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Easy Lemon Blueberry Cookies Recipe

Easy Lemon Blueberry Cookies Recipe

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5.2 from 19 reviews

Soft and chewy lemon blueberry cookies with fresh lemon zest, juicy blueberries, and a bright lemon glaze—perfect for summer gatherings or afternoon treats.

Ingredients

Dry Ingredients:

  • 2½ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt

Wet Ingredients:

  • 1 cup Unsalted butter, softened to room temperature
  • 1½ cups Granulated sugar (rub with lemon zest for best flavor)
  • 2 large Eggs, room temperature
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons Lemon zest (from 23 lemons)
  • 1 teaspoon Vanilla extract
  • 1½ cups Fresh blueberries (frozen okay—don’t thaw)
  • ½ cup White chocolate chips (optional for creamy sweetness)

Lemon Glaze:

  • 1 cup Powdered sugar
  • 23 tablespoons Fresh lemon juice (adjust for consistency)
  • ½ teaspoon Lemon zest (optional extra zing)

Instructions

  1. Preheat oven to 350°F and prep baking sheets: Prepare baking sheets lined with parchment or silicone mats.
  2. Whisk dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar: Rub lemon zest into sugar, then cream with softened butter until light and fluffy.
  4. Add wet ingredients: Mix in eggs, lemon juice, lemon zest, and vanilla extract until well combined.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in blueberries: Gently fold in fresh blueberries (and white chocolate chips if using).
  7. Scoop and bake: Scoop dough onto prepared baking sheets, add extra blueberries on top, and bake for 12–14 minutes until edges are golden.
  8. Cool and glaze: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack. Mix the glaze ingredients and drizzle over the cooled cookies.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition