Can I freeze these cookies?

Yes. These cookies may be frozen in an airtight container for two months. Ensure that they have cooled completely before placing them in the freezer-safe container and if there is more than one layer, place a sheet of parchment paper in between the two layer.

Can I add chocolate chips to these cookies?

Yes! White chocolate chips or white chocolate chunks taste delicious in these cookies.

Can I use concentrated lemon juice instead of fresh lemon juice?

I recommend using fresh lemon juice for the best flavor in these cookies. In a pinch, you could use bottled concentrated lemon juice.

Can I use frozen blueberries instead of fresh blueberries.

I recommend using fresh blueberries instead of frozen blueberries. If that is all that you have on hand, you can use them and be sure to thaw them completely and drain off all of the water. Toss them in 1 tablespoon of flour, then add to the cookie dough.

Soft Lemon Blueberry Cookies

Description

These Lemon Blueberry Cookies are soft and cake-like with an intense blueberry flavor and tangy lemon glaze that is drizzled on top makes these cookies the perfect summer cookie!

Ingredients

1/2 cup butter

1 cup granulated sugar

1 large egg, room temperature

1/4 cup milk (any kind)

2 teaspoons lemon zest

1 teaspoon almond extract

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries

Glaze:

1 cup powdered sugar

2 teaspoons lemon zest

2 to 4 Tablespoons fresh lemon juice

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Instructions

The cookie dough requires two hours of chill time in the refrigerator, so you will not preheat the oven until ready to bake the cookies following the chill time.
Line two cookie sheets with parchment paper.
In a large mixing bowl with hand mixer, or bowl from stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy.
Stir in egg, milk, lemon zest, almonst extract. Mix on low speed, then on medium speed for one minute once combined.
In a separate large mixing bowl, combine all purpose flour, baking powder and salt.
Add dry ingredients to butter mixture.
Gently fold in blueberries, reserving a few for pressing into the tops of the unbaked cookies.
Cover and refrigerate for 2 hours.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Drop by heaping small cookie scoop (tablespoonsful) on prepared cookie sheets. Press one or two blueberries into the tops of the cookies.
Bake in 375°F oven for 12 to 14 minutes. Edges will be light golden brown. Allow cookies to cool on cookie sheets for 5 minutes.
Transfer to wire cooling racks. Cool cookies completely before drizzling with glaze.
Prepare the glaze placing 1 cup of powdered sugar, 2 teaspoons lemon zest and 2 Tablepoons of lemon juice in a medium-sized mixing bowl. Add 1 to 2 more tablespoons of lemon juice until the glaze reaches a consistency that can be drizzled. You want it not too thick and should easily drizzle when you run a fork through the glaze and hold up to drizzle.
Use a fork, or place glaze in a decorator bag with a fine tip and drizzle over each cookie.
Allow the glaze to set before storing the cookies.

Notes

Store cooled cookies in an airtight container at room temperature for up to three days or the refrigerator for up to 7 days.

Cookies maybe be frozen in an airtight container for up to two months. I recommend freezing without the glaze. Thaw cookies, then prepare the glaze and drizzle on top.

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 14 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 89
Sugar: 9.4 g
Sodium: 36.3 mg
Fat: 2.8 g
Saturated Fat: 1.6 g
Trans Fat: 0 g
Carbohydrates: 15.3 g
Fiber: 0.3 g
Protein: 1 g
Cholesterol: 12 mg