These lemon blueberry cookies are soft and chewy. The lemon brings out the tart and sweet notes in the fresh blueberries. Their sweetness perfectly balances the tangy notes.
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This recipe is very easy to make and comes together quickly. It’s a simple cookie dough recipe packed with fruity spring flavors. They are dipped into an easy three-ingredient lemon glaze. They’re bright and delightful.
If you’re looking for a quick dessert recipe, look no further. This is it. These elegant cookies are guaranteed to satisfy your sweet tooth!
If blueberry is your jam, then take a peek at my blueberry blondies recipe, or even better, these blueberry muffins to die for!
Main Ingredients
These fresh, tart cookies are delicious and easy to make. Here are all the star ingredients that go into baking them:
- Lemons: The lemon juice is key. The lemon zest is optional, for those who want an extra punch of citrus.
- Blueberries: The second star ingredient!
- All-purpose flour: For a perfectly chewy texture.
- Vanilla extract: For depth of flavor.
- Granulated sugar: To balance out the tart notes in the blueberries and lemons.
- Confectioners' sugar: For a velvety smooth glaze.
Instructions Overview
Following this recipe is incredibly simple! You whip up the batter and bake them. Here is an overview of the steps.
You’re going to start by whisking together all the dry ingredients in a bowl. Set them aside. Then, in a separate bowl, beat together butter and sugar until fluffy. Add in the remaining ingredients except for the blueberries.
Then you’ll incorporate the dry ingredients into the wet ingredients. All that’s left to do is fold in the fresh blueberries! Scoop out your cookies onto a baking sheet lined with parchment paper. Bake!
While they are baking, you can whip up your lemon icing glaze. Simply mix the ingredients together until you get a perfectly velvety smooth texture. You’ll dip your baked cookies into the glaze and place them on a cookie rack.
Let the icing set and enjoy!
Common Questions
The sweetness of blueberry contrasts so well with the tart zip of lemon. This duo of fruit makes the most wonderful lemon blueberry cookies, especially when glazed with vanilla icing. The combination of these flavors is so good!
As one of my favorite berries of all time, I find they go well with everything! If you want to change the flavor of these cookies by all means use orange juice instead of lemon juice. Throw in some orange zest too if you want.
Although orange is naturally sweeter than lemon, the cookies shouldn't be that different in terms of sweetness, so you don't need to reduce the amount of sugar if you're using another citrus. Oh, and key lime juice would also be amazing here! Let me know if you try one of these citrus variations.
Apples should be peeled for apple pie and bananas should be peeled for banana cream cupcakes. But what about blueberries? Do they require any prep work? Actually, they don't need anything - you don't have to peel, seed, or core them. If you want to rinse them off first that's fine, but apart from that, they're good to go. This is another reason why I love this lemon blueberry cookies recipe so much!
Everyone knows lemon blueberry cookies are amazing with tea, coffee, or even a tall glass of cold milk. However, if you want to serve a couple of these after dinner, you might like to pair them not only with espresso or your coffee of choice but with a shot of something. I would suggest Limoncello, an Italian lemon liqueur. This enhances the lemon flavor of the cookies and complements the taste of the blueberries as well.
Store them in an airtight container once the lemon icing glaze has set and the cookies have cooled. They’ll keep for 3 to 4 days on the counter.
You can definitely freeze these cookies. For the best results, freeze the cookie dough unbaked. Scoop out your cookies onto a baking sheet lined with parchment paper. Place them in the freezer. Once frozen, transfer the cookie balls into a plastic food bag. They’ll keep for up to 3 months. Bake directly from frozen, adding 2 to 3 extra minutes to the cooking time.
You can also freeze them after they have been baked. It’s recommended that you do not dip them in the glaze before freezing as the moisture they impart during thawing can create an unpleasant texture. Simply freeze them once they’ve cooled. Wrap them individually in plastic wrap and place them in a plastic food bag. They keep for up to 4 weeks. Let them thaw on your counter or microwave them. Dip in the fresh lemon glaze!
Yes, they can be made ahead of time. You can store the cookie dough in an airtight container for up to 2 days if needed. You could also freeze the dough as per the instructions outlined above. These cookies keep for a few days once they’ve been baked so you could bake them a day ahead!
Serve them with a cold glass of milk or a cup of tea for a delightful afternoon snack! Add in some fresh berries and you’ve got quite a treat.
These cookies are soft, chewy, and cakey. They’re very similar in texture to a muffin top! That’s why these are such a hit. To nail the texture, it’s easy! No need to overthink it. Simply follow the recipe, don’t overmix the dough, and you’re guaranteed to get great results.
Cream cheese is tangy and makes for a nice complement to lemon cookies as well. Simply combine with confectioners' sugar, lemon juice, and milk until you get a nice smooth consistency, then ice them!
ChopnotchTips
- Add lemon zest to your cookies for an extra citrus note!
- When combining the dry ingredients with the wet ingredients, be sure to start with half the flour mixture at first. Mix well, then add the remaining half of the mixture. This allows your cookie dough to combine well without developing too much gluten!
- For a soft, chewy texture, bake them for just the right amount of time following the recipe. Be careful not to overbake!
A bite of a perfectly tangy and chewy lemon blueberry cookie would be fantastic right now!
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Recipe
How to Make
Lemon Blueberry Cookies
Ingredients
- 3 ¼ cups all-purpose flour
- 1 ½ cups fresh blueberries
- ½ cup unsalted butter, softened
- 1 tablespoon lemon zest, optional
- 1 cup granulated sugar
- ½ lemon, juiced
- 2 eggs
- ½ teaspoon salt
- ⅓ cup almond milk, or regular milk
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
For the lemon icing glaze:
- 2 cups confectioners’ sugar
- 1 tablespoon almond milk, or regular milk
- 3 tablespoons lemon juice
Instructions
- Mix together 4 teaspoons baking powder, 3 ¼ cups flour, and ½ teaspoon salt in a bowl and set aside.
- Take another bowl and beat together 1 cup sugar and ½ cup butter by using a mixer until fluffy.
- Add in remaining cookie ingredients except for blueberries and mix well until combined.
- Add half of the flour-salt mixture into the wet mixture and mix well. Repeat the same with the remaining flour mixture.
- Fold in 1 ½ to 2 cups fresh blueberries.
- Start dropping out cookies on a parchment-lined baking sheet by using a medium-size cookie scoop and bake at 350 F for about 8 to 10 minutes, or until cookies are done.
For the lemon icing glaze:
- Mix together all the glaze ingredients until well combined.
- Dip cookies one by one into an icing glaze and place them on a cookie rack until cooled.
- Once the icing has set, seal the cookies to keep soft.
Notes
- Add lemon zest to your cookies for an extra citrus note!
- When combining the dry ingredients with the wet ingredients, be sure to start with half the flour mixture at first. Mix well, then add the remaining half of the mixture. This allows your cookie dough to combine well without developing too much gluten!
- For a soft, chewy texture, bake your cookies for just the right amount of time following the recipe. Be careful not to overbake!
