Blueberry-Lemon Almond Cookies
Ingredients
- 3 c384 grams all-purpose flour
- 1 tspkosher salt
such as diamond crystal
- ½ tspbaking powder
- ¼ tspbaking soda
- 1 ¼ c250 grams granulated sugar
- 3 tbspfreshly grated lemon zest
from 3 lemons
- 1 c226 grams unsalted butter
at room temperature
- 1 largeegg plus 1 large egg yolk
at room temperature
- 1 tbsplemon juice
- ½ tspalmond extract
- 1 ½ c200 grams frozen blueberries
preferably wild blueberries, for their diminutive size
- 1 c123 grams powdered sugar
- 2 tbspfresh lemon juice
- zest of 1 lemon
optional
Directions
- 1
Prepare the cookies: In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- 2
In the bowl of a stand mixer or a large mixing bowl, combine the granulated sugar and lemon zest, rubbing the zest into the sugar with your fingertips until the mixture resembles wet sand. Add the butter and beat on medium speed for about 2 minutes until the mixture is fluffy and smooth. Add the egg, egg yolk, lemon juice and almond extract, and continue beating until fully incorporated. Scrape the bottom and sides of the bowl as necessary.
- 3
Add the dry ingredients to the butter mixture and beat on low speed until most of the floury bits have disappeared, scraping any extra flour from the sides of the bowl.
- 4
Add the frozen blueberries and beat just until evenly distributed. Alternatively, fold them in by hand, adding them in two batches since the dough might be too cold to fold all of them in at once.
- 5
Cover the dough with a clean kitchen towel and let rest for about 10 minutes. Meanwhile, heat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
- 6
Using a 2-tablespoon/1-ounce cookie scoop, scoop heaping mounds of dough onto the prepared baking sheets, spacing each portion about 2 inches apart for 13 cookies per sheet.
- 7
Bake the cookies for 12 to 14 minutes, rotating the pans and switching racks halfway through, until the edges are lightly golden brown and the domed centers look dry. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- 8
While the cookies cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice and 1 teaspoon water. The glaze should be a pourable, honey-like consistency, so add more water in ¼-teaspoon increments as needed until desired consistency is reached. Use a spoon to drizzle the glaze over the cooled cookies, then freshly grate the zest of a lemon over the tops, if desired. Let the glaze set until it is no longer shiny, about 10 minutes, and enjoy. The cookies will keep in an airtight container at room temperature for up to 4 days.
Blueberry-Lemon Almond Cookies
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About this Recipe
Craving a delightful treat that perfectly balances sweet and tangy? These Blueberry-Lemon Almond Cookies deliver a tender, cakelike texture brimming with bright citrus and juicy blueberries, perfect for any occasion.
Why These Cookies Work
The secret to these exceptional cookies lies in their carefully balanced flavors and textures. You'll love how the tender, cakelike texture evokes the comforting richness of pound cake or a muffin top. A bright, tangy lemon glaze cuts through the sweetness of both the blueberries and the cookie itself, creating a harmonious bite. We specifically recommend using frozen wild blueberries for their smaller size and enhanced sweetness, ensuring an even distribution and superior flavor in every cookie.
What to Expect
Prepare for a truly satisfying cookie experience. Each bite offers a burst of sweet-tart blueberry complemented by fragrant lemon zest and a hint of almond. The cookie itself is wonderfully soft and moist, a delightful contrast to chewier varieties, making it feel substantial and indulgent. This recipe yields a generous couple dozen cookies with minimal prep, making it easy to share while still stashing some away for yourself. This is a naturally vegetarian dessert that’s sure to impress.
Customization & Variations
While this recipe shines as is, you have a few options to tailor it to your pantry. If wild blueberries aren't available, any good quality frozen blueberries will work. For the glaze, adding the zest of an extra lemon provides an even more pronounced citrus aroma, though it's optional. These cookies are fantastic for those looking for a comforting, fruit-filled dessert.
Serving & Context
These versatile Blueberry-Lemon Almond Cookies are perfect companions for any time of day. Enjoy them with your morning cup of coffee, alongside a relaxing afternoon tea, or even as a delightful bite ahead of your evening nightcap.