Description
Blueberry Lemon Cookie Bars with White Chocolate Drizzle
These Blueberry Lemon Cookie Bars are a delightful treat combining the tangy freshness of lemon with sweet blueberries, all topped with a luscious white chocolate drizzle. Perfect for any occasion, these bars are sure to impress!
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries
For the White Chocolate Glaze:
1/2 cup white chocolate chips
2 tablespoons heavy cream
For Garnish:
Fresh blueberries
Lemon zest
Directions
1. Prepare the Cookie Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Gently fold in the fresh blueberries, being careful not to crush them.
2. Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare the White Chocolate Glaze:
In a small microwave-safe bowl, combine the white chocolate chips and heavy cream.
Microwave in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
4. Assemble and Serve:
Drizzle the white chocolate glaze over the cooled cookies.
Garnish with fresh blueberries and a sprinkle of lemon zest for a vibrant finish.
Allow the glaze to set before serving.
Enjoy these Blueberry Lemon Cookie Bars as a delightful treat for afternoon tea, parties, or simply as a sweet snack!
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Step-by-Step Guide
Follow this detailed guide for perfect cookie bars every time. First, ensure all ingredients are at room temperature for even mixing. Cream the butter and sugar for a full 3-4 minutes until pale and fluffy; this incorporates air for a lighter texture. When adding the dry ingredients, mix only until the flour disappears to avoid tough bars. The key step is folding in the blueberries: toss them in a tablespoon of the measured flour first. This light coating helps prevent them from sinking to the bottom during baking. For the glaze, ensure the cookies are completely cool to prevent the white chocolate from melting and sliding off.
Serving Suggestions
These bars are versatile and can be dressed up for any event. For a brunch spread, serve them alongside a fruit platter and mimosas. At a picnic, pack them in a single layer in a container. They pair wonderfully with a cup of Earl Grey tea, a scoop of vanilla bean ice cream, or a glass of cold lemonade. For a festive touch, sprinkle edible gold dust over the set white chocolate drizzle.
How-to Summary
In summary: Cream butter and sugar, mix in wet ingredients, then combine with dry ingredients. Fold in floured blueberries gently. Scoop, flatten slightly, and bake at 350°F for 12-15 minutes. Cool completely before drizzling with melted white chocolate and cream mixture, then garnish.
Frequently Asked Questions
Can I use frozen blueberries? Yes, but do not thaw them. Use directly from the freezer and toss in flour to minimize color bleeding.
How should I store these cookie bars? Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed cookies for up to 2 months.
My glaze is too thick. How can I fix it? Add more heavy cream, one teaspoon at a time, and stir until it reaches a drizzle-able consistency.
Can I make these bars without lemon? Absolutely. Omit the zest and juice and replace the liquid with an extra tablespoon of milk or cream.
Why did my cookies turn out purple/grey? This is caused by berry juice reacting with the baking powder. Using fresh, firm berries and tossing them in flour helps, but some color variation is natural.
Common Mistakes to Avoid
- Overmixing the dough after adding flour, which develops gluten and leads to dense bars.
- Adding blueberries without coating them in flour, causing them to sink.
- Drizzling the glaze onto warm cookies, resulting in a messy melt.
- Overbaking; remove when edges are just golden as they continue to set while cooling.
- Using cold butter, which prevents proper creaming and aeration of the dough.
Conclusion
These Blueberry Lemon Cookie Bars are a flawless fusion of tart and sweet, with a texture that is both tender and satisfying. The simple white chocolate drizzle elevates them from a humble cookie to an elegant dessert suitable for any gathering. By following the detailed steps and avoiding common pitfalls, you can consistently create a treat that is as beautiful as it is delicious. We hope this recipe becomes a cherished favorite in your baking repertoire.