Lemon Blueberry Cookies
These soft, chewy lemon blueberry cookies are perfect for your spring dessert table! My recipe takes citrusy lemon-flavored sugar cookies, packs them with fresh, juicy blueberries, and drizzles them with a homemade lemon glaze made from fresh lemon.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- Zest of 1 lemon
- 1 Egg (room temperature)
- 1 teaspoon Vanilla extract
- 200 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 120 g Fresh blueberries
- 90 g Powdered sugar
- 1 tablespoon Lemon juice (freshly squeezed)
Instructions
- 1
Blueberry Cookies
- 2
Zest 1 large organic lemon and massage the zest into the granulated sugar.
- 3
With an electric hand mixer, cream room temperature butter with the lemon sugar for a few minutes until light and fluffy.
- 4
Mix in the egg and vanilla, just until combined.
- 5
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula. Then, add the fresh blueberries and fold just until combined.
- 6
Prepare 2 baking pans with parchment paper.
- 7
Divide the dough into 10 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking 5 lemon blueberry cookies per baking sheet. Chill them for an hour.
- 8
Pre-heat oven to 175 C / 347 F (no fan).
- 9
After one hour of chilling time, bake the cookies for 18 minutes.
- 10
Let the lemon blueberry cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
- 11
Lemon glaze
- 12
Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.
- 13
Apply the glaze on top of the lemon blueberry cookies with the help of a piping bag or spoon. Then sprinkle the cookies with some lemon zest and freeze-dried blueberries.
- 14
Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.