These Blueberry Cookies with Lemon Glaze are packed with fresh blueberries and complemented with a light lemon glaze. Soft and cake like, they are a version of my Nanny’s old fashioned recipe that she used to always have in her cookie box.
Blueberries are my favorite fruit. So, it’s no surprise I decided to re-create my grandmother’s recipe to include this particular fruit. The tender crumb of this cookie, the bright citrus flavor,
I believe the one memory every one of my cousins and I have, is going to visit Nanny and Poppy and eating her cookies. She made the best cookies out there!
Nanny loved each and every one her grandchildren and made us all feel special. She loved to offer us a cookie when we would visit. I like to emulate her, which is probably why I love to bake her cookies. Doing so brings me memories of her and keeps her alive in my heart and mind. Plus, I just love to make people smile when I offer them a soft blueberry cookie!
How to mix the dough for the perfect blueberry cookies
- Don’t skip sifting the flour before measuring.
- Scoop the flour lightly with a large spoon into the measuring cup. Then, level it off with a knife being sure to not pack the flour tight into the cup.
- If your mixture is too wet, add a little more flour at a time until you form a dough ball.
- If your mixture is too dry, add a little more milk at a time until it forms a dough.
- Be gentle when folding the blueberries into the dough so you don’t crush them.
- Try not to handle the dough too much. Doing so will make the cookies drier and tougher.
Below is a photo of what the blueberry cookie dough will look like if there is not enough liquid. This is where I would add a couple more tablespoons of milk. Then I would add the blueberries and gently fold them in.
How to easily roll out and cut the cookie dough
- Be sure you have a pastry mat on your surface that you have generously sprinkled flour over top of.
- Pat the dough into a ball. Be gentle when doing this so you don’t burst the blueberries.
- Flatten the dough out with the palms of your hands.
- Flour your rolling pin and applying light pressure, gently roll the dough out, keeping it fairly thick. About 3/4 of an inch.
- To prevent your cookie from sticking to the cookie cutter, be sure to dip in flour before you cut each circle.
Tips for icing the blueberry cookies
- Be sure you cookies have cooled completely.
- Your glaze should be thick enough to spread, but thin enough to drizzle down the side of the cookie.
- Let the icing dry completely before storing the cookies.
- If stacking the cookies in a storage container, place a sheet of wax paper between the cookies to prevent them sticking together.
Tips on storing blueberry cookies
- If you don’t plan to eat them within a couple of days, place them in the freezer until an hour before you are ready to serve them.
- You can freeze these cookies with or without the frosting. However, my first choice would be to freeze them without frosting them.
- These cookies can be stored in the freeze for up to 4 weeks.
A few notes about this recipe
These cookies are very soft and tender due to the fresh blueberries. Because of this, they will tend to weep a blue color through the cookie onto the icing. The longer they sit, the more they will do this.
It does not affect the taste, just the visual. If you prefer, you can add the lemon glaze to the cookies right before serving. This way you will have a visually perfect cookie every time!
For those who always wonder what Grumpy thought of this recipe, well, he made several trips to the kitchen to return to the living room with a cookie. One of those times I asked him if he grabbed another cookie. His response was “
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For the Cookie Dough
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3-1/2 cups all-purpose flour
- 2 cups fresh blueberries
For the Icing
- 2 cups powdered sugar
- 2 lemons, juiced
- 1 lemon, zest
To make the cookies
- Preheat oven to 350 degrees.
- Whisk together sugar, egg, canola oil, and vanilla and milk. Set aside.
- Stir together baking powder, baking soda, salt and 3 cups flour. Make a well in center of flour mixture and pour liquid into well. Stir until almost combined, then add 2 cups fresh blueberries. Continue to fold ingredients together being careful to not stir too hard in order to keep blueberries intact.
- Turn dough out onto well floured board and gently knead dough to form a soft dough that holds together well, adding more flour as needed. Pat dough down to about 3/4 inch thick. Cut cookies with biscuit cutter and place on parchment lined cookie sheet.
- Bake at 350 for 10-12 minutes or until cookies have puffed and no indent is made when top of cookie is touched with your finger.
- Remove from oven and cool at least 15 minutes.
To make the icing
- Stir together powdered sugar, lemon juice and zest. Add more powdered sugar if you want a thicker glaze. Frost cookies with glaze and let sit until glaze has completely dried. Store in airtight container.
Serving Size:1 cookie
Amount Per Serving: Calories: 188 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 8mg Sodium: 63mg Carbohydrates: 34g Fiber: 1g Sugar: 19g Protein: 2g