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–+ servings

Lemon Blueberry Cookies

leon blueberry cookies with lemon drizzle.
Soft, chewy lemon blueberry cookies are covered in a delicious lemon glaze and bursting with fresh blueberry and lemon flavor in every bite. They are quick and easy to make in less than 30 minutes.
4.86 from 7 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 22

Equipment

  • Stand Mixer/Hand Beater
  • Cookie sheet

Ingredients
 

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1½ cups All purpose flour
  • 1 tsp baking soda
  • a pinch of salt
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ cup blueberries

Lemon Glaze

  • 1 cup confectioners sugar
  • 1 tbsp lemon juice
  • 1 tbsp milk

Instructions
 

  • Preheat the oven at 350˚F. Line two baking sheets with parchment paper.
  • In a mixing bowl add softened butter, white sugar, and brown sugar. Beat until creamy. Add the vanilla extract and egg and beat until mixed.
  • In a separate bowl, mix together flour, baking soda and salt.
  • Add the dry ingredients to the wet ingredients. Add lemon zest and lemon juice to the dough and mix until a dough forms. Fold the blueberries in.
  • Using a cookie scoop drop the dough into the cookie sheet 2-inches apart. Bake for 9 to 10 minutes or until the edges are golden brown. Transfer to a cooling rack and let cool completely. 
  • To make the glaze add confectioner's sugar, lemon juice, and milk to a bowl and whisk until smooth. It should be thick but with a pouring consistency. Add more lemon juice if needed. Drizzle glaze over cookies. Enjoy!

Notes

Store- at room temperature in a loosely covered container for 1 to 2 days. If you want to store these for more than 2 days, I recommend storing them in the fridge.
Freeze- The lemon blueberry cookies can be frozen for 3 months. Thaw in the fridge overnight.
Freezing the cookie dough - You can roll the cookie dough into a log, cover it with plastic wrap and freeze it for 3 months. Thaw overnight in the fridge. Cut the chilled dough into slices and bake according to instructions.

Nutrition

Serving: 1 cookieCalories: 131 kcalTotal Carbs: 22 gProtein: 1 gFat: 5 gSaturated Fat: 3 gSodium: 87 mgFiber: 0.3 gSugar: 15 gVitamin A: 143 IUVitamin C: 1 mgCalcium: 7 mgIron: 0.5 mgNet Carbs: 22 g
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