• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert Recipes » Cookie Recipes

    Blueberry Cookies with Lemon Glaze

    Published: Aug 6, 2015 Last updated: Mar 30, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Tender and soft cookies with a tangy lemon glaze made with fresh blueberries, these Blueberry Cookies are my take on my Nanny's Soft Sugar Cookie recipe that she used to always have in her cookie box.
    Featured image for Soft Blueberry Cookies
    Soft blueberry cookie pin.
    Soft Blueberry Cookies Pinnable Image
    Soft Blueberry Cookies

    This Blueberry Cookie recipe is soft cookie studded with fresh blueberries and topped with a tangy lemon glaze. Tender cookies with a cake like texture, they are a the perfect cookie to make during blueberry season.

    A stack of 3 soft blueberry cookies with a lemon glaze sprinkled with lemon zest.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Pro Tip
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with..
    • The Last Word
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Soft cookies: this is an old fashioned soft cookie recipe that is almost cake like and are the best cookies!

    Blueberry flavor: if you love blueberry desserts, this blueberry cookies recipe is the best way to enjoy them.

    Simple ingredients: these cookies are made with simple pantry staples you probably already have on hand.

    adding egg to wet ingredients in mixing bowl
    The eggs, oil, and milk will be whisked together and emulsified before the dry ingredients are added.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Please refer to printable recipe card at the bottom of this post for full instructions

    Granulated sugar

    Large eggs

    Canola oil

    Vanilla extract

    Milk

    Baking powder

    Baking soda

    Salt

    All-purpose flour: flour should be sifted then measured by lightly spooning into flour into a measuring cup and leveling the top with a knife.

    Fresh blueberries: wash and pat dry to remove any excess water. If using frozen blueberries, they must remain frozen.

    Powdered sugar: I recommend sifting the powdered sugar to prevent clumps of sugar in the icing.

    Lemons: you will use the juice and lemon zest 

    Adding the dry ingredients to wet ingredients.
    Be sure that you sift the flour before adding to the wet ingredients.

    🔪 Instructions

    To make the cookies

    1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
    2. In a medium bowl, using an electric mixer on medium speed, or hand whisk, mix together sugar, egg, canola oil, and vanilla and milk until well combined. Set aside.
    3. In a large bowl combine flour, baking powder, baking soda, and salt.
    4. Make a well in center of dry ingredients and pour wet ingredients into well. Stir until almost combined, then add 2 cups fresh blueberries.
    5. Continue to gently fold ingredients together being careful to not stir too hard in order to keep blueberries intact.
    6. Turn dough out onto well floured hard surface and gently knead dough to form a soft dough, adding more flour as needed.
    7. Using the palms of your hands, or a rolling pin lightly coated with flour, gently roll out cookie dough to about ¾ inch thick. Cut cookies with biscuit cutter that has been dipped in flour and place on parchment lined cookie sheet.
    8. Bake cookies for 10-12 minutes or until cookies have puffed and no indent is made when top of cookie is touched with your finger.
    9. Remove cookies from oven and cool completely on wire rack
    Dough that is too dry and needs more liquid.
    If the dough is shaggy and looks too dry, add a little bit of milk at a time until it comes together.
    Folding the blueberries into the cookie dough
    Gently fold in the blueberries so they don't burst.

    To make the icing

    1. In a small bowl, stir together powdered sugar, lemon juice and zest until lemon glaze is smooth and slightly thick.
    2. Frost cookies with glaze and place back on cooling rack until glaze has completely dried.
    Blueberry cookie dough on a floured mat being gently patted down with a floured hand.
    Pat the dough out with floured hands or use a lightly floured rolling pin.
    Gently rolling the cookie dough with rolling pin.
    If using a rolling pin, use it lightly and don't press hard.
    Cut out cookies on a floured mat.
    Cut out cookies on parchment paper lined baking sheet.
    Transfer cookies to a parchment paper lined baking sheet.

    🥄 Equipment

    Mixing bowls

    Baking sheet

    Parchment paper

    Electric hand mixer or hand whisk

    Wooden spoon

    Wire rack

    🥫Storage

    Room temperature: not recommended

    Refrigerate: store cookies in an airtight container up to 1 week.

    Freeze: store in a freezer safe, airtight container up to 3 months.

    Baked blueberry cookie on a cooling rack.
    Cookies will be fat and puffy with a firm cake like texture.

    📖 Variations

    • Frozen berries can be substituted for fresh berries, but they must be used in their frozen state.
    • Stir in 1 cup white chocolate chips with the blueberries.
    • Melted butter or coconut oil can be used in place of canola oil.
    • For more intense lemon flavor, substitute lemon extract for the vanilla.

    💭 Pro Tip

    • If your cookie dough is too wet, add a little more flour at a time until you form a dough ball.
    • If your cookie dough is too dry, add a little more milk at a time until it forms a dough.
    • When freezing cookies, be sure to place a piece of wax paper between stacks to prevent cookies from sticking to each other.
    • To make ahead of time, make and bake cookies and freeze up to 2 months. Thaw to glaze before serving.
    Soft Blueberry Cookies with Lemon Glaze

    🙋 FAQ's

    Can frozen blueberries be used in place of fresh blueberries?

