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.
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.
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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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 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.
Cynthia | What A Girl Eats says
Love how big and fluffy those look! Lemon and blueberry? Yes, please!
Chef Markus Mueller says
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 says
Lemons and blueberries are one of my favorite flavor combinations. These would be perfect to make for our church potluck.
kim says
Love the blueberry lemon combo! Will definitely be giving these a try! Yum!
Julia says
Lemon and blueberries? What a heavenly flavor combo! I would definitely have hard time sharing these with someone 🙂 🙂
Sylvia says
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 says
Hi Sylvia, I'm happy to hear these were a hit! Thank you for stopping by and sharing!
Richa Gupta says
Wow I love anything that involves Blueberry!
Rebecca | Let's Eat Cake says
Yum! I'm going to save this one for when I get get delicious fresh berries!
Jennifer says
Blueberries and lemon are my favorite combo!
Lindsay @ The Live-In Kitchen says
Such a great combination!
Megan @ MegUnprocessed says
Blueberries are the best!
alyssa | everydaymaven says
My kids would love these!
Jocelyn (Grandbaby Cakes) says
These cookies look amazing!!
Leia says
Blueberries in a cookie, I like your thinking!
ashley says
Beautiful cookies!
Diana says
Followed your tip with carefully measuring flour and these are delicious!! And easy...
Shelby says
Hi Diana, thanks for letting me know! Glad you enjoyed the recipe!
Tash says
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 says
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 says
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 says
Hi Rachel! So happy you let me know how you loved them and for sharing how you put them together 🙂 Thank you!
Sheila says
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 says
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 says
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 says
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!