Soft Lemon & Blueberry Explosion Cookies
When you taste these, it's like a lemon and blueberry explosion bomb went off in your mouth! Between the juicy blueberries and the tangy lemon glaze in these so soft, thick bakery sugar cookies...OMG!
Servings: 18 Servings
Calories:
Ingredients
Soft Lemon & Blueberry Explosion Cookies
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- ⅓ cup almond milk you can use regular milk as well
- 1 tsp vanilla extract
- 3 ¼ cups flour
- 4 tsp baking powder
- ½ tsp salt
- Juice of half a lemon
- Optional: 1 Tbsp lemon zest
- 1 ½ to 2 cups blueberries fresh
Lemon Icing Glaze
- 2 cups powdered sugar
- 3 Tbsp lemon juice 1 ½ lemons
- 1 Tbsp almond milk or milk
Instructions
Soft Lemon & Blueberry Explosion Cookies
- In a bowl, sift together flour, baking powder, and salt, set aside.
- In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
- Add 1/2 of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.
- Fold in blueberries to distribute.
- Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes @ 350 degrees, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.
Lemon Icing Glaze:
- In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it's a nice thick consistency, yet pourable.
- Dip cooled cookies in icing and allow to set on a cookie rack.
- After icing has set, seal cookies for keep soft.
Notes
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.