Lemon Blueberry Cookies

Updated at: Sat, 07 Oct 2023 19:23:18 GMT

Step 1

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.

Step 2

Take one lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside.

Step 3

There should be about 2 tablespoons of juice. If there isn't enough, juice another lemon.

Step 4

In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Slowly beat in the gluten free flour mixture a little at a time until just combined.

Step 9

Gently using a spatula, fold in the remaining ½ cup frozen wild blueberries. The dough will turn a lovely purple.

Step 10

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.

Step 11

After 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Step 12

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

Step 13

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.

Step 14

Roll each dough ball in the lemon sugar mixture to coat completely.

Step 15

Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.

Step 16

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.

Step 17

Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle.

Step 18

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.

Step 19

If adding the glaze, let the cookies cool completely before adding it, otherwise the glaze will turn into a liquid mess.

Step 20

In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the cooled blueberry jam and the water until combined and smooth.

Step 21

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.

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