These blueberry lemon cookies are perfect for any season! However, summer is the period when I make them often. The combination of blueberry and lemon is ideal, which makes these cookies so delicious and yummy! You will need 20 minutes to prepare them plus 18 minutes to cook. Here is the recipe:
For the cookies:
- 2 ½ all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- zest of ½ lemon
- 10 tablespoons unsalted butter, softened
- 1 ¼ cups granulated sugar
- ¼ cup sour cream
- 2 large eggs
- juice of ½ lemon
- 4-ounces blueberries
For the glaze:
- 1 cup sifted confectioners’ sugar
- juice of ½ to 1 lemon (see note*)
To make the cookies:
- Preheat oven to 350°F/180°C/Gas Mark 4. Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, combine together the flour, salt, baking powder, and lemon zest. Leave aside.
- In a separate bowl, with an electric mixer on medium, whisk the sugar and butter until fluffy and light. Add in the sour cream and combine shortly. Apply the eggs, one at a time, beating well after each addition. Pour in the lemon juice, then reduce the speed of the mixer to low.
- Slowly add the flour mixture, combining just until incorporated. Gently add the blueberries.
- Next, drop the batter by 2-tablespoon portions onto the prepared pans. Place in the oven and bake 15-17 minutes, or until the centers appear set and the edges are lightly browned.
- Remove and cool them in the pans for 10 minutes. After that, carefully transfer the cookies to a wire rack to cool completely.
To make the glaze:
- Mix together the confectioners’ sugar and the lemon juice. Apply more juice as needed in order to get a thick but pourable mixture.
- Top each cookie with around 1 teaspoonful glaze. Drizzle it over the top or dollop it on and let spread.
- Let the glaze set for around 10 minutes before serving.
Note: *If you like a lesser lemon flavor, substitute 1 to 2 tablespoons milk for the juice when making the glaze.</em