Blueberry Cookies

5 from 5 votes

These Blueberry Cookies are soft, tender, and packed with juicy blueberries and fresh lemon flavor, then finished with a simple sweet glaze. They’re made with everyday pantry ingredients, come together easily, and feel like a bakery-style treat without the bakery price.

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.53, $0.52 per Serving

Ingredients

For the Cookies:

2 ½ cups all-purpose flour spooned & leveled
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter softened
¾ cup granulated sugar
¼ cup packed light or dark brown sugar
1 large egg at room temperature
1 ½ teaspoons pure vanilla extract
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
¼ cup milk
2 cups fresh blueberries

For the Glaze:

1 ½ cups confectioners’ sugar sifted
2 tablespoons fresh lemon juice
1 –2 tablespoons heavy cream

Instructions

For the Cookies:

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
Add the egg, vanilla extract, lemon zest, and lemon juice. Mix on medium-high speed until fully combined.
With the mixer on low, gradually add the dry ingredients, followed by the milk. Mix just until the dough comes together. Do not overmix.
Gently fold in the blueberries with a spatula, being careful not to crush them.
Cover the bowl tightly with plastic wrap or foil and refrigerate for 30–45 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Use a 1.5-tablespoon cookie scoop to portion the chilled dough onto the prepared baking sheets, spacing the cookies at least 3 inches apart.
Bake for 15–16 minutes, or until the edges are set and the cookies spring back when lightly pressed.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

For the Glaze:

In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and heavy cream until smooth.
Adjust the consistency as needed, adding more confectioners’ sugar to thicken or more liquid to thin.
Drizzle or spoon the glaze over the cooled cookies. Let the glaze set for 1–2 hours before serving.

Video

Notes

These cookies taste best fresh or within the first few days. Store cookies in an airtight container for 3–4 days.

Keep cookies separate from the glaze if you want them to stay soft; glaze can be added just before serving. You can refrigerate up to 1 week, but cookies may dry slightly.

Make sure that all ingredients are at room temperature before making these cookies for the best results.

Nutrition