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Lemon Blueberry Cookies combine two flavors that are great on their own but truly amazing when combined. Fresh Lemon and Juicy, Sweet Blueberries work so well together in this soft, moist cookie. Topped with a sweet/tangy lemon glaze for just the right finish to the sweet cookie.
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Ingredients Needed to Make Lemon Blueberry Cookies
- cream cheese
- lemon extract
- lemon zest
- large egg
- cake mix (yellow or lemon)
- blueberries (fresh or frozen)
- powdered sugar
- lemon juice
How To Make Lemon Blueberry Cookies
- Cream together butter and cream cheese
- Add in lemon extract and zest
- Mix in egg
- Add cake mix and mix thoroughly
- Carefully fold in blueberries
- Cover bowl and chill for several hours
- Preheat oven to 375
- Line baking sheet with parchment paper
- Drop or lightly roll dough into walnut-size balls. I like to use this scoop for a uniform size.
- Arrange balls on cookie sheet, about 3-inches apart
- Bake on center rack of oven for approximately 20-minutes or until golden brown
- Cool in pan for about 10 minutes, then remove to a cooling rack to continue cooling
Make the Lemon Glaze for Cookies
- Whisk together the powdered sugar, lemon juice and lemon zest until smooth.
- Drizzle across the cooled cookies, using the whisk or a fork.
Tips for Making These Cookies
Substituting Frozen Blueberries for Fresh
I like to use fresh blueberries whenever possible because I just think it makes for a tastier cookie but if you wish to substitute frozen, you certainly can. Substitute with the same amount of berries but allow the frozen ones to thaw completely and pat dry before adding to the batter to avoid too much liquid in the dough.
Storing Soft Blueberry Cookies
These moist cookies should be stored in an airtight container with a piece of parchment paper between each layer. Store at room temperature for no more than three days. Due to the moistness of these cookies, they may start to mold if stored at room temperature longer. Store in the refrigerator for up to a week.
Freezing Lemon Blueberry Cookies
Your cookies can be individually wrapped and frozen for up to three month. Allow to thaw and heat lightly before serving if desired.
- 8 oz. cream cheese (softened)
- ½ c. butter (softened)
- 1 tsp. lemon extract
- 3 tbsp. lemon zest (reserve 1 tbsp. for icing)
- 1 lg. egg
- 1 box yellow cake mix (can use lemon if desired)
- 1½ c. fresh blueberries
- 1 c. powdered sugar
- 2 tbsp. lemon juice
- With an electric mixer in a large bowl. cream together the cream cheese and butter until light and fluffy.
- Add in the lemon extract and 2 tbsp. of the lemon zest. Mix lightly.
- Add the egg and mix just until combined.
- Add the cake mix and mix until thoroughly combined.
- Fold in the blueberries carefully. Be careful not to overmix or crush the blueberries as this can result in the mix being green.
- Cover bowl with plastic wrap and chill dough for several hours or more. Dough is sticky and this will firm it up.
- Preheat the oven to 375°. Line a baking sheet with parchment paper.
- Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz. cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, allowing approx. 3" between each one.
- Bake for approximately 20 min. or until a golden brown on the center rack of the oven.
- Remove the pan and allow to cool in the pan for about 10-min. before removing to a cooling rack to cool completely.
- With a fork or a small whisk, mix together the powdered sugar, remaining lemon zest and lemon juice until smooth. Add extra sugar or juice as needed to obtain the right drizzle consistency Drizzle across the tops of the completely cooled cookies.
These Lemon Blueberry Cookies make a great gift idea for teacher’s gifts, hostess gifts or last minute gifts when company drops by. Be sure to have a pretty gift box on hand to pack them in.