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+ servings
A close up of blueberry lemon cookies with icing drizzled ono top on a white plate.

Glazed Blueberry Lemon Cookies

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! No chill time at all!
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
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Ingredients

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

  • cup powdered sugar
  • 1 tablespoon & ¾ tsp lemon juice
  • Additional lemon zest if desired I desire!

Instructions

  • 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!

Video

Notes

  • 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 using frozen berries be sure to take a paper towel and pat them fully dry. If you skip this step your cookies will have extra moisture and end up flat!
  • I recommend using smaller VS larger blueberries (larger add too much moisture)
  • click To display nutrition info

    Nutrition Facts

    Nutrition Facts
    Glazed Blueberry Lemon Cookies
    Serving Size
     
    1 g
    Amount per Serving
    Calories
    130
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    3
    g
    19
    %
    Polyunsaturated Fat
     
    1
    g
    Cholesterol
     
    26
    mg
    9
    %
    Sodium
     
    96
    mg
    4
    %
    Carbohydrates
     
    21
    g
    7
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    2
    g
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.