When you taste these super Soft Lemon and Blueberry Cookies, it's like a lemon and blueberry explosion went off in your mouth! Between the juicy blueberries and the tangy lemon glaze in these so soft, thick bakery sugar cookies...OMG!
Lemons and blueberries are totally a match made in foodie heaven. Like these Blueberry Lemon Bliss Cheesecake Bars!
Why I Love These Lemon Blueberry Cookies!
- These Soft Lemon & Blueberry Explosion Cookies are actually THE bomb!!
- Easy recipe to whip up, no chilling the dough!
- I made these Super Soft Lemon Glazed Sugar Cookies a few weeks ago and I fell in love with them, so why not try them with blueberries for a twist? Why not indeed!! So I did!
- Loaded with lemon and blueberry flavor! The balance of sweet and tart fruit flavors bursting...gahhhhhhh!
- The lemon glaze takes these soft lemon cookies over the top!!!
- Hard to resist!
What's In Soft Lemon & Blueberry Cookies?
Soft Lemon & Blueberry Explosion Cookies
- butter, softened
- sugar
- eggs
- almond milk, you can use regular milk as well
- vanilla extract
- flour
- baking powder
- salt
- lemon juice
- Optional: 1 tablespoon lemon zest
- blueberries, fresh
Lemon Icing Glaze
- powdered sugar
- lemon juice
- almond milk or milk of choice
How to Make Lemon Blueberry Cookies
Soft Lemon & Blueberry Explosion Cookies
- In a bowl, sift together flour, baking powder, and salt, set aside.
- In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
- Add ½ of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.
- Fold in blueberries to distribute.
- Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes @ 350 degrees, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.
Lemon Icing Glaze
- In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it's a nice thick consistency, yet pourable.
- Dip cooled cookies in icing and allow to set on a cookie rack.
- After icing has set, seal cookies for keep soft.
How to Store Lemon Blueberry Cookies
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Easy Lemon Cookie Tips
- When baking, make sure to not overbake your cookies. It's better to underbake just a tad, so they are fudgy and soft. Overbaking will dry them out even by a few minutes.
- Let cookies sit on baking sheet after taking them out of the oven for a few minutes, so they set up and don't break or tear apart when you transfer them to a wire baking rack.
- Once cookies are baked and cooled, you can glaze them and let them set up before storing them in an airtight container. You want the glaze to set so the cookies don't stick together.
These are the perfect summer cookies to serve for any occasion, holiday, BBQs, parties....the list goes on, ya know? Lemon and blueberry lovers unite! Enjoy!!
For more lemon recipe ideas, check out my Lemon Dreams Pinterest Board! Want more Blueberries recipe ideas? Go see my Blueberry Dreams Pinterest Board!
More Lemon Yumminess!
- Best Lemon Bars
- Blueberry Lemon Bliss Cheesecake Bars
- Lemon-Cream Cheese Crescent Ring
- Kick-Ass Lemon Cream Cheese Blondies
- Luscious Lemon Sour Cream Pie!
- Lemon Burst Poke Cake
- Lemon Blueberry Explosion Loaf.
- Top 15 Luscious Lemon and Berry Desserts for Spring and Summer!!
- Ultimate Blueberry Cheesecake Recipe
- Magically Delicious Mountain Dew Cupcakes
- Easy No-Bake Lemon Pie Dessert
Soft Lemon & Blueberry Explosion Cookies
When you taste these, it's like a lemon and blueberry explosion bomb went off in your mouth! Between the juicy blueberries and the tangy lemon glaze in these so soft, thick bakery sugar cookies...OMG!
Ingredients
Soft Lemon & Blueberry Explosion Cookies
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- ⅓ cup almond milk you can use regular milk as well
- 1 teaspoon vanilla extract
- 3 ¼ cups flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- Juice of half a lemon
- Optional: 1 tablespoon lemon zest
- 1 ½ to 2 cups blueberries fresh
Lemon Icing Glaze
- 2 cups powdered sugar
- 3 tablespoon lemon juice 1 ½ lemons
- 1 tablespoon almond milk or milk
Instructions
Soft Lemon & Blueberry Explosion Cookies
- In a bowl, sift together flour, baking powder, and salt, set aside.
