These tender soft cookies are loaded with sweet plump blueberries and are coated with a tangy lemon glaze. They are the perfect combo of sweet and tart.
These Blueberry Cookies With Lemon Glaze are a tender cookie with a cake like texture. They are super moist and are loaded with sweet plump blueberries and the lemon glaze brings just the right amount of tartness.
Each year come early July we hop in the car and head to our local farm to go blueberry picking. It is one of my families favorite summer activities. Fresh picked blueberries are absolutely delicious. You know the kind that pop when you bite into them. Of course we always pick way more then what we can possible eat before they start to go bad, so I try to use them in recipes as well and these Blueberry Cookies With Lemon Glaze are the perfect recipe for those extra blueberries.
How To Make Blueberry Cookies With Lemon Glaze
Preheat the oven to 350º. Line a baking sheet with parchment paper and set it to the side.
In a medium bowl combine sugar, avocado oil or vegetable oil, egg, vanilla extract and milk and whisk to combine.
In a separate large bowl add the flour, baking powder, baking soda and salt and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir until just about combined. Add the fresh blueberries and carefully fold into the batter, being careful not to crush any of the blueberries.
Turn dough out onto a lightly floured surface and knead until dough comes together, using more flour if needed. Form into a disk. Coat a rolling pin with flour and gently roll out the dough to 1/2 to 3/4 of an inch, making sure not to crush the blueberries. Using a small biscuit cutter, cut out as many cookies as possible and place on prepared baking sheet. Gather the remaining dough and repeat.
Place baking sheet in the preheated oven and bake for 10 to 12 minutes or until edges are golden and cookies are slightly firm to the touch. Remove from oven and let cool on a wire rack.
While the cookies are cooling, place powdered sugar in a small bowl, add lemon zest and juice and whisk together until a pourable glaze is formed.
Once cookies are completely cooled coat each one with a spoonful of lemon glaze and set aside to dry.
Once glaze is set, serve.
Lemon Blueberry Cookies With Lemon Glaze
Ingredients:
For The Cookie:
- 1 Cup granulated sugar
- 1/2 Cup avocado oil or vegetable oil
- 1 Egg
- 1 Teaspoon pure vanilla extract
- 1/4 Cup milk
- 3 Cups all purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 2 Cups fresh blueberries rinsed and drained
For Lemon Glaze:
- 2 Cups powdered sugar
- 2 To 3 Tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- In a medium bowl whisk together the granulated sugar, avocado oil or vegetable oil, egg, pure vanilla extract and milk and set to the side.
- In a separate large bowl combine the flour, baking powder, baking soda and salt and whisk to combine.
- Pour wet ingredients into the dry ingredients and stir till just combined.
- Gently fold in fresh blueberries making sure not to crush any of the berries.
- Turn dough out onto a lightly floured surface and knead to bring together and form into a disk. Using a flour coated rolling pin, gently roll dough to 3/4” thick, again being careful not to crush any of the blueberries. Using a small biscuit cutter, cut out the cookies and place them on the prepared baking sheet. Gather the dough scrapes and repeat until all the dough is used.
- Place baking sheet in the preheated oven and bake for 10 to 12 minutes or until edges are golden and cookies are slightly firm to the touch. Remove from oven and allow to cool on a wire rack.
- While the cookies are cooling, place the powdered sugar in a small bowl. Add the lemon zest and lemon juice and whisk to form a pourable glaze, adding more lemon juice or powdered sugar if needed to reach the desired consistency.
- Once Cookies are completely cooled, pour a spoonful of glaze over each one and spread using the back of the spoon. Place to the side to allow glaze to dry, then serve.
- Enjoy.