Lemon Blueberry Cookies

Lemon Blueberry Cookies are a delightful combination of zesty citrus and juicy berries, creating a cookie that’s soft, chewy, and bursting with flavor.

These cookies are perfect for spring gatherings, summer picnics, or as a refreshing treat any time of the year. The tangy lemon glaze adds a finishing touch that makes each bite irresistible. If you’re a fan of fruity desserts, these cookies are sure to become a favorite!

Kitchen Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Microplane or zester
• Baking sheet
• Parchment paper
• Cooling rack
• Whisk

Ingredients

For the Cookies:

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 3/4 cups (220g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (75g) fresh or frozen blueberries

For the Lemon Glaze:

• 1 cup (125g) powdered sugar
• 2–3 tbsp fresh lemon juice

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add Wet Ingredients: Mix in the egg, lemon zest, and lemon juice until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them.
6. Portion Dough: Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more juice or sugar as needed.
9. Glaze the Cookies: Drizzle the glaze over the cooled cookies. Let the glaze set before serving.

Prep Time

20 minutes

Cook Time

12 minutes

Total Time

32 minutes

Nutrition (Per Cookie, Approx.)

• Calories: 110
• Protein: 1g
• Carbohydrates: 18g
• Fat: 4g
• Fiber: 0.5g

Expert Tips

• Avoid Overmixing: Overmixing the dough can result in tough cookies. Mix until just combined.
• Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the best flavor.
• Chill the Dough: If the dough feels too soft, refrigerate it for 20 minutes before baking to prevent spreading.

FAQs

Can I use frozen blueberries?
Yes, but do not thaw them before adding to the dough to prevent excess moisture.

Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How do I store leftover cookies?
Store cookies in an airtight container at room temperature for up to 3 days.

Can I add white chocolate chips?
Absolutely! White chocolate chips pair wonderfully with the lemon and blueberry flavors.

Storing & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezing: Freeze unglazed cookies in a single layer for up to 2 months. Glaze after thawing.

Substitutions & Variations

• Citrus Twist: Replace lemon with lime or orange for a different flavor profile.
• Berries: Swap blueberries for raspberries or blackberries.
• Add-ins: Incorporate chopped nuts or shredded coconut for extra texture.

Lemon Blueberry Cookies

Lemon Blueberry Cookies are a delightful combination of zesty citrus and juicy berries, creating a cookie that’s soft, chewy, and bursting with flavor.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand or stand mixer
• - Microplane or zester
• - Baking sheet
• Parchment paper
• - Cooling rack
• Whisk

Ingredients

  

• - 1/2 cup 115g unsalted butter, softened
• - 3/4 cup 150g granulated sugar
• - 1 large egg
• - Zest of 1 lemon
• - 2 tbsp fresh lemon juice
• - 1 3/4 cups 220g all-purpose flour
• - 1/2 tsp baking powder
• - 1/4 tsp baking soda
• - 1/4 tsp salt
• - 1/2 cup 75g fresh or frozen blueberries
• #### For the Lemon Glaze:
• - 1 cup 125g powdered sugar
• - 2–3 tbsp fresh lemon juice

Instructions

 

• **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• **Cream Butter and Sugar:** In a large bowl, beat the butter and sugar together until light and fluffy.
• **Add Wet Ingredients:** Mix in the egg, lemon zest, and lemon juice until well combined.
• **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• **Fold in Blueberries:** Gently fold in the blueberries, being careful not to crush them.
• **Portion Dough:** Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• **Bake:** Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• **Prepare the Glaze:** In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more juice or sugar as needed.
• **Glaze the Cookies:** Drizzle the glaze over the cooled cookies. Let the glaze set before serving.