Introduction

These lemon blueberry cookies combine bright citrus flavors with sweet berry notes, creating a visually stunning and delicious treat. Perfect for spring gatherings or anytime you want a refreshing twist on classic cookies.

The image shows several stacks and single pieces of flower-shaped layered cookies on a round metal cooling rack, placed over a white marbled surface. Each cookie has three visible layers: the top and bottom layers are a soft purple color with a smooth texture, while the middle layer is a creamy off-white, slightly thicker than the purple layers. The cookies have clean, sharp edges, and the layers are evenly stacked. Some cookies lie flat, showing the purple top, while others stand on their side, revealing the layered colors clearly. In the background, out-of-focus cookie stacks and slices add depth to the scene. The overall light is soft and natural, highlighting the colors and textures gently. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup blueberries (150g)
2 tbsp lemon juice
1 tbsp lemon zest (zest of 1 lemon)
½ cup granulated sugar (100g)
1 pinch citric acid (optional)
1 cup unsalted butter (225g), room temperature
¾ cup powdered sugar (150g)
1 large egg (divided)
½ tsp vanilla extract
½ tsp kosher salt
1 ½ tbsp lemon juice
1 tbsp lemon zest (zest of 1 lemon)
3 ⅓ cups all-purpose flour (420g), sifted

Instructions

Step 1: Prepare ahead by taking the butter out of the refrigerator several hours before baking to bring it to room temperature. You can also make the blueberry reduction a few days in advance and store it refrigerated.
Step 2: Make the blueberry reduction by combining blueberries, lemon juice, sugar, lemon zest, and optional citric acid in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, then blend the mixture until smooth. Strain through a sieve back into the saucepan.
Step 3: Return the saucepan to low heat and simmer for 7–10 minutes until the sauce thickens enough to coat the back of a spoon. Remove and let cool completely.
Step 4: In a stand mixer bowl fitted with a paddle attachment, cream together the unsalted butter and powdered sugar on low speed until combined.
Step 5: Add the egg yolk, half of the egg white (reserve the other half), vanilla extract, salt, lemon juice, and lemon zest. Mix until combined.
Step 6: Gradually mix in the sifted flour, about one-third at a time, mixing just until combined after each addition.
Step 7: Divide the dough into four equal balls. Set one ball aside for the plain lemon layer.
Step 8: To the remaining three balls, knead in varying amounts of blueberry sauce to create gradient colors: the darkest layer with 2 tablespoons, a medium layer with 1 ½ tablespoons, and the lightest layer with ½ to 1 tablespoon. Optionally add blue or purple food coloring to intensify the colors. Wrap and chill all dough balls for at least 2 hours.
Step 9: Roll out each chilled dough ball between parchment or plastic sheets to about ⅛-inch thickness.
Step 10: Mix a splash of water with the reserved egg white to act as a glue between layers. Starting with the plain lemon dough, brush a thin layer of this mixture on top, then layer the lightest blueberry dough on top, brushing glue again. Repeat layering with the medium and darkest blueberry doughs, gently pressing to remove air bubbles.
Step 11: Use a cookie cutter (a 2-inch flower shape works well) to punch out cookies. Place them 1 inch apart on a baking sheet lined with parchment paper or a silicone mat.
Step 12: Preheat the oven to 350°F (175°C). While it preheats, freeze the cookie tray for about 10 minutes to firm the dough.
Step 13: Bake cookies for 7 minutes, then remove the tray and let cool for 5 minutes. Return the tray to the oven, turn it off, and let cookies finish baking inside for 20 minutes to preserve their vibrant colors.
Step 14: Cool the cookies completely on a wire rack before serving or storing.

Tips & Variations

Using fresh lemon zest and juice really brightens the flavor, but if unavailable, bottled lemon juice and dried zest can be substitutes in a pinch.
Add a pinch of citric acid to enhance the tartness if you prefer a more tangy cookie.
Blue or purple gel food coloring helps achieve vivid cookie layers if natural color from blueberries is muted.
Chilling the dough thoroughly makes rolling and layering easier and helps maintain clean edges on the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them frozen for up to 3 months. To refresh after freezing, thaw at room temperature and serve. These cookies are best enjoyed within a few days for optimal texture and flavor.

How to Serve

The image shows a stack of flower-shaped cookies with three visible layers, sitting on a round metal cooling rack above a white marbled surface. The top and bottom layers are a soft purple color with a smooth texture, while the middle layer is a cream color, also smooth and even. Around the stack, there are additional cookies scattered, some standing and some lying flat, showing the same three layers with clean edges. The background is softly blurred, keeping the focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the blueberry reduction?

Yes, frozen blueberries work well. Just thaw them first and drain excess liquid if needed before making the reduction.

Why do I need to freeze the cookies before baking?

Freezing the cookies helps the layers hold their shape and prevents colors from blending, resulting in more defined and vibrant patterns after baking.