Blueberry Lemon Cookies Buttery

These blueberry lemon cookies pack all the brightness of a summer picnic into one buttery bite Each cookie has a lush jammy center and a sunny tangy drizzle on top With just a handful of pantry basics and a jar of jam you can have a crowd-pleasing treat that is as joyful to make as it is to eat

Every bite reminds me of blueberry picking trips with my family I first baked these on a whim for a potluck and now they are always a hit on hot days or at bake sales

Ingredients

• Unsalted butter: Adds rich flavor and helps the cookies stay tender Use high quality cultured butter if possible for best taste
• Granulated sugar: Gives just the right sweetness and helps the cookies become fluffy Choose pure cane sugar for superior melt and texture
• Large egg: Binds everything together and adds moisture Look for free-range eggs with golden yolks for richer dough
• Vanilla extract: Deepens all the flavors and adds warmth Seek out real vanilla instead of imitation for a fragrant cookie
• All-purpose flour: Forms the base of the cookies and keeps them sturdy Enough gluten ensures the cookies hold their shape Go for a well-sifted fresh flour for delicate results
• Baking powder: Lifts the cookies and gives them a soft crumb Check that your baking powder is fresh for maximum rise
• Salt: Balances out the sweetness and enhances flavor Use fine sea salt for even distribution
• Blueberry jam: Gives a burst of fruity flavor in every bite Opt for a jam with whole berries and minimal added sugar for the fullest taste
• Powdered sugar: Creates a creamy lemon glaze Sift it if needed to avoid lumps
• Lemon juice: Brings the glaze to life Choose freshly squeezed lemons for the brightest zing
• Blue sugar crystals: Makes the top sparkle Choose quality decorating sugar for true color pop

Step-by-Step Instructions

Preheat the Oven:

Turn your oven on to 350 degrees Fahrenheit or 175 degrees Celsius and prepare your baking sheet with parchment paper so nothing sticks

Cream the Butter and Sugar:

In a large bowl mix your softened unsalted butter with granulated sugar Beat until the color is pale and mixture is fluffy This can take several minutes by hand or with a mixer

Add Egg and Vanilla:

Beat in the egg and vanilla extract until the dough is silky and even Watch for the shine this means everything is well-mixed

Combine the Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt Make sure there are no clumps

Mix Wet and Dry:

Add the dry ingredients to your wet mixture bit by bit Stir until only just combined The dough should be soft and not sticky Overmixing here makes tough cookies

Fill with Blueberry Jam:

Scoop out small pieces of dough and flatten into discs Place a spoonful of blueberry jam in the center Fold the dough around the jam and pinch gently to seal

Bake the Cookies:

Arrange the filled cookies on your baking sheet leaving a little space between each Bake for twelve to fifteen minutes Watch for the edges to become just golden Remove and cool fully on a wire rack

Make the Lemon Frosting:

In a small bowl mix powdered sugar with lemon juice until smooth The consistency should be thick enough to drizzle and hold its shape

Decorate:

Once cookies are cool drizzle with the lemon glaze and quickly sprinkle with blue sugar crystals before the icing sets

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Growing up blueberries were always my favorite fruit so I love the way the jam gets a little gooey in the center of these cookies The hint of lemon makes each bite taste extra fresh and reminds me of summer afternoons baking with my younger sister

Storage Tips

Store these cookies in a single layer in an airtight container at room temperature for up to four days If you need to stack them layer with parchment to protect the glaze For longer storage freeze unfrosted cookies then add the lemon drizzle after thawing

Ingredient Substitutions

You can swap the blueberry jam for raspberry or strawberry for a different fruit burst If you must avoid dairy try a high quality plant butter For a gluten free batch look for a cup for cup baking blend and check that your baking powder is gluten free

Serving Suggestions

These cookies are excellent paired with iced tea lemonade or a cold glass of milk Serve them at birthday parties or brunch or as a cheerful dessert at your next picnic For a festive touch mix in fresh lemon zest to the frosting or stack the cookies with fresh berries on the side

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Cultural and Historical Context

Blueberry lemon cookies are a fun twist on classic American jam thumbprints The combination is a staple in summer desserts across the northeast and midwest where fresh berries and citrus come together Inviting bright flavors into cookies like this has become a beloved tradition at family gatherings and church socials

Frequently Asked Questions About Recipes

→ How do I keep the cookies soft and tender?

Be sure not to overbake. Remove from the oven as soon as the edges are lightly golden for a soft, tender bite.

→ Can I use fresh blueberries instead of jam?

Fresh berries may release excess moisture, so blueberry jam works best for a rich, fruity filling without making the dough soggy.

→ Is it necessary to chill the dough?

Chilling is not required, but it can help prevent cookies from spreading too much if your kitchen is warm.

→ What can I use if I don't have blue sugar crystals?

Try using regular coarse sugar or omit garnishing altogether. The lemon frosting adds plenty of brightness.

→ Can these cookies be made ahead of time?

Absolutely. Store frosted cookies in an airtight container and enjoy within three days for the best flavor and texture.

→ What is the best way to drizzle the lemon frosting?

Use a spoon or a piping bag for neat, even drizzles. Make sure the cookies have cooled completely before adding the frosting.