Lemon Blueberry Cookies
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 32 cookies
Calories: 160kcal
- 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
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.
Calories: 160kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 41mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg