Description
Delightful cookies combining the tartness of blueberries with the zest of lemon, perfect for any occasion.
Ingredients
- 1 cup fresh or frozen blueberries
- 1 tsp lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar (divided use)
- 1 tbsp lemon zest (freshly grated)
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cup powdered sugar (for rolling)
Instructions
- Create the blueberry reduction: In a small saucepan, combine the blueberries and lemon juice. Simmer over medium heat for about 10-15 minutes. Use a spoon to crush the berries as they cook until it reduces to a thick jam consistency, about 1/3 to 1/2 cup. Let it cool completely.
- Mix sugar and zest: In a large mixing bowl, combine 1/2 cup of granulated sugar with the lemon zest. Use your fingers to rub the mixture together until it is fragrant.
- Cream the butter: Add the softened butter to the bowl and beat on medium-high speed until light and fluffy.
- Incorporate wet ingredients: Beat in the egg and vanilla extract, then fold in the cooled blueberry reduction.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. The dough will be somewhat sticky.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 120 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Sugar coating: Place the remaining 1/2 cup of granulated sugar in one bowl and powdered sugar in another. Scoop the dough into balls, about 1-2 tablespoons each.
- Roll the cookies: Roll each ball in granulated sugar and then heavily in powdered sugar.
- Bake: Place the cookies on the prepared baking sheets and bake for 10-12 minutes until puffed and cracked on top. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For best flavor, use fresh blueberries. You can freeze the cookies for up to three months.