These soft lemon brown sugar cookies offer a delightful combination of flavors, from the zesty lemon to the rich, caramel-like taste of brown sugar. Topped with a tangy cream cheese frosting and a homemade sweet blueberry curd, each bite is a perfect balance of sweetness and tartness. This recipe creates a truly luxurious treat that’s as enjoyable to make as it is to eat.
Why You’ll Love This:
If you appreciate the intricate layers of flavors and textures in your desserts, these cookies are for you. The process of creating the blueberry curd from scratch and blending the fresh zest into the sugar makes these cookies a labor of love that’s well worth the effort. They’re a joy to make, a delight to decorate, and even more enjoyable to devour.
Perfect Occasion:
These cookies are fantastic for special occasions like Mother’s Day, bridal showers, or a sophisticated tea party. They are also great for gifting during holidays or simply as a treat to brighten someone’s day with something sweet and unique.
Decoration Tips:
For a stunning presentation, ensure each cookie is generously topped with frosting and a swirl of blueberry curd. Adding a sprinkle of lemon zest and a thin lemon slice on top not only enhances the aesthetic but also boosts the flavor. Serve on a decorative plate or a vintage tray for an extra touch of elegance.
Ingredients:
- For the Cookies:
- 130 g light brown sugar
- Zest of 2 lemons
- 90 g unsalted butter, room temperature
- 1 egg
- 1 tsp vanilla extract
- 160 g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- For the Blueberry Curd:
- 50 g granulated sugar
- Zest and juice of 1 lemon (28 g of juice)
- 90 g frozen blueberries
- 2 egg yolks
- ⅛ tsp salt
- 28 g unsalted butter, cubed
- For the Frosting:
- 100 g cream cheese, room temperature
- 28 g unsalted butter, room temperature
- 120 g powdered sugar
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions:
- Prepare the cookie dough: In a medium bowl, mix brown sugar with lemon zest. Add butter and beat until light and fluffy. Mix in the egg and vanilla. Fold in flour, baking powder, and salt until just combined. Chill the dough for 30 minutes.
- Make the blueberry curd: Set a fine mesh sieve over a bowl with cubed butter. In a saucepan, mix sugar with lemon zest and juice. Add egg yolks, blueberries, and salt. Cook over medium heat, stirring constantly until thickened. Strain through the sieve, mix until smooth, and chill.
- Bake the cookies: Preheat the oven to 175°C (347°F). Line a cookie sheet with parchment. Scoop the dough onto the sheet. Bake for 10-12 minutes. Let cool on the sheet then transfer to a rack.
- Prepare the frosting: Beat cream cheese, butter, and salt until smooth. Gradually add powdered sugar and vanilla.
- Assemble the cookies: Spread frosting on each cookie, make a well in the center, and add blueberry curd. Optionally, garnish with lemon zest and a slice.
Enjoy these exquisite lemon brown sugar cookies with their creamy frosting and juicy curd—a luxurious treat that’s sure to impress!
