These Lemon Blueberry Cookies are soft and cake-like with an intense blueberry flavor and tangy lemon glaze that is drizzled on top makes these cookies the perfect summer cookie!
Lemon and blueberry is such a delicious combination.It's actually one of my favorites. This cookie recipe.... It's like blueberry muffin meets a cookie. Soft and tender, every bite is bursting with lemon or blueberry flavor.
If you love lemon and blueberry recipes, try these next:
Key Ingredients & Substitutions
- Butter - used softened butter at room temperature. You can substitute shortening for the butter.
- Granulated sugar
- Large Egg - egg should be at room temperature.
- Milk - you can use 1%, 2% or whole milk in this recipe.
- Lemon Zest - you will need lemon zest both in the cookies and the glaze. Lemon juice is one of the main ingredients for the glaze. Using fresh lemon juice and zest is key to a delicious cookie. The fresh lemon flavor is quite different than the bottled juice that you can buy in the grocery store.
- Almond Extract - you can substitute vanilla extract for the almond extract or use ½ vanilla ½ almond.
- All purpose flour
- Baking powder
- Salt
- Fresh blueberries - using fresh juicy blueberries gives these cookies the best flavor. Wild blueberries can also be used. I recommend only the fresh and not the frozen berries. They will work, but can affect baking time and tended to turn the dough purple!
- Glaze ingredients: powdered sugar, lemon zest, lemon juice
How to Make Blueberry Lemon Cookies
You can a find a full recipe card with detailed instructions at the bottom of the page. Below, I've added a few visual photos to assist step-by-step with making the recipe.
The cookies require two hours of chilling, therefore you will not need to preheat the oven until after the chill time.
Line two baking sheets with parchment paper and set aside.
In a large mixing bowl with hand mixer, or bowl from stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy.
Stir in egg, milk, lemon zest, almond extract. Mix on low speed, then on medium speed for one minute once combined.
In a separate large mixing bowl, combine all purpose flour, baking powder and salt.
Add dry ingredients to butter mixture.
Gently fold in blueberries, reserving a few for pressing into the top of unbaked cookies.
Cover and refrigerate for 2 hours.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Drop by heaping small cookie scoop or tablespoon on prepared cookie sheets. Press one to two of the reserved blueberries into the top of each cookie.
Bake in 375°F oven for 12 to 14 minutes. Edges will be light golden brown. Allow cookies to cool on cookie sheets for 5 minutes.
Transfer to wire rack. Cool cookies completely before drizzling with glaze.
Make the glaze: placing 1 cup of powdered sugar, 2 teaspoons lemon zest and 2 Tablepoons of lemon juice in a medium-sized mixing bowl. Add 1 to 2 more tablespoons of lemon juice until the glaze reaches a consistency that can be drizzled. You want it not too thick and should easily drizzle when you run a fork through the glaze and hold up to drizzle.
Use a fork, or place glaze in a decorator bag with a fine tip and drizzle over each cookie.
Allow the glaze to set before storing the cookies.
My Top Tips for Making this Recipe
- use fresh blueberries for best results.
- do not overmix the batter.
- chill the dough for the full two hours.
Storage & Freezing Instructions
Store cooled cookies in an airitight container for 2 to 3 days.
To freeze cookies, cool completely then transfer to airtight container and freeze for up to two months.
Frequently Asked Questions
Yes. These cookies may be frozen in an airtight container for two months. Ensure that they have cooled completely before placing them in the freezer-safe container and if there is more than one layer, place a sheet of parchment paper in between the two layer.
Yes! White chocolate chips or white chocolate chunks taste delicious in these cookies.
I recommend using fresh lemon juice for the best flavor in these cookies. In a pinch, you could use bottled concentrated lemon juice.
I recommend using fresh blueberries instead of frozen blueberries. If that is all that you have on hand, you can use them and be sure to thaw them completely and drain off all of the water. Toss them in 1 tablespoon of flour, then add to the cookie dough.
Other Cookie Recipes You Might Enjoy
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
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Easter Chocolate Covered Oreos
- Total Time: 35 minutes
- Yield: 36 cookies 1x
Description
Easter chocolate covered Oreos are the perfect treat to add some festive fun to your Easter celebration. These delicious delights are a creative twist on the classic Oreo cookie, with a creamy center coated in colorful chocolate and decorated with pastel-colored sprinkles, making them an Easter delight for both kids and adults. Make your Easter celebration even more special with these mouth-watering treats!
