Description

These blueberry cookies are a delightful treat packed with fresh blueberries and a hint of lemon. Easy to make, they are perfect for any occasion, offering a soft, chewy texture with a sweet glaze that makes them irresistible. Perfect for dessert or a snack!

Ingredients

Scale

2 ½ cups all-purpose flour, spooned & leveled
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup packed light or dark brown sugar
1 large egg, at room temperature
1 ½ teaspoons pure vanilla extract
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
¼ cup milk
2 cups fresh blueberries
1 ½ cups confectioners’ sugar, sifted
2 tablespoons fresh lemon juice (for glaze)
1 – 2 tablespoons heavy cream

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Instructions

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a mixing bowl, beat the butter, granulated sugar, and brown sugar on high speed until light and creamy, about 2 minutes. Scrape down the bowl as needed.
Add the egg, vanilla, lemon zest, and lemon juice. Mix on medium-high speed until fully combined.
On low speed, gradually add the dry ingredients followed by the milk. Mix until the dough just comes together, being careful not to overmix. It should be thick, soft, and somewhat sticky.
Gently fold in the blueberries with a spatula, being cautious not to crush them.
Cover the bowl tightly with plastic wrap or foil and refrigerate for 30–45 minutes.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Remove the dough from the refrigerator. Use a 1.5 tablespoon cookie scoop to portion the dough onto the prepared sheets, placing them at least 3 inches apart.
Bake for 15–16 minutes, or until the edges are set and the cookies spring back when lightly pressed.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and heavy cream until smooth for the glaze.
Adjust the glaze's consistency as needed by adding more sugar to thicken or more liquid to thin.
Drizzle or spoon the glaze over the cooled cookies. Light glazes will set in about 1–2 hours.

Notes

For a thicker consistency of glaze, add more confectioners’ sugar; for a thinner glaze, add more lemon juice or cream.
Ensure the cookies are fully cooled before adding the glaze for the best results.
These cookies can be stored in an airtight container at room temperature for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 95mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg