Flavorful Lemon Blueberry Sugar Cookies
Bright and tender sugar cookies bursting with fresh blueberries and zesty lemon, finished with a delicate lemon glaze. Perfect for easy homemade treats that are both nostalgic and fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 tsp fresh lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (150g) fresh blueberries
- For the glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk (optional, for thinning)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Set aside.
- Using a mixer, beat 1 cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in 1 large room-temperature egg, 2 tsp fresh lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding in with a spatula until just combined. Avoid overmixing.
- Gently fold 1 cup fresh blueberries into the dough, careful not to break them.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Slightly flatten each with your fingers.
- Bake for 12-15 minutes, or until edges are lightly golden and centers look set but soft.
- Transfer cookies to a wire rack and let cool completely before glazing.
- In a small bowl, whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice. Add up to 1 tbsp milk if needed to reach a thin, drizzle-able consistency.
- Drizzle the lemon glaze over cooled cookies using a spoon or piping bag. Let the glaze set for about 20 minutes before serving.
Notes
If dough is too sticky, chill in the fridge for 15 minutes before shaping. Use parchment paper for even baking and to prevent sticking. Gently fold blueberries to avoid breaking and turning dough blue. Start checking cookies at 12 minutes to avoid overbaking. For a gluten-free version, substitute all-purpose flour with almond flour or gluten-free blend. Frozen blueberries can be used if thawed and drained well. The glaze sets in about 20 minutes; chill cookies after glazing for a firmer finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: lemon blueberry cookies, sugar cookies, lemon glaze, easy cookies, homemade treats, blueberry sugar cookies, lemon zest cookies