Soft Blueberry Cookies with Lemon Glaze
Soft Blueberry Cookies with Lemon Glaze are the ultimate summer treat, blending the sweetness of fresh blueberries with a refreshing lemon glaze. These soft and fluffy cookies are perfect for any occasion, from picnics to birthday celebrations. Their light texture and tangy glaze make them irresistible, leaving everyone wanting more. With easy-to-follow instructions and simple ingredients, this recipe is beginner-friendly and guarantees delicious results. Serve them at your next gathering or indulge yourself in a delightful afternoon snack!
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: Approximately 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 113 grams (½ cup, 1 stick) unsalted butter, room temperature
- 150 grams (¾ cup) granulated sugar
- ½ teaspoon lemon zest
- 1 large egg, room temperature
- 15 grams (1 tablespoon) fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups (240 grams) all-purpose flour
- 150 grams (1 cup) fresh blueberries
- 120 grams (1 cup) powdered sugar
- 2 teaspoons lemon zest
- 30–60 grams (2–4 tablespoons) fresh lemon juice
Instructions
- At least 30 minutes before making the cookies, set out the butter and egg to come to room temperature.
- Preheat the oven to 325°F (162°C) and position two oven racks on the top third and bottom third.
- Measure out all ingredients and line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, cream the soft butter, granulated sugar, and lemon zest until light and fluffy, about three minutes on medium-high speed.
- Add the egg and mix until just incorporated. Then add the lemon juice and vanilla extract, mixing until combined.
- Add the salt, baking powder, and baking soda. Mix until evenly distributed. Scrape down the sides and bottom of the bowl.
- Gradually add the flour into the mixture. Mix until absorbed but be careful not to over-mix.
- Gently fold in the fresh blueberries, taking care not to break them.
- Using a small scoop (about two tablespoons), scoop rounded mounds of dough onto prepared baking sheets, placing about twelve to fifteen cookies per sheet.
- Bake for eleven to fourteen minutes until the bottoms look slightly browned while the edges remain pale.
- Allow cookies to cool completely on wire cooling racks before glazing.
- Whisk together powdered sugar, lemon zest, and initial fresh lemon juice amount in a bowl until drizzling consistency is achieved. Adjust thickness as needed.
- Drizzle glaze over cooled cookies, which will harden as they sit out.
- Store cookies loosely covered at room temperature for up to three to four days.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg