Glazed Meyer Lemon Cookie Recipe with Buttermilk and Dried Blueberries
One of the perks of being a food blogger is getting to participate in something called the Great Food Blogger Cookie Swap. That is, if you’re a fan of cookies. Which I am, so it has been fantastic for me! I’ve probably eaten nearly 3 dozen cookies in the two weeks. I’ve tried to offset that by having them for breakfast. With my coffee. That counts, right?
Anyway, the Great Food Blogger Cookie Swap is an annual December event. Bloggers are paired with three matches to whom they send each a batch of cookies. In return, said blogger received three dozen cookies from a different set of bloggers. Pretty neat concept.
The Cookie Swap is the brain child of Lindsay (Love and Olive Oil) and Julie (The Little Kitchen). Sponsored generously by OXO, the Cookie Swap is intended to not only provide lots of cookies but also to raise money for Cookies for Kids’ Cancer, an organization that works to cure pediatric cancer. This year the Cookie Swap raised $2,300 and with generous matching funds from OXO, we’re up to $4,600! I also received this great cookie spatula from OXO as a participation gift. So cute!
I’m not gonna lie, it was kinda hard to narrow down to a recipe for this Cookie Swap. There are so many great cookie recipes out there. So I consulted an oldie but goodie for guidance – my paper copy of “Old-Fashioned Cookies” that I got for a gift about 10 years ago. As much as I love cookies, I don’t make them often so this was a chance to really dig in and see what I had recipes for already.
In the end, I decided on a glazed Meyer lemon cookie recipe. I had gotten
several many Meyer lemons from Aunt Pam this year so I knew that would make a great cookie. The stroke of genius to add dried blueberries hit me after trying some on a whim at Whole Foods. Finally, what’s a cookie without a glaze so I consulted my dear friend Martha (Stewart, that is) for a lemon glaze recipe. I was all set to go!
One thing I love about cookies is that they are so easy to make. Especially when you have a hand or stand mixer to help out with the process. (Have you gotten yours yet?). Most cookie recipes start with beating the butter and sugar in the mixer until light and fluffy. This process is called creaming and is what gives a light airy-ness to the cookies. Adding egg provides a little structure.
This recipe calls for buttermilk, which I liked the idea of. Normally, this would basically be a sugar cookie recipe, but the buttermilk gives it some extra flavor and softens the cookie a bit more. These cookies don’t really get crispy in the oven. They stay very moist with that buttermilk addition. Oh and see below – once you add the buttermilk to the sugar/butter/egg mixture, it will look funky for a bit. That’s just the buttermilk interacting with the butter. Your cookies aren’t ruined so keep on cooking!
Along with the buttermilk, the other two liquid ingredients are added – vanilla and lemon juice. These ingredients give the cookies their flavors. After that’s well-mixed, it’s time to add the sifted flour, baking soda and salt. Before you add the flour, it doesn’t really matter how much mixing you’ve done. You can’t really “over mix” the batter without the flour. However, once you add the flour, you’re adding a lot of protein to the cookie batter and stirring carefully becomes very important. Flour provides the primary structure for cookies so overworked flour proteins lead to tough, hard cookies.
The last ingredient to add are the blueberries. I’d really never had a dried blueberry until recently. They are tasty and remind me of currants in their size and shape. The taste is all blueberries, though. Delish. If you can’t find dried blueberries, you can make the cookies without them. They do add a special flavor dimension if you can get them! I’ve only ever seen them at Whole Foods in the bulk foods section. They are rather expensive, but you only need a cup.
It is very important to allow the cookies to chill as directed below. Now that you’ve worked that butter into a softened state and the proteins in the flour are activated, it’s time to let everything rest and chill so that you can cut the cookies and bake them. Before putting your cookie dough in the fridge, I suggest spreading it out on a baking sheet lined with plastic wrap or parchment paper. This way you can flatten the dough easily while it’s still soft and pliable. That’s less rolling or working you’ll have to do with the dough later.
After you’ve removed the cookies from the oven, allow them to cool on a rack like you see above. These racks are fairly inexpensive and are great for cooling not only cookies but also pies, quiches and pretty much any other baked item. Definitely worth the modest investment. Something else that will make your life a lot easier is before you start glazing the cookies, place a piece of parchment paper below the cooling racks – see below. I suggest you glaze the cookies on the cooling racks so that any excess glaze can drip off and the parchment serves as an excellent “catcher” for the glaze.
Finally, make sure the cookies are completely cool before you try to glaze them. Otherwise the glaze will just melt off and that’s no good. I used a small teaspoon and dabbed the glaze on and spread it with the bottom of the spoon. Once the glaze stands for an hour, it will harden a little and more importantly, it will set in place and won’t be runny.
Besides the cooking and baking, I really enjoyed the packing up of the cookies. I went all out on cute decorations and packaging. Lindsay was kind enough to design tags and stickers for us to print. And Julie used to work at a shipping store (random but helpful) so she gave us excellent tips on how to properly package our items for shipping. Below are the packages I sent out to my recipients.
So now what we like to call lagniappe here in New Orleans – it means “a little something extra.” Below are the cookies I received from my matches. All three cookie batches were delicious. Clockwise from top left are Mexican Chocolate Chunk cookies from The Marvelous Misadventures of a Foodie; Elves Snickerdoodles from The Hobbyholic; and Chocolate Swirled Peanut Butter Cookies from Attack of the Hungry Monster (my favorite!). I’m actually almost done with all of them – I’ve also been sending Jeremy to work with 2-3 per day in his lunch bag.
All in all, I had a great time with this cookie swap. Definitely looking forward to next year’s swap already! And now that you’ve got cookies on your mind, on to the recipe!
What’s your favorite holiday cookie recipe? Share below!
Glazed Meyer Lemon Cookie Recipe with Buttermilk and Dried Blueberries
This lemon cookie recipe features Meyer lemons and dried blueberries topped with a Meyer lemon glaze. The buttermilk makes the cookie very moist and delicious!
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons Meyer lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup dried blueberries (optional)
- 2 cups confectioners' sugar
- 1/3 cup Meyer lemon juice
- On medium-high speed in a stand mixer, ream the butter and sugar until light and fluffy. Scrape the sides of the bowl as needed.
- Add egg and mix until well-blended. Stir in the buttermilk, lemon juice, and vanilla.
- Sift together flour, baking soda, and salt in a small bowl. While the mixer is on a lower speed, gradually add the flour to the cookie dough, stopping and scraping the mixer as needed.
- Finally, add the blueberries and mix until just incorporated.
- Remove the dough from the mixer and spread out on a flat pan and cover with plastic wrap. Chill dough at least 2 hours.
- Preheat oven to 400 ºF.
- Line a baking sheet with a Silpat or parchment paper. Use a 1 1/2" cookie cutter and proceed to cut at least a dozen cookies per batch.
- Bake 10 minutes or until edges are lightly browned. Sprinkle a pinch of sugar over each cookie. Remove to wire racks to cool completely.
- While cookies are cooling, make glaze - In a medium sized bowl, whisk together 2 cups confectioners' sugar and 1/3 cup fresh lemon juice until smooth.
- Once cookies are completely cool, spread with lemon glaze and let set, about 1 hour.
- Store at room temperature for up to 4 days.
Total time includes the two hours cookies have to chill in the refrigerator.
Cookie recipe is adapted from the printed cookbook "Old-Fashioned Cookies" and the glaze recipe is adapted from Martha Stewart.
Total:2 hours 35 min