For a more intense lemon flavor, add 1/2 teaspoon of lemon extract along with the vanilla extract. If using frozen blueberries, thaw them completely and pat them dry with a paper towel before adding them to the dough to prevent the dough from becoming too wet. The dough logs can be made ahead and stored in the freezer for up to 2 months. This makes these cookies perfect for impromptu gatherings or when you need a sweet treat on short notice. Use a sharp knife or a cheese wire to slice the cookies evenly. Store the baked cookies in an airtight container at room temperature for up to 5 days.
Blueberry-Lemon Butter Cookies
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 40 mins
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SERVING36 People
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VIEWS7
These delightful Blueberry-Lemon Butter Cookies are the perfect make-ahead treat. The dough can be prepared in advance and chilled or frozen, ready to be sliced and baked whenever a craving strikes. The bright citrus notes complement the sweet burst of blueberries in a buttery, melt-in-your-mouth cookie.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol25 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium24 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the flour, baking powder, and salt. (5 minutes)
02
StepIn a separate bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (3 minutes)
03
StepBeat in the egg yolks one at a time, followed by the dried blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing. (2 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2 minutes)
05
StepDivide the dough in half. On a lightly floured surface, shape each portion into a log approximately 1 1/2 inches in diameter and 10 inches long. (5 minutes)
06
StepWrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days, to allow the dough to firm up. For longer storage, the dough logs can be frozen for up to 2 months. Thaw completely in the refrigerator before slicing and baking. (2 hours)
07
StepPreheat oven to 350°F (175°C). Line a baking sheet with parchment paper. (10 minutes)
08
StepRemove one dough log from the refrigerator and slice into 1/4-inch thick rounds. Place the cookies 1 inch apart on the prepared baking sheet. (10 minutes)
09
StepBake for 9-11 minutes, or until the edges are lightly golden brown. (9-11 minutes)
10
StepTransfer the cookies to a wire rack to cool completely. (15-30 minutes)
11
StepOnce cooled, dust generously with confectioners' sugar before serving.
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Kris Russel
Jul 1, 2025The dough was a bit crumbly, but I just added a tablespoon of milk, and it came together nicely.
Herman Kris
Jul 1, 2025I froze the dough for a couple of months, and they still baked up perfectly. So convenient!
Kariane Ondricka
Jun 30, 2025These are so much better than store-bought cookies! I'll definitely be making them again.
Osvaldo Kemmer
Jun 30, 2025Next time, I might try using brown sugar instead of white sugar for a chewier texture.
Brice Feest
Jun 30, 2025I added a little bit of almond extract, and it complemented the lemon and blueberry flavors beautifully.
Monty Mcdermott
Jun 30, 2025My kids helped me make these, and they had so much fun. A great recipe for baking with little ones.
Hilario Abernathy
Jun 29, 2025These cookies were a huge hit at my book club meeting! Everyone loved the subtle lemon flavor.