Blueberry Lemon Cookies Recipe

If you’re craving a cheerful treat that tastes like summer in every bite, these Blueberry Lemon Cookies will make your kitchen the happiest place on earth. With their bright citrusy frosting, jammy berry centers, and sparkly blue sugar, they combine irresistible textures and flavors for a cookie that’s as pretty as it is delicious. You’ll love making these for gatherings, gifting to friends, or savoring with a cup of tea—just be warned, they’ll disappear almost as fast as you can bake them!

Ingredients You’ll Need

Every component in these Blueberry Lemon Cookies works in harmony to create layers of flavor and color. Don’t be fooled by the simplicity—each ingredient has a special job and brings something unique to the party!

• Unsalted butter: Ensures your cookies are rich and tender; make sure it’s well-softened for smooth mixing.
• Granulated sugar: Brings the right amount of sweetness and helps your cookies become lightly crisp at the edges.
• Large egg: Adds structure and helps bind everything together for that perfect chewy bite.
• Vanilla extract: A must for depth of flavor—just a splash transforms the cookie base.
• All-purpose flour: Provides the perfect canvas for all the delicious flavors and ensures sturdy yet soft cookies.
• Baking powder: A little lift goes a long way for cookies that aren’t too dense.
• Salt: Enhances sweetness and balances all the flavors—never skip it!
• Blueberry jam: The sweet, fruity heart of each cookie; go for a thick, high-quality jam for best results.
• Powdered sugar: Used in the lemon frosting for a silky, luscious finish.
• Lemon juice: Zings up the frosting with fresh citrus flavor—bottled works, but fresh is unbeatable.
• Blue sugar crystals: The sparkly, whimsical garnish that makes these cookies as bright as their flavor.

How to Make Blueberry Lemon Cookies

Step 1: Prep Your Oven and Pan

First things first—set your oven to preheat at 350°F (175°C), giving it plenty of time to get to temperature. Line a baking sheet with parchment paper, so you’ll have easy release and virtually no cleanup later. This step is key to getting perfectly baked Blueberry Lemon Cookies out of the oven every time!

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until it’s pale and fluffy. This not only blends the ingredients but also whips in some lightness, which makes the cookies tender. Don’t rush—creaming should take several minutes and is worth every second!

Step 3: Add Egg and Vanilla

Next, beat in your egg and vanilla extract. The egg will act as the glue, while that vanilla gives the dough a delicious aroma and base note of flavor. Mix until everything is smooth and glossy—your dough is about to get delicious.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. This even distribution keeps the cookies rising evenly and ensures every bite is full of flavor. Gradually add the dry ingredients to the wet mixture, stirring just until combined—don’t overmix, or the cookies might get tough.

Step 5: Shape and Fill Cookies

Scoop out small portions of dough—about a tablespoon is perfect—and flatten each into a disc. Spoon a teaspoon of blueberry jam in the middle of each, then carefully fold the dough over and pinch the edges to seal. You’ll end up with sweet little cookie parcels stuffed with berry goodness, ready for their turn in the oven.

Step 6: Bake to Golden Perfection

Arrange your filled cookies on the prepared baking sheet, leaving a little space between each. Bake for 12–15 minutes, just until the edges are golden and the tops look set. Resist the urge to overbake—these cookies are best when slightly soft. Let them cool completely on a wire rack before moving on to the fun part: decorating!

Step 7: Make the Lemon Frosting

In a small bowl, whisk together powdered sugar and fresh lemon juice until you have a smooth, pourable frosting. The citrus will cut through the sweetness and brighten every bite. Adjust consistency as needed—a little extra lemon juice for thinner, a touch more sugar to thicken.

Step 8: Decorate Blueberry Lemon Cookies

Now for the grand finale! Drizzle the lemon frosting over the cooled cookies, then sprinkle generously with blue sugar crystals. Not only does this add sparkle and crunch, but it also makes these cookies look downright magical.

How to Serve Blueberry Lemon Cookies

Garnishes

The blue sugar crystals are a whimsical touch, but feel free to add a little extra flair with fresh lemon zest, extra blueberry jam drizzles, or even a dusting of edible glitter for special occasions. These cookies should look as bright as they taste!

Side Dishes

Pair your Blueberry Lemon Cookies with a dollop of whipped cream, a scoop of vanilla ice cream, or a refreshing cup of lemon tea. For brunch spreads, they also shine alongside fresh berries or a citrusy fruit salad.

Creative Ways to Present

For an impressive homemade gift, stack a few cookies in clear cellophane bags tied with a yellow or blue ribbon. On a dessert tray, arrange them with lemon slices and blueberries for pops of color. Or serve them as the centerpiece for a cookie exchange—trust me, everyone will ask for the recipe!

Make Ahead and Storage

Storing Leftovers

To keep Blueberry Lemon Cookies soft and fresh, store them in an airtight container at room temperature for up to four days. Place parchment between layers to prevent the frosting from sticking to other cookies. If your kitchen is very warm, you can refrigerate them, just let them come back to room temp before serving.

Freezing

These cookies freeze beautifully, frosted or unfrosted. Layer them between sheets of parchment paper in a freezer-safe container and store for up to three months. If possible, wait to add the frosting and sugar crystals until after thawing for best texture and appearance.

Reheating

If you want to enjoy that just-baked flavor again, a quick 5–10 seconds in the microwave revives leftover cookies (unfrosted) beautifully. For frosted cookies, let them sit out to reach room temperature—no reheating needed, and the flavors will be at their brightest.

FAQs

Can I use fresh blueberries instead of blueberry jam?

For this recipe, jam works best to give you that luscious, flavorful center without risking soggy cookies or uneven filling. If you’d like to use fresh berries, chop them finely and toss with a little sugar and lemon zest, but expect a softer center and possibly juicier cookies.

How do I prevent the jam from leaking out?

Be sure to seal the dough around the jam tightly, pinching the edges and smoothing any cracks. Also, avoid overfilling—about a teaspoon per cookie is the sweet spot for perfectly gooey but neat centers.

What if I don’t have blue sugar crystals?

No worries! You can use regular white sparkling sugar, or even make your own colored sugar by mixing a couple drops of food coloring into granulated sugar. Or, just add extra lemon zest for a naturally vibrant finish.

Can the dough be made ahead?

Absolutely. You can prepare the cookie dough up to two days in advance and store it covered in the refrigerator. Let it sit at room temperature for 15–20 minutes before shaping and filling for easier handling.

Are Blueberry Lemon Cookies good for mailing?

With their sturdy structure and rich flavor, these cookies actually ship well if packed tightly in a tin or box with parchment paper layers. Frost and garnish just before gifting for best presentation!

Final Thoughts

If you’re looking for a treat that will brighten any day, these Blueberry Lemon Cookies are the answer. From their gooey, jam-filled centers to their zesty frosting and sparkly finish, every step is a joy and every bite is a delight. Give them a try—you’ll fall in love at first taste!

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