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Lemon Blueberry Cookies with Lemon Glaze Recipe

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4.3 from 3 reviews

These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh lemon flavor and juicy blueberries. Enhanced with a tangy lemon glaze, they offer a perfect balance of sweet and tart, making them an irresistible treat for any occasion.

Ingredients

Cookie Dough

  • 3/4 cup unsalted butter (melted and cooled)
  • 1 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon zest (zest of one lemon)
  • 2 tablespoons lemon juice (juice squeezed from one lemon)
  • 2 cups (260g) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup fresh blueberries (frozen solid)

Lemon Glaze

  • 1-2 tablespoons lemon juice (juice squeezed from one half of a lemon)
  • 1 cup confectioners sugar (sifted)

Instructions

  1. Prepare the Butter: In a large mixing bowl, melt your butter for 30-60 seconds in the microwave until mostly melted but with some lumps remaining. Allow the butter to cool for a few minutes to avoid cooking the eggs.
  2. Mix Sugar and Butter: Add granulated sugar to the melted butter and mix until the mixture is well combined and smooth.
  3. Add Wet Ingredients: Incorporate the eggs, lemon zest, lemon juice, vanilla extract, and lemon extract into the butter and sugar mixture. Mix well until all ingredients are thoroughly blended.
  4. Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix gently until just combined, being careful not to overmix.
  5. Fold in Blueberries: Carefully fold in the frozen blueberries to distribute them evenly throughout the dough without breaking them up.
  6. Scoop and Chill Dough: Use a large cookie scoop to portion out the dough into balls and arrange them on a parchment-lined sheet pan. Refrigerate the cookie dough balls for 30-60 minutes to chill and firm up.
  7. Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
  8. Arrange Cookies for Baking: Place chilled dough balls on a parchment-lined baking sheet, spacing them about two inches apart to allow for spreading.
  9. Bake the Cookies: Bake for 8-10 minutes or until the edges just begin to turn golden brown, giving you soft, tender cookies.
  10. Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  11. Prepare Lemon Glaze: In a small mixing bowl, whisk together the lemon juice and sifted confectioners sugar until smooth. Adjust consistency by adding more sugar if the glaze is too thin.
  12. Glaze the Cookies: Once the cookies have cooled, drizzle the lemon glaze over each cookie. Allow the glaze to set for 15-20 minutes before serving to ensure it firms up nicely.

Notes

  • Chilling the dough helps prevent excessive spreading and enhances the cookie texture.
  • Use fresh or frozen blueberries; frozen blueberries should be added frozen to preserve their shape and prevent the dough from turning purple.
  • To zest a lemon, use a microplane grater and avoid the bitter white pith.
  • The lemon glaze can be made thicker or thinner depending on preference by adjusting the amount of confectioners sugar.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cozyplatter.com/lemon-blueberry-cookies-with-lemon-glaze-recipe/