Lemons and blueberries are totally a match made in foodie heaven.
Those 2 distinct flavors play off each other so beautifully; it’s really no wonder why these delightful flavors are so tantalizing and teasing to our taste-buds.
These Soft Lemon & Blueberry Explosion Cookies are actually THE bomb!!
Not even kidding…
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!
The balance of sweet and tart fruit flavors bursting…gahhhhhhh! I can’t even explain it, but these were so unbelievably yummy, AND they sure didn’t stay around long here at the homestead.
And when I said above, “when you taste these”… Sorry, it won’t be just one. It will be ‘these‘. (I’m just letting you know ahead of time.)
These are the perfect summer cookies to serve for any occasion, holiday, bbq, the list goes on, ya know?
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!!
I’m in love with these cookies. I’m going to make them again. Like this weekend.
Try ’em! You’ll love ’em!
If you want a plethora of Lemon and Berry Desserts, check these out Top 15 Luscious Lemon and Berry Desserts for Spring and Summer!!
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!
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/3 cup almond milk you can use regular milk as well
- 1 tsp vanilla extract
- 3 ¼ cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- Juice of half a lemon
- Optional: 1 Tbsp lemon zest
- 1 1/2 to 2 cups blueberries fresh
- 2 cups powdered sugar
- 3 Tbsp lemon juice 1 ½ lemons
- 1 Tbsp almond milk or milk
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 1/2 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.
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.
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.