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
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.
