Easy Lemon Blueberry Soft Cookies

I was standing in my kitchen yesterday morning, staring at a bowl of fresh blueberries that needed using up, when the most wonderful idea struck me.

Lemon Blueberry Soft Cookies those perfect little bites that capture summer in every chewy morsel!

The way that bright lemon zest plays with plump, juicy berries creates cookies that feel like a warm hug and a celebration all at once.

What Makes My Lemon Blueberry Soft Cookies So Good

Your family will keep asking for these because they hit every note just right.

The texture stays perfectly soft and tender, while fresh lemon juice gives them that bright zing you crave. I love how the blueberries stay plump and juicy instead of turning into sad little raisins.

If you’re enjoying these fruity treats, you might also fall for my Easy Peach Cobbler Cookies – they have that same homestyle charm.

And when you’re ready for something extra indulgent, my Creamy Strawberry Cheesecake Cookies never fail to impress guests.

What You’ll Need to Make This Lemon Blueberry Cookies

For the cookies:

• 1 cup salted butter, room temperature (don’t skimp on quality here!)
• 2 cups powdered sugar
• 2 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons fresh lemon zest
• 1 1/2 tablespoons half-and-half
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups fresh blueberries, gently washed and dried

For the lemon glaze:

• 2 cups powdered sugar
• 4 tablespoons butter, melted
• 3-4 tablespoons fresh lemon juice

A few notes from my kitchen: Make sure your blueberries are completely dry before folding them in – wet berries will turn your dough purple!

I always zest my lemons before juicing them, and room temperature butter makes all the difference for that perfect creamy texture.

How I Make This Lemon Blueberry Soft Cookies

Start by getting your butter nice and soft – I usually set it out about an hour before baking. In a large mixing bowl, cream together the softened butter and powdered sugar for about 3 minutes until it’s light and fluffy.

Beat in your eggs one at a time, then add the lemon juice, lemon zest, and half-and-half. Mix everything for another 3 minutes until well combined. The mixture might look a bit curdled – don’t worry, that’s normal!

In a separate bowl, whisk together your flour and baking soda. Gradually add this to your wet ingredients, mixing just until the flour disappears. Overmixing makes tough cookies, and we want these Lemon Blueberry Cookies to stay tender.

Gently fold in your dried blueberries. I use a rubber spatula and fold just until they’re evenly distributed – be gentle so they don’t burst.

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop about 2 ounces of dough for each cookie (I use an ice cream scoop) and place them on the prepared sheets, leaving space between each one.

Bake for 9-10 minutes, just until the edges start turning golden. The centers should still look slightly underdone – they’ll finish cooking on the hot pan. Cool completely on the baking sheets.

While your cookies cool, whisk together the powdered sugar and melted butter for the glaze. Add lemon juice one tablespoon at a time until you get a smooth, drizzly consistency. Once your cookies are completely cool, drizzle the glaze over the tops and let it set for about 10 minutes.

My Secrets for Getting This Lemon Blueberry Cookies Just Right

After making these countless times, I’ve learned a few tricks that make all the difference.

First, don’t overbake them, they should look slightly underdone when you pull them out. The residual heat will finish the job perfectly.

When folding in blueberries, toss them with a tablespoon of flour first. This helps prevent them from sinking to the bottom of your cookies.

Also, fresh berries work much better than frozen – frozen ones release too much moisture and can make your dough soggy.

For the glaze, start with less lemon juice than you think you need. You can always add more, but you can’t take it back once it’s too thin!

Want more inspiration for your baking adventures? Follow me on Pinterest where I share all my favorite seasonal treats and kitchen discoveries!

Can I freeze these cookies?

Absolutely! Store them in an airtight container with parchment paper between layers. They’ll keep beautifully in the freezer for up to 3 months.

Just thaw them at room temperature for about an hour before serving.

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What if I don’t have fresh blueberries?

While fresh berries give the best results, you can use frozen ones in a pinch. Don’t thaw them first – just toss the frozen berries with a bit of flour and fold them right into the dough.

Your Lemon Blueberry Soft Cookies might have slightly more color bleeding, but they’ll still taste wonderful.

How should I store these?

Keep them in an airtight container at room temperature for 3-4 days, or refrigerate them for up to a week.

Because of the glaze, I like putting parchment paper between layers to prevent sticking.

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How I Love to Share This Lemon Blueberry Soft Cookies

These cookies shine at summer potlucks and afternoon tea parties. I often pack them for picnics because they travel well and everyone loves that bright, cheerful flavor.

They’re also perfect for baby showers – something about that soft yellow and blue combination just feels so sweet and celebratory.

During blueberry season, I’ll make double batches and share them with neighbors. There’s nothing quite like the joy on someone’s face when you show up at their door with a plate of homemade Lemon Blueberry Soft Cookies.