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”
Drool!
it looks like delicious XD
They look really good!!!
I’ll try baking them!!
I like your blog!!
Thank you for you “like” notification on my blog!
Laura
Looks amazing!
YUMMMMY! I can practically taste them. And, I’m not a huge fan of cupcakes–I’d rather have a cookie anyday 🙂
These look amazing! I will definitely have to try making them!
Beautiful post! Love the photos! Made the cookies today – heavenly! Thank you so much!
Adorable recipe and looks deelish! ^.^~
Yours is one of the first blogs I’ve visited today. Everythink looks good.
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!;)
I know very little about photography. And I really don’t edit my photos too much after I take them. My biggest tips are: Use natural light and keep your camera on the lowest iso!
nice! well let me just say that your photos are as lovely as the food and the entire blog as well! thanks!:)
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!
Lemon-flavored pastries are to die for, what more when mixed with blueberries! Looks scrumptious!
Yum!!! You’ve made me hungry….
Hello, just stumbled across your website and I am drooling! These cookies look so cute and delicious. I will be making them for sure!
Awesome! Let me know how they turn out!
those cookies look fantastic! move over cupcakes!
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Love the muffin like cookies…delicious looking. Buzzed you.
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 🙂
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. 🙂
I made there yummy cookies today all I hae to say is OMG! Love them. Thank you this easy and mouth watering cookie.
Very nice and lovely pictures. Must try them.
I have long loved cookies over cupcakes. They give me less guilt. Sorry for the confession.
Peach State
What beautiful cookies! And they have lemon and blueberries so they are healthy! 🙂
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 🙂
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 🙂
Of course! How did they turn out?
I will definitely have to try these.
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.
Thank you so much for posting this. Gr8 post
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 🙂
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
Yes, you can do both of those things and it won’t change the texture. If you look at the post I put a “base recipe” on here for a soft and fluffy cookie so you can flavor it however you want.
wokayh! thanks, will definitely try, its veryyy tempting
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 🙂
How much lemon zest and lemon juice exactly? I’m not too good at guessing. Help please.
I really didn’t measure. I used the zest off of a whole medium sized lemon and all of the juice of the medium lemon.
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!
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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I just made these and they were delicious!
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?
I’m so glad you enjoy them! How long are you letting them cool before you store them? I would let them sit out for at least 5 hours and up to overnight to let them completely cool and to dry out any moisture left on the tops and bottoms of them. They won’t be dried out, but it will just make them less sticky.
Ooooh that might be it.. thank you!!
Ooooh definitely have not tried that.. thank you!!
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/
Love your blog! Question: how well do these cookies keep? I’d love to make a batch and send to friends who live out of state but don’t want them get a stale cookie surprise. Thanks!
You know I haven’t tested it out, but I guessing that they wouldn’t do that well. I think they are actually too moist of a cookie, due to the moisture from the blueberries, that they would be too sticky if packed up and sent. This is speculation of course. But I would suggest doing this with a more sturdy cookie such as this base recipe https://bakerbettie.com/2012/02/25/oatmeal-and-spiced-rum-raisin-cookies-with-whole-wheat-flour/ or this base recipe https://bakerbettie.com/2012/02/11/the-science-of-the-chocolate-chip-cookie/. If you want the blueberry lemon combo, use dried blueberries.
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Europäischen Union haben sich auch in Brüssel mit neue Kennzeichnungsvorschriften fuer Hugo Sekt geeinigt.
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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Bettie – do you think I could use frozen blueberries thawed and drained?
When I make muffins I don't thaw them. They turn out great. Don't know if it'd be the same for cookies.
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?
I would cut back on the flour by a few TBSP and bake a couple to test them out. If the batter spreads too much, add a little more flour.
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