Lemon Blueberry Buttermilk Cookies
Ingredients
The Cookies
-
1 ½
cups
unbleached all-purpose flour
-
2
large
lemons (zest)
-
¼
tsp
baking soda
-
¼
tsp
salt
-
6
Tbsp
unsalted butter (at room temperature)
-
¾
cup
granulated sugar
-
1
large
egg
-
½
tsp
vanilla extract
-
⅓
cup
buttermilk
-
Fresh
to taste
blueberries
The Glaze
-
Confectioners
sugar
to taste
-
Fresh
to taste
lemon juice
-
Lemon
zest
to taste
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a small bowl, combine the sugar and lemon zest, rubbing them together to enhance the lemon flavor.
- In a stand mixer, beat the butter until creamy, then add the sugar and lemon mixture, beating until fluffy.
- Add the egg and mix well, then add the vanilla extract.
- Gradually mix in the flour mixture and buttermilk in batches, starting and ending with the flour.
- Drop the dough by level tablespoons onto the prepared baking sheets, leaving space between each cookie.
- Tuck 4-5 blueberries into each cookie, ensuring they are hidden.
- Bake one sheet at a time for about 11 minutes, then cool on the baking sheet for 1-2 minutes before transferring to a wire rack.
- For the glaze, whisk together the sifted confectioners sugar, lemon juice, and lemon zest to desired consistency, then drizzle over the cookies.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
6g
Total carbohydrates
24g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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