- In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
- Add ½ of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.
- Fold in blueberries to distribute.
- Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes @ 350 degrees, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.
Lemon Icing Glaze:
- In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it's a nice thick consistency, yet pourable.
- Dip cooled cookies in icing and allow to set on a cookie rack.
- After icing has set, seal cookies for keep soft.
Notes
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Tried This Recipe?Let us know how it was by commenting below!
Kim Lange says
I'm so happy to hear that Nicole! Thank you so much for making them and letting me know!
Nicole T. says
The BEST cookies I’ve ever made
Kim Lange says
I just buy Wal-mart brand 30 calorie unsweetened almond milk. 🙂
Mel says
Which flavor of almond milk do you use?
Kim Lange says
Tonya, I haven't tested it. Maybe decreasing the flour a little like 1/4 cup or so or try gluten-free flour 1 for 1. If you try it, let us know.
Tonya says
If I use almond flour, will it change the consistency or make cookies fall?
Kim Lange says
The recipe says 3 & 1/4 cups flour. I think you just missed it? Hope you try and enjoy! xo
Anonymous says
How much flour?!? Did these ppl make them without flour??
Kim Lange says
I hope everyone enjoys them Rachel! Thanks so much for making them and your lovely review. xo
Rachel says
I made these this afternoon for an anniversary party for my grandparents, I didn’t have a medium cookie scoop so I accidentally made them a little too big so they took longer to bake but they’re still delicious. They’re perfect with a cup of tea. I can’t wait for my family to try them!
Kim Lange says
Yes, They freeze well and stay soft for a long time. Just open the container to air to defrost or the cookies will get gooey. Hope you enjoy Susan!! xo
Susan says
Can you freeze them (before icing)?
Kim Lange says
Yes you can, lightly fold in. Enjoy!
Esther Dixon says
can you use frozen blueberries?
Kim Lange says
Yes you can use frozen! 🙂 Enjoy!
Anonymous says
Can u use frozen blueberries?I don't have fresh
Kim Lange says
Yes it is correct Susan. What's the expiration and it could be the type you are using? You could bump it down to 3 tsp for next time, but I have made these lots of times and not had that issue. 🙁
Susan Mason says
Is 4 tsp of baking powder correct as stated? I can taste the baking powder after baked. Thanks
ChocolaTess says
They really are! We love them! Thank you so much Annie!
[email protected] says
Oh my goodness!!! These are heavenly!
2pots2cook says
Hello dear Kim; these include my favourite ingredients no. 2 ( first is always chocolate 🙂 ) so yes, I love it ! Thank you and enjoy the day !
ChocolaTess says
Thank you Heather! These are super yummy with the blueberries! 🙂
heather (delicious not gorgeous) says
these look so good! i love how lemony these sound, and lemon + blueberry is always a good flavor combo (:
ChocolaTess says
You are so welcome! These cookies are definitely enticing Laura! 🙂
ChocolaTess says
Thank you so much Kelsie!! 🙂
Laura says
I’m all about lemon and blueberries together - I truly just can’t get enough! These are so enticing, I feel the need to whip them up right away! Thanks for the recipe!
Kelsie | the itsy-bitsy kitchen says
I love lemon and blueberry together! I can't even express how much I want a batch of these to materialize on the counter next to me right now :). They look just perfect!
ChocolaTess says
They are bursting for sure! Thank you Leanne!!
leanne | Crumb top baking says
These really look like they are bursting with flavour! And I totally agree. Lemon and blueberry is a fabulous combo!
ChocolaTess says
350 Diane! enjoy!
Diane says
At what oven temperature do you bake these cookies?
ChocolaTess says
They do Ben!! My hubby went crazy over them! Thanks so much!! TGIF!
Kelly @ Kelly Lynns Sweets and Treats says
Wow oh wow!! I love that these have a soft texture but also the flavor of lemon and blueberry!! Yes please! Perfect Spring time cookie 😉
Ben|Havocinthekitchen says
100% agreed - lemon blueberrie is a combo made in foodie heaven. They even sound luscious and refreshing, and they must taste even better!