Lemon Blueberry Cookies

5 from 3 votes

Lemon Blueberry Cookies

These lemon blueberry cookies are soft with bright lemon flavor and pops of juicy blueberries. They can be made with fresh or frozen blueberries and are finished with a sweet lemon glaze. Easy to prepare, they're ready in less than 30 minutes and perfect year-round!

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American

Keyword: lemon blueberry cookies

Servings: 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 (freshly squeezed)

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.
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, or 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: measure the flour precisely for best results. Use a food scale to weigh in grams, or spoon flour into a measuring cup and level it off – do not pack it down.
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: weigh with a food scale for best results, since they vary in size and moisture. Fresh or frozen work; I prefer fresh because they hold their shape better. If using frozen, keep them in the freezer until ready to use. Toss in 1 tablespoon of flour before folding in to reduce excess moisture and prevent clumping. Frozen blueberries will tint the dough purple.
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: add 1-2 teaspoons of poppy seeds for a subtle crunch or up to ⅓ cup chopped nuts (such as almonds, walnuts, or pecans) for added texture. If using nuts, reduce the blueberries by ⅓ cup to keep the dough balanced.
Storage: store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months in an airtight container with parchment between layers to prevent sticking. Thaw in the refrigerator before serving.

Nutrition