Description
Delightful and inviting lemon-infused cookies filled with wild blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup wild blueberries
- 1/4 cup powdered sugar (for coating)
- 1 tablespoon lemon juice (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the lemon zest, egg, and vanilla extract until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the wild blueberries.
- Drop tablespoons of dough onto a lined baking sheet, spacing them apart.
- Bake for 12-15 minutes, or until edges are golden.
- Remove from oven and let cool for a few minutes before transferring to a wire rack.
- Mix the powdered sugar and lemon juice to create a glaze.
- Drizzle the lemon glaze over the cookies while they are still warm.
- Cool completely before serving.
Notes
These cookies can be frozen for up to 3 months. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg