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Lemon Blueberry Shortbread Cookies with Vanilla Glaze

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These lemon blueberry shortbread cookies are buttery, crumbly, and bursting with bright citrus and juicy berries, finished with a sweet vanilla glaze. Easy to make and perfect for any occasion, they strike the perfect balance between sophisticated and simple.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (75g) blueberries, fresh or frozen (freeze for 30 minutes before using)
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk or cream (or non-dairy milk)
  • 1 teaspoon pure vanilla extract
  • Optional: Extra lemon zest or dried edible flowers for garnish

Instructions

  1. Set out butter to soften at room temperature for about 30 minutes.
  2. If using frozen blueberries, spread them on a plate and freeze for 30 minutes. Zest lemons directly over your sugar bowl.
  3. In a large bowl, cream together butter, granulated sugar, and lemon zest until pale, fluffy, and fragrant (about 2–3 minutes on medium speed).
  4. Add flour and salt. Mix on low just until combined. The dough will look crumbly but should hold together when pressed. If too dry, add a teaspoon of milk.
  5. Gently fold in blueberries with a spatula, being careful not to crush them.
  6. Turn dough onto parchment paper. Shape into a log for slice-and-bake or pat into a 1/2-inch thick rectangle for cut-outs. Wrap and chill for at least 20 minutes.
  7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  8. Slice chilled dough into 1/4-inch thick rounds or cut into shapes. Place cookies 1 inch apart on the baking sheet.
  9. Bake for 12–15 minutes, until edges are just golden and centers are set. Do not overbake.
  10. Cool cookies on the pan for 5 minutes, then transfer to a wire rack.
  11. For the glaze, whisk together powdered sugar, 2–3 tablespoons milk, and vanilla extract until smooth. Drizzle over cooled cookies.
  12. Let glaze set for at least 20 minutes before stacking or serving.

Notes

Chill the dough well to prevent spreading. Use frozen blueberries for best results and to avoid bleeding. Let cookies cool completely before glazing. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and plant-based butter/milk. Store in an airtight container for up to 4 days or freeze unglazed cookies for up to 2 months.

Nutrition

Keywords: lemon blueberry shortbread cookies, lemon cookies, blueberry cookies, shortbread, easy cookies, vanilla glaze, summer dessert, tea party cookies, homemade cookies, buttery cookies

Find it online: https://yumnode.com/lemon-blueberry-shortbread-cookies-recipe-easy-homemade-with-vanilla-glaze/