Soft Blueberry Cookies with Lemon Glaze
These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings!
Blueberry Cookies Overview
- Skill Level: Beginner
- Technique Used: The Creaming Method for Cookies
- Component Used: Lemon Glaze for Cookies and Cakes
These blueberry cookies are delightfully unique and one of my favorite treats to bring to a summer gathering. Everyone is always so surprised at how delicious these little soft cookies are. And bonus, they are easy to make!
To make the cookies, blueberries are added to a basic butter cookie dough and then topped with a tart lemon glaze. The lemon glaze pairs perfectly with the fresh blueberry flavor.
What you need to know about these blueberry cookies
- These texture of these cookies is incredibly soft and they melt in your mouth.
- Fresh blueberry and lemon is the flavor profile in these cookies.
- These cookies are the epitome of summer! Bring them to your next cookout or summertime holiday.
Flavor Variations
Soft Orange Cranberry Cookies: Swap the fresh blueberries for fresh cranberries and swap the lemon juice and zest in the recipe for orange juice and zest. These would be great during the holidays when cranberries are in season.
Fresh Raspberry Cookies: Swap the fresh blueberries for fresh raspberries. Either omit or drizzle with the lemon glaze.
How to Make Blueberry Cookies
These blueberry cookies are made using the creaming method for cookies.
I love these cookies topped with a simple lemon glaze but they could also be topped with cream cheese frosting.
Watch the video tutorial!
Step 1: Cream the Butter and Sugar Together
Start with soft, room temperature butter and cream it together with the granulated sugar and lemon zest until it is very light and fluffy. This typically takes about 3 full minutes.
Step 2: Mix in the Wet Ingredients
Mix in the egg, lemon juice, and vanilla extract. Make sure to periodically scrape down the sides and bottom of the bowl to ensure everything is incorporated.
Step 3: Mix in the Dry Ingredients
Add the dry ingredients into the mixing bowl and mix until just incorporated. This includes the salt, baking powder, baking soda, and flour. You don’t want to over-mix at this point or your cookies will become dry and tough.
Step 4: Fold in the Blueberries
Using a silicone spatula, gently fold the blueberries into the dough until they are incorporated. Try to avoid breaking the blueberries.
Step 5: Bake the Cookies
Scoop cookie dough balls (about 2 tablespoons each) onto a parchment lined baking sheet and bake until golden brown. Allow the cookies to cool completely before glazing.
Step 6: Glaze the Cookies
Drizzle the lemon glaze all over the tops of the cookies. I like to use a fork to drizzle or use a piping bag for uniformity. You can even add a bit more grated lemon zest over the top of the glaze.
Storage
Store blueberry cookies in a container topped with a loose covering like plastic wrap or lid placed on top but not fully closed. Store at room temperature for up to 3-4 days. Do not store the cookies in an airtight container or they will become very sticky.
Make-Ahead Cookies
After scooping the cookie dough into mounds, place on a baking sheet and freeze. After the dough balls are frozen solid move them into a large zipper bag. Freeze for up to 2 months. Bake directly from frozen adding a couple minutes to the baking time. No need to thaw.
FAQ
Should I use Fresh or Frozen Blueberries in my Cookies?
You can use fresh or frozen blueberries in your blueberry cookies, however fresh blueberries will work better. Frozen blueberries tend to leak more liquid while they are in the oven than fresh blueberries. They will end up staining the batter giving you purple cookies.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other blueberry recipes!
Soft Blueberry Cookies with Lemon Glaze
These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings!
Ingredients
For the Cookie Dough
- 113 grams (½ cup, 1 stick) unsalted butter, room temperature
- 150 grams (¾ cup) granulated sugar
- ½ teaspoon lemon zest
- 1 large egg, room temperature
- 15 grams (1 tablespoon) fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups (240 grams) all-purpose flour
- 150 grams (1 cup) fresh blueberries
For the Lemon Glaze
- 120 grams (1 cup) powdered sugar
- 2 teaspoons lemon zest
- 30-60 grams (2-4 tablespoons) fresh lemon juice
Instructions
Prep:
- At least 30 minutes before making the cookies, set out the butter (113 grams/ ½ cup) and egg (1 large) to come to room temperature.
- Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 325°F/162°C.
- Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or a silicone baking mat.
Make the Cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the soft butter, granulated sugar (150 grams/ ¾ cup) and lemon zest (½ teaspoon) until light and fluffy- about 3 minutes on medium-high speed.
- Add the egg and mix until just incorporated. Add the lemon juice (15 grams/ 1 tablespoon) and vanilla extract (1 teaspoon) and mix until combined.
- Add the salt (¼ teaspoon), baking powder (¼ teaspoon), and baking soda (¼ teaspoon) and mix until evenly distributed. Scrape down the sides and bottom of the bowl.
- Add the flour (240 grams/ 2 cups) and mix until it is absorbed and then stop the mixer. It is important not to over-mix the dough.
- Fold in the fresh blueberries (150 grams/ 1 cup) gently as to now break them.
- Using a small scoop (about 2 tablespoons), scoop rounded mounds of dough and place on the prepared baking sheets. The cookies won't spread that much so you can place 12-15 cookies per sheet.
- Bake for 11-14 minutes until the bottoms look slightly browned. The edges and tops will not brown.
- Allow to completely cool on wire cooling racks before glazing.
Make the Lemon Glaze:
- Whisk the powdered sugar (120 grams/ 1 cup) and the smaller amount of fresh lemon juice listed (30 grams/ 2 tablespoons) together in a bowl until you have a consistency that can be drizzled. If it's too thick, add more lemon juice. If it gets too thin, add more powdered sugar to thicken it back up.
- Drizzle over the cooled cookies. The glaze will harden and set the longer they sit out.
- Store cookies loosely covered at room temperature for up to 3-4 days. They will get very sticky if you put them in an airtight container.
Notes
Frozen Blueberries: You can use frozen blueberries in this recipe but be aware that they will leak liquid staining the batter and the cookies may spread out more in the oven.
Lemons: You need 2-3 medium fresh lemons for this recipe.
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393 Comments on “Soft Blueberry Cookies with Lemon Glaze”
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I dont have any foil or parchment. Is that ok?
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The pictures look so beautiful! It really makes the cookies ultra delicious.
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Hello,
Today my 6 year old daughter woke up and decided that she was going to make blueberry cookies all by herself. Well, I have never made (nor had) blueberry cookies, so I browsed Pinterest for recipes, ultimately deciding that your recipe was the one I wanted. This afternoon, my sweet girl successfully (with some assistance) made this recipe. Wow, is all I can say. These cookies are, not kidding, one of the best I have ever tasted. I typically do not like fluffy cookies, but these were so light and airy, with just the right amount of sweetness; the luscious lemon shined through, and the burst of blueberries are a delicious addition. I am so excited to add this recipe to my go-to list. Also, I have never baked with cake flour before, but am so grateful that I purchased some for this recipe. Thanks for a terrific post!
My Best,
Merrily
I love that story Merrily! Sounds like you have an adventurous little baker on your hands!
Love the sound of this recipe. Can I substitute coconut sugar for the granulated sugar? I’m guessing it will change the flavor slightly, but like to use it instead of white sugar. Thanks, looking forward to baking these soon!
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These cookies are absolutely amazing! soft sugar cookie with blueberries and the perfect lemon glaze! my new favorite! easy to make and they mimic a lemon blueberry scone that I make, but so much easier to make the cookies and even better in my opinion.
These cookies are absolutely delicious!!! Tender, slightly sweet, lemony and tangy. Kind of scone like but you don’t have to roll them out and cut. I love this recipe!!!
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can I use freeze dried blueberries?
You can! Although they might be a little less soft as fresh blueberries.
Can I use an egg replacer in this recipe as well as few others like chocolate chip cookies.
