Home » All Recipes » Cookies » Soft Blueberry Cookies with Lemon Glaze
by Baker BettieAugust 12, 2019
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
- Techniques Used: The Creaming Method for Cookies
- Components Used: Lemon Glaze for Cookies and Cakes
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
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
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
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
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
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!
Yield: 36- 2" Cookies
Soft Blueberry Cookies with Lemon Glaze
Prep Time15 minutes
Cook Time12 minutes
Total Time27 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
- Preheat oven to 325 F (160 C).
- 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.
- Add the egg and mix until just incorporated. Add the lemon juice and vanilla extract and mix until combined.
- Add the salt, baking powder, and baking soda and mix until evenly distributed. Scraped down the bowl.
- Add the flour and mix until it is absorbed and then stop the mixer. It is important not to over-mix the dough.
- Fold in the blueberries gently as to now break them.
- Use a small scoop (about 2 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment paper.
- Bake for 11-14 minutes until the bottoms look slightly browned (the edges and tops will not brown).
- Allow to cool on cooling racks before glazing.
For the Lemon Glaze
- 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.
- 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
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Savannah —Reply
I dont have any foil or parchment. Is that ok?
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boneka full body cantik —Reply
The pictures look so beautiful! It really makes the cookies ultra delicious.
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Merrily —Reply
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,
MerrilyBaker Bettie —Reply
I love that story Merrily! Sounds like you have an adventurous little baker on your hands!
Alison —Reply
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!
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Sherry Rhodenbaugh —Reply
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.
Karen —Reply
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!!!
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Nana —Reply
can I use freeze dried blueberries?
Baker Bettie —Reply
You can! Although they might be a little less soft as fresh blueberries.
RAJEEV KAPADIA —Reply
Can I use an egg replacer in this recipe as well as few others like chocolate chip cookies.
ThanksBaker Bettie —Reply
Hi, you should be able to although I have not tried it myself. Check out this article that gives some good advice: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
Khanh —Reply
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
Khanh —Reply
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
Roger Drenga —Reply
I made these soft Blueberry cookies three times in a week. We are
wearing out this recipe. Everyone loves them and why not?Baker Bettie —Reply
I love that!
D. Siemon —Reply
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.
Baker Bettie —Reply
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.
Sue —Reply
Agree. The dough and blueberries don’t stick together because it’s so dry
Baker Bettie —Reply
You can add a splash of milk until it comes together if it’s too dry.
Marley —Reply
Does this recipe freeze well? If so, does it need to thaw a bit before baking?
I love to have some of my favorites’ dough in my freezer for those late night sweet tooth cravings; this is definitely a favorite cookie recipe!Baker Bettie —Reply
It does! You can scoop your cookies and then freeze the dough balls before baking.
Karen —Reply
This was the strangest dough I have ever worked with. almost impossible to make cookies. Also, in the directions you call for “eggs” plural, but the ingredient list says one egg. It seems like something is missing from the ingredients, like something to bind the flower together. It was so very dry I rolled the dough up in little balls but still did not stick together. Anyway, Just wondering
Marianne Leonard —Reply
Very nice- fluffy and tender. The drizzle of glaze really maximizes flavor. I baked these an additional five minutes. I would consider this more a scone than a cookie (could it be I mixed the batter a little too long?). Not too sweet, wonderful texture!
Baker Bettie —Reply
I’m glad you liked them! They should be very soft, almost cake-like. Perhaps it was the extra baking time that hardened them a bit?
Bookgal —Reply
This recipe made 20 cookies, not 36 and I was using a 1 tbsp scooper. The batter was also super dry. They’re in the oven now. Fingers crossed.
Brenda —Reply
Why doesn’t the dough hold together? Very dry and crumbly! Followed recipe exactly as written!
Brenda —Reply
Waste of ingredients and time! What is missing from this recipe? Dry and crumbly. Saw all the other complaints, so it’s just not me! Fix this recipe or take it down!
Baker Bettie —Reply
Hi Brenda, I’m so sorry they didn’t turn out for you. Did you weigh your ingredients or use volume? I always suggest using weight as it’s much more accurate and can ensure great results. This recipe has been reviewed by many with a great response.
Jo Timban —Reply
I agree, I had the same thing with another simiar recipe that called for 1 egg with 3 cups of flour. I added an additional egg and they were much better. This is a wonderful recipe but I would use 2 regular eggs and if you need a bit of flour, add it, but it’s not good with one egg….unless yu added a bit more cream or milk.
Nitka Hanson —Reply
These were amazing! Followed recipe exactly and they were delicious! Not sure why others are complaining because they are good!
Debi —Reply
These cookies are amazing!!! Everyone loved them!!! I am going to use this recipe and use raspberries!! Can’t wait
Baker Bettie —Reply
Great idea!
