These Blueberry Cookies with Lemon Glaze are packed with fresh blueberries and complemented with a light lemon glaze. Soft and cake like cookies, they are a version of my Nanny's old fashioned recipe that she used to always have in her cookie box.
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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.
Ingredients
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Please refer to printable recipe card at the bottom of this post for full instructions
Large eggs
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
🔪 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 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 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.
Top Tips
- Don't skip sifting the flour before measuring.
- Scoop the flour lightly with a large spoon into the measuring cup. Then, level it off with a knife being sure to not pack the flour tight into the cup.
- If your mixture is too wet, add a little more flour at a time until you form a dough ball.
- If your mixture is too dry, add a little more milk at a time until it forms a dough.
- Be gentle when folding the blueberries into the dough so you don't crush them.
- Try not to handle the dough too much. Doing so will make the cookies drier and tougher.
How to roll and cut the cookie dough
- Be sure you have a pastry mat on your surface that you have generously sprinkled flour over top of.
- Pat the dough into a ball. Be gentle when doing this so you don't burst the blueberries.
- Flatten the dough out with the palms of your hands.
- Flour your rolling pin and applying light pressure, gently roll the dough out, keeping it fairly thick. About ¾ of an inch.
- To prevent your cookie from sticking to the cookie cutter, be sure to dip in flour before you cut each circle.
Icing Tips
- Be sure you cookies have cooled completely.
- Your glaze should be thick enough to spread, but thin enough to drizzle down the side of the cookie.
- Let the icing dry completely before storing the cookies.
- If stacking the cookies in a storage container, place a sheet of wax paper between the cookies to prevent them sticking together.
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.
📚 Related Recipes
Buttermilk Blueberry Muffins are a great grab and go breakfast.
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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.
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.
It does not affect the taste, just the visual. If you prefer, you can add the lemon glaze to the cookies right before serving. This way you will have a visually perfect cookie every time!
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📖 Recipe
Blueberry Cookies with Lemon Glaze
Equipment
- Electric hand mixer , or hand whisk
- Wooden spoon
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.
Fabiola Jimenez says
hola se puede utilizar arandanos deshidratados
Shelby Law Ruttan says
Sí, puedes utilizar arándanos secos. También puedes usarlas frescas, si lo deseas, le darían un sabor agrio a las galletas que creo que quedarían deliciosas.
Martha says
Can these be made Keto by using Almond milk and almond flour ?
Shelby Law Ruttan says
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.
Jeanna says
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.
Shelby Law Ruttan says
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.
bella says
i tried this and the dough was really crumbly. Mix a LOT. other than this it was great though!
Kelly says
Just made these and they're absolutely amazing
colleen says
Can you use other fruit like red raspberries?
Shelby Law Ruttan says
Hi Colleen, yes, you can use raspberries. Shelby
jana says
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.
Shelby Law Ruttan says
Hi Jana, thanks for letting me know. I'm glad you enjoyed the recipe! Shelby
Kathleen says
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.
Shelby Law Ruttan says
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
Cherie Moyer says
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!
Shelby says
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!
JenBird says
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
Shelby says
Thank you so much for stopping by and letting me know how they turned out! Glad you liked them!
Lovelyn says
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!!!
Shelby says
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!