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Lemon Blueberry Cookies with Blueberry Jam Glaze Recipe

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These Lemon Blueberry Cookies are a delightful gluten-free treat combining zesty lemon flavor with bursts of wild blueberries, topped with a sweet blueberry glaze. They feature a soft, tender texture achieved through careful mixing and chilling of the batter, then baked to perfection and finished with a luscious homemade blueberry glaze. Perfect for a refreshing dessert or snack with a bright fruity twist.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 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)

Add-ins

  • 1 cup frozen wild blueberries (divided: 1/2 cup for jam and 1/2 cup for folding into dough)

Topping Ingredients

  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest (from about 1 medium lemon)
  • 1 cup confectioners' sugar
  • 1 tablespoon blueberry jam (homemade from defrosted 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 frozen blueberries in 20-second increments, stirring after each, until soft and jammy—approximately 2 to 2.5 minutes. Set aside and allow to cool and thicken.
  2. Prepare Lemons: Wash and dry all three lemons. Zest all lemons and store zest in a covered bowl to prevent drying. Juice one lemon (about 2 tablespoons juice) removing any seeds. If insufficient juice, juice a second lemon.
  3. Combine Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, and kosher salt. Set aside.
  4. Prepare Cornstarch Mixture: In a small bowl, stir cornstarch with water until a thin, watery consistency forms.
  5. Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat unsalted butter and 1 1/4 cups granulated sugar on medium speed for 2-3 minutes until soft and creamy.
  6. Mix in Wet Ingredients: Gradually beat in cornstarch mixture, milk, 1 tablespoon lemon zest, and lemon juice until pale yellow and slightly chunky.
  7. Incorporate Dry Ingredients: Slowly add the gluten free flour mixture to the wet ingredients in small increments, mixing until just combined to avoid overworking the dough.
  8. Fold in Blueberries: Gently fold in the remaining 1/2 cup frozen wild blueberries using a spatula. The dough will turn a lovely purple hue.
  9. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step is crucial to prevent cookies from spreading during baking.
  10. Preheat Oven and Prepare Baking Sheet: After chilling, preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  11. Scoop and Coat Dough: Using a 2-ounce cookie scoop, portion 11 scoops of dough. In a small bowl, whisk together remaining 3 tablespoons granulated sugar and 1 teaspoon lemon zest. Roll each dough ball in this lemon sugar mixture to fully coat.
  12. Arrange and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325°F for 15 minutes. Bake in batches if needed, keeping unused dough refrigerated.
  13. Reshape and Cool Cookies: Immediately upon removal from oven, use a spatula to reshape the cookies into neat circles. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Cool completely before glazing.
  14. Prepare Blueberry Glaze: In a small bowl, whisk together confectioners' sugar, cooled blueberry jam, and 1 tablespoon plus 1 teaspoon water until smooth.
  15. Apply Glaze: Drizzle the glaze over completely cooled cookies. Allow glaze to harden before serving or storing.

Notes

  • Use gluten free flour with xanthan gum included for best texture.
  • Chilling the dough is essential to prevent cookies from spreading too thin.
  • Do not apply glaze to warm cookies; wait until fully cooled to avoid a runny glaze.
  • Reshaping cookies right out of the oven helps maintain a uniform, round shape.
  • If needed, bake cookies in batches to avoid overcrowding the baking sheet.
  • Frozen wild blueberries add a wonderful tartness and burst of flavor; do not thaw before folding into dough.

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