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!
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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
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
Step 1: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
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.
Step 4: With the mixer still on medium-high speed, add the eggs, vanilla extract, and lemon zest. Beat until well combined.
Step 5: With the mixer on low speed, gradually add the dry ingredients. Mix until just combined.
Step 6: Gently fold the blueberries into the dough with a spatula or wooden spoon until they are evenly distributed.
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.
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.
Step 9: Add the powdered sugar and lemon juice to a small bowl. Whisk together until a smooth glaze forms.
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
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.
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.
Related
Looking for more delicious cookie recipes? Try these:
Pairing
These cookies are delicious crumbled over ice cream. Try it with these flavors:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Lemon Blueberry Cookies
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Ingredients
Cookies
- 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 *
Glaze
- 1 cup powdered sugar *
- 2 tablespoons lemon juice
Instructions
- Preheat the oven and prepare a baking sheet: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
- Whisk the dry ingredients: Add the flour, baking powder, baking soda, and salt to a medium-sized bowl. Whisk until combined.
- Cream the butter and sugar: 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.
- Add the wet ingredients and lemon zest: With the mixer still on medium-high speed, add the eggs, vanilla extract, and lemon zest. Beat until well combined.
- Add the dry ingredients: With the mixer on low speed, gradually add the dry ingredients. Mix until just combined. Be careful not to over-mix the dough.
- Add the blueberries: With a spatula or wooden spoon, gently fold the blueberries into the dough until they are evenly distributed.
- Shape the cookies: Use a 3 tablespoon cookie scooper to scoop balls of dough onto the prepared cookie sheet. The cookies will spread a bit when baked, so be sure to leave at least 2 inches of space around each ball of dough.
- Bake the cookies: Place the cookies in the oven and bake 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. The cookies will continue to set as they cool.
- Make the glaze: Add the powdered sugar and lemon juice to a small bowl. Whisk together until the ingredients form a glaze. The glaze should be a smooth consistency with no clumps of sugar.
- Glaze the cookies: 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!
Video
Notes
- All purpose flour: for the best cookie texture, the flour should be measured precisely. Use a food scale to weigh in grams, or use the "spoon and level" method. To do so, lightly spoon the flour into a measuring cup, being careful not to pack it down. Then use the back of a knife to level off the top of the measuring cup.
- Cane sugar: this can be substituted with the same amount of granulated sugar.
- Lemon zest: use a zester or fine grater to scrape just the outer colored part of the peel. Do not use the white part underneath because it can be bitter.
- Blueberries: either fresh or frozen blueberries can be used. I prefer fresh because they are firmer and hold their shape well. If using frozen, they will release more liquid into the dough. To minimize this, leave them in the freezer until immediately before use so they don't thaw. You can toss the frozen blueberries in 1 tablespoon of flour before adding them to the dough to further reduce the amount of liquids released. The flour also prevents the blueberries from clumping together, helping them to evenly distribute throughout the dough. The frozen blueberries will make the cookies a purple color that beautifully contrasts with the white glaze.
- Use freeze dried blueberries instead: instead of fresh or frozen blueberries, you can use ½ cup of freeze dried.
- Powdered sugar: I prefer using powdered sugar that has tapioca instead of cornstarch. It has a subtle sweetness and absorbs liquids at a lower temperature. This makes it ideal for thickening glazes without any cooking.
- Add different mix-ins: you can add different mix-ins of your choice. I recommend keeping the total amount to 1 cup (including the blueberries). Some great options are chocolate chips, dried fruits like apricots or cranberries, poppy seeds, or chopped pecans, walnuts, or almonds.
- 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 for up to 1 week. These cookies hold their shape best when stored in the refrigerator due to the moisture of the blueberries. Freeze the cookies for up to 3 months in an airtight container, placing parchment paper between each layer to prevent sticking. Thaw in the refrigerator when ready to enjoy.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Bailee Ahee says
Literally one of the best cookies I've ever had! So delicious! Highly recommend!
Maria D'Errico says
Thank you Bailee, I'm so happy you enjoyed the cookies!
rd says
These cookies are truly something special. I’ve never had a lemon cookie with this depth of flavor. The lemon zest and blueberries make for a delicious pairing. The glaze is a sweet treat that I couldn’t stop “sampling” during the cooking process. The recipe is straightforward and not at all intimidating. Your family will love these - mine sure did!
Maria D'Errico says
So happy you love the cookies! I couldn't stop "sampling" the glaze either. It's so good.
Anne says
These cookies are definitely a favorite with my family. The blueberries and lemon flavors make it a special addition to any tea party. I love the lemon drizzle.
Maria D'Errico says
So happy you like the cookies. What a great idea to serve them with tea!