Lemon Blueberry Cookies
These lemon blueberry cookies are soft, chewy, and delightfully tangy! Make these in one bowl using either fresh or frozen blueberries and finish them off with an optional (but recommended!) lemon glaze.
Equipment
- Stand Mixer (I use a half sheet pan)
- Kitchen Scale (please weigh your ingredients)
- Cookie sheet/baking sheet (I use a half sheet pan)
- Parchment paper or silicone baking mat
- Medium cookie scoop (I used a 2 tablespoon cookie scoop)
- A small bowl for the glaze
- A small bowl for the glaze
- A small bowl for the glaze
- Medium mixing bowl (for mixing together dry ingredients)
Ingredients
Lemon Blueberry Cookies
- 1 Cup Unsalted butter room temperature, 226g
- 1 ½ Cups Granulated sugar 300g
- 1 teaspoon Vanilla extract
- 1 Egg room temperature
- 3 Tablespoons Lemon zest (about 3 lemons) 33g
- 2 ¾ Cups All-purpose flour 330g
- 1 teaspoon Salt
- ½ teaspoon Baking soda
- 1 Cup Frozen blueberries fresh berries work great too
Lemon Glaze
- 1 Cup Powdered sugar
- 1-2 tablespoon Lemon juice
- ½ teaspoon Vanilla
- 1 tablespoon Milk use more as needed
- Lemon zest for decorating optional
Instructions
For the lemon blueberry cookies
- Preheat your oven to 350°F. Line a sheet pan with parchment paper and set it aside.
- Beat butter and sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy (about 5 minutes). Scrape down the sides of the bowl and mix in the vanilla extract, lemon zest, and egg.1 Cup Unsalted butter, 1 ½ Cups Granulated sugar, 1 teaspoon Vanilla extract, 1 Egg, 3 Tablespoons Lemon zest (about 3 lemons)
- In a medium bowl, mix together your flour, salt, and baking soda. Slowly add it to your sugar mixture. Be careful not to add too much too soon or your dry ingredients might fly out of the bowl when you turn it back on!2 ¾ Cups All-purpose flour, 1 teaspoon Salt, ½ teaspoon Baking soda
- Stir the frozen blueberries into your dough. If you are using frozen blueberries, the stand mixer is your friend here, as the chilled berries will harden your dough quickly and make it hard to evenly distribute the berries throughout the cookie dough. If you are using fresh blueberries, I recommend mixing by hand with a spoon because this will give you the most control over the blueberry swirls.1 Cup Frozen blueberries
- Use a 2-tablespoon cookie scoop to scoop out the dough. Place the cookie dough balls on your prepared baking sheet and bake at 350°F for 12 minutes. Then remove them from the oven to reshape them using the scoot method before placing them back in the oven for 2-3 minutes. Let them rest on the sheet for 5 minutes before transferring the cookies to a cooling rack.
For the lemon glaze
- After the cookies have cooled completely, make the lemon glaze in a small bowl by whisking together your powdered sugar, lemon juice (or more milk for a vanilla glaze), vanilla, and milk until combined. Don't add all of the liquid at once; add it gradually and stop once you reach a good drizzle consistency where it will hold its shape on the cookies.1 Cup Powdered sugar, 1-2 tablespoon Lemon juice, ½ teaspoon Vanilla, 1 tablespoon Milk
- Drizzle the glaze over the cookies and top with fresh lemon zest. Let the glaze set before serving and enjoy!Lemon zest for decorating
Notes
Note: Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurate as possible. See my "equipment" section above for links to scales I recommend.
Storage: Store at room temp for 3-5 days. Freeze for up to 6 months.
Hint: These cookies will spread more than a typical cookie due to the liquid provided by the fruit. For perfectly rounded cookies, use the cookie swirl technique linked in step 3 in my "instructions" section! Individual cookies with large concentrations of blueberry will be chewier and have a softer bottom as well!
Nutrition
Calories: 155kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 99mgPotassium: 18mgFiber: 0.4gSugar: 14gVitamin A: 198IUVitamin C: 0.2mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!
