COOK: Lemon Blueberry Cookies

I was walking through the grocery store last week still trying to decide what kind of cookies to make for "Cookie Friday", when I saw huge gorgeous blueberries on sale and knew I had to make my Lemon Blueberry Cookies, and share the recipe with all of you!

These cookies aren't very sweet, and I'll admit I've eaten them for breakfast with my coffee a few times.  If donuts and muffins can be breakfast foods then I think cookies also qualify as a breakfast food, especially when they have fruit in them!

I like to put a tangy thin lemon glaze on these, but they are also delicious without it!

Lemon Blueberry Cookies

Makes 36 cookies

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (Softened)

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Egg (Room Temperature)

2 teaspoons Vanilla 

2 teaspoons Lemon Zest

3 Tablespoons Lemon Juice (Fresh squeezed is best)

1/4 Cup Milk (I used 2%)

2 1/2 Cups All Purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

2 1/2 Cups Fresh Blueberries

Lemon Glaze:

3 Tablespoons Lemon Juice (Fresh is best)

2 teaspoons Lemon Zest 

2 Tablespoons Half & Half

1/4 Cup Powdered Sugar 

Preparation:

In the bowl of a stand mixer (or large mixing bowl) cream butter until light and fluffy, add  both sugars and continue to cream at a high speed.  With mixer on low add egg, vanilla, and milk.

In a separate bowl quickly whisk together flour, baking powder, and salt.  With mixer on a low speed slowly add in dry mixture until everything is just incorporated.  Very gently fold in blueberries.

Refrigerate for about 15-20 minutes.  

Turn on oven to 350 degrees and prepare your baking sheets with either parchment paper or silicone baking mats.

Using a 1 1/2 Tablespoon cookie scoop or spoon drop cookies onto cookie sheet leaving about 2 inches between each cookie.  Bake for about 12-16 minutes until edges are just startin gto turn golden and tops are set.  Let cool about 5 minutes, then move to a baking rack to cool completely.

While cookies are baking whisk together all of the glaze ingredients, you can add more sugar if you would prefer a thicker glaze, or more lemon juice or half & half to make it thinner.  When cookies are cool either dip them into glaze or drizzle it over the top of cookies.  

Store cookies in a plastic container or zippy bag in the fridge for up to a week.  I like to pop them in the microwave for about 10 seconds to warm them up before eating.

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