There’s nothing quite like the refreshing combination of lemon and blueberries in a soft, tender cookie. These Lemon Blueberry Cookies are bursting with juicy blueberries and topped with a tangy lemon glaze, making them a delightful addition to any dessert table. Whether you’re baking for the holidays, a summer gathering, or just to satisfy a sweet craving, these cookies are sure to impress!
Why You’ll Love This Recipe
- Bright & Fresh Flavor: The tangy lemon enhances the natural sweetness of the blueberries.
- Soft & Chewy Texture: A perfect balance between cake-like fluffiness and slight chewiness.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Perfect for Any Occasion: Great for cookie exchanges, summer picnics, or holiday baking.
Ingredients
For the Cookies:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How to Make Lemon Blueberry Cookies
Step 1: Prepare the Dough
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer until the mixture becomes light and fluffy (about 5-7 minutes). The mixture should almost double in size and form a ribbon-like texture when lifted.
- Add the softened butter and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
Step 2: Shape and Bake
- Use a 2-tablespoon scoop or a spoon to portion the cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 16-18 minutes, or until the edges are golden brown and the cookies have puffed up.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 3: Glaze the Cookies
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Allow the glaze to set completely before storing or serving.
Expert Baking Tips
- Use frozen blueberries if fresh ones aren’t available; they help prevent excess moisture in the dough.
- Do not overmix the dough to keep the cookies soft and tender.
- Adjust the glaze consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
- Flash freeze dough balls for easy baking later—just add an extra 4 minutes to the baking time.
Variations & Substitutions
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Adaptation: Use plant-based butter and replace eggs with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Add Nuts: Mix in ½ cup chopped almonds or pecans for extra crunch.
- Extra Citrus Kick: Add a teaspoon of lemon extract for a stronger lemon flavor.
How to Store Lemon Blueberry Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to 1 week when stored in a sealed container.
- Freezer: Freeze baked cookies for up to 3 months or freeze the dough and bake fresh as needed.
Serving Suggestions
- Enjoy with a warm cup of tea or coffee for a delightful afternoon treat.
- Serve alongside vanilla ice cream for a refreshing summer dessert.
- Include in holiday cookie gift boxes with other favorites like sugar cookies and shortbread.
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes! If using fresh blueberries, make sure they are patted dry before adding them to the dough to prevent excess moisture.
Why do my cookies spread too much?
If your cookies spread too much, try chilling the dough for 30 minutes before baking to help them hold their shape.
Can I make the glaze ahead of time?
Absolutely! Store the glaze in an airtight container at room temperature for up to 2 days. If it thickens too much, add a splash of lemon juice before using.
What’s the best way to reheat these cookies?
If you prefer warm cookies, heat them in a 300°F oven for 5 minutes or microwave for 10-15 seconds.
Do these cookies stay soft?
Yes! These cookies stay soft for several days when stored properly in an airtight container.
Final Thoughts
These Lemon Blueberry Cookies are the perfect combination of sweet, tart, and buttery goodness. Whether you’re making them for a special occasion or just because, they’re sure to be a crowd-pleaser. With their golden edges, burst of blueberries, and zesty lemon glaze, these cookies are a delightful treat for any time of year.
If you try this recipe, let us know how it turned out in the comments! Don’t forget to share your delicious creations on social media and tag us. Happy Baking!