Blueberry Cookies (Print Version)
# Ingredients:
01 -
2 1/2 cups all-purpose flour (spooned & leveled).
02 -
1 1/2 teaspoons baking powder.
03 -
1/4 teaspoon salt.
04 -
3/4 cup unsalted butter, softened.
05 -
3/4 cup granulated sugar.
06 -
1/4 cup packed light brown sugar.
07 -
1 large egg.
08 -
1 1/2 teaspoons pure vanilla extract.
09 -
2 teaspoons lemon zest.
10 -
2 tablespoons fresh lemon juice.
11 -
1/4 cup milk.
12 -
2 cups fresh or frozen blueberries.
13 -
Coarse sugar (optional, for topping).
14 -
1 1/2 cups powdered sugar (sifted).
15 -
2 tablespoons fresh lemon juice.
16 -
1-2 tablespoons half-and-half (or milk).
# Instructions:
01 -
In a bowl, whisk together flour, baking powder, and salt.
02 -
Beat butter, granulated sugar, and brown sugar together for about 2 minutes until creamy. Add egg, vanilla, lemon zest, and lemon juice. Beat until combined.
03 -
Slowly mix in dry ingredients and milk. Do not overmix. The dough will be thick and sticky.
04 -
Gently fold blueberries into the dough to prevent them from bursting.
05 -
Cover dough and refrigerate for 30-45 minutes.
06 -
Set the oven to 350°F (177°C) and line baking sheets with parchment paper.
07 -
Scoop dough (1.5 tablespoons each) onto baking sheets, spacing 3 inches apart. Optional: sprinkle with coarse sugar. Bake for 15-16 minutes or until set.
08 -
Let cookies cool for 5 minutes. For the glaze, whisk powdered sugar, lemon juice, and half-and-half until smooth. Drizzle over cookies.
# Notes:
01 -
Soft and cakey cookies bursting with blueberries and topped with a tangy lemon glaze.
02 -
Perfect for brunch, afternoon tea, or as a light dessert.