Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these lemon blueberry cookies have been an enormous hit with everyone who tries them.
I’ve lucked into some truly fantastic blueberries lately, mostly from California – YAY for an earlier berry season! As a result, I’ve been playing with all the blueberry recipes I can dream up lately.
From blueberry compote to crepes, pie filling to buttermilk cakes, cobblers, and crisps, I am enjoying all of the blueberries this year. I couldn’t resist making a blueberry cookie this time, even though I’d never heard of one before.
Blueberry Cookies
This is a handheld, slightly chewy, little bit crispy, cake-like cookie. This is not a classically crisp or chewy cookie – and I’m willing to bet right now that you’re going to love them as much as we do.
I created these cookies specifically to mimic everyone’s favorite Christmas Cake. I like to mix up a batch of these cookies, portion it into cookie dough balls and then flash freeze them.
Once frozen, store in an airtight container or zipclose freezer bag. Place the frozen cookie dough balls on a baking tray and bake as directed below, adding an additional 4 minutes for the frozen dough.
Lemon Blueberry Cookies
Is there a more popular fruit combination than lemon and blueberry? It’s a classic pairing for good reason. These lemon blueberry sweet rolls and this lemon blueberry bread can testify to that. The tangy brightness of lemon enhances the natural sweetness of blueberries.
This recipe for blueberry cookies was inspired by the very popular cranberry cookies that we’ve been making for several years now. Those cookies are so fantastic that we keep a stash of cranberries in our freezer year-round.
Unfortunately, we do occasionally run out of cranberries and that was the inspiration for these lemon-glazed blueberry cookies. Oh, what a lucky moment that was! These cookies have become a brand-new favorite with family and friends alike.
Blueberry Lemon Cookies
You’ll need the following ingredients to make this recipe:
COOKIE INGREDIENTS
- eggs
- sugar
- butter
- vanilla
- all-purpose flour
- blueberries
GLAZE INGREDIENTS
- powdered sugar
- lemon juice
Blueberry Cookie Recipe
Start by preheating the oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. The mixture should form a ribbon when you lift the beaters out of the bowl.
Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the frozen blueberries and stir to mix throughout.
Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
Bake for 16-18 minutes, until the cookies have puffed up and turned golden brown on the edges.
Remove from the oven and cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
To glaze the cookies, stir together the powdered sugar and lemon juice. It should drizzle off the spoon in a thick white stream.
Lightly drizzle the cookies and allow them to fully set before storing.
If you’re anything like me and can’t have too many blueberry recipes in your life, you’ll want to save all of these recipes to try soon!
Blueberry crunch is a terrific dessert whether you choose to serve it warm with cold ice cream or cooled and cut into bars. It’s a basic berry crisp made a little crunchier with two layers of irresistible crisp topping.
Sweet and tangy blueberries burst with fresh flavor beneath the tender crumb of golden cake in this delightful Blueberry Dump Cake. If ever there was a dessert that tastes better than it sounds, this is it – or maybe the next dessert in this list is. (It’s a good thing both recipes are super tasty because their names are less than appealing at first glance!)
Blueberry grunt is a sweet and delicious blueberry sauce-like filling smothered in flaky, buttery sweet dumplings that get crispy on top with a sprinkling of cinnamon sugar. Served warm with ice cream, this is the perfect blueberry treat.
Blueberry pie bars are the epitome of perfect summer days. Nothing beats a sweet berry dessert for the end of a day spent outside. A soft, sweet dough with folds of sweet blueberry pie filling and vanilla glaze makes them a perfect summer treat.
Tangy blueberries and sweet, sun-kissed peaches are the highlights of this super simple Blueberry Peach Cobbler with a cinnamon sugar crust.
No-Bake Blueberry Cheesecake is an easy summer dessert recipe, perfect for casual weeknights or potlucks with friends. Are you a fan of the classic Cherry Cheesecake dessert? If so, you’re going to love this blueberry version!
Lemon Blueberry Cookies
Ingredients
- 3 eggs
- 2 cups sugar
- ¾ cup butter softened
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
- 1 cup blueberries fresh berries that have been frozen work best
Glaze Ingredients
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice plus more as needed
Instructions
- Preheat the oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the frozen blueberries and stir to mix throughout.
- Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
- Bake for 16-18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
- To glaze the cookies, stir together the powdered sugar and lemon juice. It should drizzle off the spoon in a thick white stream. Lightly drizzle the cookies and allow them to fully set before storing.
Nutrition
Rate & Comment