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Lemon Blueberry Cookies with Blueberry Lemon Glaze Recipe

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★★★★★

4.4 from 131 reviews

These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest, fresh lemon juice, and juicy wild blueberries baked into a soft, gluten-free cookie. Topped with a sweet blueberry glaze, these cookies offer a perfect balance of fruity brightness and sweet indulgence, ideal for a refreshing treat or afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups multipurpose gluten free flour (with xanthan gum)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients and Flavorings

  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • 1 cup frozen wild blueberries (divided into 1/2 cup for dough and 1/2 cup for jam)
  • 3 tablespoons granulated sugar (for coating)
  • 1 teaspoon lemon zest (for coating, from about 1 medium lemon)

Blueberry Glaze

  • 1 cup confectioners’ sugar
  • 1 tablespoon blueberry jam (made from frozen blueberries)
  • 1 tablespoon plus 1 teaspoon water

Instructions

  1. Make the Blueberry Jam (If Making the Glaze): In a medium microwave-safe bowl, heat 1/2 cup of the frozen blueberries in 20-second increments, stirring after each, until soft and jam-like, about 2 to 2.5 minutes. Set aside to cool; it will thicken as it cools.
  2. Zest and Juice Lemons: Wash and dry all 3 lemons. Zest all lemons and cover the zest with plastic wrap to keep it from drying out. From one lemon, cut in half and juice, removing any seeds. There should be about 2 tablespoons of juice; if less, juice more lemon.
  3. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, baking powder, and kosher salt. Set aside.
  4. Prepare Cornstarch Mixture: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery, starting thick and tacky.
  5. Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat the butter and 1¼ cups granulated sugar until soft and creamy, about 2-3 minutes.
  6. Add Wet Ingredients: Slowly beat in the cornstarch mixture, milk, 1 tablespoon lemon zest, and lemon juice into the creamed butter and sugar until pale yellow and slightly chunky.
  7. Combine Dough: Gradually beat in the dry flour mixture until just combined. Then gently fold in 1/2 cup frozen wild blueberries using a spatula. Dough will turn purple.
  8. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to prevent cookies from spreading during baking.
  9. Preheat Oven and Prepare Baking Sheet: After chilling, preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  10. Scoop Cookies: Using a 2-ounce cookie scoop, form 11 dough balls. In a small bowl, mix the remaining 3 tablespoons granulated sugar with 1 teaspoon lemon zest.
  11. Coat Dough Balls: Roll each dough ball in the lemon sugar to coat thoroughly.
  12. Bake Cookies: Place dough balls 3-4 inches apart on baking sheet. Bake for 15 minutes. If baking in batches, keep remaining dough refrigerated.
  13. Shape and Cool Cookies: Immediately reshape cookies into circles with a spatula after baking. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Cool completely before glazing to avoid glaze melting.
  14. Make Blueberry Glaze: In a small bowl, whisk together confectioners’ sugar, cooled blueberry jam, and 1 tablespoon plus 1 teaspoon water until smooth.
  15. Glaze Cookies: Drizzle blueberry glaze over cooled cookies and allow to harden before serving.

Notes

  • Do not skip chilling the dough; it is essential to prevent spreading during baking.
  • Use fresh lemon zest and juice for best flavor impact.
  • Glaze should be applied only after cookies have cooled completely to avoid melting into a liquid mess.
  • If desired, vegan butter alternatives can be used.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated to extend freshness.
  • The blueberry glaze can be made ahead and refrigerated; bring to room temperature before using.

Keywords: gluten free cookies, lemon blueberry cookies, gluten free dessert, lemon cookies, blueberry cookies, gluten free baking

Find it online: https://dailysimplerecipe.com/lemon-blueberry-cookies-with-blueberry-lemon-glaze-recipe/