Blueberry Lemon Cookies
Jul 25, 2023 22:24:46 GMT -5
Post by PurplePuppy on Jul 25, 2023 22:24:46 GMT -5
BLUEBERRY LEMON COOKIES
yield ABOUT 24 COOKIES
prep time 20 MINUTES
cook time 18 MINUTES
INGREDIENTS
FOR THE COOKIES:
2 & 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of 1 medium lemon (about 1 tablespoon)
10 tablespoons (141g) unsalted butter, softened
1 & 1/4 cups (250g) granulated sugar
1/4 cup (56g) sour cream
2 large eggs
juice of 1 medium lemon (about 3 tablespoons)
4 ounces (113g) blueberries
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
juice of 1/2 to 1 medium lemon* (1 & 1/2 to 3 tablespoons)
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
Whisk together the flour, baking powder, salt, and lemon zest. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the sour cream. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Very gently stir in the blueberries.
Drop the dough by 2-tablespoon portions onto the prepared pans. Bake 14 to 18 minutes, or until the edges are lightly browned and the centers appear set.
Cool the cookies on the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners' sugar and about half of the lemon juice. Add more juice as needed to attain a thick but pourable consistency.
Top each cookie with about a teaspoonful of glaze. Dollop it on and let it spread, or drizzle it over the tops.
Allow the glaze to set for about 10 minutes before serving.
NOTES
*For a bit less lemon kick, substitute 1-2 tablespoons milk for the lemon juice in the glaze.
If you're storing leftover cookies in a container, place a piece of waxed paper between the layers to keep the glaze a bit more intact.
link
yield ABOUT 24 COOKIES
prep time 20 MINUTES
cook time 18 MINUTES
INGREDIENTS
FOR THE COOKIES:
2 & 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of 1 medium lemon (about 1 tablespoon)
10 tablespoons (141g) unsalted butter, softened
1 & 1/4 cups (250g) granulated sugar
1/4 cup (56g) sour cream
2 large eggs
juice of 1 medium lemon (about 3 tablespoons)
4 ounces (113g) blueberries
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
juice of 1/2 to 1 medium lemon* (1 & 1/2 to 3 tablespoons)
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
Whisk together the flour, baking powder, salt, and lemon zest. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the sour cream. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Very gently stir in the blueberries.
Drop the dough by 2-tablespoon portions onto the prepared pans. Bake 14 to 18 minutes, or until the edges are lightly browned and the centers appear set.
Cool the cookies on the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners' sugar and about half of the lemon juice. Add more juice as needed to attain a thick but pourable consistency.
Top each cookie with about a teaspoonful of glaze. Dollop it on and let it spread, or drizzle it over the tops.
Allow the glaze to set for about 10 minutes before serving.
NOTES
*For a bit less lemon kick, substitute 1-2 tablespoons milk for the lemon juice in the glaze.
If you're storing leftover cookies in a container, place a piece of waxed paper between the layers to keep the glaze a bit more intact.
link