Soft Blueberry Cookies with Lemon Glaze are packed with fresh blueberries and complemented with a light lemon glaze. These cookies are a take on my Nanny’s Old Fashioned Soft Pineapple Cookie recipe that she used to always have in her cookie box. If you love blueberries as much as I do, then certainly give these a try!
If you love these Soft Blueberry Cookies, then you might be interested in my new Soft Cookie eBook – FREE to all subscribers of Grumpy’s Honeybunch Blog! Nanny’s Soft Pineapple Cookie recipe is only in this e-book!
I’ve been having a lot of nostalgia lately and been thinking a lot about my Nanny. I have such warm, loving memories of her. I know I probably put her up on a pedestal.
Despite that fact, she was human and made mistakes like the rest of us do, she never made me feel like she would shun me for making some of the bad choices I made in my life. Rather, she loved me, took me into her home, and never shamed me for some of the stupid things I did. That is why I want to be exactly like her. Which is probably why I love to bake.
Most of the time when I am baking, I tend to try and change things. I’ve changed up Nanny’s pineapple cookie recipe as well as her filled cookie recipe. I decided to use her pineapple cookie recipe as a base again and changed it up for this recipe. Her recipe calls for a can of crushed pineapple and I didn’t want to use pineapple at all in the recipe but still wanted a soft cookie.
I omitted the pineapple and experimented by adding some milk instead of pineapple to the dough. These cookies turned out amazing and as a matter of fact, I had a terrible time leaving them alone. I absolutely loved them and will definitely be making them again!
I did find that after sitting overnight, you could see the blueberries had “weeped” a little and had colored the lemon glaze a tint of blue. However the cookies were not wet in any way and they disappeared at work rather quickly. Even Grumpy, who professes to not care much for lemon or blueberry loved these.
What did Grumpy think of these Soft Blueberry Cookies?
Everyone always wants to know what Grumpy thinks! Well, he came into the living room with 3 in his hand and sat down to eat them. He doesn’t really comment much on something I’ve made unless he really hates it or really loves it. This time he told me that they were really good.
I realized how much he liked them after he made another trip in the kitchen and walked back in taking a bite of another cookie. I asked him if he grabbed another cookie and his response was “No. When I was walking by them one reached out and grabbed me!” Yeah. That was saying a LOT!
PIN SOFT BLUEBERRY COOKIES
Soft Blueberry Cookies
Tender cookies with a light lemon flavored glazed paired with fresh blueberries. Soft Blueberry Cookies are a take on my Nanny's Soft Sugar Cookie that she used to always have in her cookie box.
- 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
- 2 cups powdered sugar
- 2 lemons juiced
- 1 lemon zest
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. 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.
Update 12/20/16: Note that a few people are stating the cookies are turning out dry. Please note that when making cookies, the texture can be different for every person who makes a recipe. It is all in the flour, how it is stirred, sifted, or not. I highly recommend stirring or sifting the flour, then spooning the flour into the measuring cup, being sure not to pack it tight and add a little bit of flour at a time, not all at once. This way you can add less flour if needed. If your mixture turns out too wet, you can always add a little bit of flour until the recipe is easy to handle well enough to roll and cut. I hope this helps those who are making the recipe and thank you for trying it!