There's something so tantalizing about lemon blueberry cookies. Perfectly soft on the inside, with a lightly crisped exterior topped with sweet blueberries and zesty lemon glaze. It's an indulgence you won't soon forget, and one that is sure to bring back fond memories when you take your first bite.
I love making these cookies in the early summer. They're very reminiscent of blueberry lemonade, which is just what you want when those temperatures start rising. Bright, tart and sweet everyone is going to love these.
Not only that, this recipe makes 35 cookies! I've found any time I need a cookie for my kiddo's bake sales or school parties this is my go-to. What kid doesn't want a cookie that tastes like lemonade?
Important Ingredients with Substitutions
- Unsalted Butter - Melted and cooled
- Brown Sugar - Light brown sugar or dark brown works. I typically buy both and mix them together. If you do this, then you're good to go!
- White Granulated Sugar
- Eggs - Room temperature
- Vanilla Extract
- Lemon Zest + Lemon Juice - Fresh lemon juice is the way to go to provide that bright tangy fresh lemon flavor. Use lemon extract in place if necessary.
- All-purpose Flour
- Baking Soda
- Baking Powder
- Blueberries - Fresh blueberries or frozen. If frozen, thaw, rinse, and pat dry before adding to the tops of your cookies
For the Lemon Drizzle
- Powdered Sugar
- Lemon Juice
- Vanilla Extract
See the recipe below for the full list of ingredients and quantities.
Instructions for lemon blueberry cookies
Step 1: In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
Step 2: Use a hand mixer, stand mixer or rubber spatula to mix together melted butter, light brown sugar, and white sugar.
Step 3: Once combined add eggs, vanilla extract, lemon juice, and lemon zest. Mix to combine.
Step 4: Add the flour mixture ⅓ at a time, and mix until combined.
Step 5: Using a small cookie scoop, place cookie dough two inches apart on a parchment paper-lined baking sheet.
Step 6: Depending on the size of your blueberries, stick a few blueberries on top of your cookie dough balls.
Step 7: Preheat oven to 350 F.
While preheating, place the baking sheet with the cookie dough in the fridge to chill for at least 15 minutes.
Step 8: Bake for 12-14 minutes or until the edges are just slightly golden brown.
Let the cookies cool while you prepare your lemon glaze.
Step 9: In a small bowl whisk together powdered sugar, milk, lemon juice, and vanilla extract. Drizzle glaze on cooled cookies. Let the glaze set before serving or storing.
Store leftover cookies at room temperature in an airtight container. I like to keep a cookie jar next to my coffee pot. These cookies will keep up to a week if properly stored. They'll keep longer in the fridge.
Freeze Cookies: I love storing my baked cookies in the freezer if I know they won't be eaten up within the week. Let them cool completely and store them in a freezer-safe Ziploc bag in the freezer.
Freeze Cookie Dough: Making these cookies at a later date? Freeze the lemon cookie dough before baking. I prefer to make dough balls instead of freezing them in a ball or dough log.
Scoop cookies onto a parchment-lined baking sheet then place it in the freezer for an hour or two so they can harden up. Peel them off and store them all together in a freezer bag for up to 3-6 months.
Level Up With Expert Tips & Tricks
Place your lemon icing in a pastry bag or piping bag for better control when drizzling over your cookies. Drizzle your cookies while they're placed on a cooling rack overtop a piece of parchment or paper towel to make cleanup easy. I did not do this. Oops!
While it might be tempting to just mix your blueberries into the batter, it will greatly increase the moisture content and color of your cookies. This is a lemon cookie with a hint of blueberry flavor. So just adding a few frozen blueberries on top is just enough to let the lemon flavor be the star.
If using frozen blueberries (I used frozen wild blueberries, they're teeny tiny!) it's recommended to rinse any ice build up off then pat them dry. Freeze-dried blueberries would also be a nice addition.
Looking for other recipes like this? Try these:
Lemon Blueberry Cookies
- 1 cup Butter melted and cooled
- 1 cup Brown Sugar
- 1 cup White Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 3 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 cups Blueberries
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk
- 2 teaspoons Lemon Juice
- ¼ teaspoon Vanilla Extract
- In a microwave safe bowl, melt butter and set aside to cool.
- In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Mix together butter, brown sugar, and white sugar.
- Once combined add eggs, vanilla extract, lemon juice, and zest. Mix to combine.
- Add the flour mixture ⅓ at a time, and mix until combined.
- Using a small cookie scoop, place cookie dough two inches apart on a parchment-lined baking sheet.
- Depending on the size of your blueberries, stick blueberries on top of your cookie dough balls.
- Preheat oven to 350 F.
- While preheating, place the baking sheet with the cookie dough in the fridge to chill for at least 15 minutes.
- Bake for 12-14 minutes or until the edges are just slightly golden.
- While cooling, prepare your lemon glaze.
- In a small bowl whisk together powdered sugar, milk, lemon juice, and vanilla extract.
- Drizzle glaze on cooled cookies.