Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk together the flour, zest, baking soda and salt.
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and scrape down the side of the bowl. Add the vanilla.
Alternate between the flour mixture and buttermilk, adding until all of the ingredients are incorporated. Stir in the blueberries.
Scoop the cookie dough onto the parchment. Allow to chill for 10-15 minutes.
Whisk together the glaze ingredients and set aside.
Bake the cookies for 15 minutes, or until the edges are just starting to brown.
Transfer the cookies to a cooling rack after a few minutes. Brush with the glaze.
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|Serving Size: 1 Recipe (1717g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1627 (36%)|
|Amt Per Serving||% DV|
|Total Fat 180.8g||241 %|
|Saturated Fat 109.3g||546 %|
|Monounsaturated Fat 47.3g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 818.4mg||252 %|
|Sodium 84722.4mg||2921 %|
|Potassium 1126.7mg||30 %|
|Total Carbohydrate 673.6g||198 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 656g|
|Protein 60g||86 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4518
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