👩🍳 Instructions
-
1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
-
2
In a medium bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, baking soda, and salt.
-
3
In a large bowl, beat the softened butter until light and creamy (1-2 minutes). Add the egg, vanilla extract, and lemon zest; beat until well combined.
-
4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the fresh blueberries gently.
-
5
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
-
6
Bake for 10-12 minutes, or until edges are lightly golden and centers are set. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
-
7
While cookies cool, prepare the glaze: whisk powdered sugar and lemon juice together in a small bowl until smooth. Adjust lemon juice for desired consistency.
-
8
Once cookies are completely cool, drizzle with lemon glaze. Let glaze set before serving.
💡 Notes
For best results, ensure butter is truly softened, not melted. If using frozen blueberries, do not thaw before adding to dough. Store leftover cookies in an airtight container at room temperature for up to 3-4 days. Unglazed cookies can be frozen for up to 3 months; thaw and glaze before serving.
🥗 Nutrition (per serving)
Calories
120 kcal
Protein
2g
Total Fat
5g
Saturated Fat
3g
Carbs
18g
Fiber
1g
Sugar
10g
Sodium
50mg
Cholesterol
15mg
