Looking for a spring and summer cookie recipe? Then look no further because I am so excited to share one of the most delicious cookie recipes. They’re soft and chewy, with a zesty lemon flavor and sweet blueberry filling in the center.
Ingredients from the Pantry
- All Purpose flour
- Baking Power
- Sugar
- Yellow food coloring
- Lemon Extract
- Corn Starch
- Salt
Ingredients from the Fridge/Freezer
- Butter
- Egg
- Blueberries
- Lemons
(Tips) on How to make for best results
- Be sure that the butter Egg and Cream Cheese is at room temperature. This helps to blend these ingredients nice and smoothly.
- If you are using frozen Blueberries, allow them to thaw out a bit.
- Do not over mix the dough once the dry ingredients have been added.
- Chill the cookie dough for 1 Hour.
Lemon Blueberry Cookies
These Lemon Blueberry Cookies are soft and chewy with a zesty lemon flavor with a sweet blueberry filling. It is the Perfect Balance of Sweet, Sour, and Perfect Springtime Dessert.
Servings 10
Equipment
- Hand or Stand Mixer
- 1 Whisk
- Baking Sheet
Ingredients
Cookie Dough
- 1½ cups All Purpose Flour
- ¼ cups Blueberries Chopped
- Salt (pinch)
- ½ tsp. Baking Powder
- ½ tsp. baking Soda
- 1 cup Sugar
- 2-3 drops Yellow Food Coloring (optional)
- 1 Egg
- 1 stick Unsalted Butter Room temperature
- 1 tsp Lemon Extract
- 1 tbsp. Zest of 1 Lemon
- ¼ cup Lemon Juice
Blueberry filling
- 1 cup Frozen Blueberries
- 1 tbsp. Lemon Juice
- ½ tsp. Corn Starch
- 2 tbsp. Sugar
Cream Cheese Icing (optional)
- 4 oz. Cream Cheese Room Temperature
- ½ cup Powder Sugar
- 1 tsp. Vanilla Extract
- 1 tbsp. Half n Half
Instructions
Cookie Dough
- Preheat your oven to 350 F. Line the Baking Sheet with parchment paper,
- In a Mixing bowl, cream together the butter and sugar until fluffy. then add in the egg, lemon zest, lemon juice, lemon extract and drops of food coloring (optional) Mix for 1-2 minutes.
- Add dry ingredients such as flour, salt, baking soda, and baking powder. give a quick short mix. (Do Not Over Mix) fold in chopped blueberries.
- Cover with plastic wrap and store in the fridge for 45 minutes to 1 hour.
- Scoop out cookie dough onto the baking sheet, and bake for 8-10 minutes.
Blueberry Filling
- Add blueberries, lemon juice, cornstarch, and sugar in a small saucepan. bring to a light simmer for 5 minutes. reduce heat to bring the temperature down.
- Remove from heat and allow the blueberry filling to thicken.
- Once cookies are done, while still warm use the back of a spoon to create a small pocket on the center of the cookie. start to fill with the blueberry filling.