Lemon Blueberry Cookies
These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh blueberries and zesty lemon flavor. They have a melt-in-your-mouth texture, golden edges, and a sweet-tart lemon glaze that makes them irresistible. Perfect for any occasion, from summer gatherings to afternoon treats. Easy to make and absolutely delicious!
Calories: 180kcal
Ingredients
- For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest about 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh blueberries or frozen, see notes
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Prepare the Dough – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients – Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine with Dry Ingredients – Gradually add the flour mixture, alternating with sour cream, and mix until just combined.
- Fold in Blueberries – Gently fold in the blueberries with a spatula. If using frozen blueberries, toss them in a little flour first to prevent color bleeding.
- Scoop & Bake – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them 2 inches apart. Bake for 12-14 minutes, or until edges are lightly golden.
- Cool & Glaze – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While they cool, whisk together powdered sugar, lemon juice, and zest for the glaze. Drizzle over cooled cookies and let it set before serving.
Notes
- Using Frozen Blueberries? Add them straight from the freezer—don’t thaw! Toss in a little flour to prevent bleeding.
- For Extra Lemon Flavor – Add ½ teaspoon lemon extract for a stronger citrus kick.
- Chill the Dough for Thicker Cookies – Refrigerate for 30 minutes before baking.
- Make-Ahead Tip – The dough can be refrigerated for up to 24 hours before baking.
- Storage: Store at room temperature for 3 days, in the fridge for a week, or freeze for up to 3 months (without glaze).