Blueberry-Lemon Butter Cookies

by Sheryl

Prep: 15 mins | Cook: 10 mins | Additional: 2 hrs 15 mins | Total: 2 hrs 40 mins | Servings: 36 | Yield: 3 dozen cookies

Chewy, soft cookies that never disappoint. A make-ahead treat that is sweet and tart. When ready to serve, just pop in the oven, and voila! You got yourself the best tasting Blueberry-Lemon Butter Cookies.


2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
2 large egg yolks egg yolks
½ cup dried blueberries
2 tablespoons lemon zest
2 teaspoons vanilla extract
1 teaspoon confectioners’ sugar, or as needed

How to make Blueberry-Lemon Butter Cookies

Step 1: In a medium bowl, sift the flour, baking powder, and salt.

Step 2: In a mixing bowl, beat the butter with an electric mixer for about a minute or until creamy.

Step 3: Add in the sugar and beat until incorporated.

Step 4: Add the yolks, a piece at a time, beating every after each addition.

Step 5: Then, add in the blueberries, lemon zest, and vanilla extract.

Step 6: Continue beating, scraping down the sides for another minute. Then, adjust the speed to low and add in the flour. Mix until smooth.

Step 7: Split the dough in half and form into a log about 1 1/2-inch diameter and 10-inches long.

Step 8: Use a plastic wrap to enclose the logs. Place in the fridge for at least 2 hours or until firm or up to 3 days.

Step 9: When ready to bake, position the oven rack in the centre and preheat the oven to 350 degrees F or 175 degrees C.

Step 10: Remove the plastic wrap from 1 dough and slice it into 1/4-inch thick rounds.

Step 11: On an ungreased cookie sheet, place an inch apart from the rounded doughs.

Step 12: Place inside the preheated oven and bake for about 9 to 11 minutes or until golden.

Step 13: Once done, remove from the oven and onto a wire rack to cool for about 15 to 30 minutes.

Step 14: Once the cookies are completely cool, dust each with confectioner’s sugar.

Nutrition Facts:

Per Serving: 102 calories; protein 1g 2% DV; carbohydrates 12.6g 4% DV; fat 5.5g 8% DV; cholesterol 24.9mg 8% DV; sodium 24.3mg 1% DV.

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