Lemon Blueberry Cookies

These lemon blueberry cookies are soft, chewy lemon sugar cookies packed with fresh blueberries, white chocolate chips, and drizzled with an easy lemon glaze!

4.80 from 5 votes

Print Pin

Prep Time: 25

Cook Time: 12

Total Time: 37

Servings: cookies

Equipment

Electric mixer
2 Baking sheets

Ingredients

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

Lemon Glaze:

1 tablespoon fresh-squeezed lemon juice
1 tablespoon cream or whole milk
6 tablespoons powdered sugar

Instructions

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.

Lemon Glaze:

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.

Notes

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.

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.

Lemon glaze: If you would like a thicker glaze for the cookies, use an electric mixer to beat 2 tablespoons of cream cheese in along with the rest of the glaze ingredients.

Nutrition