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Lemon Blueberry Cookies Recipe

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★★★★★

5 from 60 reviews

These Lemon Blueberry Cookies are a delightful blend of tart lemon and sweet blueberry flavors layered in beautiful gradient doughs. Featuring a homemade blueberry reduction that adds a vibrant color and fruity depth, these buttery cookies are perfectly baked to maintain their bright appearance and tasty layers. Ideal for a charming dessert or a special tea-time treat.

Ingredients

Scale

Blueberry Reduction

  • 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)

Cookie Dough

  • 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 1/3 cup all-purpose flour (420g), sifted

Instructions

  1. Do Ahead: Remove the butter from the refrigerator the night before or a few hours before baking to allow it to reach room temperature. The blueberry reduction can be made ahead and refrigerated until needed.
  2. Make the Blueberry Reduction: In a medium saucepan over medium-high heat, combine the blueberries, lemon juice, lemon zest, granulated sugar, and citric acid if using. Bring the mixture to a boil, then remove from heat. Blend the mixture with a blender or immersion blender, then strain it through a sieve back into the saucepan. Return to low heat and cook for 7-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and cool completely.
  3. Start the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, mix the unsalted butter and powdered sugar on low until fully combined. Add the egg yolk and half of the egg white, reserving the rest for later, then add vanilla extract, salt, lemon juice, and lemon zest. Mix to combine. Gradually add the flour in thirds, mixing just until combined after each addition.
  4. Color the Dough: Divide the dough into four equal balls. Set one ball aside for the plain lemon layer. To the first ball, knead in two tablespoons of blueberry sauce for the darkest layer, optionally adding blue or purple food coloring to enhance color. Knead 1 ½ tablespoons of blueberry sauce into the second ball and adjust the color as desired. Add ½ to 1 tablespoon of blueberry sauce to the third ball and adjust color accordingly. Wrap all dough balls and chill in the refrigerator for at least 2 hours.
  5. Assemble the Cookies: Roll out each dough ball between sheets of parchment paper or plastic wrap to ⅛-inch thickness. Mix the reserved egg white with a splash of water to create a glue. Starting with the plain lemon layer, brush a thin layer of glue on top. Layer the next lightest blueberry dough on top, brush with glue, then add the next darkest blueberry dough, brush again, and finish with the darkest blueberry dough on top. Press gently to remove air bubbles. Use a 2-inch flower-shaped cookie cutter to punch out cookies. Place them 1-inch apart on a baking sheet lined with parchment paper or a silicone mat.
  6. Bake the Cookies: Preheat the oven to 350°F (175°C). Place the cookie tray in the freezer for about 10 minutes to freeze the cookies solid while the oven preheats. Bake for 7 minutes, then remove and let the tray rest for 5 minutes. Return the tray to the oven, turn off the heat, and let the cookies finish baking in the residual heat for 20 minutes. This technique helps preserve the vibrant colors. Cool the cookies completely on a wire rack before serving or storing.

Notes

  • Allowing butter to come to room temperature is essential for smooth creaming and proper cookie texture.
  • The blueberry reduction can be prepared up to 3 days in advance and stored in the refrigerator.
  • Using the glaze made from egg white and water helps layers stick together seamlessly.
  • Freezing the dough before baking preserves the bright, layered coloring of the cookies.
  • These cookies keep well in an airtight container for up to 5 days.

Keywords: lemon blueberry cookies, layered cookies, lemon cookies, blueberry reduction, colorful cookies, fruit-flavored cookies, homemade cookies

Find it online: https://todayfoodrecipe.com/lemon-blueberry-cookies-recipe/