Ingredients
14.3 ounce package Oreos (36 qty)
24 ounces white bark
Blue, green, pink, yellow and purple food coloring gel
Spring sprinkles
Supplies: 36 cake pop sticks
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a small microwave safe bowl, melt chocolate bar in 30-second intervals, stirring often until melted.
- Put a small amount of melted chocolate at the end of each cake pop stick and push them into the cream filling of each Oreo. Allow to harden.
- In a small microwave safe bowl, melt chocolate bar in 30-second intervals, stirring often until melted.
- Put a small amount of melted chocolate at the end of each cake pop stick and push them into the cream filling of each Oreo. Allow to harden.
- Melt an additional 4 ounce of bark, the same way you did the first time. Stir in a small amount of blue food coloring to create a pastel blue. The amount that you use will vary, depending on the type of food coloring you use. (It is difficult to say the exact amounts, but a little will go a long way and you can always add more color but you cannot take it away).
- Dip 6 Oreos into the blue completely covering them. Place the dipped oreo onto the parchment-lined baking sheet and add sprinkles.
- Continue this with the green, pink, yellow and purple.
- Chill for 20 minutes or until bark is hardened.
Notes
Storage instructions: Store these chocolate covered Oreos in an air tight container or bag at room temperature. They should last for up to a week.
Freezing insructions: To freeze, place in an air-tight container. Use parchment paper to layer between the rows, if you have more than one. They will freeze well in a freezer-safe container for 2-3 months. Thaw before serving.
- Prep Time: 15 minutes
- Chill time: 20 minutes
- Category: Dessert, Easter
- Method: No Bake
- Cuisine: American
Keywords: Easter chocolate covered Oreos, chocolate covered Oreos
Soft Lemon Blueberry Cookies
- Total Time: 2 hours 29 minutes
- Yield: 36 cookies 1x
Description
These Lemon Blueberry Cookies are soft and cake-like with an intense blueberry flavor and tangy lemon glaze that is drizzled on top makes these cookies the perfect summer cookie!
Ingredients
½ cup butter
1 cup granulated sugar
1 large egg, room temperature
¼ cup milk (any kind)
2 teaspoons lemon zest
1 teaspoon almond extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries
Glaze:
1 cup powdered sugar
2 teaspoons lemon zest
2 to 4 Tablespoons fresh lemon juice
Instructions
- The cookie dough requires two hours of chill time in the refrigerator, so you will not preheat the oven until ready to bake the cookies following the chill time.
- Line two cookie sheets with parchment paper.
- In a large mixing bowl with hand mixer, or bowl from stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy.
- Stir in egg, milk, lemon zest, almonst extract. Mix on low speed, then on medium speed for one minute once combined.
- In a separate large mixing bowl, combine all purpose flour, baking powder and salt.
- Add dry ingredients to butter mixture.
- Gently fold in blueberries, reserving a few for pressing into the tops of the unbaked cookies.
- Cover and refrigerate for 2 hours.
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Drop by heaping small cookie scoop (tablespoonsful) on prepared cookie sheets. Press one or two blueberries into the tops of the cookies.
- Bake in 375°F oven for 12 to 14 minutes. Edges will be light golden brown. Allow cookies to cool on cookie sheets for 5 minutes.
- Transfer to wire cooling racks. Cool cookies completely before drizzling with glaze.
- Prepare the glaze placing 1 cup of powdered sugar, 2 teaspoons lemon zest and 2 Tablepoons of lemon juice in a medium-sized mixing bowl. Add 1 to 2 more tablespoons of lemon juice until the glaze reaches a consistency that can be drizzled. You want it not too thick and should easily drizzle when you run a fork through the glaze and hold up to drizzle.
- Use a fork, or place glaze in a decorator bag with a fine tip and drizzle over each cookie.
- Allow the glaze to set before storing the cookies.
Notes
Store cooled cookies in an airitight container for 2 to 3 days.
To freeze cookies, cool completely then transfer to airtight container and freeze for up to two months.
- Prep Time: 15 minutes
- Chill: 2 hours
- Cook Time: 14 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Keywords: lemon blueberry cookies
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