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These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings! 

Upclose view of Blueberry Cookies with lemon glaze

Blueberry Cookies Overview

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

Creamed butter and sugar for blueberry cookie dough

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

Dry ingredients added to bowl for blueberry cookie dough

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

Blueberry cookie dough after blueberries are folded in.

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

Blueberry cookie dough on baking sheets before being baked.

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

Blueberry cookies after being glazed with lemon glaze

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!

Blueberry cookies after being glazed with lemon glaze
Yield: 36-2 inch (5 cm) Cookies

Soft Blueberry Cookies with Lemon Glaze

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

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: 

  1. 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. 
  2. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 325°F/162°C.
  3. Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or a silicone baking mat. 

Make the Cookies:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in the fresh blueberries (150 grams/ 1 cup) gently as to now break them.
  6. 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.
  7. Bake for 11-14 minutes until the bottoms look slightly browned. The edges and tops will not brown.
  8. Allow to completely cool on wire cooling racks before glazing.

Make the Lemon Glaze:

  1. 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.
  2. Drizzle over the cooled cookies. The glaze will harden and set the longer they sit out.
  3. 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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© Baker Bettie
Category: All Recipes