Cookies

Easy Lemon Blueberry Cookies Recipe

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Craving something bright, buttery, and bursting with juicy berries? These Easy Lemon Blueberry Cookies are soft, sweet, and finished with a tangy lemon glaze that takes them over the top. I love how the fresh lemon juice perfectly balances the sweetness, while the blueberries add little pockets of fruity goodness in every bite.Whether you're baking for spring gatherings, summer picnics, or simply want a refreshing twist on classic cookies, this recipe delivers bakery-style results with simple pantry ingredients.

Ingredients List

Cookie Ingredients

  • 3 eggs

  • 2 cups sugar

  • ¾ cup butter, softened

  • 1 teaspoon vanilla extract

  • 2½ cups all-purpose flour

  • 1 cup blueberries (fresh berries that have been frozen work best)

Lemon Glaze Ingredients

  • 2 cups powdered sugar

  • 2 tablespoons fresh lemon juice (plus more as needed)

Required Kitchen Tools

When I make these lemon blueberry cookies, having the right tools makes everything easier and ensures perfect texture.

  1. Hand or Stand Mixer – Creaming butter and sugar properly is key for soft, fluffy cookies.

  2. Mixing Bowls – One large bowl for wet ingredients and one for dry.

  3. Rubber Spatula – For gently folding in blueberries without crushing them.

  4. Baking Sheets – Lined with parchment paper for even baking.

  5. Wire Cooling Rack – Helps cookies cool evenly before glazing.

  6. Whisk – For creating a smooth, lump-free lemon glaze.

Cookie Dough Preparation

Preparing the dough correctly ensures soft lemon blueberry cookies with a tender crumb and evenly distributed berries.

Mixing the Ingredients

I start by creaming the softened butter and sugar together in a large bowl using a mixer. I beat them for about 3–4 minutes until the mixture becomes light and fluffy — this step creates soft, bakery-style cookies.

Next, I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.

Gradually, I add the all-purpose flour and mix just until combined. Overmixing can make the cookies dense, so I stop as soon as no streaks of flour remain.

Finally, I gently fold in the frozen blueberries using a spatula. Using frozen berries helps prevent excess juice from bleeding into the dough.

Resting the Dough (Optional but Recommended)

If I have time, I chill the dough for about 30 minutes. This helps:

  • Prevent spreading

  • Intensify flavor

  • Create thicker, softer cookies

Shaping the Lemon Blueberry Cookies

To shape the cookies perfectly:

  1. Preheat Oven: I preheat my oven to 350°F (175°C).

  2. Prepare Baking Sheets: Line baking sheets with parchment paper.

  3. Scoop the Dough: Using a cookie scoop or tablespoon, I drop evenly sized dough balls onto the baking sheet, leaving space between each.

  4. Lightly Flatten: I gently press the tops slightly to help them spread evenly.

Baking the Cookies

Baking Time and Temperature

I bake the cookies at 350°F (175°C) for 12–15 minutes.

You’ll know they’re ready when:

  • The edges are lightly golden

  • The centers are set but still soft

I remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Making the Lemon Glaze

The glaze is what makes these cookies irresistibly bright and refreshing.

How I Prepare the Glaze

  1. In a bowl, I whisk together powdered sugar and fresh lemon juice.

  2. I adjust the consistency by adding more lemon juice (a few drops at a time) if needed.

The glaze should be thick but pourable.

Glazing the Cookies

Once the cookies are completely cool:

  • I drizzle the lemon glaze over the top using a spoon.

  • Alternatively, I dip the tops directly into the glaze for fuller coverage.

I let the glaze set at room temperature for about 20–30 minutes until slightly firm.

Serving and Decoration

Suggested Enhancements

If I want to elevate presentation, I sometimes add:

  • Fresh Lemon Zest – Sprinkled lightly on top for extra citrus aroma.

  • Extra Blueberries – Pressed gently into the glaze before it sets.

  • White Chocolate Drizzle – For a bakery-style finish.

These cookies pair beautifully with tea, lemonade, or coffee.

Storage Instructions

How to Keep Lemon Blueberry Cookies Fresh

I store the cookies in an airtight container at room temperature for up to 3 days. Because of the glaze, I place parchment paper between layers to prevent sticking.

Freezing Instructions

To freeze:

  • Place unglazed cookies in a freezer-safe container for up to 2 months.

  • Thaw at room temperature and glaze fresh before serving for best results.

Pro Tips for Perfect Lemon Blueberry Cookies

  • Use frozen blueberries to reduce bleeding into the dough.

  • Do not overmix once flour is added.

  • Let cookies cool completely before glazing.

  • For extra lemon flavor, add 1 teaspoon of lemon zest to the dough.

Conclusion

These Easy Lemon Blueberry Cookies are the perfect combination of sweet, tart, and buttery goodness. I love how simple ingredients transform into soft, flavorful cookies that look as beautiful as they taste. The bright lemon glaze and bursts of blueberry make them ideal for spring and summer baking — but honestly, I bake them all year round.

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