Baker Bettie

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 with lemon glaze

Blueberry Cookies Overview

These blueberry cookies are so unique and one of my favorite desserts to bring to a summer gathering. Everyone is always so surprised at how delicious these little soft cookies are, and they are so easy to make!  

To make the cookies, blueberries are added to a basic butter cookie dough and then they are topped with a tart lemon glaze. The lemon glaze pairs so perfectly with the blueberry flavor! 

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 a little better. Frozen blueberries tend to leak a lot more liquid than fresh blueberries do and they will also stain your batter purple. 

How to Make Blueberry Cookies

Blueberry cookies start with a basic butter cookie base, which means we will be using the creaming method for cookies for this recipe. 

Step 1: Cream Your Butter and Sugar Together

Creamed butter and sugar for blueberry cookie dough

Start with room temperature butter and cream it together with your sugar until it is very light and fluffy. This typically takes about 3 full minutes. 

Step 2: Mix in the Eggs, Vanilla, and Lemon

Mix in the eggs one at a time, then add the vanilla, lemon juice, and lemon zest. 

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. You don’t want to mix too much during this part or your cookies will become dry and tough. 

Step 4: Fold in the Blueberries

Blueberry cookie dough after blueberries are folded in.

Gently fold the blueberries into the dough until they are incorporated. A few will likely break during this process, it is somewhat unavoidable. 

Step 5: Bake the Cookies

Blueberry cookie dough on baking sheets before being baked.

Scoop cookie dough balls, about 2 TBSP 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. You can even add a bit more lemon zest if you like as well to give that visual of lemon in the cookies. 

Watch the Video Tutorial! 

Soft Blueberry Cookies with Lemon Glaze

Soft Blueberry Cookies with Lemon Glaze

Yield: 36- 2" Cookies
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

  • 1/2 cup (1 stick, 110 gr) unsalted butter, softened
  • 3/4 cup (150 gr) granulated sugar
  • 1/2 tsp lemon zest
  • 1 egg, room temperature
  • 1 TBSP (15 ml) lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups (240 gr) all-purpose flour
  • 1 cup (150 gr) fresh blueberries

For the Lemon Glaze

  • 1 cup (126 gr) powdered, confectioners, or icing sugar
  • 2 tsp lemon zest
  • 2-4 TBSP (30-59 ml) lemon juice

Instructions

For the Cookie Dough

  1. Preheat oven to 325 F (160 C).
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the butter, sugar, and lemon zest until light and fluffy- about 3 minutes on medium-high speed.
  3. Add the egg and mix until just incorporated. Add the lemon juice and vanilla extract and mix until combined.
  4. Add the salt, baking powder, and baking soda and mix until evenly distributed. Scraped down the bowl.
  5. Add the flour and mix until it is absorbed and then stop the mixer. It is important not to over-mix the dough.
  6. Fold in the blueberries gently as to now break them.
  7. Use a small scoop (about 2 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment paper.
  8. Bake for 11-14 minutes until the bottoms look slightly browned (the edges and tops will not brown).
  9. Allow to cool on cooling racks before glazing.

For the Lemon Glaze

  1. Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
  2. Drizzle over the cooled cookies.

Store cookies loosely covered at room temperature for 3-4 days. They will get very sticky if you put them in an airtight container.

Notes

*You can use frozen blueberries in these but be aware that they will leak a lot of liquid and will cause the cookies to spread more and will stain the batter purple.

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Nutrition Information:

Amount Per Serving: Calories: 0
These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings! 

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361 comments on “Soft Blueberry Cookies with Lemon Glaze”

  1. it looks like delicious XD

  2. They look really good!!!
    I’ll try baking them!!
    I like your blog!!
    Thank you for you “like” notification on my blog!
    Laura

  3. YUMMMMY! I can practically taste them. And, I’m not a huge fan of cupcakes–I’d rather have a cookie anyday 🙂

  4. These look amazing! I will definitely have to try making them!

  5. Beautiful post! Love the photos! Made the cookies today – heavenly! Thank you so much!

  6. Adorable recipe and looks deelish! ^.^~

  7. Yours is one of the first blogs I’ve visited today. Everythink looks good.

  8. i like your style in taking pictures, nice shots! keep it up chief!:D any post processing tips you can give on how to make pictures look more comfie?:D thanks!;)

  9. For one of the few times in my life I just felt love at first sight. I know how I am going to spend coming Sunday morning. Thank you!

  10. Lemon-flavored pastries are to die for, what more when mixed with blueberries! Looks scrumptious!

  11. Yum!!! You’ve made me hungry….

  12. Hello, just stumbled across your website and I am drooling! These cookies look so cute and delicious. I will be making them for sure!

  13. those cookies look fantastic! move over cupcakes!

  14. Pingback: The Softest Lemon Cookies with Blueberries – Venturing Into the Baking World « Tiny Chili Pepper

  15. Love the muffin like cookies…delicious looking. Buzzed you.

  16. How interesting! I don’t think I’ve ever had blueberry cookies, but it sounds both delicious and refreshing. And soft is always my favorite cookie attribute 🙂

  17. I just made these tonight! Sunday is a good day to bake. They’re great, I love lemon, and my husband approves – thank you for the new recipe. Also, I love your blog and I will be submitting a recipe soon. 🙂

  18. I made there yummy cookies today all I hae to say is OMG! Love them. Thank you this easy and mouth watering cookie.

  19. Very nice and lovely pictures. Must try them.

  20. I have long loved cookies over cupcakes. They give me less guilt. Sorry for the confession.

    Peach State

  21. What beautiful cookies! And they have lemon and blueberries so they are healthy! 🙂

  22. haha I’m totally jumping on the cookie bandwagon! I’ve always gone for the cookie over the cupcake 🙂 These look so super soft and fluffy! Yummm! Gorgeous cookies 🙂

  23. Hi Kristin, I will be making these cookies with all-purpose flour instead. Would you mind if I posted one of your cake flour cookie pictures on my blog for comparison’s sake? (Your photos are much nicer than mine though lol) I will of course be referencing you as the owner of the image as well as linking back to your blog. Thanks 🙂

  24. I will definitely have to try these.

  25. I bake the cookies yesterday and when they were just out of the oven, they were yummy! However, I kept some of them overnight and they started to become very soft and sticky. I baked them for 5 minutes only in the oven as the bottom had become brown and the blueberry was leaking juice everywhere…should I have baked them longer? Do I need to cover the cookies with a layer of parchment paper to prevent the top from becoming burnt?

