Blueberry Buttermilk Cookies
Jul 3, 2013 23:27:50 GMT -5
Post by PurplePuppy on Jul 3, 2013 23:27:50 GMT -5
These are light, moist, and cake-like. 
Blueberry Buttermilk Cookies
Active Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 45 minutes
Yield: 30-60 cookies (depending on the size of the scoop)
Ingredients
For the cookies
3 cups all purpose flour
2 teaspoons lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups blueberries
For the glaze:
1 1/2 cups confectioners sugar
2 tablespoons buttermilk
juice of half 1/2 a lemon
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk together the flour, zest, baking soda and salt.
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
Alternate between the flour mixture and buttermilk, adding until all of the ingredients are incorporated. Stir in the blueberries.
Scoop the cookie dough onto the parchment. Allow to chill for 10-15 minutes.
Whisk together the glaze ingredients and set aside.
Bake the cookies for 15 minutes, or until the edges are just starting to brown.
Transfer the cookies to a cooling rack after a few minutes. Brush with the glaze.
Blueberry Buttermilk Cookies
Active Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 45 minutes
Yield: 30-60 cookies (depending on the size of the scoop)
Ingredients
For the cookies
3 cups all purpose flour
2 teaspoons lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups blueberries
For the glaze:
1 1/2 cups confectioners sugar
2 tablespoons buttermilk
juice of half 1/2 a lemon
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk together the flour, zest, baking soda and salt.
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
Alternate between the flour mixture and buttermilk, adding until all of the ingredients are incorporated. Stir in the blueberries.
Scoop the cookie dough onto the parchment. Allow to chill for 10-15 minutes.
Whisk together the glaze ingredients and set aside.
Bake the cookies for 15 minutes, or until the edges are just starting to brown.
Transfer the cookies to a cooling rack after a few minutes. Brush with the glaze.