Description
Sweet and tangy cookies with a blueberry burst and lemony glaze.
Ingredients
1 cup blueberries (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 large egg
1 teaspoon vanilla bean paste
1 tablespoon lemon zest
1/4 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
1/4 teaspoon lemon zest (for glaze)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat until blueberries burst and mixture thickens, about 10 minutes. Let cool.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, beat butter and powdered sugar until light and fluffy. Add egg, vanilla bean paste, and lemon zest; beat until combined.
5. Gradually add flour mixture to butter mixture, mixing until just combined.
6. Roll dough into 1-inch balls, place on the prepared baking sheet, and flatten slightly.
7. Spoon a small amount of the blueberry mixture onto the center of each cookie.
8. Bake for 12-15 minutes, or until edges are lightly golden. Cool on a wire rack.
9. In a small bowl, whisk powdered sugar, lemon juice, and lemon zest for the glaze. Drizzle over cooled cookies.
Notes
Ensure butter is softened for easier mixing.
If the blueberry mixture is too runny, cook longer to thicken.
Use a cookie scoop for evenly sized cookies.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg