Lemon Blueberry Cookies

Name: Lemon Blueberry Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 3 cups all purpose flour (*); 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 cup unsalted butter ((room temperature)); 1½ cup cane sugar (*); 2 large eggs ((room temperature)); 2 teaspoons vanilla extract; 2 tablespoons lemon zest ((about 2 large lemons)*); 1 cup blueberries (*); 1 cup powdered sugar (*); 2 tablespoons lemon juice

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These lemon blueberry cookies are bursting with flavor! Topped with a sweet lemon glaze, these cookies are full of bright citrus and the right amount of sweetness. They can be made with fresh or frozen blueberries, making them the perfect year-round treat!

Lemon blueberry cookies on a cooling rack.

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The best way to describe these cookies? Flavor bomb. The fresh lemon and blueberries steal the show, giving these cookies an authentic, bold flavor that cannot be beat. The lemon glaze is both decadent and light, adding an extra touch of citrus that cuts through the sweetness. The balanced flavors are a great example of how simple ingredients like lemon and blueberry win every time.

One of my favorite desserts is crumbled cookies over ice cream. These cookies are amazing on top of my no egg vanilla ice cream. The tartness of the lemon pairs so well with vanilla.

If you're looking for more amazing cookie recipes, check out these walnut biscotti, 2 ingredient peanut butter cookies, rice crispy treats with marshmallow fluff, and chocolate chip sugar cookies!

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Ingredients
Substitutions and Variations
Instructions
Equipment
Storage
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

Ingredients

Ingredient Notes

Blueberries: either fresh or frozen blueberries can be used. I prefer using fresh because they are firmer and hold their shape well in the cookies. If using frozen blueberries, they will release more juices into the dough. This will turn the cookies purple, which beautifully contrasts with the white glaze. To ensure the cookies have the right texture, I recommend taking a few extra steps to minimize the amount of liquids the frozen blueberries release. Keep them in the freezer until immediately before use and toss them in a small amount of flour before adding them to the dough. Whether using fresh or frozen, blueberries are a simple, natural way to add sweetness to baked goods. They are also high in antioxidants and have been shown to support heart and brain health.
Lemon zest: this gives the cookies a bright, citrus flavor. Use a zester or fine grater to scrape only the outer colored part of the peel. The white part underneath can be bitter.
Unsalted butter: it should be room temperature so it creams evenly with the other ingredients. I prefer using grass-fed butter because it's richness enhances the lemon and blueberry flavors. Grass-fed butter may also have more heart healthy omega 3 fatty acids, vitamins, and antioxidants when compared with conventional butter.
Powdered sugar: either "powdered sugar" or "confectioners sugar" can be used. I prefer products that contain tapioca instead of cornstarch. The tapioca version has a subtle sweetness that makes a beautiful glaze. Also, some baking experts prefer the tapioca version because it absorbs liquids at a lower temperature. This works great for thickening glazes without any cooking.

See recipe card for quantities.

Substitutions and Variations

Freeze dried blueberries: these can be used instead of fresh or frozen ones.
Sugar: the cane sugar can be substituted for the same amount of granulated sugar.
Chocolate: if you're a fellow chocolate lover, adding some chocolate chips is a great option. Their rich sweetness is a perfect contrast to the tartness of the lemon.
Dried fruit: this adds more chewiness and fruity flavor. Dried apricots and cranberries pair well with blueberries.
Chopped nuts: this adds depth and crunch to the cookies. Chopped pecans, almonds, or walnuts are great options. You can toast them beforehand to enhance the deep, nutty flavors.
Poppy seeds: these pair well with lemon and blueberry. They bring a pop of texture and a subtle nuttiness that enhances the berry and citrus flavors.

Instructions

A baking sheet is lined with parchment paper.

Step 1: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

Flour, baking powder, baking soda, and salt are whisked together.

Step 2: Add the flour, baking powder, baking soda, and salt to a medium-sized bowl. Whisk until combined.

Step 3: Using a handheld or stand mixer with a paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 2 to 3 minutes.

Eggs, vanilla extract, and lemon zest are mixed into the cookie dough.

Step 4: With the mixer still on medium-high speed, add the eggs, vanilla extract, and lemon zest. Beat until well combined.

The dry ingredients are mixed into the wet ingredients.

Step 5: With the mixer on low speed, gradually add the dry ingredients. Mix until just combined.

The blueberries are folded into the cookie dough with a spatula.

Step 6: Gently fold the blueberries into the dough with a spatula or wooden spoon until they are evenly distributed.

Scoops of cookie dough are placed on a baking sheet two inches apart.

Step 7: Use a 3 tablespoon cookie scooper to scoop balls of dough onto the prepared cookie sheet. Space them at least 2 inches apart so they don't spread into each other when baking.

Baked cookies with golden edges on a baking sheet.

Step 8: Bake the cookies for 10 to 13 minutes until the edges turn a light golden color. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.

Powdered sugar and lemon juice are whisked together to form a glaze.

Step 9: Add the powdered sugar and lemon juice to a small bowl. Whisk together until a smooth glaze forms.

A spoon drizzles glaze across the top of the cookies.

Step 10: Once the cookies are completely cool, use a small spoon to drizzle the glaze across the top of each cookie. Allow the glaze to set a few minutes before serving. Enjoy!

Equipment

Zester or grater
Baking sheet
Mixing bowl
Whisk
Handheld or stand mixer
Measuring cups or food scale
Measuring spoons
Airtight container for storage

Storage

Store in an airtight container in the refrigerator for up to 1 week. Due to the moisture of the blueberries, the cookies hold their shape best when stored in the refrigerator.

You can freeze these cookies for up to 3 months. Place in an airtight container with pieces of parchment between each layer so they don't stick together. Thaw the cookies in the refrigerator when ready to enjoy.

See the USDA Leftovers and Food Safety guide for more information.

Expert tips

If using frozen blueberries, leave them in the freezer until immediately before use. This prevents them from thawing and releasing too much liquid into the dough. To further reduce the amount of liquids released, you can toss the frozen blueberries in a tablespoon of flour before adding them to the dough. This also prevents the blueberries from clumping together, ensuring even distribution throughout.
When making the lemon zest, use a zester or fine grater to scrape just the outer colored portion of the peel. The white part underneath can be bitter.

FAQ

What does lemon do in baking?

Lemon is a great way to balance flavors in baking. It has a bright citrus flavor that balances the sweetness of cookies and other baked goods.

What enhances lemon flavor?

Using lemon zest is a simple and natural way to enhance lemon flavor. The zest has concentrated citrus flavors that highlight the lemon and balance sweetness. Using blueberries is also a great way to enhance lemon flavor. The tartness from the blueberries complements the brightness of the lemon.

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