Blueberry Lemon Cookies

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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.

Lemon Blueberry Muffin Top Cookies

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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!

Lemon Blueberry Muffin Top Cookies

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
Lemon Blueberry Muffin Top Cookies

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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Blueberry Lemon Cookies

Course: DessertDifficulty: Easy
Servings

30

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Light and fluffy Blueberry Lemon Cookies are the perfect cross between muffins and cookies.

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon kosher salt

  • ½ cup butter, softened

  • ¾ cup white sugar

  • ¼ cup light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 quart fresh blueberries

  • 1 large lemon

  • lemon zest

  • Lemon Glaze
  • 1 cup powdered sugar

  • 1 teaspoon lemon extract

  • 1 teaspoon lemon juice

  • lemon zest

Directions

  • 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. Add in vanilla and egg.
  • Slowly incorporate the dry ingredients to the 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.
  • 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.
  • 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.

More Lemon Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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