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Soft Lemon & Blueberry Explosion Cookies
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4.25 from 91 votes

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!
Course: Dessert
Keyword: blueberry, cookies, lemon, sugar cookies
Servings: 18
Calories:
Author: Kim Lange

Ingredients

Soft Lemon & Blueberry Explosion Cookies

  • ½ cup butter softened
  • 1 cup sugar
  • 2 eggs
  • cup almond milk you can use regular milk as well
  • 1 tsp vanilla extract
  • 3 ¼ cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • Juice of half a lemon
  • Optional: 1 Tbsp lemon zest
  • 1 ½ to 2 cups blueberries fresh

Lemon Icing Glaze

  • 2 cups powdered sugar
  • 3 Tbsp lemon juice 1 ½ lemons
  • 1 Tbsp 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 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.

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

  1. Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.