Blueberry Lemon Cookies
It seems like fresh berries often get left out of the cookie fun. If you want to go the fruit route for a batch of cookies, dried fruits like cherries and cranberries usually get preference. Fresh berries can be, well, a bit of a messy proposition to mix into cookie dough.
But if you start with a super soft, cake-like cookie dough like this one, you can successfully mix in berries for a burst of fresh flavor. With these particular cookies, all that berry goodness is just the perfect complement to plenty of bright lemon flavor.
The secret to these so-soft-they’re-almost-cake cookies is sour cream. It makes them moist and soft and tasty, to boot. That lovely texture does make them a bit delicate, but they’re plenty sturdy enough to hold up to eating out of hand.
As lemon is one of my current flavor obsessions, I added a hefty dose to both the cookies and the glaze. If you’d like a bit less lemon flavor, you can substitute 1 to 2 tablespoons of milk in the glaze. Just add enough until you get the consistency you’d like.
My one word of caution about making these cookies is that you’ll need to be especially careful when stirring the blueberries into the dough. Just stir gently and the berries should stay intact. If a few should break apart, don’t fret. Their color may bleed a bit into the cookies and, after a day or so, into the glaze. But they’ll still be every bit as delicious!
Some blogging friends and I are all about baking cookies this year, with a specific theme every month. This month’s theme is berries, and these cookies are my contribution to the virtual celebration. Be sure to visit these ladies’ blogs and see what berry goodness they’re sharing.
- Raspberry Tarts with Mascarpone Cream from Tastes of Lizzy T
- Olive Sables from Kelli’s Kitchen
- Chocolate Blackberry Cream Cookies from Jen’s Favorite Cookies
- Chocolate Raspberry Oatmeal Cookies from Posed Perfection
Blueberry Lemon Cookies
Yield: about 24 cookies
Prep Time: 20 minutes
Cook Time: 18 minutes per pan
For the cookies:
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- zest of 1 medium lemon
- 10 tablespoons unsalted butter, softened
- 1 & 1/4 cups granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- juice of 1 medium lemon
- 4 ounces (1+ cups) blueberries
For the glaze:
- 1 cup confectioners' sugar, sifted
- juice of 1/2 to 1 medium lemon*
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 the juice of half of the lemon. 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.