Blueberry Lemon Cookies Buttery

These blueberry lemon cookies deliver a wonderful contrast of buttery richness, tangy citrus notes, and summery blueberry sweetness. Soft on the inside and topped with a lemony glaze and a dash of blue sugar, they have brightened up many of my family gatherings or picnic days.

Whenever I bring these to a barbecue or school function they disappear in minutes. I first baked them for a brunch with friends and now they are on permanent repeat each time blueberries are in season.

Ingredients

• Unsalted butter softened: Ensures your cookies bake up tender with rich flavor Seek out high quality European style butter for even better results
• Granulated sugar: Gives the cookies a perfect tender crumb and sweetness Opt for fine granulated for the best mix
• Large egg: Binds everything together and adds richness Always use fresh eggs
• Vanilla extract: Grounds the citrus and berry flavors Choose pure extract for depth of flavor
• All-purpose flour: Provides structure to the cookie If using a new bag sift it for the lightest texture
• Baking powder: Gives pleasant lift in the bake Check that your baking powder is fresh for best results
• Salt: Enhances flavor in both sweet and tart ingredients Use fine sea salt if possible
• Blueberry jam: Brings pockets of sweet berry flavor Select a high fruit content jam or a homemade version for a more intense blueberry experience
• Powdered sugar: For silky smooth lemon icing Always sift it first to prevent lumps
• Fresh lemon juice: The star of the glaze for sharp bright flavor Use freshly squeezed lemon for the best zing
• Blue sugar crystals: For colorful festive finish or skip for a simpler look Look for them in the baking aisle

Step-by-Step Instructions

Cream the Butter and Sugar:

Use an electric mixer or hand whisk to mix the softened butter with granulated sugar until pale and fluffy Scrape the sides of the bowl and keep mixing for about three minutes for best texture

Combine Wet Ingredients:

Beat in the egg and vanilla extract thoroughly until the mixture is smooth The mixture might look slightly curdled but keep going and it will come together

Mix Dry Ingredients:

In another bowl whisk the flour baking powder and salt together to evenly distribute leavening and eliminate lumps

Combine Wet and Dry:

Gradually blend the dry ingredients into the butter mixture until a soft dough forms Do not overmix as this keeps the cookies tender

Shape and Fill:

Take a small portion of dough and flatten into a disc Add a teaspoon of blueberry jam to the center Fold the dough over to completely enclose the jam Gently pinch to seal the edges

Bake the Cookies:

Arrange filled cookies on parchment lined baking sheets with enough space for spreading Bake at 175 degrees Celsius for twelve to fifteen minutes or until the edges are lightly golden Let cool fully on a wire rack to set the structure

Prepare the Lemon Glaze:

Whisk powdered sugar and fresh lemon juice in a small bowl until smooth and shiny The glaze should drizzle but not run off the spoon

Frost and Decorate:

Once cookies are completely cool drizzle with lemon glaze Finish with a sprinkle of blue sugar crystals for a festive look

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A highlight for me is the gooey blueberry jam that stays surprise soft even after baking My niece loves the tangy glaze and always asks to help with the blue sprinkle decorations

Storage Tips

Keep these cookies fresh in an airtight container at room temperature for up to four days To preserve the icing avoid stacking them until it is fully set For longer storage flash freeze on a tray then transfer to a container and store in the freezer for up to two months

Ingredient Substitutions

Swap in a good quality raspberry or strawberry jam if you are out of blueberry Use orange zest or juice for the glaze if you want a different citrus note For a dairy free version try using a plant based butter alternative

Serving Suggestions

Serve these with hot tea or lemonade at an afternoon gathering or brunch They also make a lovely addition to a garden party dessert platter If you want to make them extra special sandwich two cookies together with a bit of extra jam

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Cultural Context

Lemon and blueberry is a classic pairing in American baking often found in muffins pancakes or cakes These cookies bring that flavor nostalgia into easy to share bites ideal for festive tables and sunny days

Recipe FAQs

→ What gives these cookies their tangy flavor?

Fresh lemon juice in the frosting brings a bright, tangy flavor that balances the sweet blueberry jam and buttery base.

→ Can I use store-bought blueberry jam for the filling?

Yes, store-bought blueberry jam works well, but homemade jam can be used for a more personalized touch.

→ How do I avoid the cookies becoming soggy?

Ensure the cookies are completely cool before adding the lemon drizzle and use thick jam to prevent excess moisture.

→ Is this dessert suitable for vegetarians?

Yes, these cookies are vegetarian as they contain no meat or gelatin; just check ingredient labels for assurance.

→ How should I store the finished cookies?

Store cookies in an airtight container at room temperature for up to four days, or freeze for longer storage.

→ What tools make preparation easier?

Mixing bowls, an electric mixer, and a wire rack streamline the process and help achieve ideal texture with minimal effort.