Best Homemade Lemon Blueberry Cookies
Soft, zesty lemon blueberry cookies with juicy blueberries and a sweet citrus glaze. Quick, no-chill dough, perfect for homemade desserts.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 20 cookies 1x
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- ½ cup white chocolate chips (optional)
- 1½ cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon blueberry juice or mashed blueberries, strained (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- Fold in the blueberries and optional white chocolate chips gently to avoid crushing.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 11–13 minutes, or until edges are lightly golden. Let cool on sheet for 5 minutes before transferring to a wire rack.
- To make the glaze, whisk together powdered sugar, lemon juice, and blueberry juice until smooth.
- Drizzle or spread the glaze over the cooled cookies and allow it to set before serving.
Nutrition
- Calories: 190