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Lemon blueberry cookies on white plate.

Soft Lemon Blueberry Cookies

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  • Author: Sandra Flegg
  • Total Time: 2 hours 29 minutes
  • Yield: 36 cookies


These Lemon Blueberry Cookies are soft and cake-like with an intense blueberry flavor and tangy lemon glaze that is drizzled on top makes these cookies the perfect summer cookie! 


1/2 cup butter

1 cup granulated sugar

1 large egg, room temperature

1/4 cup milk (any kind)

2 teaspoons lemon zest

1 teaspoon almond extract

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries


1 cup powdered sugar

2 teaspoons lemon zest

2 to 4 Tablespoons fresh lemon juice


  1. The cookie dough requires two hours of chill time in the refrigerator, so you will not preheat the oven until ready to bake the cookies following the chill time.
  2. Line two cookie sheets with parchment paper.
  3. In a large mixing bowl with hand mixer, or bowl from stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy.
  4. Stir in egg, milk, lemon zest, almonst extract.  Mix on low speed, then on medium speed for one minute once combined.
  5. In a separate large mixing bowl, combine all purpose flour, baking powder and salt.
  6. Add dry ingredients to butter mixture.
  7. Gently fold in blueberries, reserving a few for pressing into the tops of the unbaked cookies. 
  8. Cover and refrigerate for 2 hours.
  9. Preheat oven to 375°F.  Line two baking sheets with parchment paper.
  10. Drop by heaping small cookie scoop (tablespoonsful)  on prepared cookie sheets. Press one or two blueberries into the tops of the cookies.
  11. Bake in 375°F oven for 12 to 14 minutes.  Edges will be light golden brown.  Allow cookies to cool on cookie sheets for 5 minutes.
  12. Transfer to wire cooling racks. Cool cookies completely before drizzling with glaze.
  13. Prepare the glaze placing 1 cup of powdered sugar, 2 teaspoons lemon zest and 2 Tablepoons of lemon juice in a medium-sized mixing bowl.  Add 1 to 2 more tablespoons of lemon juice until the glaze reaches a consistency that can be drizzled. You want it not too thick and should easily drizzle when you run a fork through the glaze and hold up to drizzle.
  14. Use a fork, or place glaze in a decorator bag with a fine tip and drizzle over each cookie.
  15. Allow the glaze to set before storing the cookies.


Store cooled cookies in an airtight container at room temperature for up to three days or the refrigerator for up to 7 days.  

Cookies maybe be frozen in an airtight container for up to two months.  I recommend freezing without the glaze.  Thaw cookies, then prepare the glaze and drizzle on top.

  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 89
  • Sugar: 9.4 g
  • Sodium: 36.3 mg
  • Fat: 2.8 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.3 g
  • Fiber: 0.3 g
  • Protein: 1 g
  • Cholesterol: 12 mg