Ohhh yes 😍 Blueberry Lemon Shortbread Cookies—buttery, crumbly, with a burst of fruity-tart brightness. Perfect for tea, dessert, or just “oops-I-ate-three-before-dinner” situations.
🍪 Blueberry Lemon Shortbread Cookies
Ingredients (Makes ~24)
Cookie
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1 cup (225 g) unsalted butter, softened
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½ cup (100 g) sugar
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2 tsp vanilla extract
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Zest of 1 lemon
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2 cups (250 g) all-purpose flour
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¼ tsp salt
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½ cup fresh blueberries (or frozen, thawed & drained)
Optional Glaze
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½ cup powdered sugar
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1–2 tsp fresh lemon juice
Instructions
1️⃣ Prep
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Preheat oven to 350°F / 175°C.
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Line a baking sheet with parchment paper.
2️⃣ Make the Dough
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Beat butter, sugar, vanilla, and lemon zest until creamy.
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Mix in flour and salt until just combined.
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Gently fold in blueberries (try not to crush them).
3️⃣ Shape Cookies
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Roll dough into 1-inch balls and place on baking sheet ~2 inches apart.
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Optionally, flatten slightly with a fork or the bottom of a glass.
4️⃣ Bake
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Bake 15–18 minutes until edges are lightly golden.
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Let cookies cool on the pan for 5 min, then transfer to a wire rack.
5️⃣ Optional Glaze
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Mix powdered sugar and lemon juice until smooth.
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Drizzle over cooled cookies for extra zing.
Pro Tips
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Use fresh or high-quality frozen blueberries for best flavor.
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Chill dough 30 min for thicker cookies.
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Fold blueberries gently—too much mixing will turn the dough purple.
If you want, I can also give a shortbread cookie dough twist that’s extra buttery and crumbly, perfect for making a cookie bar version with blueberry-lemon swirl.