    You can use frozen blueberries as long as they are still in their frozen state. Allow them to defrost for a couple of minutes (not completely), then toss berries with a little bit of flour to coat them before adding to the cookie dough.

    Do you have to roll out the dough and can you scoop the cookie dough instead?

    Yes, you can use a cookie scoop and scoop the dough instead. Just skip the instructions for gently kneading the dough and don't add the extra flour. The cookies may not look exactly the same, but should be just as delicious!

    Pinnable image for Blueberry Cookies

    📚 Related Recipes

    Buttermilk Blueberry Muffins are a great grab and go breakfast.

    If you love chewy cookies, then you want to try this Chewy Mocha Toffee Chip Cookie.

    This is the best Blueberry Coffee Cake!

    Check out my Top 10 Blueberry Recipes.

    You will love this delicious Blueberry Pound Cake recipe!

    This Blueberry Crumb Cake is great for brunch or dessert.

    🍽 Serve with..

    Serve with a glass of milk, hot cup of coffee or tea. They are also delicious with a scoop of lemon sorbet or vanilla ice cream!

    The Last Word

    • These cookies are very soft and tender due to the fresh blueberries. Because of this, they will tend to weep a blue color through the cookie onto the icing. The longer they sit, the more they will do this.
    • The texture of your cookie dough will depend on how much flour you are using. For those who say they are too dry, it is likely that the flour is being packed into the measuring cup without sifting, and/or you are tapping the cup to fill it up.
    • You cannot use extra large blueberries in this recipe and expect them to not break! Use regular sized blueberries or wild blueberries (which are naturally smaller).
    • Lastly, I created the video for a visual aid. Please refer to the video if you have any questions or concerns about how the cookies should be made.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Soft Blueberry Cookies

    Blueberry Cookies with Lemon Glaze

    Shelby Law Ruttan
    Tender and soft cookies with a tangy lemon glaze made with fresh blueberries, these Blueberry Cookies are my take on my Nanny's Soft Sugar Cookie recipe that she used to always have in her cookie box.
    4.46 from 110 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 194 kcal

    Equipment

    • mixing bowls
    • Baking Sheet
    • Parchment Paper
    • Electric hand mixer , or hand whisk
    • Wooden spoon
    • Wire rack

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Cookie Dough

    • 1 cup granulated sugar
    • 1 large egg
    • ½ cup canola oil
    • 1 teaspoon vanilla extract
    • ¼ cup milk
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 3½ cups all-purpose flour
    • 2 cups fresh blueberries

    For the Icing

    • 2 cups powdered sugar
    • 2 lemons juiced
    • 1 lemon zest

    Instructions
     

    To make the cookies

    • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
    • In a medium bowl, using an electric mixer on medium speed, or hand whisk, mix together sugar, egg, canola oil, and vanilla and milk until well combined. Set aside.
    • In a large bowl combine 3 cups flour, baking powder, baking soda, and salt. Make a well in center of dry ingredients and pour wet ingredients into well.
    • Stir until almost combined, then add 2 cups fresh blueberries. Continue to gently fold ingredients together being careful to not stir too hard in order to keep blueberries intact.
    • Turn dough out onto well floured hard surface using remaining flour and gently knead dough to form a soft dough, adding more flour as needed.
    • Using the palms of your hands, or a rolling pin lightly coated with flour, gently roll out cookie dough to about ¾ inch thick.
    • Cut cookies with biscuit cutter that has been dipped in flour and place on parchment lined cookie sheet.
    • Bake cookies for 10-12 minutes or until cookies have puffed and no indent is made when top of cookie is touched with your finger.
    • Remove cookies from oven and cool completely on wire rack

    To make the icing

    • In a small bowl, stir together powdered sugar, lemon juice and zest until lemon glaze is smooth and slightly thick.
    • Frost cookies with glaze and place back on cooling rack until glaze has completely dried.

    Video

    Notes

    • These cookies are very soft and tender due to the fresh blueberries. Because of this, they will tend to weep a blue color through the cookie onto the icing. The longer they sit, the more they will do this.
    • The texture of your cookie dough will depend on how much flour you are using. For those who say they are too dry, it is likely that the flour is being packed into the measuring cup without sifting, and/or you are tapping the cup to fill it up.
    • You cannot use extra large blueberries in this recipe and expect them to not break! Use regular sized blueberries or wild blueberries (which are naturally smaller).
    • Lastly, I created the video for a visual aid. Please refer to the video if you have any questions or concerns about how the cookies should be made.

