Lemon Blueberry Cookies
These soft lemon blueberry cookies have the perfect balance of sweet and tangy flavors. You'll love the burst of freshness in every bite!
Servings 27 cookies
Equipment
- mixing bowls
- baking sheets
- hand mixer (or stand mixer)
- parchment paper
- cookie scoop (optional)
Ingredients
For the cookies
- 6 oz (170g) fresh blueberries, washed and patted dry
- 1 tablespoon cornstarch
- 1 ¾ cups (215g / 7.5oz) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- pinch of cinnamon
- ½ cup (113 g / 4 oz) unsalted butter, at room temperature
- ½ tablespoon lemon zest
- ¾ cup + 2 tablespoons (180g) sugar
- 1 medium egg, at room temperature
- 1 teaspoon vanilla
For the lemon glaze
- 1 ½ cups (200g) powdered sugar (+more if needed)
- 3-5 tablespoons fresh lemon juice
Instructions
Make the cookies
- Mix the cornstarch and the blueberries together in a small bowl. Set it aside.1 tablespoon cornstarch, 6 oz (170g) fresh blueberries, washed and patted dry
- In another bowl, combine the flour, cinnamon, baking powder and salt. Set it aside.1 ¾ cups (215g / 7.5oz) all purpose flour, 1 ½ teaspoons baking powder, pinch of cinnamon, ¼ teaspoon salt
- In a large bowl, beat the butter, lemon zest, and sugar together for about 5 minutes, until everything is thoroughly combined.½ cup (113 g / 4 oz) unsalted butter, at room temperature, ½ tablespoon lemon zest, ¾ cup + 2 tablespoons (180g) sugar
- Add the egg and the vanilla and beat until fully incorporated.1 medium egg, at room temperature, 1 teaspoon vanilla
- Gradually add the flour mixture and mix until just combined. You don't want to overmix the dough because it will make the cookies tough.
- Gently fold in the blueberries. It's OK if a few get smooshed.
- Put the dough in the freezer for 10 minutes.
- Meanwhile, preheat the oven to 350℉ / 180℃ and line three baking sheets with parchment paper.
- Remove the dough from the freezer. Scoop the cookie dough with a small cookie scoop. Alternatively, use a tablespoon. Each dough ball should be about 1½ tablespoons. You could also weigh them. Mine weighed about 25g/1oz each.
- Place the dough balls on a cookie sheet, each about 3 inches (8cm) apart. I fit 9 on one sheet and bake the cookies one sheet at a time.
- Bake the cookies for 15-17 minutes. The edges will be lightly golden brown.
- Remove the cookies from the oven and leave them on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Repeat with the remaining cookie dough.
Make the lemon glaze
- Whisk together the lemon juice and the powdered sugar. If it's too thin, add more powdered sugar. If it's too thick, add more lemon juice.3-5 tablespoons fresh lemon juice, 1 ½ cups (200g) powdered sugar (+more if needed)
- Drizzle the glaze over the cooled cookies.
- Enjoy!
Notes
The number of cookies will depend on the size of your cookie scoop. I make 27 cookies using a small cookie scoop (25g / 1oz per dough ball).
Storage Tips
You can store these cookies in an air-tight container at room temp for about a day or two. After that, you can keep them in the refrigerator for up to about a week. The cookies soften a bit the day after they're made.
Freezing Instructions
Baked cookies freeze really well. You can store them in the freezer fo about 2 months. I usually wrap individual cookies in plastic wrap and then place them in freezer bags or freezer-safe containers.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
