Go Back
–+ servings
Lemon blueberry cookies on a cooling rack.
Print Recipe
5 from 3 votes

Lemon Blueberry Cookies

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!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: lemon blueberry cookies
Servings: 18 cookies
Calories: 268kcal
Author: Maria D'Errico

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
US Customary - Metric

Instructions

  • Preheat the oven and prepare a baking sheet: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
    A baking sheet is lined with parchment paper.
  • Whisk the dry ingredients: Add the flour, baking powder, baking soda, and salt to a medium-sized bowl. Whisk until combined.
    Flour, baking powder, baking soda, and salt are whisked together.
  • 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.
    Butter and sugar are creamed together.
  • 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.
    Eggs, vanilla extract, and lemon zest are mixed into the cookie dough.
  • 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.
    The dry ingredients are mixed into the wet ingredients.
  • Add the blueberries: With a spatula or wooden spoon, gently fold the blueberries into the dough until they are evenly distributed.
    The blueberries are folded into the cookie dough with a spatula.
  • 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.
    Scoops of cookie dough are placed on a baking sheet two inches apart.
  • 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.
    Baked cookies with golden edges on a baking sheet.
  • 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.
    Powdered sugar and lemon juice are whisked together to form a glaze.
  • 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!
    A spoon drizzles glaze across the top of the cookies.

Video

Notes

  1. 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.
  2. Cane sugar: this can be substituted with the same amount of granulated sugar.
  3. 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. 
  4. 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.
  5. Use freeze dried blueberries instead: instead of fresh or frozen blueberries, you can use ½ cup of freeze dried.
  6. 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.
  7. 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.
  8. Equipment: zester or grater; baking sheet; mixing bowl; whisk; handheld or stand mixer; measuring cups or food scale; measuring spoons; airtight container for storage.
  9. 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

Serving: 1cookie | Calories: 268kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 80mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin C: 2.3mg | Calcium: 47mg | Iron: 1mg
QR Code linking back to recipe