Equipment
* optional
Ingredients
Dough
- 115 g unsalted butter, room temperature softened
- 200 g granulated sugar
- 1 lemon zest
- 1 egg, large, room temperature
- 1 egg yolk, large
- 5 ml almond extract
- 260 g all-purpose flour
- 6 g baking powder
- 3 g fine sea salt
- 150 g fresh blueberries, washed and thoroughly dried
Lemon Glaze
- 120 g powdered sugar, sifted
- 30 ml lemon juice, freshly squeezed
- 5 ml milk
Nutrition (per serving)
Method
In a large bowl or stand mixer, cream the softened butter, granulated sugar, and lemon zest together on medium-high speed until pale and fluffy (about 2-3 minutes). The zest is added here to release oils into the sugar.
Add the whole egg, egg yolk, and almond extract. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, and salt. Mix on low speed just until streaks of flour disappear. Do not overmix, or the cookies will become tough rather than cake-like.
Gently fold in the blueberries by hand using a spatula, taking care not to crush them.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This is crucial for flavor development and controlling the spread.
Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
Scoop the dough into 30-40g portions (about 2 tablespoons each) and place them on the prepared baking sheets, spaced 5cm (2 inches) apart.
Bake for 12-14 minutes, or until the edges are just set and very lightly golden. The centers should still look soft and slightly underdone.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They are fragile while hot.
Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the completely cooled cookies. Let the glaze set for 10 minutes before serving.
Chef's Notes
- If using frozen blueberries, do not thaw them. Toss them in a teaspoon of flour before folding into the dough to prevent bleeding.
- For the most tender texture, stop mixing the dough the second you see the last streak of flour disappear.
- The almond extract is potent; if you prefer a subtler flavor, reduce to 2.5ml (1/2 tsp), but the pairing with blueberry is classic.
Storage
Refrigerator: 5 days — Store in an airtight container; layers separated by parchment.
Freezer: 3 months — Freeze unglazed dough balls or baked cookies.
