Name: Lemon Blueberry Cookies
Ingredients: Salted butter: ½ cup (113 g); Light Brown sugar: ¾ cup (165 g); Egg: 1 large (50 g); Vanilla extract: 2 teaspoons (8 g); Lemon zest: zest of 2 lemons (about 6 g); All-purpose flour: 2 cups (250 g); Cornstarch: ½ teaspoon (2 g); Baking soda: ½ teaspoon (3 g); Baking powder: ¼ teaspoon (1 g); Salt: 1 teaspoon (6 g); Fresh blueberries: ¾ cup (110 g); Powdered sugar: ¾ cup (90 g); Fresh lemon juice: 1–2 tablespoons (15–30 g); Lemon zest: zest of 1 lemon (about 3 g)

Lemon Glazed Blueberry Cookie recipe with step by step instructions and exact measurements. Easy homemade cookies from scratch with a fresh lemon glaze.

Melt the butter. In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the egg, vanilla extract, and lemon zest and whisk until fully combined.

Add the flour, cornstarch, baking soda, baking powder, and salt directly to the bowl. Fold gently until just combined. Gently fold in the blueberries, being careful not to crush them.

Portion the dough into 12 equal balls, about 2 tablespoons each. Place on a parchment-lined tray and chill in the refrigerator for at least 1 hour.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Bake 6 cookies per tray for 13–15 minutes, until the edges are lightly golden and the centers remain soft. Right after removing them from the oven, lightly pat the top of the cookies if you prefer a flat shaped cookie.

Let the cookies rest on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Dip the cooled cookies into the glaze. Allow the glaze to solidify on the cookie for about 30 minutes.

Lemon Blueberry Cookies

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