Blueberry Lemon Cookies

I love these Blueberry Lemon Cookies for their perfect balance of sweet and tangy flavors. The soft, buttery cookie dough is studded with juicy blueberries and bright lemon zest, making each bite refreshingly delicious. They bake up tender with just a hint of golden edges, and the optional lemon glaze adds a lovely finishing touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (115g) unsalted butter, softened

3/4 cup granulated sugar

1 egg

1 tsp vanilla extract

1 tbsp lemon zest (from 1 lemon)

1 tbsp lemon juice

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional glaze:

1/2 cup powdered sugar

1–2 tsp lemon juice

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice; mix until smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing gently until combined.

Carefully fold in the blueberries using a spatula to avoid breaking them up too much.

Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them a couple of inches apart.

Bake for 10–12 minutes or until the edges turn lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

For the optional glaze, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cookies for an extra burst of lemon flavor.

Tip: If using fresh blueberries, I like to chill the dough for about 30 minutes before baking to prevent the cookies from spreading too much.

Servings and timing

This recipe yields about 20 cookies. Preparation takes approximately 15 minutes, and baking takes an additional 10–12 minutes per batch.

Variations

I sometimes experiment with these cookies by adding a cream cheese swirl for a richer flavor or substituting gluten-free flour to make them suitable for gluten sensitivities. Using frozen blueberries works well, just remember not to thaw them to avoid excess moisture. You could also add a handful of chopped nuts for a bit of crunch or swap lemon juice with lime for a different citrus twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay fresh for up to 3 days. For longer storage, I freeze them for up to 2 months—just thaw at room temperature before enjoying. To warm them up, I pop the cookies in the microwave for about 10 seconds or in a low oven for a few minutes to refresh their softness.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work great in this recipe. Just be sure not to thaw them before folding into the dough to prevent extra moisture from making the cookies soggy.

How can I prevent the cookies from spreading too much?

Chilling the dough for about 30 minutes before baking, especially if using fresh blueberries, helps reduce spreading and keeps the cookies nicely shaped.

Can I make these cookies gluten-free?

Absolutely! I swap the all-purpose flour with a gluten-free flour blend and keep the other ingredients the same. The texture is slightly different but still delicious.

Is it necessary to use the lemon glaze?

No, the glaze is optional. I find the cookies flavorful enough on their own, but the glaze adds a nice citrusy sweetness and looks pretty for serving.

How should I store leftover cookies?

I keep them in an airtight container at room temperature for up to 3 days or freeze them if I want to keep them longer. Reheat gently before eating for the best texture.

Conclusion

I always enjoy making these Blueberry Lemon Cookies when I want a simple yet flavorful treat. The bright lemon and juicy blueberries create a refreshing twist on classic cookies, and the quick prep time means I can enjoy them without a long wait. Whether with or without the glaze, these cookies are perfect for sharing or a sweet personal snack.

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