These lemon blueberry cookies are soft, chewy lemon sugar cookies packed with fresh blueberries, white chocolate chips, and drizzled with an easy lemon glaze! They are incredibly fresh, vibrant, and perfect for spring or summer!
INGREDIENTS FOR LEMON BLUEBERRY COOKIES
- All-purpose flour: For the best results, I recommend using a kitchen scale to weigh the flour. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top with the flat side of a knife.
- Salt: ½ teaspoon. If all you have is salted butter reduce the added salt to ¼ teaspoon.
- Baking soda + baking powder: Leaveners that make the cookies soft and fluffy!
- Cornstarch: A little cornstarch makes these cookies soft, tender, and helps absorb the moisture from the blueberries. If you don't have any cornstarch you can leave it out and the recipe will still work.
- Unsalted butter: 1 and ½ sticks. Softened to room temperature.
- Granulated sugar
- Egg + extra egg yolk: One large egg binds the cookies, and the additional egg yolk makes them softer and chewier!
- Lemon juice: Fresh-squeezed!
- Blueberries: Fresh blueberries are best, but I have notes in the recipe card for how to use frozen blueberries!
- White chocolate: Chopped or chocolate chips, optional.
- More sugar or sparkling sugar: For rolling the cookie dough. This makes the dough easier to work with and adds a crunchy texture to the outside of the cookies!
- Fresh-squeezed lemon juice
- Cream: Or whole milk.
- Powdered sugar
HOW TO MAKE LEMON BLUEBERRY COOKIES
1. Whisk the flour, salt, baking soda, baking powder, and cornstarch in a medium bowl.
2. In a large bowl, use an electric mixer to beat the softened butter until smooth. Add the granulated sugar and mix on medium speed for 2 minutes until light and fluffy.
3. Add the egg and extra yolk and mix for 2 minutes until well combined. Mix in the fresh-squeezed lemon juice, then add the dry ingredients.
4. Mix until the cookie dough comes together, then fold in the blueberries and white chocolate chips.
5. Scoop the dough into 2-4 tablespoon-size balls, depending on how big you want the cookies to be. Toss the dough in sugar or sparkling sugar, if desired.
6. Arrange the cookie dough on a baking sheet lined with parchment paper, about 2 inches apart.
7. Bake the cookies in a 350°F oven, one baking sheet at a time, for 10-12 minutes, or until they are just starting to brown around the edges.
Combine the ingredients for the lemon glaze and drizzle it over the baked cookies.
HOW TO USE FROZEN BLUEBERRIES FOR COOKIES
Fresh blueberries are best since they don't bleed their color into the cookie dough, but frozen blueberries are usually a lot cheaper, and you don't have to worry about them going bad in a few days!
To make these cookies with frozen blueberries, rinse the blueberries under running water for about 30 seconds, or until the water runs clear. Then pat them dry completely with paper towels.
Gently fold the blueberries into the cookie dough until distributed. Try not to stir the blueberries around too much so they don't bleed their color into the dough.
HOW TO STORE LEMON BLUEBERRY COOKIES
Store the cookies in an airtight container and keep them at room temperature for 4-5 days. If you refrigerate them, make sure they are in a completely sealed container since the cold air will turn them hard faster.
HOW TO FREEZE COOKIES
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months.
To recapture that fresh-baked cookie taste and texture, reheat the frozen cookies in a 275°F oven for 10-15 minutes.
To freeze cookie dough: Scoop the dough into balls and arrange them in a single layer on a baking sheet. Set the sheet flat in the freezer until the dough is solid, then transfer the frozen cookie dough to a large plastic bag or an airtight container and keep frozen for up to 3 months.
To bake frozen cookie dough: Arrange the frozen cookie dough on a parchment-lined baking sheet, about 2 inches apart.
Bake straight from frozen (do not thaw) in a 350°F oven, a few minutes longer than the normal bake time, or until just starting to brown around the edges.
MORE COOKIE RECIPES
Lemon Blueberry Cookies
- Electric mixer
Lemon Blueberry Cookies
- 2 and ¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ¾ cup unsalted butter, 1 and ½ sticks
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 and ½ tablespoons fresh-squeezed lemon juice
- 6 tablespoons fresh blueberries*, see notes for frozen
- ¼ cup white chocolate chips, optional
- granulated sugar or sparkling sugar, optional, for rolling the cookie dough
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cream or whole milk
- 6 tablespoons powdered sugar
- Preheat your oven to 350°F and arrange your oven rack to the middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, salt, baking soda, baking powder, and cornstarch in a medium bowl.
- In a large bowl, use an electric mixer to beat the softened butter until smooth. Add the granulated sugar and mix on medium speed for 2 minutes until light and fluffy.
- Add the egg and extra yolk and mix for 2 minutes until well combined. Mix in the fresh-squeezed lemon juice, then add the dry ingredients.
- Mix until the cookie dough comes together, then fold in the blueberries and white chocolate chips.
- Scoop the dough into 2-4 tablespoon-size balls, depending on how big you want the cookies to be. Toss the dough in sugar or sparkling sugar, if desired.
- Arrange the cookie dough on the lined baking sheet, about 2 inches apart. Bake, one sheet at a time, for 10-12 minutes. The cookies should be just starting to brown around the edges.
- Whisk the fresh-squeezed lemon juice, cream (or milk), and powdered sugar in a medium bowl. If the glaze is too thin, add more powdered sugar. If it's too thick add more cream or fresh-squeezed lemon juice.
- Drizzle the glaze over the baked cookies.
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