Soft lemon blueberry cookies with cracked tops

Easy Lemon Blueberry Cookies

Soft and chewy lemon blueberry cookies with fresh lemon zest, juicy blueberries, and a bright lemon glaze—perfect for summer gatherings or afternoon treats.

Print Pin

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 14

Chill Time: 30

Total Time: 59

Servings: Cookies

Calories: 180kcal

Cost: $7

Equipment

1 Stand or hand mixer For creaming butter and sugar
1 Microplane grater For fine lemon zest
1 Cookie scoop (2 tbsp) For evenly sized cookies
2 Baking sheets Lined with parchment or silicone mats
1 Cooling rack For optimal cookie texture
1 Mixing bowls (various) For combining wet/dry ingredients separately

Ingredients

2½ cups All-purpose flour Provides structure
1 teaspoon Baking powder For lift
½ teaspoon Baking soda Helps cookies spread properly
½ teaspoon Salt Enhances flavor
1 cup Unsalted butter Softened to room temperature
1½ cups Granulated sugar Rub with lemon zest for best flavor
2 large Eggs Room temperature
2 tablespoon Fresh lemon juice Adds brightness
2 tablespoon Lemon zest From 2–3 lemons
1 teaspoon Vanilla extract Balances flavors
1½ cups Fresh blueberries Frozen okay—don’t thaw
½ cup White chocolate chips Optional for creamy sweetness

Lemon Glaze:

1 cup Powdered sugar
2–3 tbsp Fresh lemon juice Adjust for consistency
½ teaspoon Lemon zest Optional extra zing

Instructions

Preheat oven to 350°F and prep baking sheets
Whisk flour, baking powder, baking soda, and salt
Rub lemon zest into sugar, then cream with butter
Add eggs, lemon juice, zest, and vanilla
Combine dry with wet ingredients
Fold in blueberries (and chocolate chips if using)
Scoop dough, place on sheets, and add extra berries
Bake 12–14 minutes until edges are golden
Cool on sheet 5 mins, then transfer to rack
Mix glaze ingredients and drizzle over cooled cookies

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition