These Lemon-Filled Cookies with Blueberry Icing are a sweet and tangy delight, combining a buttery cookie filled with lemon curd and topped with a fresh blueberry glaze. Perfect for dessert lovers looking for a unique twist on classic flavors.
INGREDIENTS
- For the Cookies:
- Unsalted butter: 1 cup, softened for a light, creamy texture.
- Granulated sugar: 1 cup, adds sweetness and structure to the cookies.
- Large eggs: 2, for binding and texture.
- Vanilla extract: 1 teaspoon, enhances the flavor.
- All-purpose flour: 2 ½ cups, provides the base of the cookie dough.
- Baking powder: 1 teaspoon, helps the cookies rise slightly.
- Salt: ½ teaspoon, balances the sweetness.
- Lemon curd: 1 cup, for filling each cookie with a tangy center.
- For the Blueberry Icing:
- Blueberries: 1 cup, cooked to release natural juices for color and flavor.
- Powdered sugar: ½ cup, adds sweetness and helps thicken the icing.
- Milk: 2 tablespoons, creates a smooth, spreadable consistency.
- Purple food coloring: Optional, for enhancing the icing color.
INSTRUCTIONS
- Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Prepare Cookie Dough
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Step 3:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined to form a smooth dough.
- Step 4: Form Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb, make an indentation in the center of each dough ball and spoon a small amount of lemon curd into each indentation.
- Step 5: Bake Cookies
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Step 6: Prepare Blueberry Icing
- In a small saucepan, cook the blueberries over medium heat until they release their juices. Strain the juice and discard the solids.
- Step 7:
- In a medium bowl, combine the powdered sugar, milk, blueberry juice, and purple food coloring (if using). Stir until the icing is smooth and well-mixed.
- Step 8: Ice Cookies
- Once the cookies have cooled, spread the blueberry icing over the tops of each cookie for a colorful, tangy finish.
Serving and Storage Tips
- Serve these cookies at room temperature to allow the flavors of the lemon and blueberry to shine.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep the icing fresh.
- If making ahead, store un-iced cookies in the freezer for up to a month and add the icing before serving.
Helpful Notes
- For a smoother icing, strain the blueberry juice carefully to remove any pulp.
- Add extra lemon zest to the cookie dough for a more intense lemon flavor.
- If the icing is too thin, add a bit more powdered sugar to reach the desired consistency.
Tips from Well-known Chefs
- Chef Mary Berry suggests chilling the dough slightly before baking to help the cookies hold their shape.
- Pastry chef Claire Saffitz recommends using fresh lemon curd for the best tangy flavor in filled cookies.
- Chef Christina Tosi adds a small amount of salt to icings to balance sweetness and enhance fruit flavors.