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Blueberry-Lemon Butter Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Blueberry and lemon butter cookies - make ahead, freezer-friendly, and quick to bake for a delicious last-minute dessert.
Ingredients:
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 egg yolks
  • 0.5 cup dried blueberries
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon confectioners' sugar, or as needed
Instructions:
  • Combine the flour, baking powder, and salt by sifting them together in a medium bowl.
  • In a mixing bowl, cream butter with an electric mixer for about 1 minute until creamy. Blend in sugar, then add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape the sides of the bowl and mix for an extra minute. With the mixer on low speed, add the flour mixture and mix until a smooth dough forms.
  • Take the dough and split it in half, shaping each half into logs that are 1 1/2 inches in diameter and 10 inches long. Seal the logs in plastic wrap and refrigerate until they are firm, which should take about 2 hours but can be done up to 3 days in advance. If you prefer to freeze the dough, this is the perfect point to do so. Just remember to thaw it out when you're ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C) and position the oven rack in the center.
  • Take one dough log out of its wrapping and cut it into rounds that are 1/4-inch thick. Place the rounds on an ungreased cookie sheet, making sure to leave 1 inch of space between each round.
  • Place the dough in the preheated oven and bake until the edges begin to turn golden, for about 9 to 11 minutes. Take the cookies out of the oven and allow them to cool on a wire rack for 15 to 30 minutes. Once completely cooled, dust them with confectioners' sugar. Repeat this process with the remaining cookie dough.

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