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Light and fluffy Blueberry Lemon Cookies are the perfect cross between muffins and cookies. Made with fresh blueberries and a lemon glaze, the sweet cookies will be a favorite spring or summer treat.

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If you love lemon desserts, you can also try our delicious Lemon Dream Cake or Strawberry Lemon Scones. All of these sweet and tangy recipes are perfect to enjoy in the spring or summer!

Ingredients to Make Blueberry Lemon Cookies

all-purpose flour
baking powder
baking soda
salt
butter
sugar
brown sugar
egg
vanilla extract
fresh blueberries
lemon juice
lemon zest
Lemon Glaze:
powdered sugar
lemon extract
lemon juice
lemon zest

How to Make Blueberry Lemon Cookies

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Combine all of the dry ingredients in a medium bowl. Set aside.

In a large mixing bowl, cream together the softened butter, the white granulated sugar, and the light brown sugar. Mix these ingredients together until they are light and fluffy. This will take approximately 5 minutes. Add in vanilla and egg.

Then slowly incorporate the dry ingredients to wet mixture. Using your spatula, scrape the sides and bottom of the bowl making sure all of the dry ingredients have been mixed into the wet. However, make sure that you don’t over mix. Then squeeze in 2–3 tablespoons of fresh lemon juice and mix into batter. Zest in the fresh lemon zest and stir that into the cookie dough with a spatula. Then slowly fold in the blueberries.

Use a cookie scoop and place dough balls about an 1 inch apart on the cookie sheet. Use a spoon or fingers to slightly flatten the tops of the cookies. Bake for 10 – 12 minutes or until the cookies have started to turn golden brown around the edges of the cookies and are starting to lightly brown on top.

While cookies are baking, in a medium-sized bowl, add the powdered sugar, the lemon extract, and one teaspoon of the fresh lemon juice. Then mix together and then taste. If it’s just right, zest in some of the fresh lemon zest. If you think it needs more lemon flavor, carefully add in more of the lemon extract. Once the cookies have cooled, drizzle the cookies with the lemon glaze, and enjoy!

Notes & Tips

This delicious blueberry lemon cookie recipe is easily adaptable to make exactly how you’d like. Here are some options and suggestions to make this the best lemon cookies you’ve ever had.

Substitutions

Frosting: This recipe uses a simple icing, but you can make a cream cheese frosting, lemon curd, or lemon cream instead.
Mix-ins: Add poppy seeds to give these cookies a little extra texture.
Garnish: Grated lemon zest makes for a beautiful garnish on the white icing.

How to Store Blueberry Lemon Cookies

Counter: Blueberry lemon cookies can be kept on the counter in an airtight container for up to 3 days before they will begin to get stale.

Refrigerator: You can keep them in the refrigerator for up to seven days in a container. Leave them on the counter to come to room temperature to allow to soften up a bit before eating it.

Freezer: You can freeze the cookies for up to three months without the icing. When you’re ready to eat, put them in the refrigerator or on the counter to thaw. When they get to room temperature, whip up some fresh icing to drizzle on.

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