Go Back
close up of a vegan lemon blueberry cookie.
Print Recipe
5 from 5 votes

Bakery Style Lemon Blueberry Cookies

You're absolutely going to love how flavorful these lemon blueberry cookies are with every bite. It's the perfect texture on the edges, gooey blueberry compote filling, and crunch from being rolled in sugar at the end that no on will believe you made them!
Prep Time30 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 cookies
Calories: 490kcal
Author: Andrew Bernard

Ingredients

Blueberry Compote

  • 1 cup fresh blueberries (150g)
  • 1 tablespoon granulated sugar (12g)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (3g)
  • 1 teaspoon water

Lemon Sugar Coating

  • ¼ cup granulated sugar (50g)
  • zest of 1 lemon

Cookie Dough

Instructions

Blueberry Compote

  • Add the blueberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 3-4 minutes, stirring occasionally and gently smashing some of the berries as they release their juices.
  • In a small bowl, stir together the cornstarch and water until completely smooth. Pour mixture into blueberry sauce and cook for another 1-2 minutes, stirring constantly, until filling is thick, glossy, and jammy.
  • To check consistency, drag a spatula across the bottom and a trail should remain visible for a moment but the blueberry mixture slowly comes back together. Should not be thin or runny.
    Transfer to a bowl and let cool completely. Once cool, line a plate or baking sheet with parchment or wax paper. Drop 2 teaspoon portions on to the parchment (should have about 8). Freeze for 30-45 minutes or until firm enough to pick up and handle.

Lemon Sugar Coating

  • Combine the sugar and lemon zest in a small bowl. Using your fingertips, rub the zest into the sugar for about 30 seconds. Sugar should be fragrant and slightly damp from the oils. Set aside.

Cookie Dough

  • Add the cool, softened vegan butter, brown sugar, and granulated sugar to a large mixing bowl and beat together for 1–2 minutes, just until creamy and well combined. Avoid excessively creaming the mixture, which can warm the vegan butter.
    The vegan butter should be cool to the touch and firm enough to hold its shape, but soft enough that pressing it with your finger leaves an indentation. It should not appear shiny, oily, or greasy. If your butter becomes shiny or greasy before mixing, return it to the refrigerator for 10–15 minutes before continuing.
  • Add the vegan yogurt, lemon zest, lemon juice, vanilla extract, and almond extract. Mix until combined. Then add the flour, cornstarch, baking powder, baking soda, and sea salt. Mix just until a thick cookie dough forms and no dry streaks of flour remain. Do not overmix.
  • Gently fold in the fresh blueberries, being careful not to crush them or overwork the dough.

Fill the cookies

  • Divide the cookie dough into 8 equal portions, approximately 120–125g each. Working with one portion at a time, flatten the dough slightly in the palm of your hand.
  • Place one frozen blueberry filling portion in the center. Then, bring the cookie dough up and around the filling, completely enclosing it. Pinch the seams closed so none of the blueberry filling is exposed. Gently shape into a thick ball. Repeat with the remaining dough and filling.

Coat and Chill

  • Roll each cookie generously in the prepared lemon sugar. For a bakery-style appearance, gently press a few additional fresh blueberries into the tops, if desired. Do not flatten the cookies.
    Place the cookies on a parchment-lined plate or baking sheet and refrigerate for at least 1 hour (preferably 2). The dough should feel cold and firm before it goes into the oven.

Bake

  • Preheat the oven to 375°F (190C). Line 2 large baking sheet with parchment paper. Place 4 cookies per baking sheet, leaving plenty of space between them.
  • Bake for 14–17 minutes. The cookies are done when the edges are lightly golden, the tops are crackled, and the centers still look slightly soft. Do not over bake. Don't wait for the centers to become firm.

Cooling

  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. The centers will continue setting as they cool.
    Carefully transfer to a cooling rack and allow to cool further.
    The result we're looking for is a cookie that's lightly crisp around the edges, a little thicker through the center than the original, soft and tender inside, with whole blueberries throughout and a distinct jammy blueberry center.

Video

Notes

Nutritional facts are only estimates.  Utilize your own brands for accuracy.
*Instructions updated on 8/15 to make easier for beginners. Will vary slightly from video directions. 

Nutrition

Serving: 1cookie | Calories: 490kcal | Carbohydrates: 81g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 431mg | Potassium: 158mg | Fiber: 2g | Sugar: 44g | Vitamin A: 827IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

QR Code