MAKE THE COOKIES
Preheat the oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg and vanilla extract and beat on medium speed until creamy and free of lumps. Add the lemon zest and beat on low speed until just combined.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Add the melted ice cream and mix until just combined. Fold in the blueberries. Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until edges are golden brown. Let cool.
MAKE THE GLAZE
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner’s sugar, blueberry powder and milk. Beat on medium speed until moist. Scrape the sides of the bowl if necessary. Beat on medium-high speed for 30 seconds.
Calories: 131kcal | Carbohydrates: 26g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
If you loved this recipe, please rate the recipe and leave a comment below!