Lemon Blueberry Cookies-Easy & Delicious Recipe
Bright, zesty lemon meets juicy, sweet blueberries in these incredibly easy and utterly delicious cookies! Perfect for a spring treat, a summer picnic, or just a delightful anytime snack, this recipe brings together classic flavors in a chewy, soft cookie with a hint of sunshine. Get ready to bake a batch that will disappear in no time!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 large lemon
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the lemon zest and blueberries. If using frozen blueberries, fold them in quickly to prevent too much bleeding of color.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake to keep them soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice ½ teaspoon at a time until desired consistency is reached.
- Once the cookies are completely cool, drizzle them with the lemon glaze. Let the glaze set before serving or storing.
