Blueberry Cookies with Lemon Glaze

Featured image for Soft Blueberry Cookies

4.45 from 113 votes

Blueberry Cookies with Lemon Glaze

Tender and soft cookies are an old fashioned cookie recipe made with fresh blueberries with a tangy lemon glaze, these are the best Blueberry Cookies with incredible bright fresh flavor.

Course Desserts

Cuisine American

Keyword Blueberry Cookies, Blueberry Cookies with Lemon Glaze, Soft Blueberry Cookie

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 194kcal

Author Shelby Law Ruttan

Equipment

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