Description
Soft, tender cookies bursting with fresh blueberries and bright lemon flavor, topped with a sweet lemon glaze.
Ingredients
For the cookies:
- 1 cup salted butter, room temperature
- 2 cups powdered sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 1/2 tablespoons half-and-half
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups fresh blueberries
For the lemon glaze:
- 2 cups powdered sugar
- 4 tablespoons butter, melted
- 3–4 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and powdered sugar in a large bowl for 3 minutes until light and fluffy.
- Beat in eggs, lemon juice, lemon zest, and half-and-half. Mix for 3 minutes.
- In a separate bowl, whisk together flour and baking soda. Gradually add to wet ingredients, mixing just until combined.
- Gently fold in clean, dry blueberries until evenly distributed.
- Scoop 2-ounce portions of dough onto prepared baking sheets.
- Bake 9-10 minutes until edges are lightly golden. Cool completely on baking sheets.
- For glaze: Whisk powdered sugar and melted butter. Add lemon juice gradually until smooth and drizzly.
- Drizzle glaze over cooled cookies and let set 10 minutes before serving.
Notes
Store in airtight container at room temperature for 3-4 days or refrigerate up to 1 week. Freeze for up to 3 months. Toss blueberries with a tablespoon of flour before folding in to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes