Blueberry Lemon with Ginger Glaze Cookies
The blueberries and lemon together make the perfect summer anytime cookies. Adding ginger to the glaze is a fantastic complement that brightens up the sugar glaze.
Servings: 26 cookies
Calories: 182kcal
Ingredients
COOKIE DOUGH
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 oz (113.4 g) Cream Cheese room temperature
- ½ cup (60 g) Powdered sugar
- ⅔ cup (133.33 g) Sugar white
- 1 (1) Egg room temperature
- 1 Tablespoon (1 Tablespoon) Lemon juice
- 1 Tablespoon (1 Tablespoon) Lemon zest
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 ½ cup (240 g) Blueberries dried sweetened
GINGER ICING
- 1 ½ cup (180 g) Powdered sugar
- 1 teaspoon (1 teaspoon) Ginger paste
- 2-4 Tablespoon (2 Tablespoon) Milk
Instructions
COOKIE DOUGH
- Take dried sweetened blueberries and soak in water for 1-½ hours. I add a couple of slices of lemons, but this is optional. Drain (I leave them in a small colander) and set them aside. Weigh or measure the flour, baking powder, and salt into a bowl and set aside (I run a whisk through to blend). Zest and juice one lemon (or 2 if small) and set these aside. Weigh or measure the powdered and white sugars into a small bowl and set this aside.
- Add the butter and cream cheese to a bowl for either a stand or hand-held mixer and blend until light in color and creamy. Turn the mixer down to low and gradually add the sugars to the mixture. Beat until fluffy, about 2-3 minutes. Scrape down the bowl. Add the egg, then the lemon juice and zest, and blend until entirely mixed. On a low mixer speed, slowly add the flour mixture and incorporate. Take the bowl off the stand and fold in the blueberries using a good spatula, so they do not get crushed.
- Chill dough for 1 hour. Also, preheat the oven to 350°F (175°C or 180°C) and line cookie pans with parchment paper. Using a medium cookie scoop, add 12 scoops to a cookie pan and bake for 12-14 minutes. These do not spread, so in the second round, you need to add a couple more to the pan and move them around so they fit. After the cookies come out of the oven, leave them on the sheet pan before placing them on a cooling rack.
GINGER ICING
- After the cookies have completely cooled, I mix the powdered sugar and the ginger paste in a bowl. Add 1 tablespoon of milk at a time to get the desired consistency. I used a ½ teaspoon of icing per cookie and used the back of the teaspoon to spread it around the top so it drizzles down the sides.
Nutrition
Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 59mg | Potassium: 94mg | Fiber: 2g | Sugar: 19g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg