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! 

Upclose view of 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! 

Blueberry cookies after being glazed 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
A shot of cookies with the text over it "Blueberry Cookies with Lemon Glaze"

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374 comments on “Soft Blueberry Cookies with Lemon Glaze”

  1. Pingback: Last Week in Pictures - Charmingly ModernCharmingly Modern

  2. I dont have any foil or parchment. Is that ok?

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  4. Pingback: Lemon Rosemary Cookies With White Chocolate Chips | It's Raining Chocolate Chips & Toffee Bits

  5. The pictures look so beautiful! It really makes the cookies ultra delicious.

  6. Pingback: Lemon Rosemary Cookies With White Chocolate Chips - It's Raining Chocolate Chips and Toffee Bits

  7. 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

  8. 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!

  9. Pingback: Blaubeer-Zitronen-Cookies - brotundkuchen.combrotundkuchen.com

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  12. 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.  

  13. 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!!!

  14. Pingback: Baker Bettie’s Soft Blueberry Cookies With Lemon Glaze – Country House Cooking

  15. can I use freeze dried blueberries?

  16. Can I use an egg replacer in this recipe as well as few others like chocolate chip cookies. 
    Thanks 

  17. 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

  18. 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

  19. I made these soft Blueberry cookies three times in a week. We are
    wearing out this recipe. Everyone loves them and why not?

  20. 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.

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