Description
These blueberry cookies offer a burst of juicy fruit in a tender cookie, enhanced with lavender, lemon, and a delightful crunch from toasted almonds. It’s a simple, family-friendly treat perfect for any day.
Ingredients
- 1 cup unsalted butter, softened
- 0.875 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp dried edible lavender buds (for dough), finely crushed
- 2 tsp lemon zest, finely grated
- 3 cups fresh blueberries
- 2 cups powdered sugar, sifted
- 3 tbsp fresh lemon juice
- 0.25 tsp dried edible lavender buds (for glaze), very finely crushed
- 0.5 cup slivered almonds, toasted
Instructions
- Prep Oven & Pan: Preheat your oven to 350F. Line two large baking sheets with parchment paper.
- Toast Almonds & Cream Butter: Spread slivered almonds in a single layer on a small baking sheet; toast in the preheated oven for 5-7 minutes, until lightly golden and fragrant. Set aside to cool. In a large bowl, cream the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla extract until fully incorporated.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and the finely crushed dried lavender buds until evenly combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in Fruit & Zest: Gently fold in the grated lemon zest and fresh blueberries until evenly distributed throughout the dough. Avoid mashing the blueberries to keep their shape and juiciness.
- Portion & Bake: Drop rounded spoonfuls (approximately 1.5 inches in diameter) of dough onto the prepared baking sheets, leaving about 2 inches between each. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Cool Cookies: Remove from the oven and let cool on the baking sheets for 5 minutes. Then, carefully transfer the warm cookies to a wire rack to cool completely, allowing them to firm up before handling further.
- Make Lemon Lavender Glaze: In a small bowl, whisk powdered sugar, fresh lemon juice, and very finely crushed dried lavender buds until smooth. Drizzle over cooled cookies.
Notes
Allow butter to soften for an hour. Use a microplane for fine lemon zest. Do not overmix dough. Frozen blueberries can be added directly (no thawing). Avoid mashing blueberries. For a gluten-free option, use a 1:1 gluten-free flour blend. Let cookies cool completely before handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 calories
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg