These Blueberry Cookies with Lemon-Rosemary Glaze are sure to become a favorite for summertime celebrations. Light and zesty with the seasonal flavors of blueberries and lemon, these cookies make a lovely addition to a summer brunch or wedding shower. You can even package them in little treat bags for a sweet favor or gift idea. A delicious dessert that also smells amazing, these cookies are the berry best!
Preheat oven to 350°F. Prepare cookie pans with parchment paper.
In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add egg, and continue to beat until mixture is pale, about 1-2 more minutes. Add milk and vanilla; beat until combined. Add flour mixture; beat until well-combined. Fold in blueberries. Dough will be very soft.
Drop cookies by 1/4 cupfuls onto prepared pan, leaving 3 in. between each. Flatten cookies slightly.
Bake 17-19 minutes or until centers of cookies are semi-firm to the touch. Cool cookies on pan on cooling grid 2 minutes. Remove from pan to cooling grid; cool completely.
To prepare glaze, in medium bowl, whisk together confectioners’ sugar, lemon juice, rosemary and lemon zest. Drizzle over cooled cookies.