Blueberry Lemon Snowflake Cookies

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate lemon sugar cookies decorated with blueberry glaze and snowflake-shaped sugar sprinkles, inspired by icy winter themes. This American-inspired recipe, ready in about 32 minutes, layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 24 American cuisine 110 cal/serving

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Ingredients

2 cups all-purpose flour
1 tsp baking powder
3/4 cup softened unsalted butter
1 cup granulated sugar
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1/4 cup blueberry preserves
1 cup powdered sugar
2 tbsp milk
1/4 cup snowflake sugar sprinkles

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Instructions

Step 1: Preheat oven to 350°F. In a bowl, whisk together 2 cups all-purpose flour and 1 tsp baking powder.
Step 2: In a large bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. Add 1 large egg, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla extract; beat until combined.
Step 3: Gradually mix the flour mixture into the butter mixture until a soft dough forms. Roll dough into 1-inch balls and place 2 inches apart on a baking sheet lined with parchment paper. Flatten each ball slightly with your palm.
Step 4: Bake for 10-12 minutes until edges are lightly golden. Remove from oven and let cool completely.
Step 5: For glaze, whisk 1 cup powdered sugar with 2 tbsp milk until smooth. Add 1/4 cup blueberry preserves and stir gently to create a marbled effect.
Step 6: Spread glaze over cooled cookies and immediately sprinkle 1/4 cup snowflake sugar sprinkles on top. Let glaze set for 30 minutes before serving.