Blueberry Cookies

Somewhere between a scone and a cookie, these blueberry drop cookies have a tender, cakey crumb studded with whole berries and brightened by lemon (or orange) zest. The dough comes together like a biscuit: cold margarine gets cut into the dry ingredients with a pastry blender until it looks like small peas, then the wet ingredients fold in just until moistened.

That pastry-blender technique is what gives these cookies their soft, flaky texture. Overworking the dough activates the gluten and makes them tough instead of tender. Mix just until the flour disappears and stop.

The citrus frosting drizzled on top adds a sweet, tangy finish that ties together the brown sugar warmth and the bright blueberry bursts.

Kitchen Tips

• Fold the blueberries in gently at the very end. Rough mixing breaks them and turns the dough purple.
• Use cold margarine straight from the fridge. Warm margarine blends too smoothly and you lose the flaky pockets.
• Drop by rounded tablespoons and don’t flatten. These cookies spread slightly on their own and stay puffed in the center.
• Frost while the cookies are still slightly warm so the glaze sets with a smooth, glossy finish.

Variations

• Use frozen blueberries (don’t thaw) for baking outside of berry season.
• Swap lemon zest for orange zest in both the cookies and frosting for a sweeter citrus pairing.
• Add a handful of white chocolate chips alongside the blueberries for a sweeter, richer cookie.