These soft, homemade blueberry cookies remind me of an iced loaf cake from Starbucks. The lemon glaze on top of the cookie looks amazing and I love how sweet lemon pairs with blueberries. I’m not a big icing person, but the lemon glaze does not sound heavy. I love how light this cookie is and it sounds so refreshing. This recipe by Shelby Law Ruttan is fast, simple and from her nanny. I love how she can take this recipe and share with everyone how to make these soft blueberry cookies. If you do not have fresh blueberries, you can use frozen ones, but I believe that fresh fruits make most pastries taste better and moist. Overall, I want to try and bake these cookies for myself and they’re great for the summer too.
Ingredients:
Cookie Dough:
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3-1/2 cups all-purpose flour
- 2 cups fresh blueberries
Icing:
- 2 cups powdered sugar
- 2 lemons, juiced
- 1 lemon, zest
Directions:
First, follow step-by-step by watching Shelby Law Ruttan’s tutorial on YouTube on how to make the cookie dough. Gently fold in the fresh blueberries in the mixture
Next, turn the dough out onto a well-floured board. Divide the dough in half and fold gently with more flour. Gently pat and roll it out with a rolling pin. Use a biscuit cutter to cut out the shape of the cookie.
I love the technique of spreading out the cookie dough and using a cookie cutter to get the perfect shape for every cookie. I’m going to take that method for the rest of my cookie baking series. At least, I will try it and see if it turns out better than balling it in a circle.
