Blueberry Lemon Shortbread Cookies
These tender, buttery cookies combine vibrant lemon flavor with sweet dried blueberries, making them a perfect treat for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use unsalted to control the sodium levels.
- 1/2 cup powdered sugar This sugar gives the cookies a melt-in-your-mouth texture.
- 2 cups all-purpose flour
- 1/4 teaspoon salt If using salted butter, reduce the added salt.
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup dried blueberries These can be substituted with other dried fruits.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened butter and powdered sugar. Beat with an electric mixer or whisk until the mixture is light and fluffy.
- Add the lemon zest and lemon juice to the bowl, and mix well to incorporate.
- Gradually sift in the flour and salt. Mix until just combined; avoid overmixing.
- Gently fold in the dried blueberries with a spatula or wooden spoon to distribute evenly.
- Shape the dough into a log, about 2 inches in diameter, and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
Baking
- Once chilled, slice the dough into 1/4-inch thick rounds and place the cookie slices on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months.