Lemon Blueberry Chill Cookies

Lemon Blueberry Chill Cookies! These vegetarian, American-style cookies are a perfect blend of zesty lemon and sweet blueberries, creating a vibrant treat that’s both visually stunning and delicious. With gluten and dairy allergies in mind, this recipe is ideal for those seeking a light yet satisfying dessert.

The cookies feature a unique marbled texture and are perfect for summer gatherings or as a sweet snack. Packed with antioxidants from blueberries and the bright zing of lemon, they offer a nutritious twist to your dessert table.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best price per serving.

Get ready to impress your friends and family with these Lemon Blueberry Chill Cookies—your next favorite treat awaits!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 15 minutes (plus 8 hours chilling time)

Overview

These marbled slice-and-bake cookies are not only visually appealing but also delicious. With a refreshing lemon and blueberry flavor, they require at least 8 hours of chill time in the freezer, so plan ahead for this delightful treat.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Ingredients

• 0.25 Cups (cup) wild blueberries, frozen and thawed, mashed
• 1.25 Cups (cup) all-purpose flour
• 0.5 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) salt
• 0.5 Cups (cup) unsalted butter
• 0.5 Cups (cup) white sugar
• 1 Tablespoon (tbsp) lemon zest
• 1 Tablespoon (tbsp) lemon juice

Steps

1. Place frozen blueberries in a microwave-safe bowl and microwave on High until defrosted, about 1 minute. Mash blueberries slightly with a fork and allow to cool for about 10 minutes.
2. Whisk together flour, baking powder, and salt in a bowl; set aside.
3. In a large bowl, beat sugar and butter with an electric mixer until smooth. Reduce speed to low and beat in the flour mixture just until evenly dispersed. The dough will be very crumbly. Press the mixture together with your hands until it forms a stiff dough; divide dough evenly between two bowls.
4. Add lemon zest and lemon juice to one bowl; press dough firmly against the sides of the bowl with a spatula until zest and juice are fully incorporated.
5. Add thawed blueberries and their juices to the second bowl. Press dough firmly against the sides of the bowl with a spatula to mix until dough is uniformly purple. Both doughs will be somewhat sticky.
6. Lay out a piece of parchment paper. Scoop out about 1 tablespoon of lemon dough and place it onto the parchment. Scoop out about 1 tablespoon of blueberry dough and place it beside the lemon dough, ensuring they touch. Continue alternating tablespoons of dough to form a checkerboard pattern. With wet hands, press dough into a cylinder about 9 inches long and 1.5 inches in diameter. Roll dough in parchment paper, wrap in plastic wrap, and freeze for at least 8 hours.
7. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
8. Unwrap frozen dough and place it on a cutting board. Slice dough into 12 cookies, about ¾-inch thick, with a sharp serrated knife. Place cookies 2 inches apart on the prepared sheet.
9. Bake in the preheated oven until cookies are lightly golden on the bottom, 15 to 17 minutes. Allow to cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Enjoy these refreshing and delightful Lemon Blueberry Chill Cookies with your loved ones!