Blueberry Cookies with Lemon Drizzle




So the thing about these cookies are that they are amazing. I mean it doesn’t get much better than biting into a cookie and having your mouth fill with the juice of fresh blueberries. 

However I was slightly disappointed that their texture turned out to be more scone like than I had intended for them to. I also wish that I had added some more lemon juice and vanilla to the dough to give it a little extra kick of flavor. 




1/2 cup butter, room temperature

1 cup sugar

1 large egg, beaten

1/2 tsp lemon juice

1/2 cup milk

2 1/2 cups all purpose flour

1 cup fresh blueberries

*Note that when I make these cookies again I’ll be altering the recipe to having 1 1/2 tsp of lemon juice and 1 tsp of vanilla and then taking out 2 tsp of milk. 


1/2 cup powdered sugar

1 to 1 1/2 tbsp freshly squeezed lemon juice


1.) Preheat oven to 375 degrees.

2.) Cream butter and sugar in mixing bowl.

3.) Slowly add the flour, making sure to alternate with the milk and lemon juice. (Make sure to not mix the milk and lemon juice prior to adding it to the flour. It will start to clump up.) 

4.) Carefully stir in the blueberries and drop batter 1-1/2 inches apart on greased cookie sheet. 

5.) Bake 10-12 minutes.

6.) Transfer the cookies to cooling rack and let cool completely before drizzling the cookies with the glaze. 


I’ve been really busy this past month so I have 5 or 6 recipes that are all photographed and ready to be put onto the blog and I plan on putting up a couple more today. 

Regardless of when I get to them I hope that you have a blessed day! 

Mrs.Hess, out. 





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