Description
These Blueberry Lemon-Frost Cookies are a delightful twist on classic thumbprint cookies! A buttery, tender dough encases a sweet blueberry jam center, all topped with a tangy lemon glaze and a sprinkle of sparkling sugar. Perfect for spring brunches, tea parties, or anytime you crave a bright, fruity treat.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup blueberry jam
1 cup powdered sugar
2 tbsp lemon juice
Blue sugar crystals for garnish
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients.
Scoop out small portions of dough, flatten into discs, and place a teaspoon of blueberry jam in the center of each. Fold the dough over and seal the edges.
Bake for 12-15 minutes, until the edges are lightly golden. Cool completely on a wire rack.
Whisk together the powdered sugar and lemon juice to make the frosting.
Drizzle the lemon frosting over the cooled cookies and sprinkle with blue sugar crystals.