Indulge in the delightful fusion of flavors with these Blueberry Lemon Cookie Bars with White Chocolate Drizzle. Perfect for any occasion, these cookie bars combine the tangy brightness of lemon with the sweetness of fresh blueberries, all finished with a luscious drizzle of white chocolate. Each bite is sure to impress and satisfy your sweet cravings!
Ingredients:
For the Cookies:
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup fresh blueberries
For the White Chocolate Glaze:
½ cup white chocolate chips
2 tablespoons heavy cream
For Garnish:
Fresh blueberries
Lemon zest
Directions:
Prepare the Cookie Dough:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in Wet Ingredients: Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until fully combined.
Combine Dry Ingredients: 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.
Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
Bake the Cookies:
Drop the Dough: Using rounded tablespoons of dough, drop them onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the Cookies: Slightly flatten each cookie with the back of a spoon or your fingers.
Bake: Bake for 12-15 minutes or until the edges are lightly golden and the centers are set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the White Chocolate Glaze:
Melt the Chocolate: 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.
Assemble and Serve:
Drizzle the Glaze: Drizzle the white chocolate glaze over the cooled cookie bars.
Garnish: Top with fresh blueberries and a sprinkle of lemon zest for a vibrant finish.
Set and Enjoy: Allow the glaze to set before serving.
Serving Tips:
Presentation: For an elegant touch, serve the cookie bars on a decorative platter, garnished with additional fresh blueberries and a sprinkle of lemon zest.
Pairing: These cookie bars pair wonderfully with tea, lemonade, or a refreshing fruit punch, making them perfect for summer gatherings or afternoon tea.
Cutting: For clean cuts, use a sharp knife to slice the bars after they have cooled completely. Wipe the knife with a damp cloth between cuts for neat edges.
Warm Up: If you prefer a warm treat, gently reheat the cookie bars in the microwave for about 10-15 seconds before serving. This enhances the flavor of the white chocolate drizzle.
Storage Tips:
Room Temperature: Store the cookie bars in an airtight container at room temperature for up to 3 days. Ensure they are completely cooled before storing to prevent moisture buildup.
Refrigeration: For longer storage, keep the bars in the refrigerator for up to one week. Just be aware that refrigeration may slightly alter the texture of the cookie bars, making them firmer.
Freezing: To freeze, wrap each bar individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Glaze Storage: If you have leftover white chocolate glaze, store it in an airtight container in the refrigerator for up to a week. Reheat gently in the microwave before using it on future treats.
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FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. However, it’s best to add them directly to the dough without thawing to prevent them from bleeding and turning the batter blue. The texture may be slightly different, but they will still taste delicious!
How do I store leftover cookie bars?
Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to one week or freeze them for up to 3 months. Just be sure to wrap them individually if freezing.
Can I make these cookie bars ahead of time?
Absolutely! You can make the cookie bars a day in advance and store them in an airtight container. For best results, drizzle the white chocolate glaze just before serving to keep it looking fresh and vibrant.
What can I substitute for white chocolate in the glaze?
If you prefer not to use white chocolate, you can substitute it with a lemon glaze made from powdered sugar and fresh lemon juice. Simply mix 1 cup of powdered sugar with 1-2 tablespoons of lemon juice until you reach your desired consistency, and drizzle it over the cooled cookie bars.
Conclusion:
These Blueberry Lemon Cookie Bars with White Chocolate Drizzle are a delightful combination of flavors that will leave your taste buds dancing. Perfect for any gathering or simply to enjoy at home, they’re sure to become a favorite recipe in your collection. Try them today and experience the refreshing taste of lemon and blueberries in every bite!
📖 Recipe:
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Blueberry Lemon Cookie Bars with White Chocolate Drizzle
- Total Time: 30 minutes
- Yield: 12 cookie bars
- Diet: Vegetarian
Description
These Blueberry Lemon Cookie Bars are a delightful treat that combines the tangy brightness of fresh lemons with the sweetness of juicy blueberries, all topped with a luscious white chocolate drizzle. Perfect for any occasion, these cookie bars are easy to make and sure to impress your guests!
Ingredients
For the Cookies:
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup fresh blueberries
For the White Chocolate Glaze:
½ cup white chocolate chips
2 tablespoons heavy cream
For Garnish:
Fresh blueberries
Lemon zest
Instructions
- 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 softened 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.
- Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly and 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 to a wire rack to cool completely.
- 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 until melted and smooth.
- Assemble and Serve:
- Drizzle the white chocolate glaze over the cooled cookies and garnish with fresh blueberries and lemon zest.
- Allow the glaze to set before serving.
Notes
For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the dough.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookie bars
- Calories: 180 kcal per serving