    Nutrition

    Serving: 1cookieCalories: 194kcalCarbohydrates: 35gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 7mgSodium: 58mgPotassium: 55mgFiber: 1gSugar: 20gVitamin A: 24IUVitamin C: 8mgCalcium: 21mgIron: 1mgNet Carbohydrates: 34g
    Keyword Blueberry Cookies, Blueberry Cookies with Lemon Glaze, Soft Blueberry Cookie
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Cookie Recipes

    • A stack of 4 White Chocolate Cranberry Cookies on a white plate.
      White Chocolate Cranberry Cookies
    • Three pineapple cookies stacked on a plate with a floral rim.
      Pineapple Cookies
    • Featured image for Santas Whiskers Cookies.
      Santa's Whiskers Cookies
    • Featured image for Chewy M&M Cookies.
      Chewy M and M Cookies

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Martha

      December 18, 2022 at 8:22 am

      Can these be made Keto by using Almond milk and almond flour ?

      Reply
      • Shelby Law Ruttan

        December 18, 2022 at 2:22 pm

        You can make these keto, I have done it and took the photos, but wanted to perfect the recipe before posting it. I will work on getting it done as soon as the holidays are over so I can share the method.

        Reply
    2. Jeanna

      July 27, 2022 at 9:55 am

      3 stars
      This recipe yielded a slightly sweet, more "scone-like" flavor. We had just picked very large Michigan blueberries and they did NOT work well. I think it may have turned out better with much smaller berries. The recipe was unworkable with the called for amount of milk and was better with doubling the milk, but it was still very difficult to work with. I think if the batter was MUCH wetter, it may have yielded better results.

      Reply
      • Shelby Law Ruttan

        July 27, 2022 at 11:40 am

        Hi Jeanna, it's too bad the recipe did not work out for you. I have never had any issues with this cookie recipe and unfortunately you are the only one to respond they were too dry and scone like. In the video within the recipe card, I indicate that if needed, to add more milk. As for the issue you had with blueberries, it sounds like smaller berries should have been used. The ingredient list does not indicate to use large berries. As always, a recipe is a guide and this is why there are tips within the post and video to share information that does not show up in the recipe card itself.

        Reply
    3. bella

      May 17, 2022 at 8:33 pm

      5 stars
      i tried this and the dough was really crumbly. Mix a LOT. other than this it was great though!

      Reply
    4. Kelly

      April 17, 2022 at 2:39 pm

      Just made these and they're absolutely amazing

      Reply
    5. colleen

      February 21, 2022 at 7:07 pm

      Can you use other fruit like red raspberries?

      Reply
      • Shelby Law Ruttan

        February 21, 2022 at 8:59 pm

        Hi Colleen, yes, you can use raspberries. Shelby

        Reply
    6. jana

      July 12, 2020 at 6:10 pm

      I just made these Blueberry Cookies im waiting for them to cool so that i can glaze them. Easy to follow recipe and they already taste great without the glaze. Thank you for posting.

      Reply
      • Shelby Law Ruttan

        July 19, 2020 at 6:39 pm

        Hi Jana, thanks for letting me know. I'm glad you enjoyed the recipe! Shelby

        Reply
    7. Kathleen

      July 22, 2019 at 2:20 pm

      My family really loves these cookies. I have one family member who is particularly fond of blueberries, so anythting with blueberries makes her day. I plan to make a double batch so I can have some take some to church.

      Reply
      • Shelby Law Ruttan

        July 22, 2019 at 2:28 pm

        Hi Kathleen! Thank you so much for stopping by and sharing with me! I think it's awesome you are making a double batch and will be taking some to share with your church family also! ˜Shelby

        Reply
    8. Cherie Moyer

      September 17, 2018 at 7:09 am

      Cookies look wonderful! I will be making them for my daughter's wedding next year. One question though: do you think I can freeze these? Thanks so much!

      Reply
      • Shelby

        September 17, 2018 at 7:41 am

        Hi Cherie, yes, I think you can freeze them. I would do so immediately after cooling and I would not glaze them until they were defrosted and then not glaze them until the day of your event. I also would not freeze them more than 6-8 weeks. I would be concerned about freezer burn and them drying out if they were frozen for any longer than that. I definitely suggest giving them a trial run before your daughter's big day! 🙂 Congratulations!

        Reply
    9. JenBird

      August 10, 2018 at 9:37 am

      These are wonderful! I added extra juice and zest to the icing because I'm crazy about lemon. Also baked them until they were a little brown around the edges because I prefer firmer cookies. That said, make these with or without changes; they're fantastic! Thank you, Shelby

      Reply
      • Shelby

        August 12, 2018 at 7:42 am

        Thank you so much for stopping by and letting me know how they turned out! Glad you liked them!

        Reply
    10. Lovelyn

      August 05, 2018 at 5:04 pm

      5 stars
      Thank you for sharing your recipe. These were AMAZING! I would never have thought to make blueberry cookies, however, after blueberry picking, I needed to get creative. So glad I found your recipe. Easy to make. Happy it didn’t require any butter. LOVE the frosting. So refreshing and delicious!!!

      Reply
      • Shelby

        August 06, 2018 at 6:23 am

        Hi Lovelyn, thank you so much for stopping by to share your experience! I'm so glad these turned out for you and that you loved them!

        Reply
    « Older Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    3601 shares