These Blueberry Cookies with Lemon Glaze are packed with fresh blueberries and complemented with a light lemon glaze. Soft and cake like, they are a version of my Nanny's old fashioned recipe that she used to always have in her cookie box.
Blueberries are my favorite fruit. So, it's no surprise I decided to re-create my grandmother's recipe to include this particular fruit. The tender crumb of this cookie, the bright citrus flavor,
I believe the one memory every one of my cousins and I have, is going to visit Nanny and Poppy and eating her cookies. She made the best cookies out there!
Nanny loved each and every one her grandchildren and made us all feel special. She loved to offer us a cookie when we would visit. I like to emulate her, which is probably why I love to bake her cookies. Doing so brings me memories of her and keeps her alive in my heart and mind. Plus, I just love to make people smile when I offer them a soft blueberry cookie!
How to mix the dough for the perfect blueberry cookies
- 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.
Below is a photo of what the blueberry cookie dough will look like if there is not enough liquid. This is where I would add a couple more tablespoons of milk. Then I would add the blueberries and gently fold them in.
Cut and Roll
- 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.
💭 Top Tips
- If you don't plan to eat them within a couple of days, place them in the freezer until an hour before you are ready to serve them.
- You can freeze these cookies with or without the frosting. However, my first choice would be to freeze them without frosting them.
- These cookies can be stored in the freeze for up to 4 weeks.
About Fresh Blueberries
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!
For those who always wonder what Grumpy thought of this recipe, well, he made several trips to the kitchen to return to the living room with a cookie. One of those times I asked him if he grabbed another cookie. His response was "
PIN and share Soft Blueberry Cookies
If you like soft, old fashioned cookies, then you may also like:
Soft Blueberry Cookies
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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
- 3-½ 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.
- Whisk together sugar, egg, canola oil, and vanilla and milk. Set aside.
- Stir together baking powder, baking soda, salt and 3 cups flour. Make a well in center of flour mixture and pour liquid into well. Stir until almost combined, then add 2 cups fresh blueberries. Continue to fold ingredients together being careful to not stir too hard in order to keep blueberries intact.
- Turn dough out onto well floured board and gently knead dough to form a soft dough that holds together well, adding more flour as needed. Pat dough down to about ¾ inch thick. Cut cookies with biscuit cutter and place on parchment lined cookie sheet.
- Bake at 350 for 10-12 minutes or until cookies have puffed and no indent is made when top of cookie is touched with your finger.
- Remove from oven and cool at least 15 minutes.
- To make the icing
- Stir together powdered sugar, lemon juice and zest. Add more powdered sugar if you want a thicker glaze. Frost cookies with glaze and let sit until glaze has completely dried. Store in airtight container.
Cynthia | What A Girl Eats
Love how big and fluffy those look! Lemon and blueberry? Yes, please!
Chef Markus Mueller
Blueberry season is almost upon us here in PEI Canada, I absolutely can't wait to try these with my homegrown blueberries! Pinned it for later too!
Heidy
Lemons and blueberries are one of my favorite flavor combinations. These would be perfect to make for our church potluck.
kim
Love the blueberry lemon combo! Will definitely be giving these a try! Yum!
Julia
Lemon and blueberries? What a heavenly flavor combo! I would definitely have hard time sharing these with someone 🙂 🙂
Sylvia
These were a hit with my co-workers. Cakey and moist. I added a little milk until the batter looked more like it does in the video. I also cut the lemons in the glaze back by half. Used the zest of half a lemon and the juice of one and that was still almost too tart.
Shelby
Hi Sylvia, I'm happy to hear these were a hit! Thank you for stopping by and sharing!
Richa Gupta
Wow I love anything that involves Blueberry!
Rebecca | Let's Eat Cake
Yum! I'm going to save this one for when I get get delicious fresh berries!
Jennifer
Blueberries and lemon are my favorite combo!
Lindsay @ The Live-In Kitchen
Such a great combination!
Megan @ MegUnprocessed
Blueberries are the best!
alyssa | everydaymaven
My kids would love these!
Jocelyn (Grandbaby Cakes)
These cookies look amazing!!
Leia
Blueberries in a cookie, I like your thinking!
ashley
Beautiful cookies!
Diana
Followed your tip with carefully measuring flour and these are delicious!! And easy...
Shelby
Hi Diana, thanks for letting me know! Glad you enjoyed the recipe!
Tash
Hi from NZ! I'm wondering if you had any tricks on how to deal with the dough when you use frozen blueberries? It all siezed up and was impossible to work with. I did coat them in flour first. Would love to make these properly! Thanks 🙂
Shelby
Hi Tash, I haven't made these with frozen blueberries but my suggestion would be to let them thaw some prior to using them (still coat them in a little bit of flour first. Also, maybe use a little less flour in the dough at first. I will have to give these a run with frozen blueberries so I can come back in here and update. Please let me know if my suggestions helped and watch for an update to come in the next month! (It's about time I made these again anyway!)
Rachel
These cookies were delicious & everyone loved them!
I was careful to not pack the flour, used 3 cups & used out of the 1/2 cup for
flouring the board & the top of the dough (only using about 1/4c). The dough
was nice to work with. Just a little more time consuming when cutting out as I
didn't want to cut the blueberrie!!
Thank you for the recipe!
Shelby
Hi Rachel! So happy you let me know how you loved them and for sharing how you put them together 🙂 Thank you!
Sheila
Hello Shelby,
These blueberry cookies look amazing and I am sure they taste even better than they look. I would love to make them.
One request; is it possible to add a step by step video or pictures making the cookies? That would be awesome to watch/see and would make more admirers brave enough to attempt baking them.
Pretty please. Sincerely, Sheila
Shelby
Hi Shelia, Yes, I will do this! It may take me a few weeks because I have a lot going on this month, but I will make it my goal to do this for you!
Jolene
These sound delicious! QUESTION - do you think its possible to turn these into a scoop cookie? Even a scoop that you roll in your hands? I'm not a big fan of anything I have to roll out. LOL
Shelby
You can try! I know, I'm not the biggest fan of rolling out cookies either. I'm kind of lazy about that, but when I make Nanny's cookies I usually do it the way she did, but for sentimental reasons more so than anything. If you do, let me know. I would love to know how they turned out for you!