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–+ servings
a stack of glazed lemon blueberry cookies.
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4.77 from 13 votes

Lemon Blueberry Cookies with Lemon Glaze

Our lemon blueberry cookies recipe produces light and tender cookies with crispy edges, serious lemon flavor and bursting with fresh, ripe blueberries. Made in one bowl with simple ingredients, this recipe is easy to follow and produces delicious cookies every time.  
Prep Time15 minutes
Cook Time9 minutes
Dough Chilling Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 153kcal
Author: Amanda Smallwood

Equipment

  • measuring cups
  • measuring spoons
  • large mixing bowl
  • citrus zester
  • glass measuring cup
  • whisk
  • spatula
  • cookie scoop
  • sheet pan
  • parchment paper

Ingredients

For the Cookies

  • ¾ cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 2 tablespoons lemon zest zest of one lemon
  • 2 tablespoons lemon juice juice squeezed from one lemon
  • 2 cups (260g) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cup fresh blueberries frozen solid

For the Lemon Glaze

  • 1-2 tablespoons lemon juice juice squeezed from one half of a lemon
  • 1 cup confectioners sugar sifted

Instructions

For the Cookies

  • In a large mixing bowl, melt your butter for 30-60 seconds in the microwave. Most of the butter should be melted but some lumps should remain. Allow butter to cool for a few minutes.
    ¾ cup unsalted butter
  • Add sugar to melted butter and mix until well combined.
    1 cup granulated sugar
  • Add eggs and vanilla to the butter and sugar. Whisk until well combined.
    2 large eggs, 1 teaspoon vanilla extract
  • Next, add the lemon zest, lemon juice and lemon extract Whisk again. If you add the lemon flavors directly next to the eggs, the eggs will cook or curdle a little bit.
    2 tablespoons lemon zest, 2 tablespoons lemon juice, ½ teaspoon lemon extract
  • Add flour, baking soda and salt to the wet ingredients. Mix until just combined.
    2 cups (260g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
  • Fold in the frozen blueberries.
    1 ½ cup fresh blueberries
  • Use a large cookie scoop to scoop the cookie dough into balls and arrange the cookie dough on a parchment lined sheet pan. Move tray to the refrigerator and chill the cookie dough for 30-60 minutes. 
  • While dough is chilling, preheat oven to 350°.
  • Arrange the chilled balls of cookie dough on a parchment lined baking sheet leaving two inches of space between cookies. Bake cookies for 8-10 minutes or until the edges are just golden brown.
  • Remove from the oven. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

For the Lemon Glaze

  • Combine the lemon juice and confectioners sugar in a small mixing bowl. Whisk until the glaze is smooth. If it's a little too thin, add a few additional tablespoons of confectioners sugar.
    1 cup confectioners sugar, 1-2 tablespoons lemon juice
  • Once cookies have cooled, drizzle them with the lemon glaze. Allow the glaze to set for 15-20 minutes before serving the cookies.

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 29mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg