Lemon Blueberry Cookies

These lemon blueberry cookies are soft, buttery cookies bursting with fresh blueberries and bright lemon flavor. Each cookie is topped with a simple lemon icing that adds the perfect sweet-tart finish.

 

One of my favorite cookies on the site is my lemon cookie recipe, so I decided to put a couple of twists on them – like my lemon white chocolate chip cookies and lemon poppyseed cookies. And this time since it’s summer, I decided to take advantage and throw some blueberries into the cookie dough.

I created this recipe because lemon and blueberry is one of my favorite flavor combinations. I wanted a cookie version of a classic lemon blueberry muffin, but with a soft, chewy texture and a sweet lemon glaze on top.

After testing a few batches, I found that chilling the dough was key. Since the blueberries add extra moisture to the dough, chilling helps prevent the cookies from spreading too much in the oven.

I also chose to use real lemon zest and lemon juice instead of lemon extract. The fresh citrus flavor pairs perfectly with the juicy blueberries and gives these cookies their bright, homemade flavor.

Ingredients

For the Cookies

• All-purpose flour: spooned and leveled for accurate measuring. A kitchen scale is best.
• Baking powder
• Baking soda
• Salt
• Unsalted butter: You can also use salted butter but reduce the added salt. Make sure it’s softened to room temperature.
• Lemon zest: Use fresh lemons for the best flavor. Read how to zest a lemon.
• Granulated sugar
• Vanilla extract
• Lemon juice: freshly squeezed is best
• Large egg: bring to room temperature before mixing. I place mine in a bowl of warm water for 10 minutes. Read more here on how to bring eggs to room temperature quickly.
• Blueberries: fresh blueberries work best for this recipe. I do not recommend frozen berries.

For the Icing

• Powdered sugar – Read more here on how to make your own powdered sugar.
• Lemon juice

How To Make Lemon Blueberry Cookies

Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Mixing the dry ingredients first helps evenly distribute the leaveners throughout the dough so the cookies bake consistently.

In a large mixing bowl, cream together the softened butter, lemon zest, and granulated sugar until light and fluffy, about 2 to 3 minutes. Creaming properly incorporates air into the dough, which helps create a lighter texture. Mixing the lemon zest with the butter and sugar also helps release the oils in the zest, giving the cookies more lemon flavor.

Add the egg and mix until combined. Then add the vanilla extract and lemon juice. Scrape down the sides and bottom of the bowl as needed to ensure everything mixes evenly.

Add the dry ingredients and mix on low speed just until combined. Be careful not to overmix the dough once the flour is added, as this can lead to tougher cookies.

Fold in the blueberries gently. If using particularly large blueberries, take care not to crush them too much while mixing. Keeping the berries intact helps prevent excess moisture from being released into the dough.

Using a large cookie scoop or about 3 tablespoons of dough per cookie, portion the dough onto a parchment-lined baking sheet. Cover and chill the dough for at least 1 hour. Chilling the dough is an important step because it helps the cookies hold their shape and prevents excessive spreading.

When you’re ready to bake, preheat the oven to 375°F. Line baking sheets with parchment paper and place the cookie dough portions about 2 inches apart.

Bake for 10 to 12 minutes. The edges should look lightly golden while the centers still appear slightly soft. This is the best way to ensure soft cookies. They will continue to bake on the hot baking sheet after they’re removed from the oven.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the icing, whisk together the confectioners’ sugar and lemon juice in a small bowl until smooth. If needed, add a little more lemon juice to reach a spreadable consistency. Once the cookies are completely cool, spread the icing over the tops using an offset spatula.

Baking Tips

• Use fresh blueberries whenever possible. Fresh berries hold their shape better in the dough and release less moisture than frozen blueberries.
• Chill the dough for at least 1 hour. This helps prevent the cookies from spreading too much and gives the flour time to fully hydrate, resulting in a thicker cookie.
• Gently fold in the blueberries. Overmixing can burst the berries and turn the dough purple while adding excess moisture.
• Use fresh lemon zest and juice. Most of the lemon flavor comes from the zest, so don’t skip it. Zest the lemons before juicing them for the easiest prep.
• Measure flour correctly. Too much flour can make the cookies dry and dense. Spoon the flour into your measuring cup and level it off with a knife.
• Don’t overbake. The cookies should look set around the edges but still slightly soft in the center when you remove them from the oven. They’ll continue baking on the hot cookie sheet as they cool.
• Cool completely before icing. If the cookies are still warm, the glaze will melt and run off instead of setting nicely on top.
• Adjust the icing consistency as needed. If it’s too thick, add a few drops of lemon juice. If it’s too thin, whisk in a little more powdered sugar until spreadable.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because of the fresh blueberries and icing, they are best enjoyed within the first couple of days.

To freeze baked cookies, allow them to cool completely and let the icing set. Place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. Thaw at room temperature before serving.

To freeze the cookie dough, scoop the dough into portions and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. Label the container with the recipe name, baking temperature, baking time, and date before freezing.

To bake from frozen, place the frozen cookie dough portions on a prepared baking sheet and bake at 375°F. Add 1 to 3 extra minutes to the baking time. The cookies are done when the edges are set and the centers still look slightly soft.

More Recipes To Try

If you love bright citrus desserts as much as I do, here are a few more lemon recipes to add to your baking list:

• Lemon Posset – A simple British dessert made with just a few ingredients. Rich, creamy, and bursting with fresh lemon flavor.
• Lemon Shortbread Cookies – Buttery shortbread cookies topped with a sweet lemon glaze. Perfect with a cup of tea or coffee.
• Lemon Pie – A creamy, tangy lemon filling nestled in a buttery pie crust. An easy dessert that’s always a crowd favorite.
• Lemon Meringue Pie – Classic lemon curd topped with a fluffy toasted meringue for the perfect balance of sweet and tart.