Blueberry Cookies

For the Cookies:

2 ½ cups all-purpose flour spooned & leveled

1 ½ teaspoons baking powder

¼ teaspoon salt

¾ cup unsalted butter softened

¾ cup granulated sugar

¼ cup packed light or dark brown sugar

1 large egg at room temperature

1 ½ teaspoons pure vanilla extract

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

¼ cup milk

2 cups fresh blueberries

For the Glaze:

1 ½ cups confectioners’ sugar sifted

2 tablespoons fresh lemon juice

1 –2 tablespoons heavy cream

For the Cookies:

In a large bowl, whisk together 2 ½ cups of flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat ¾ cup of softened butter, ¾ cup of granulated sugar, and ¼ cup of packed brown sugar on high speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

Add 1 large egg, 1 ½ teaspoon of vanilla, 2 teaspoons of lemon zest, and 2 tablespoons of lemon juice. Mix on medium-high speed until fully combined.

With the mixer on low, gradually add the dry ingredients followed by ¼ cup of milk. Mix just until the dough comes together—avoid overmixing. The dough will be thick, soft, and somewhat sticky.

Gently fold 2 cups of blueberries into the dough with a spatula, being careful not to crush them.

Cover the bowl tightly with plastic wrap or foil and refrigerate for 30–45 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.

Remove the dough from the refrigerator. Use a 1.5 tablespoon cookie scoop for each cookie and place them at least 3 inches apart on the prepared baking sheets.

Bake for 15–16 minutes, or until the edges are set and the cookies spring back when lightly pressed.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the Glaze:

In a medium bowl, whisk together 1 ½ cup of confectioners’ sugar, 2 tablespoons of lemon juice, and 1-2 tablespoons of heavy cream until smooth.

Adjust the consistency as needed—add more sugar to thicken or more liquid to thin.

Drizzle or spoon the glaze over cooled cookies. Light glazes will set in about 1–2 hours.

Then the cookies are ready to serve and enjoy!