Lemon Blueberry Jammie Dodgers – A homemade version of the United Kingdom’s favorite cookie with a differently delicious flavor combination of lemon and blueberry.
Theses Lemon Blueberry Jammie Dodgers are another recipe that I like to make in the fall when I make my first batch of blueberry jam for the year and again at Christmas time when I break out a jar of that beautiful jam to enjoy in these beautifully flavourful cookies.
Like this recipe?
Find over 200 more terrific cookie recipes on or Cookies Pages.
- 2 cups flour
- 1 cup icing sugar powdered sugar
- pinch salt
- 1 cup + 2 tbsp cold butter cut in cubes
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 large egg yolks
- zest of one lemon finely minced
- 12-14 rounded tsp homemade or good quality blueberry jam
Sift together the flour, icing sugar and salt. Mix in the lemon zest . Set aside.
Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
Whisk together the egg yolks, lemon extract and vanilla extract.
Add to the crumbly dry mixture and mix in until a soft dough forms.
Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick.
Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
Remove from the oven and spoon 1 rounded teaspoon of the blueberry jam onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
Store in airtight containers.