Blueberry-Lemon Butter Cookies

Sweet and tart blueberries and lemon zest star in these freezer-friendly blueberry-lemon butter cookies. They can be made ahead and baked last-minute.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 102 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened
• 2 egg yolks
• 2 tablespoons lemon zest
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup dried blueberries
• 1 teaspoon confectioners' sugar, or as needed

Recipe Instructions

Step 1

Sift flour, baking powder, and salt together in a medium bowl.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.

Step 3

Beat butter with an electric mixer in a bowl until creamy, about 1 minute. Add sugar; beat until blended. Beat in egg yolks, one at a time; beat in blueberries, lemon zest, and vanilla extract. Scrape down sides of the bowl; beat 1 minute more. Reduce mixer speed to low; add flour mixture, beating just until a smooth dough forms.

Step 4

Divide dough in half; shape into logs (1 1/2-inches in diameter and 10-inches long). Wrap logs in plastic wrap; refrigerate until firm, 2 hours or up to 3 days. Dough can also be frozen and thawed when ready to bake.

Step 5

Unwrap 1 dough log and slice into 1/4-inch-thick rounds; place 1 inch apart onto an ungreased cookie sheet.

Step 6

Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Transfer to a wire rack; cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat with remaining dough.