Lemon Blueberry Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
2. In a large bowl with a paddle attachment, beat the butter, sugar and lemon zest on medium-high until creamed, about 3 minutes.
3. Add the egg, lemon juice and vanilla and beat on medium-high until combined, about 1 minute. Scrape down the bowl and beat again as needed. The mixture will look curdled; that is fine.
4. Mix the dry ingredients into the wet on low speed until combined. The dough will be thick and sticky.
5. Cover and chill the dough for at least 2 hours (up to 3 days). If it has chilled longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.
6. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
7. Scoop about 1.5 Tbsp (30g) portions, roll into balls and space them 3 inches apart on the sheets.
8. Bake 11–13 minutes, until lightly browned around the edges. The centres will look very soft and slightly underbaked; do not over-bake.
9. Cool on the sheet for 5 minutes, then move to a rack to cool completely.
10. Blitz the freeze-dried blueberries in a food processor or blender to a powder, then sift through a fine mesh sieve. You need about 2 Tbsp (around 10g) of blueberry powder.
11. For the frosting, beat the butter and cream cheese on medium-high for about 2 minutes until creamy. Add the confectioners' sugar, blueberry powder, lemon juice and vanilla.
12. Beat on low for 30 seconds, then increase to high and beat for 2 minutes. Taste, and add a pinch of salt if it is too sweet.
13. Spread or pipe the frosting onto the cooled cookies. Garnish with a lemon slice and a fresh blueberry just before serving, if you like.
14. Store unfrosted cookies airtight at room temperature for up to 1 week; frosted cookies airtight in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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