These Lemon Blueberry Cookies are soft, chewy, sweet and tangy. This eggless sugar cookie recipe is made with lemon zest, lemon juice and frozen wild blueberries in the cookie dough, which gives them that lavender hue! For extra tang the dough balls are rolled into lemon sugar prior to baking making them utter perfection. Drizzled with a gorgeous magenta blueberry glaze, these colors are all natural! Best yet, these cookies also gluten free, nut free and can easily be vegan!
In a medium microwave safe bowl, heat ½ cup of the frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy. This took me about 2-2.5 minutes. Set aside to cool. They will thicken more as they cool.
Make the Cookies
Wash and dry all 3 lemons. Take a zester and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Take one lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside. There should be about 2 tablespoons of juice. If there isn't enough, juice another lemon.
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.
Slowly beat in the gluten free flour mixture a little at a time until just combined.
Gently using a spatula, fold in the remaining ½ cup frozen wild blueberries. The dough will turn a lovely purple.
Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 1 hour. You must not skip this step or the cookies will spread everywhere.
After 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the dough out of the fridge. Using an ice cream scoop, or a large cookie scoop, scoop the dough out. You should have 11 scoops.
In a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.
Roll each dough ball in the lemon sugar mixture to coat completely.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle.Let them cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.If adding the glaze, let the cookies cool completely before adding it, otherwise the glaze will turn into a liquid mess.
Make the Glaze (If Desired)
In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the cooled blueberry jam and the water until combined and smooth.
Drizzle the blueberry glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt. Let the glaze harden.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and a non dairy milk.All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams). Still chill the dough. Storing: Once the glaze hardens, keep extra cookies in an airtight container in the fridge for up to 3 days. Freezing: Wrap dough balls in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.