So it was Sunday late afternoon and I didn’t quite know what to do with myself, which is silly because I could sit and read or relax, watch TV… mmmm, no. I felt the baking bug coming on and the next thing I knew my head was stuck in the fridge looking at some blueberries and buttermilk. I googled, blueberry muffins..but, ah, those are really good but predictable and I wanted to make something else. Blueberry scones! Hmmm…I love scones but nah.. How about blueberry cookies? Yep!
I thought I would eat one one or two, the husband would have some and I would take the rest to work. Simple, good plan. Noooo! I ate five warm, delicious cookies one after the other and hubby had a couple. After that I had to take a good look at myself and step away from the zesty, fruity temptation on the plate.
I love lemon zest in baked goods and coking. It gives it a wonderful, fresh taste and smells so comforting! Feel free to add more if you like it really lemony. Or instead of vanilla extract, you good use lemon extract, which I had and forgot to use. I’ll have to bake this again gosh darn it 🙂
Here is everything incorporated using my trusted friend, Ms. KitchenAid. Best wedding gift thanks to my sister-in-law 🙂
Add the blueberries (I used fresh). You can always add more if you like more fruit than cookie 🙂 Maybe try some other fresh berries and see how it goes.
I believe I baked three or three and a half-ish trays of these if memory serves me correct.
If they could talk, they would be saying ‘We know we look cute but just wait until you take a bite when we come out of the oven oozing with blueberries and smelling sweet as can be’. Yeah, I think that’s what they would say 🙂
You have to chill these cookies 10-15 minutes before you bake them. Make sure the edges are a little brown before you take them out of the oven. In the meantime, you can make the glaze if you so wish. I didn’t really end up using it that much except to try it on a few cookies. The glaze makes it sweeter and to me, it tastes better without.
Just some pretty looking cookies with a little bit of character laying on a plate….
Along comes me and takes a bite. I glazed two here so they would look nice for the camera..ahem..phone. They are soft and satisfying 🙂
Recipe taken from Savory Simple
Note: I baked a little over 30. Mine were a good size but I bet you can get more if you make smaller cookies.
- 3 cups all purpose flour
- 2 teaspoons lemon zest
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks (6 ounces) unsalted butter, room temperature
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup buttermilk
- 2 cups blueberries
- 1½ cups confectioners sugar
- 2 tablespoons buttermilk
- juice of half ½ a lemon
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, zest, baking soda and salt.
- In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
- Alternate between the flour mixture and buttermilk, adding until all of the ingredients are incorporated. Stir in the blueberries.
- Scoop the cookie dough onto the parchment. Allow to chill for 10-15 minutes.
- Whisk together the glaze ingredients and set aside.
- Bake the cookies for 15 minutes, or until the edges are just starting to brown.
- Transfer the cookies to a cooling rack after a few minutes. Brush with the glaze.