Lemon Blueberry Glazed Cookies
Lemon Blueberry Glazed Cookies
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 tablespoon fresh lemon juice
- 1/4 cup buttermilk
- 1 1/2 cups frozen blueberries, do not thaw
For the Blueberry Lemon Glaze
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh blueberries
- 1 tablespoon water, or more, as needed
- 1/2 teaspoon lemon zest, for garnish
Instructions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, then stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 4 min
- 6
Gently fold in the frozen blueberries. The dough will be thick.
⏱️ 3 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min
- 8
Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375
- 9
While the cookies cool, prepare the blueberry lemon glaze. In a small saucepan, combine the fresh blueberries and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the blueberries burst and soften, about 3-5 minutes. Mash the blueberries with a fork.
⏱️ 5 min
- 10
Strain the mashed blueberries through a fine-mesh sieve into a small bowl, pressing to extract as much liquid as possible. Discard the solids. You should have about 1-2 tablespoons of blueberry juice.
⏱️ 3 min
- 11
In a separate medium bowl, whisk together the powdered sugar and fresh lemon juice. Gradually add the blueberry juice, 1 teaspoon at a time, until you reach a smooth, pourable glaze consistency. If the glaze is too thick, add a tiny bit more water; if too thin, add a bit more powdered sugar.
⏱️ 5 min
- 12
Once the cookies are completely cool, dip the tops of each cookie into the blueberry lemon glaze, allowing any excess to drip off. Place the glazed cookies back on the wire rack with parchment paper underneath to catch drips. Garnish immediately with a sprinkle of fresh lemon zest.
⏱️ 10 min
- 13
Allow the glaze to set for at least 30 minutes before serving. The glaze will harden slightly.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Glazed Cookies
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 tablespoon fresh lemon juice
- 1/4 cup buttermilk
- 1 1/2 cups frozen blueberries, do not thaw
For the Blueberry Lemon Glaze
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh blueberries
- 1 tablespoon water, or more, as needed
- 1/2 teaspoon lemon zest, for garnish
Instructions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, then stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 4 min - 6
Gently fold in the frozen blueberries. The dough will be thick.
⏱️ 3 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min - 8
Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375 - 9
While the cookies cool, prepare the blueberry lemon glaze. In a small saucepan, combine the fresh blueberries and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the blueberries burst and soften, about 3-5 minutes. Mash the blueberries with a fork.
⏱️ 5 min - 10
Strain the mashed blueberries through a fine-mesh sieve into a small bowl, pressing to extract as much liquid as possible. Discard the solids. You should have about 1-2 tablespoons of blueberry juice.
⏱️ 3 min - 11
In a separate medium bowl, whisk together the powdered sugar and fresh lemon juice. Gradually add the blueberry juice, 1 teaspoon at a time, until you reach a smooth, pourable glaze consistency. If the glaze is too thick, add a tiny bit more water; if too thin, add a bit more powdered sugar.
⏱️ 5 min - 12
Once the cookies are completely cool, dip the tops of each cookie into the blueberry lemon glaze, allowing any excess to drip off. Place the glazed cookies back on the wire rack with parchment paper underneath to catch drips. Garnish immediately with a sprinkle of fresh lemon zest.
⏱️ 10 min - 13
Allow the glaze to set for at least 30 minutes before serving. The glaze will harden slightly.
⏱️ 30 min