Lemon Blueberry Cookies
These lemon blueberry cookies are brimming with fruity flavors and they're so simple to whip up. They might become your new favorite cookie.
Servings: 24 cookies
Equipment
- Cookie Scoop 1½-Tablespoon
Ingredients
For the Cookies:
- 1 Package sugar cookie mix 17½ Ounces
- ½ Tablespoon lemon zest
- ½ Cup salted butter at room temperature, sliced
- 1 Cup blueberries frozen or fresh
- 2½ Tablespoons lemon juice fresh
- ⅓ Cup all purpose flour
- 1 egg large
For the Lemon Glaze (Optional):
- 1 Teaspoon lemon zest
- 1 Cup powdered sugar
- 2 to 3 Tablespoons lemon juice about 1 lemon
Instructions
- Preheat the oven to 375°F and line a pair of large baking sheets with parchment paper.
Make the Cookie Dough:
- In a large bowl, whisk the cookie mix, flour and ½ Tablespoons of lemon zest until combined.
- Add the egg, butter and 2½ Tablespoons of lemon juice and beat with a stand mixer or hand mixer until you get a firm dough.
- Gently fold in the blueberries, kneading them in gently with your hands if needed. Take care not to crush the berries.
- Scoop out the dough using a cookie scoop and shape it into balls, pressing down to make cookies.
Bake the Cookies:
- Arrange the cookies an inch or 2 apart on the baking sheets.
- Bake for 8 to 12 minutes or until the cookie edges are golden.
- Let them cool before making the optional glaze.
Make the Glaze:
- Mix the powdered sugar with lemon zest and juice.
- You might need to add more powdered sugar or more lemon juice to get the consistency just right.
Glaze the Cookies:
- Drizzle glaze over the cooled cookies and serve.
Notes
Take care with the blueberries: When adding the blueberries to the lemon blueberry cookie dough, fold them in with a spatula or wide metal spoon and, if needed, knead them in using your hands. Treat them gently so you don't crush them.
Let them cool before glazing: You can make the lemon glaze while the cookies are baking but don't drizzle it over them until they're cooled, otherwise it will melt and spread out and not look so pretty.
Feeding a crowd: Double or even triple this recipe if you are expecting a crowd. Trust me, leftovers are unlikely!
Let them cool before glazing: You can make the lemon glaze while the cookies are baking but don't drizzle it over them until they're cooled, otherwise it will melt and spread out and not look so pretty.
Feeding a crowd: Double or even triple this recipe if you are expecting a crowd. Trust me, leftovers are unlikely!
Nutrition
Calories: 148kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.2mg
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