One of my favorite spring time flavor combos is blueberry and lemon. The fresh, tangy flavor of the lemon pairs perfectly with the sweet, juicy blueberries in these cookie. The dough is light and fluffy resulting in an extra soft cookie. These cookies are perfect in my opinion for an afternoon tea in the garden. Now if only I was British!
Lemon Blueberry Cookies
Soft, light lemon cookies filled with blueberries
Servings 12 cookies
Ingredients
- 1/2 stick butter
- 1/4 cup sugar
- 1 egg
- 1/4 cup vanilla Greek yogurt
- 1/2 tsp lemon zest
- 1 lemon juiced
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh blueberries
- 3 Tbsp powdered sugar
Instructions
- Preheat oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment cream together room temperature butter and sugar. Add the egg and mix until all combined.
- Add the yogurt, lemon zest and juice of 1/2 the lemon and mix until all combined.
- In a small bowl combine the flour, baking powder and salt. Slowly add the dry ingredients to the dough and mix until incorporated.
- Gently fold in the blueberries so they are evenly distributed throughout the batter
- Chill the dough in the refrigerator for 25-30 minute.
- Use a small scoop or spoon and place rounded mounds of dough on a cookie sheet lined with parchment paper or a silicone mat.
- Bake cookies for 10 minutes. Remove from oven and allow to cool for 2 minutes. Transfer to a cooling rack and allow to cool completely.
- Combine 1 Tbsp of lemon juice with 3 Tbsp powdered sugar. Stir until it forms a smooth glaze. Using a small spoon drizzle the glaze in lines over the cookies.
- Store for 3-4 days in a container loosely covered with the lid. The cookies will become sticky if stored in an air tight container.
