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”
I’m sooo making these. How would they be different if I used all-purpose flour instead of cake flour?
If you decide to use all-purpose flour decrease the amount to 3 cups minus 2 tbsp. The cookies won’t be quite as airy and fluffy with all-purpose flour, but they will still taste buttery and soft!
Awesome. Thanks!
Hi! The recipe calls for all purpose flour but a few comments says they used cake flour?
Do you have a recipe for sugar cookies or snicker doodles- I was in NYC over Christmas and fell in love with both.. but especially the chunkier, soft, sugar cookies.. mmmmm..
I don’t currently have recipes posted for Sugar Cookies or Snickerdoodles. But actually, this base recipe would be really great for a snickerdoodle. Just add 2 tsp vanilla to the base recipe and roll in cinnamon and sugar before baking.
These sound great- desserts with lemon are my favorite! Have you had the blueberry cream cookies from Momofuku Milk Bar? These remind me of them, but sound even better because of the lemon!
I have never even heard of Momufuku Milk Bar, but I just googled the recipe and wow! That sounds amazing!
Great start to the series! This looks like a delicious and light cookie. Yum!
The Hubby and I love lemon.
You just have too many amazing recipes! You are going to keep me busy!
Quick question – in Australia we don’t really have the term granulated sugar. By that do you mean “caster” sugar or just standard white sugar?
Thanks 🙂
Yes! Granulated sugar and white sugar are essentially the same thing!
Ohhhh, all things sweet and nice.
How can anyone want cupcakes when cookies like these are available?
I mean, really. How? 🙂
I agree, great cookies deserve recognition. They’re not that easy to make but it looks like you’ve mastered it. Beautiful photos and beautiful looking recipes, I’m looking forward to trying them out.
Thank you! Let me know if you do and how you like them.
Looks yummy! I don’t have cake flour, is regular flour ok? Fresh or frozen blueberries, or either?
Also, something I’ve always wanted to know but didn’t know who to ask: if I used whole wheat flour for every recipe instead, what happens? I try to use healthier alternatives when I cook, would it work for baking?
All-purpose flour is ok, but reduce the amount to 3 cups minus 2 tbsp. If you do use all-purpose flour the cookies won’t be quite as light and fluffy. But they will still taste good and buttery.
As for whole wheat flour, you can use it. But the texture will be a lot different than what this recipe is. I wouldn’t substitute all whole wheat. I would do 2 cups all-purpose and 1 cup minus 2 tbsp whole wheat. Or some combination as half/half. But just remember, the texture here will be very different than the light and fluffy cookie shown here.
Can whole wheat flour be substituted in all recipes? I’m guessing it makes everything rougher and not so soft.
Whole wheat flour is always an option for substitution. It does give a more rough texture which is why I hardly ever substitute it for all of the flour. I usually do half/half. But you certainly CAN do all wheat. Wheat flour just has wheat bran in it, unlike white flour, and makes baked goods more dense.
Always subtract about 2 tbsp per cup when substituting whole wheat flour. You can also add a few tbsp of water or milk for moisture if you feel like the dough is too dry when using wheat flour.
I have noticed that baked goods with some wheat flour in them don’t spread out as much which is sometimes desirable. So sometimes I sub part of the white flour for wheat to get my cookies to stand taller. I haven’t done the research to understand the science behind this. Just something I have noticed.
Thanks for following up on all my questions 🙂 You’re an awesome baker to have experienced all of this stuff!
Congrats on being Freshly Pressed! Much deserved.
How about:
No one puts cookies in the corner.
OR
Cookies. The other white dessert (though that one sounds racist or something, so I will have to work on that).
????
I’m just getting started so there will be more where that came from! On another note, those cookies sound divine! I am loving the flavor combos…
I LOVE “No one puts cookies in the corner!” Awesome!
YES! I’m a contender for the winning slogan!!! xo
I never thought of blueberries in my cookies. These look so good! Thanks for sharing. 😀
These look and sound really delicious, Bettie. Lovely cookies 😀 I plan to make some cookies tomorrow, by the way, in an attempt to be featured 😀
Awesome! Can’t wait to see what you come up with!
Oh Frugal Feeding, always trying to ride on the coat tails of the featured bloggers… 🙂
omg those cookies are adorable.. and they look so light!
http://www.needleandfork.com
Why thank you!
Looks amazing
They sound and look delicious!
That looks delicious! I will definitely try it this weekend 🙂
Cupcakes think they’re so cute….Cant wait to try these. Love your tag line “gettin busy…” very clever!
Reblogged this on Read Heavily and commented:
These look like the perfect food and activity to carry us into the weekend. If you’re a long-time follower of ReadHeavily, they’re what you might call, Doing Great Things! Enjoy, and report back your results.
Your cookies look and sound great — if I can get my mitts on some blueberries, I am totally making them tomorrow. As for a slogan, how about: “Cookies. They’re not just for milk anymore.”
I look forward to checking out more of your site!
Oooooo! I like that slogan!
Wow. Now I am craving lemon blueberry cookies. 🙂
I am totally trying these! I am a sucker for cookies!! Thank you for sharing the recipe
I agree – gorgeous shot. Love the soft focus and the cookie itself makes one’s mouth water.. perfect! Will have to try these myself! Here’s a hint on the lemon zest.. if you want that slightly extra boost of lemon flavor, add your lemon zest and sugar together in a food processor and give it a whirl for a few pulses. The oils in the zest release further and really enhances the sugar. Mom used to keep a special bowl of “lemon sugar” on hand for sprinkling on toast or french toast. It’s yummy!
