Blueberry Lemon Cookies Buttery (Print)
Tender cookies with tangy lemon drizzle and blueberry jam, finished with blue sugar for a sweet summer treat.
# Ingredients:
→ Cookie Base
01 -
240 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
1 large egg
04 -
2 teaspoons vanilla extract
05 -
310 grams all-purpose flour
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon salt
→ Filling and Topping
08 -
240 grams blueberry jam
09 -
120 grams powdered sugar
10 -
2 tablespoons fresh lemon juice
11 -
Blue sugar crystals, for garnish
# Steps:
01 -
Preheat oven to 175°C and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or hand whisk until the mixture is light and fluffy.
03 -
Add the egg and vanilla extract to the creamed mixture, beating thoroughly until well blended.
04 -
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the wet batter, stirring until just combined.
05 -
Take small portions of dough and flatten each into a disc. Place one teaspoon of blueberry jam in the center, fold the dough over, and pinch the edges to seal.
06 -
Arrange the filled cookies evenly on the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are lightly golden. Transfer to a wire rack and allow to cool completely.
07 -
In a small bowl, whisk together the powdered sugar and fresh lemon juice until a smooth glaze forms.
08 -
Drizzle the lemon frosting over the cooled cookies and sprinkle with blue sugar crystals before serving.
# Notes:
01 -
Ensure cookies are fully cooled before applying the lemon frosting to prevent it from melting and to achieve a pleasing texture.
02 -
The balance of tangy lemon and sweet blueberry makes these cookies a refreshing treat, especially in warm weather.