Lemon Blueberry Cookies Recipe: A Sweet & Tangy Summer Snack or Dessert by Terri Kendrick

Everywhere you look lately, there’s a recipe combining lemon and blueberry because these summery flavors go together so well. Taking advantage of this popular sweet and tangy combination, these light, chewy lemon blueberry cookies are bursting with flavor. The sweet, moist cookie recipe is made even more irresistible with the lemony sugar glaze drizzled at the end!

Lemon blueberry cookies make the perfect dessert for summertime parties (I’m serving mine at a July 4th happy hour) or just to satisfy your sweet tooth all year-round. You'll want to lick your fingers after every bite!

To make these beautiful blueberry lemon cookies, you will need these ingredients from your fridge and pantry: butter, granulated sugar, lemons to juice and zest, eggs, vanilla extract, all-purpose flour, salt, baking soda, powdered sugar and fresh blueberries. These tender cookies are not only sweet snacks, but you also get the health benefits of blueberries.

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Cuisine: American
Prep Time: 15 minutes plus an hour to chill the dough
Cook Time: 15 minutes
Total Time: 30 minutes plus an hour to chill the dough
Servings: 20

Ingredients

• 2/3 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 lemon, zested
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cup fresh blueberries

Glaze

• 3/4 cup powdered sugar
• 1 tablespoon lemon juice, freshly squeezed

Recipe Notes

• “Massaging” the zest means literally rubbing the zest into the sugar (google other options if you’re uncomfortable using your hands).

• Be sure to use a rubber spatula to fold the dry ingredients into the wet ingredients, to prevent over-mixing, which can cause the cookies to become too cakey and the blueberries to burst (and turn your batter blue!).

• If your cookies spread too much and become misshapen, use a drinking glass to cut off the edges and create more uniform cookies.

• If the glaze is too thin, add more powdered sugar. If it's too thick, add more lemon juice.

• A food storage bag with the corner snipped off works well as a piping bag for the glaze.

Here's how to make it: 

1. Zest one large lemon. Massage the zest (see Recipe Notes) into the sugar to release the oils from the zest. Using a mixer, blend the room-temperature butter with the lemon sugar until it’s well-mixed and creamy.
   
2. In a separate bowl, whisk the egg and add the vanilla extract. Mix with the sugar-butter mixture.
   
3. In a third bowl, mix the dry ingredients: flour, salt and baking soda.
   
4. Add the dry mixture to the wet, using a rubber spatula to gently fold the two mixtures together (see Recipe Notes). Carefully fold in the fresh blueberries, being sure not to burst them into the batter.
   
5. Line two baking sheets with parchment paper. Using a cookie scoop (I used a small one) or tablespoon, scoop out 20 balls of cookie dough and release the dough balls onto the lined baking sheets. Stagger the scoops so the cookies don’t spread into each other when baking. Chill the cookie dough balls in the refrigerator for an hour. Don’t skip this step!
   
6. Bake the cookies in a preheated 350-degree F oven for about 15 minutes or until lightly browned. Let the baked cookies rest on the pans for a few minutes to allow them to continue to set. Transfer cookies to cooling racks.
   
7. For the glaze, combine the lemon juice and the powdered sugar. Make sure the consistency isn’t too runny or too thick. Once the cookies are completely cool, use a piping bag (see Recipe Notes) to drizzle the glaze over the cookies. You also can use a spoon to drizzle the glaze. Refrigerate the cookies to allow the glaze to set up.
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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