Thanks
Hi, you should be able to although I have not tried it myself. Check out this article that gives some good advice: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
This recipe is the bomb! I was using frozen blueberries and my friends asked me if they were fresh blueberries! I was worried because the dough looked a little chewy and I was using butter straight out of the fridge. I had to bake about 5 minutes longer with my oven, but it turned out to be very soft, more of a cake consistency (which I love), and the flavors of blueberries and lemons are my favorite. Will definitely make it again <3
This recipe is the bomb! I was using frozen blueberries and my friends asked me if they were fresh! I was worried because the dough was a little chewy and sticky, and I was using butter straight out of the fridge. I had to bake about 5 minutes longer with my oven, but it turned out to be very soft, more of a cake consistency (which I love), and the flavors of blueberries and lemons give them such a summery feel. Will definitely make it again <3
I made these soft Blueberry cookies three times in a week. We are
wearing out this recipe. Everyone loves them and why not?
I love that!
Is it just me? or is there too much flour in this recipe? The dough did not come together at all. It was just crumbles. I had to try to roll them into shape to bake. Even then, they fell didn’t spread in the oven at all! They just look like the lumps I managed to shape them in. Its a shame because the dough tastes great.
I’m so sorry you had trouble! The dough should look combined and a bit sticky. The dough is to be scooped onto your baking sheet and not rolled. How did you measure your flour? I suggest always weighing it to get an accurate quantity.
Agree. The dough and blueberries don’t stick together because it’s so dry
You can add a splash of milk until it comes together if it’s too dry.
Does this recipe freeze well? If so, does it need to thaw a bit before baking?
I love to have some of my favorites’ dough in my freezer for those late night sweet tooth cravings; this is definitely a favorite cookie recipe!
It does! You can scoop your cookies and then freeze the dough balls before baking.
This was the strangest dough I have ever worked with. almost impossible to make cookies. Also, in the directions you call for “eggs” plural, but the ingredient list says one egg. It seems like something is missing from the ingredients, like something to bind the flower together. It was so very dry I rolled the dough up in little balls but still did not stick together. Anyway, Just wondering
Very nice- fluffy and tender. The drizzle of glaze really maximizes flavor. I baked these an additional five minutes. I would consider this more a scone than a cookie (could it be I mixed the batter a little too long?). Not too sweet, wonderful texture!
I’m glad you liked them! They should be very soft, almost cake-like. Perhaps it was the extra baking time that hardened them a bit?
This recipe made 20 cookies, not 36 and I was using a 1 tbsp scooper. The batter was also super dry. They’re in the oven now. Fingers crossed.
Why doesn’t the dough hold together? Very dry and crumbly! Followed recipe exactly as written!
Waste of ingredients and time! What is missing from this recipe? Dry and crumbly. Saw all the other complaints, so it’s just not me! Fix this recipe or take it down!
Hi Brenda, I’m so sorry they didn’t turn out for you. Did you weigh your ingredients or use volume? I always suggest using weight as it’s much more accurate and can ensure great results. This recipe has been reviewed by many with a great response.
I agree, I had the same thing with another simiar recipe that called for 1 egg with 3 cups of flour. I added an additional egg and they were much better. This is a wonderful recipe but I would use 2 regular eggs and if you need a bit of flour, add it, but it’s not good with one egg….unless yu added a bit more cream or milk.
These were amazing! Followed recipe exactly and they were delicious! Not sure why others are complaining because they are good!
These cookies are amazing!!! Everyone loved them!!! I am going to use this recipe and use raspberries!! Can’t wait
Great idea!
Can you freeze these cookies after baking and glazed?
I would suggest freezing without the glaze! They’ll get pretty sticky if you glaze them first. After baking and cooling, place them in a single layer in the freezer until solid frozen then transfer to a zipper bag.
I only used the measurements in grams for the sugar, the rest was measure in cups.
I used: 1/2 cup unsalted butter, softened
150 gr granulated sugar
2 cups of flour
1 cup of fresh blueberries
it came out delicious.