    • Several things could have been happening here. Did you store them in an airtight container? I’m guessing that if you did, the moisture from the blueberries trapped in the airtight container caused them to get sticky. Mine didn’t last that long to test this theory, but I would suggest only loosely covering them with a clean towel or loosely with foil instead of an airtight container.

      As far as the cooking time, 5 minutes does seem very short, but every oven cooks differently so that may have been enough time. Were they cooked all the way through? If they were not cooked through but the bottoms were already browned make sure that your oven rack was in the middle and try turning down the temperature to 325. It is possible your oven cooks hotter than most. Definitely don’t cover the tops with parchment. I am sure that would only make them stick to the paper.

      Let me know if you have any more questions!

      • Hi! Thanks for the prompt reply. They are very helpful indeed in helping to pinpoint the problem with the cookies.

        One more question – how’s the texture like for the cookie? Are they supposed to be soft and slightly chewy or crunchy? Will they turn crunchy after they have been left to cool?

        • They should be soft only. The outside won’t be crunchy nor will it turn crunchy after cooling. Even over night they shouldn’t be crunchy.

          • Hi! Soft as crumbly type? The one I made was quite dense after they have cooled and when I chewed on them, they are rather sticky (stick onto my mouth and teeth). Not quite sure what went wrong, but maybe I am more used to the crumbly type of cookie.

          • They shouldn’t be sticky or dense. Did you use cake flour? How much did you mix them? Over mixing will develope the gluten more and cause them to be more dense and sticky. But I am guessing that they are undercooked. That would definitely make them sticky. My suggestions are, only mix until the flour is incorporated, don’t over mix. And lower your oven temp, make sure your rack is in the middle and cook again for a longer time making for sure that they are cooked all the way through.

      • I baked the second batch this weekend and they turned out better than the first one. I have found out that I should put a smaller-sized dough for each cookie (I only put 1 teaspoon of dough for each cookie this time round, as compared to one tablespoon previously). When it is thinner, the cookie is more crumbly and not as dense. I also baked it for a longer time (nearly 10 minutes as compared to 5 minutes previously) so the edge of the cookies turned brown. I know it is not supposed to but I prefer the crunchy bite around the edges 🙂

        My question is how to prevent the blueberries from bursting and dripping all over the cookie and the cookie sheet? Also when the blueberries burst, the juice flows out so not much is retained inside the cookie once I took it out from the oven.

  26. Thank you so much for posting this. Gr8 post

  27. Hi!
    I love your blog and have been eagerly following your “cookies are the new cupcake” thing because cookies are SO much better! I’m loving your recipes; these look great!
    By the way, have you heard of “making” cake flour with a combination of all purpose and cornstarch? Works wonders for me.
    Keep the cookies coming 🙂

  28. can i replace e lemon to orange while e blueberry to chocolate? will anyting happen, cuz i want to create a soft n fluffy texture bt nt blueberry lemon

  29. I fell in love with the pictures you from the article!
    I tried the cookies with wholemeal-flour and dried cranberries… they were great! Thank You for this great recipe!
    Next I suppose, I’ll try them with apricot…
    The one difficulty for me, was to convert the cups into gramm 🙂

  30. How much lemon zest and lemon juice exactly? I’m not too good at guessing. Help please.

  31. Exactly how much lemon and lemon zest ? Help please.

    • All of the zest off of a medium lemon and all of the juice off a medium lemon. I am not sure of the exact measurements but it doesn’t need to be exact. It will be great!

  32. I don’t have any cinnamon or any of the substitutes. Can I do without?

    • When you say substitutes do you mean extracts? If you don’t have cinnamon or vanilla extract you *can* do without but these are the things that flavor the cookie. It won’t change the texture to leave them out and if you do have lemon that should be enough flavor that it won’t be bland.

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  34. I just made these and they were delicious!

  35. Thank you for this amazing recipe! I don’t know how many times I’ve made these since I came across your blog! I have a question though, mine don’t store quite attractively.. Whenever they are stacked up, the yummy gooey top gets stuck on the bottom of another cookie.. Still delicious, but not quite as pretty as they originally are! Any tips for this?

  36. Thank you for inspiring me to bake today! I made a Blueberry Almond version from your base recipe. They were delish –
    http://partykitchen.wordpress.com/2012/07/23/blueberry-almond-cookies/

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  43. Can I use canned blueberries or blueberry preserves? 🙂

    • I wouldn’t recommend it Nina. Those things would add more moisture to the cookie and will throw off the dry ingredient proportions. You can use frozen blueberries. Just make sure they are thawed and drained before adding them to the batter.

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  45. Bettie – do you think I could use frozen blueberries thawed and drained?

  46. When I make muffins I don't thaw them. They turn out great. Don't know if it'd be the same for cookies.

  47. I wanted to make a half recipe for this, so I was planning on substituting lemon extract for the zest and juice. However, I then realized that I would end up with a slightly different proportion of liquid in the recipe. Any suggestions on how to make this work?

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