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lemon blueberry cookies next to lemon slices and blueberries

Lemon Blueberry cookies

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Description

Spring is all about explosions of vibrant colors coming up out of the ground after a Winter’s nap, and these cookies, with swirls of rich blue jam throughout a soft lemon sugar cookie are a reflection of just that.

Ingredients

Scale

Quick Blueberry jam

  • 1 cup blueberries, fresh or frozen
  • 2 Tablespoons granulated sugar

Lemon sugar cookie dough

  • 3 tablespoons oil (preferably cold-pressed safflower or sunflower, see note) (45 mL)
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 sticks butter, at room temperature (113 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup powdered sugar (60 g)
  • 1 large egg
  • Zest from 1 lemon, grated
  • 2 cups + 2 Tablespoons all-purpose flour (276 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt

Instructions

Make the blueberry jam

  1. Pour the berries and sugar in a small pot over medium heat with 1 tablespoon of water. thick blueberry jam
  2. Cook until the berries start to burst, and then smash the berries a bit with a spatula.
  3. Keep cooking, lowering the heat to medium-low until the berries start to thicken, about 8-10 minutes.  When the juices are about the thickness of thick honey, turn off the heat and let the jam cool.  You’ll have about 1/4 cup of thick jam at the end.

Make the cookie dough

    1. Preheat the oven to 350 F (180 C).  Line 2 sheet trays with parchment

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      .
    2. Whisk the oil together with the vanilla and the lemon juice.
    3. Beat the butter in a stand mixer or with a hand mixer just to soften it.  Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
    4. Add in the sugars and beat to combine.

smooth cookie batter before adding flour

  1. Mix in the egg and lemon zest.  Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter. adding eggs to butter mixture
  2. Whisk the flour, baking soda, cream of tartar and salt in another bowl.
  3. With the mixer on, slowly add the flour to the liquid mixture just until combined.

Add in the jam

  1. Take the bowl off the mixer and spread the dough up the sides of the bowl. Use a spoon to dot the dough with the jam randomly over the dough.  splotches of jam on lemon cookie doughScrape the dough over itself to make random swirls of blue in the dough.  Only fold the dough 3 or 4 times so that you get the swirled look.  folding jam into lemon cookie doughIf you mix in the jam thoroughly, you’ll lose the marbled effect.

Baking the cookies

  1. Scoop balls of dough (2 oz scoop will give you about a baker’s dozen).  lemon blueberry cookie dough ballsPlace 6 or 7 balls on a sheet tray for baking.  You should be able to bake both trays at the same time.
  2. Bake the cookies for 6 minutes, and then rotate the sheets 180 degrees and then swap the racks each one is on for the other rack.  Bake for another 6 minutes.lemon blueberry cookies on cookie sheet next to lemon slices and blueberries
  3. Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
  4. Store the cookies in an airtight container at room temperature for up to 1 week.  You can also freeze these cookies or the dough itself for up to 3 months.

Equipment

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Notes

Can I use jarred jam?: You can, but you’ll need to reduce it likely. Jarred jams are usually a little thinner than we need for this recipe.  Scoop out about 1/2 cup of jam into a small pan and boil it down until all of the liquid is the consistency of thick honey.

A note on oil: I’ve moved away from using industrial seed oils in my cooking.  For these cookies, you really do want the softness that oil gives to baked goods.  As such, try to use neutral unrefined, high oleic or cold pressed oils like safflower, sunflower.  La Tourangelle makes some really good oils that will change how you think about oil.  Olive oil is good too, though it gives these cookies a distinct Mediterranean flavor (add some lemon or orange zest if you do use olive oil and they’ll taste like Sicily).

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://bakingwithtradition.com/lemon-blueberry-cookies/