Lemon Blueberry Thumbprint Cookies | Desserts / Sweets
Make Blueberry Sauce Make the Blueberry Sauce: Add the 2 cups frozen blueberries and the sugar to a medium pot over medium heat.
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Cooking tools:
- Hand mixer
- Cookie scoop
- Kitchen scale
- Cookie cutter
- Cooling rack
- Silicone baking mat
- Parchment paper
- Baking sheet
- Pot
- Stove
- Mixing bowl
- Wooden spoon
- Spatula
- Tablespoon measuring spoon
- Teaspoon measuring spoon
- Measuring cup
- Oven
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 2 cups frozen blueberries, plus 1/2 cup more (Do not thaw)
- 1/2 cup granulated sugar
- 2 tsp cornstarch
- 2 tsp lemon juice
- 1 tbsp warm water
- 1 cup salted butter, softened at room temperature (16 tbsp or 226 grams)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed (110 grams)
- 1 and 1/2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 large lemon, zested
- 3 tbsp lemon juice
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 3 ounces white chocolate (optional)
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