Ingredients
Scale
For the Cookies:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 1 cup (150g) fresh blueberries
For the Lemon Frosting:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp unsalted butter, softened
- 1 pinch salt
- 1 tsp lemon zest (for garnish, optional)
Instructions
Preparing the Cookie Dough:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Gently fold in the blueberries, taking care not to crush them.
Baking:
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Preparing the Lemon Frosting:
- In a small bowl, whisk together powdered sugar, lemon juice, butter, and salt until smooth and spreadable.
- Once the cookies are fully cooled, spread or drizzle the frosting evenly on top.
- Garnish with lemon zest, if desired. Let the frosting set for 10-15 minutes before serving.
Notes
- Blueberries: For best results, ensure the blueberries are completely dry before folding them into the dough.
- Chilling the Dough: Chill the dough for 30 minutes if it’s too soft to handle. This helps maintain the shape during baking.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfrosted cookies for up to 3 months. Frost them after thawing.
- Dietary Variations: Substitute a gluten-free flour blend for the all-purpose flour or use plant-based butter for a vegan option.