Awesome tip! Thanks!
Oh my, they look absolutely scrumptious!
I’d go for cookies over cupcakes any time. Those look so yummy! <3
Rae
Help!!! Considering this is not my area of expertise lol, what is the difference between regular unbleached all purpose flour, and cake flour? Could I still use all purpose, because these cookies look delicious…and it’ll be a good way to get rid of all my blueberries. Great post!
Cake flour has a lower protein content that all-purpose flour and therefore produces a more tender crumb to the cookie. You can use all-purpose flour but decrease the amount to 3 cups minus 2 tbsp instead of 3 1/4 cup. The cookie won’t be quite as fluffy as if you would have used cake flour.
Thanks, and I probably should have checked the other comments before asking the same question, but I appreciate you replying. I’m going to try these out tonight, and I’m sure they will be delicious.
umm.. these look absolutely AMAZING! must try, thanks for sharing!!
http://threetwentyeight.com/
Please delete this post !! You are making everyone feel so hungry !! 😛 Hahah 😀 Gr8 post !! Cheers 😀
And please check out my latest post on love – http://raajtram.wordpress.com/2012/02/23/love-sometimes-stupidity-d/
baker bettie, you’ve made my morning 🙂 these look so delicious!! consider me en route to the grocery store to get ingredients. mmmmmm.
Let me know how they turn out!
Reblogged this on My Favorite Spaces.
AHHHH Freshly Pressed!!!! Look at you! Congrats!!!!! <3 🙂
Thanks pretty lady!
Two of my favorites. Lemons and Blueberries-yum! looks scrumptious!
Your photos are incredible. I really enjoyed this post.
Holy blueberries batman! These look to die for! I’m defiantly going to have to try baking these sometime. The photography is awesome too :D!
Yum! I am just beginning a weekly cookie/baking ritual with my 23 month old daughter. So far I have been making oatmeal chocolate chip cookie dough and then keeping it in the fridge so I can make fresh cookies on a moments notice. Do you think this recipe would be ruined if left as cookie dough in the fridge for a few days at a time?
I think that would be fine. I would definitely try and store it in an airtight container. This dough is a bit dry and somewhat stiff so if it is just covered with plastic wrap it might dry out too much.
Thanks!
Mmmmmm these look so yummy I can’t wait to try them…I’m hungry. 😉
Hi 🙂 I never thought of blueberry cookies – awesome idea and they look amazing. Your photos are great! Congrats on being freshly pressed!
I can practically taste them! I’ve always preferred cookies too – though there’s nothing wrong with muffins….but cookies, yum!
So cosy, homely and beautifully shot!
What beautiful photos! The recipe looks delicious too. I am a cookie-person through and through. Cookies win over cupcakes every day in my books.
I’ve got tons of fantastic cookie recipes on my blog. Please visit sometime!
Congratulations on being Freshly Pressed!
I will go over and look soon! You should submit a recipe for my Sunday “from the reader edition!”
I LOVE the idea of a cookie series! (And also the suggested name of “No one puts cookies in the corner” – cracks me the heck up.)
Can you apply some of your cookie-wisdom to a gluten free recipe? I’ve recently had to cut gluten from my diet and am having trouble adapting recipes to make GF cookies that are soft and chewy (my favourite!) Help Bettie, help!
Hi Amber. I have minimal experience with gluten free baking but I am currently searching for some posts about gluten free cookies to feature on my “From the Readers” edition. I want to be educated about it too. So hang in there with me. I will do my best to get educated about it and pass on the wisdom!
Love your very yummy lemon and blueberry cookies… move over cupcakes! Love all your very homely looking photographs!
Nothing like Blueberries and Lemon married together. 🙂
Will have to give your recipe a try. Thanks!
Looks really delicious. Thanks for sharing. Connie
http://7thandvine.wordpress.com/
love your photos – i’ve never tried blueberries in cookies, only muffins! these look great
Congratulations on the “Freshly Pressed”! So happy you made it because that is how I found you! Your pictures are absolutely beautiful and the recipes? O.M.G. can not wait to start baking!!!
You’ll have to let me know how things turn out if you make any of them!
It simply looks delicious!!
I’m not a cupcake fan either. Those cookies look amazing and I love the blueberry Lemon idea! Genius!
Thank you!
Thanks for a great post. Remind me that I need to start baking again.
I don’t know if my eyes need an exam, but I can hardly read the recipes. Any chance you can increase the font to the other size font in the text?
I think I fixed it a bit, but unfortunately this platform doesn’t let me change the size really. You can maybe change the view size in your browser.
Okay, thanks Better.
These look great! Something different and I love cooking with lemon and blueberry.
Thanks! They were awesome with coffee!
Hmm… seems tasty!
Looks delicious I bet my kids will love these.
Yum! Those look so good! I am opening a bed and breakfast on a very historic property in Virginia. It’s where James Madison was born. So I am looking for some really good ideas for the menu! I can’t wait to try them!
Wow! That is amazing!
These look so excellent! I could use a plate of these and some tea right now.