Why You Will Love This Lemon Blueberry Cookies Recipe
Here’s A Quick Video Tutorial:
Ingredients in Lemon Blueberry Cookies
- Hand Mixer or Stand Mixer: Using will cut down on the prep time and makes for a smooth cookie dough. Make sure you are using the beater attachment for this recipe.
- Large Cookie Scoop: For scooping even amounts of cookie dough.
- Cookie Baking Sheet: Prepared with either parchment paper or a silicone baking mat. Do not bake these cookies on a bare baking sheet.
- Wire Rack: For cooling the cookies. I also like to drizzle the lemon glaze on my cookies while they are still on the rack.
How to Make Lemon Blueberry Cookies
MIX UP THE LEMON COOKIE DOUGH by creaming together the butter, sugars, and lemon zest. Add the lemon juice, sour cream, and egg. Fold in the all purpose flour, baking powder, corn starch, and salt. The dough will be slightly sticky, but that’s okay!
CHILL the lemon cookie dough for at least 30 minutes but no longer than 1 day. Don’t forget to cover the surface of the cookie dough with plastic wrap.
ROLL the lemon cookie dough into balls (use a large cookie scoop to ensure they are all the same size). Place them on a prepared baking sheet with a few inches between them.
SMASH DOWN the dough balls with a fork and make a crisscross pattern. If the fork sticks to the cookies you can dip it in flour to prevent this.
SCOOP FRESH BLUEBERRY JAM, about 1 to 2 teaspoons of jam per cookie, into the very center of the cookie. Spread it to the outer edges without letting it fall off the edges.
BAKE for 9 to 11 minutes, or until the low outer edges of the cookie are slightly browned. You do not want to overbake these or they become super tough and dry. Cool the cookies completely before adding the glaze and zest (or it will just melt and become a mess on your cookies).
LEMON GLAZE AND ZEST TOPPING. Whisk together the powdered sugar and lemon juice until smooth. Drizzle it over your blueberry lemon cookies and top with more lemon zest. Allow the glaze to harden before serving.
Always store your Lemon Blueberry Cookies in an airtight container or they will dry out. At room temperature they will last up to 4 days and in the refrigerator up to 7 days. Please note that the blueberry will bleed into the white glaze after a day making it a purple-ish color.
These cookies can also be frozen for up to 3 months, without the glaze and zest. I recommend glazing these blueberry lemon cookies before you plan on serving them for best result.
3 Tips For Even Better Cookies
- Room temperature ingredients ALWAYS! This helps your cookie dough to mix up properly and later bake properly.
- Correctly measure your flour so you are not adding too much or too little. This will drastically affect the texture and taste of your cookie. All you have to do is fluff the flour with a whisk, scoop the flour into a measuring cup, and once it is filled, run a knife across the top of the measuring cup to level it out.
- Don’t skip chilling the lemon cookie dough. Refrigerating the dough gives it time to firms up and build in flavor. Baking these cookies immediately will cause them to spread too much.
A Few Fun Variations
While these cookies are super delicious as is, here are a few fun ways to make them even better!
USE OTHER TYPES OF JAM like raspberry, grape, boysenberry, fig, strawberry, or anything that pairs well with fresh lemon.
SUBSTITUTE FOR OTHER CITRUS like lime, orange, and even grapefruit.
ADD WHITE CHOCOLATE CHIPS to the lemon cookie dough for a chocolatey boost.
ROLL THE DOUGH BALLS IN GRANULATED SUGAR prior to smashing and baking. This will add a crunchy exterior to the cookies.
Frequently Asked Questions (FAQ’s)
More Cookie Recipes You Might Enjoy:
Lemon Blueberry Cookies
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- ¾ cup unsalted butter - melted and slightly cooled
- ½ cup granulated sugar
- ½ cup brown sugar; - light
- 2 teaspoons lemon zest - about 1 lemon
- 2 tablespoons lemon juice; - about 1 lemon
- ¼ cup sour cream - room temperature
- 1 egg - room temperature
- ½ cup blueberry jam - seedless
- ½ cup powdered sugar
- ½ – 1 tablespoon lemon juice; - about ½ a lemon
- 1 lemon zest
- In a small bowl, rub together the granulated sugar and lemon zest until well incorporated. Set aside.
- In a large bowl, whisk together all-purpose flour, baking powder, cornstarch, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together melted unsalted butter, lemon sugar (from step 1), and brown sugar. This takes 2 to 3 minutes and the mixture should become pale in color.
- Add lemon juice, sour cream, and egg. Combine until the mixture is smooth and fully incorporated.
- Add the dry flour mixture and combine. It will be a smooth but slightly sticky dough.
- Cover the surface of the lemon cookie dough with plastic wrap and refrigerate for 30 minutes to 1 day.
- Preheat oven 350 °F and prepare 2 large cookie sheets with either parchment paper or silicone baking mats.
- Scoop 2 to 3 tablespoons of lemon cookie dough (use a large cookie scoop for even sizes) and roll into a smooth ball. Place on prepared baking sheet and continue until all the cookie dough is gone.
- With a fork press the lemon cookie dough balls down to a ½ inch thick making a crisscross pattern. If the fork sticks dip it in all-purpose flour to prevent it.
- Scoop 1 to 2 teaspoons of seedless blueberry jam and place it in the center of the cookie. Spread the jam close to the edge of the cookie without letting it spill over.
- Bake in the oven for 9 to 11 minutes or until the bottom, lower outer edges of the cookies are slightly browned.
- Remove cookies from the oven and allow them to cool on the baking sheet for 10 minutes prior to transferring to a cooling rack. Allow them to cool completely before moving on.
- In a small bowl, mix together powdered sugar and lemon juice until you have a thick glaze.
- Drizzle the lemon glaze over top the completely cooled lemon blueberry cookies. Top with more lemon zest.
- Allow the lemon glaze to dry and harden prior to serving.
- At room temperature, in an airtight container, for up to 4 days.
- Refrigerated, in an airtight container, for up to 7 days.
- Frozen (without glaze and zest topping), in an airtight container for up to 3 months.
- NOTE: The blueberry jam will bleed into the white glaze after a day making it a purple-ish in color.
Making Larger Bakery Style Cookies
- Yields 8 to 10 cookies.
- Double the amounts of cookie dough and blueberry jam used, per cookie. Bake large cookies for 13 to 15 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.