Blueberry Cookies

5 from 1 vote

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.

Course: Dessert

Cuisine: American

Keyword: Blueberry Cookies

Servings:

Calories: 173kcal

Author: Carrie Barnard

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

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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 1/2 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!

Notes

I prefer to use fresh blueberries in this recipe but frozen ones can be used instead. If you choose to use frozen blueberries, you do not need to thaw them out before mixing them into the dough.

This dough can be made up to 3 days in advance and refrigerated until ready to bake.

Store any leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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