These chewy blueberry lemon cookies are simply amazing and drizzled with a bright lemon glaze. Easy to make with only ten minutes of prep, you will love these treats!
Why This Recipe Works
These blueberry lemon cookies are delish! I cannot get enough of these cookies because they are incredibly soft, filled with bright notes of lemon, and contain a subtle sweetness that is ever so joyful.
I like to make these cookies anytime I'm wanting something sweet around the house (Yes! You CAN stock your house with cookies without eating them all in 0.67 seconds as an intuitive eater!) or when I'm expecting guests. Fresh plump blueberries are used for these cookies–the best way to use those freshly picked berries!
Whether I'm baking for the holidays or just for fun, I can always depend on these chewy cookies or my butterscotch cookies. Both are great options!
- Flour: I used all-purpose flour in this recipe!
- Baking Soda and Powder: Leavening agents needed for these cookies to be fluffy and soft.
- Salt: Salt is needed to create a delicious balance of savory and sweet.
- Sugar: You will need granulated, brown, and powdered sugars for these blueberry lemon cookies.
- Butter: Make sure the butter is cold!
- Eggs: You will need an egg and whole egg.
- Vanilla Extract: Needed for additional rich flavors.
- Lemon Extract: Lemon extract is used to give these cookies a little more zest and citrus.
- Lemon: A lemon is needed for the zest and juice!
- Blueberries: Fresh blueberries that have been rinsed and dried are great for this recipe.
How to Make This Recipe
You are going to love how simple this blueberry lemon cookies recipe is! The glaze is the best part!
Step One: First, preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with a non-stick silicone spill mat or use parchment.
Step Two: In a medium-sized bowl, mix together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Step Three: In a large bowl or stand mixer, cream together the butter, brown sugar, and granulated sugars until creamy.
Step Four: Next, add the extracts, egg, egg yolk, and some lemon zest to the butter mixture. Mix until just combined.
Step Five: Add the flour mixture to the butter mixture. Mix it until it sticks together into one ball. The dough should be slightly dry.
Next, gently fold in the blueberries.
Step Seven: Scoop the cookie dough into a spoon and make sure the blueberries are on top of the dough. Place on cookie sheet.
Step Eight: Finally, bake the cookies for nine minutes.
Next, make the glaze.
Step Nine: Mix together the powdered sugar and lemon juice. You may need to add more lemon juice to thin the glaze out.
Steps 10 & 11: Allow the lemon blueberry cookies to cool prior to glazing them. Finally, glaze the cookies and top with fresh lemon peel.
You can definitely use frozen blueberries for cookies! Just make sure you pat them fully dry with a paper towel otherwise the extra moisture will make your cookies spread & flatten!
The options for blueberries are endless! From pies, crumbles, and cakes to ice cream, syrup, and much more–you can do many things with fresh blueberries.
You can mix lemons and blueberries with a variety of other fresh fruits such as raspberries, limes, blackberries, and much more.
- Be careful not to overcook the lemon blueberry cookies.
- Store the leftover cookies in an airtight container for a week or two.
- Freeze these cookies by placing them in a freezer-safe container or bag and then the freezer. Freeze the cookies for up to three months.
If you love this recipe be sure to leave a star rating on the recipe card and a comment below!
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For The Cookies
- 2.25 cups all-purpose flour
- 2 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter (cold is okay! Cut it into 4ths- avoid WARM butter)
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1.5 teaspoon lemon extract
- 1 tablespoon lemon zest (Use a cheese grater for this!)
- ½ cup fresh blueberries (washed, rinsed & patted dry- smaller blueberries work well- avoid the giant ones otherwise put just ~1 blueberry per cookie if using large blueberries)
For The Glaze
- ⅔ cup powdered sugar
- 1 tablespoon & ¾ tsp lemon juice
- Additional lemon zest if desired (I desire!)
First, preheat your oven to 375 degrees F. Line a baking sheet with a non-stick silicone spill mat or use parchment paper for easy clean up.
In a medium sized bowl mix together flour, cornstarch, baking soda, baking powder and salt. Set aside.
In a large bowl or stand mixer cream together butter, brown sugar and granulated sugars for ~2 minutes until well creamed and smooth.
Next, add the vanilla extract, lemon extract, egg, egg yolk, and 1 tbsp lemon zest to the butter mixture. Mix until just combined.
Slowly add in your flour mixture to the butter mixture. Mix it until it sticks together into one ball. This will take a bit, ~2-3 full minutes. Your dough will seem thick and dry compared to other cookie dough- this is good! The berries will add moisture.
Next, fold in the blueberries VERY gently- try not to smoosh them (this will add too much moisture). You really only need to fold it 2-3x. It’s okay if they’re not evenly distributed- when you form the cookies you can grab ~2 blueberries per cookie.
When you're ready to scoop your cookie dough here is the trick: grab a cookie scoop or a spoon and make sure that there are 1-2 berries in the dough for each cookie and make sure these are on TOP of the cookie dough. This means that when you’re scooping the cookies the berries go in FIRST so that when you remove the dough from the scoop they’re on the tops of the cookies. (Note: you want to avoid them being on the bottom- this can cause flimsy cookies! You want a nice solid base and the blueberries on top.
Bake your cookies for a total of 9 minutes. Allow to cool fully before frosting.
While cookies are cooling you can make the lemon glaze. To do this simply mix together the powdered sugar and 1 tbsp lemon juice. You want your glaze to be nice thick and white, yet still have some “drip” to it. You may need to add more powdered sugar to thicken if yours is too runny or is clear. Add lemon juice by the drops if it’s very thick.
Once cookies are cooled drizzle glaze over the tops of the cookies and follow with a sprinkling of additional grated lemon peel.
Allow the glaze to harden a bit (~10 or so minutes) and enjoy!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 96mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 2g