These Blueberry Cookies are brimming with fresh blueberries infused with a delightful lemon flavor. Each cookie is drizzled with a glaze flavored with fresh lemon juice.
You are going to love these Blueberry Cookies. They are soft and delicious with the perfect amount of blueberry flavor. It is such an easy cookie recipe and sure to be a crowd pleaser.
If you have leftover blueberries, try these Easy Blueberry Desserts Recipes.
What's in this post: Blueberry Cookies
Why We Love This
This recipe is so easy that anyone can make homemade cookies. They are soft and fluffy with the best ingredients and sweetness. Each bite is the perfect combination of blueberries with a hint of lemon.
If you love the flavor of a blueberry muffin, you will love this cookie.
Ingredients
Cookies
- All Purpose Flour. I recommend spooning the flour into the measuring cup, so you don’t pack too much flour. You can swap this for gluten-free flour if desired.
- Unsalted Butter. Softened at room temperature.
- Large Eggs. Room temperature.
- Vanilla Extract. Pure vanilla extract gives the cookies the best flavor.
- Lemon. This is for the lemon zest and adds so much flavor.
- Fresh Lemon Juice. You will love the lemon flavor with the blueberries.
- Milk. Whole milk is recommended but you can use reduced fat if desired.
- Blueberries. Fresh or frozen can be used but I like fresh.
Glaze
- Powdered sugar. Sift before using to make sure it is smooth and without lumps.
- Fresh Lemon Juice. Takes the flavor of the glaze up a level!
- Milk. Add until you have the desired consistency.
Get the complete list of ingredients at the bottom of the page.
Substitutions
- Fruit. Try other types of fruit such as raspberries, strawberries or cherries.
- Nuts. Add chopped walnuts or pecans.
- Chocolate. Toss in a handful of white chocolate chips into the batter.
Step By Step Instructions
Step 1. Combine the flour, baking powder, cornstarch and salt in a large bowl. Set aside for later.
Step 2. Get out a separate bowl. I like to use the bowl of the stand mixer with paddle attachment, but you can use a regular electric mixer. Then cream together the butter and sugar. It will take about 2-3 minutes before it is light and creamy.
Step 3. Next, add the large egg, vanilla extract, lemon zest and lemon juice on low speed until combined. Then turn the speed up to medium and mix the wet ingredients for a few minutes.
Step 4. Reduce the speed to low on the mixer. Then gradually mix in the dry ingredients and the milk until just combined. Be careful not to over mix the batter.
Step 5. Fold the blueberries carefully into the cookie dough using a spoon or spatula.
Step 6. Cover the bowl and place in the fridge for at least 20-30 minutes.
Step 7. Line the baking sheets with parchment paper and preheat the oven to 350 degrees. Scoop the dough using a 1 ½ tablespoon cookie scoop into balls. Then place them on the baking sheets 2 inches apart.
Step 8. Finally, bake the cookies for 12-15 minutes. The edges of the cookies should be slightly golden brown.
Step 9. Allow the cookies to sit for 5 minutes on the cookie sheets. Then transfer them to a cooling rack to cool completely.
Step 10. While the cookies cool, whisk together the glaze ingredients.
Step 11. You can add more powdered sugar if the glaze is too thin and more milk if the glaze is too thick until it’s an easy to drizzle consistency.
Step 12. Finally, drizzle the lemon glaze over the cooled cookies. Let the glaze set a few minutes and enjoy.
Storage
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can refrigerate up to 1 week.
Pro Tips
- Fresh or Frozen blueberries. I prefer to use fresh blueberries in this recipe, but frozen ones can be used instead. If you choose to use frozen blueberries, do not thaw them before mixing them into the dough.
- Make in advance. This dough can be made up to 3 days in advance and refrigerated until ready to bake. Perfect for events or holidays!
- Fold the berries in gently. Be very careful so the berries don’t break.
- Use a cookie scoop. This helps to make the cookies uniform and they will bake evenly.
- Flavorful berries. The sweeter, more flavor packed the berries are, the more flavorful the cookies will be.
- Don’t overmix. Combine the ingredients until just blended. Don’t continue to mix or the cookies will be dense.
More Blueberry Recipes
Try these delicious and easy Blueberry Cookies. Then please leave a comment and let me know how they turn out.
Blueberry Cookies
Ingredients
For the Cookies:
- 2 ½ cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Cornstarch
- ¼ teaspoon Salt
- 1 cup Granulated Sugar
- ¾ cup Unsalted Butter softened at room temperature
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 Lemon zested, approximately 1 tablespoon zest
- 2 Tablespoons Fresh Lemon Juice
- ¼ cup Milk
- 1 cup Blueberries fresh or frozen
For the Glaze:
- 1 1/2 cup powdered sugar
- 2 Tablespoons Fresh Lemon Juice
- 1-2 Tablespoons Milk
Instructions
For the Cookies:
- Whisk together the flour, baking powder, cornstarch and salt. Set aside.
- In the bowl of a stand up mixer or with a hand held mixer, cream together the butter and sugar until light and creamy (approximately 2-3 minutes).
- Scrape down the sides of the bowl and mix in the eggs, vanilla extract, lemon zest and lemon juice on low speed until combined. Then turn the speed up to medium and mix for a few minutes.
- Change the speed back down to low on the mixer and gradually mix in the dry ingredients and the milk until just combined. Be careful not to over mix the batter.
- Carefully hand stir in the blueberries with a spoon or spatula.
- Cover and refrigerate the dough for at least 20-30 minutes.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Use a 1 ½ tablespoons cookie scoop to scoop balls of dough and place them on the prepared baking sheets at least 2 inches apart.
- Bake for 12-15 minutes until the edges of the cookies are slightly golden brown.
- Remove the cookies from the oven and let them sit for 5 minutes and then transfer them to a wire rack to cool completely.
For the Glaze:
- Whisk together all the glaze ingredients. Add more powdered sugar if the glaze is too thin and more milk if the glaze is too thick until it’s an easy drizzle consistency.
- Drizzle the glaze over the cooled cookies.
- Wait a few minutes for the glaze to set and then the cookies are ready to serve and enjoy!
This was so easy to make and turned out great. Will make again.