemon zest, mixing until incorporated.
05 -
Gradually add the dry mixture to the wet ingredients. Mix until just combined to form a soft dough.
06 -
Roll dough into 2.5 cm balls and arrange on the prepared baking sheet. Flatten each ball gently with the palm of your hand.
07 -
Spoon a small amount of blueberry filling onto the centre of each dough round.
08 -
Bake cookies for 12 to 15 minutes, or until edges are lightly golden. Allow to cool completely on a wire rack.
09 -
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle glaze over cooled cookies.
# Additional Information:
01 -
Ensure butter is softened for better dough texture.
02 -
If the blueberry mixture is too runny, extend cooking time to thicken.
03 -
A cookie scoop ensures uniform portioning.