FLOUR BAKING POWDER CORNSTARCH SALT UNSALTED BUTTER GRANULATED SUGAR BROWN SUGAR LEMON ZEST AND JUICE SOUR CREAM EGG BLUEBERRY JAM POWDERED SUGAR
Make the lemon cookie dough. Refrigerate for at least 30 minutes.
Scoop and roll the cookie dough into balls. Place on a lined baking sheet.
Smash the cookie dough balls with a fork in a crisscross pattern. Smash to 1/2 inch thickness.
Top with blueberry jam without allowing it to spill over the edges of the cookie dough. Bake for 9 to 11 minutes.
Drizzle with a lemon glaze and sprinkle with fresh lemon zest. Allow the glaze to dry prior to serving.
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