Blueberry Cookies with Lemon Glaze: The Perfect Soft Bite
Blueberry Cookies with Lemon Glaze
If there’s one recipe that consistently brings a burst of pure, unadulterated kitchen joy into my home, it’s these delightful Soft Blueberry Cookies with Lemon Glaze. They truly are a little ray of sunshine in cookie form, a testament to how humble ingredients can transform into something truly magical. There’s an inherent satisfaction in watching simple flour, butter, and sugar come together with plump, juicy blueberries to create these irresistibly soft, fruit-studded bites.
The moment these cookies start baking, your kitchen will be filled with the most wonderful aroma, promising a treat that delivers on every front. Each bite is a dream – a wonderfully chewy texture bursting with sweet, tender blueberries, all finished with a bright, zesty lemon kiss from that luscious glaze. It’s a flavor combination that just works, much like the classic pairing you’d find in a good scone, whether you’re exploring almond flour scones or searching for the best blueberry scones with lemon glaze to enjoy alongside your morning coffee. This isn’t just a recipe; it’s an invitation to fill your home with warmth and your heart with pure, sweet contentment.
Blueberry Cookies with Lemon Glaze: The Perfect Soft Bite
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalOur Soft Blueberry Cookies with Lemon Glaze are chewy, tender, and bursting with fresh blueberries, perfectly complemented by a bright, zesty lemon glaze. A delightful homemade treat for any occasion!
Ingredients
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries, gently rinsed and patted dry
For the Lemon Glaze:
1 cup (120g) powdered sugar
2-3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest (optional, for extra zing)
Directions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the fresh blueberries by hand until evenly distributed. Be careful not to crush them too much.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are just set. They may still look slightly soft in the middle.
- Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, and optional lemon zest until smooth and drizzly.
- Once cookies are completely cooled, drizzle the lemon glaze over them using a spoon or a whisk. Let the glaze set before serving.
Notes
- A Family Secret: For truly vibrant blueberries that don’t bleed too much, toss them lightly with a teaspoon of flour before folding them into the dough. This helps them stay suspended and keeps the dough from turning purple.
- Texture Perfection: Don’t overbake! These Soft Blueberry Cookies with Lemon Glaze are meant to be chewy and tender. They might look slightly underdone when you pull them out, but they’ll set beautifully as they cool on the baking sheet.
- Glaze Control: If your glaze is too thick, add a tiny splash more lemon juice (or milk) drop by drop. If it’s too thin, whisk in a bit more powdered sugar. Aim for a consistency that drizzles easily but holds its shape on the cookie.
