I said goodbye to peaches last week and this week I'm saying farewell to summer blueberries.
Soft Blueberry Cookies with Lemony Glaze are the best send off that blueberries can get!
Costco had beautiful blueberries in stock and I bought one of those giant containers, then had to figure out what to do with them. They're huge and sweet - maybe a little too big for these cookies, so you might want to use smaller blueberries.
Because they were such big blueberries, they burst a little when cooked and turned parts of the cookies a pretty blueberry purple. Not that that's a bad thing.
These Soft Blueberry Cookies are thick, delicious sugar cookies filled with fresh, sweet-tart blueberries and topped with a smooth lemony glaze.
The combination is wonderful and it's really very hard to stop swiping one every time I go by the kitchen. And I make a lot of trips by the kitchen.
You could use frozen blueberries in the off-season and they would work fine. I love these cookies and almost feel like I'm eating something healthy. You know, blueberries, lemon..
You can try using frozen blueberries with this recipe. Add them into the batter frozen, though, or you'll have a big purple-grayish mess of a cookie. Still good, just ugly-ish.
You'll love these little cookies. They're a bite of Summer!
- 1 C sugar
- 1 large egg
- ½ C (one stick) butter, melted and cooled
- 1 teaspoon vanilla
- ¼ C, plus 1 tablespoon milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 3 ¼ C all-purpose flour
- 2 C small/medium blueberries or 1 ½ C large blueberries
- For the Glaze
- 2 ½ C powdered sugar
- 1 lemon zested
- juice of the zested lemon
- pinch of salt
- 2 teaspoon milk
- Preheat oven to 350°. Line cookie sheets with parchment paper.
- In a small bowl, whisk together sugar, egg, butter, vanilla and milk. Set aside.
- In a large bowl, stir together the baking powder, baking soda, salt and 3 cups of flour until blended. Make a well in the center of the dry ingredients and pour the liquid into the well. Stir until just combined, then stir in blueberries. It's easiest to mix in the blueberries gently with your hands so they don't burst.
- If dough is sticky, add a little more of the flour until you have a fairly firm dough. Do not over mix or the cookies will be tough.
- Scoop about 2 tablespoons of the dough out for each cookie, making sure there are 3 to 4 blueberries in each cookie. Form each piece of cookie dough into a circle and slightly flatten (to about ¾th's inch tall), then place on the prepared pan. They won't spread much, so you can put them about 1 inch apart.
- Bake cookies for 12-14 minutes, until golden brown on the bottoms. The tops will not brown! Remove from oven and move to a cookie rack. When the cookies are completely cooled, make the glaze.
- For the Glaze: combine the powdered sugar, lemon zest, lemon juice, salt, and whisk until creamy smooth. Add a half-teaspoon of milk at a time if needed to get to desired consistency.
- Place wax paper under the cookie rack and spoon the glaze generously over each cookie, covering the entire cookie. Let sit until glaze is set before serving. Store cookies in an airtight container for 3-4 days.
Tips and Stuff:
The cookies won't brown in the oven - don't over bake them.
I covered each cookie completely with the glaze - just my preference. You can drizzle it if you prefer.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 162Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 55mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 2g
Nutrition Values are Approximate