Lemon Blueberry Cookies with Blueberry Glaze Recipe
Introduction
These Lemon Blueberry Cookies are soft, tangy, and bursting with fresh blueberry flavor. Made with gluten-free flour and a bright lemon glaze, they’re perfect for a spring treat or anytime you want a refreshing twist on classic cookies.
Ingredients
- 2 cups multipurpose gluten free flour (with xanthan gum included)
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 2 medium lemons)
- 1 cup frozen wild blueberries, divided
- 3 tablespoons granulated sugar (for coating)
- 1 teaspoon lemon zest (for coating)
- 1 cup confectioners’ sugar
- 1 tablespoon blueberry jam
- 1 tablespoon plus 1 teaspoon water (for glaze)
Instructions
- Make the Blueberry Jam (If Making the Glaze): In a medium microwave-safe bowl, heat 1/2 cup of the frozen blueberries in 20-second increments, stirring after each, until soft and jammy (about 2 to 2.5 minutes). Set aside to cool; it will thicken as it cools.
- Prepare Lemons: Wash and dry all 3 lemons. Zest all lemons and place zest in a small bowl, cover with plastic wrap to keep moist. Cut one lemon in half and juice it, removing seeds. You should have about 2 tablespoons of juice; juice another lemon if needed.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
- Mix Cornstarch: In a small bowl, stir together cornstarch and water until smooth and thin. It will be thick initially but will loosen as you stir.
- Cream Butter and Sugar: Using a mixer with paddle attachment, beat butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Slowly mix in cornstarch mixture, milk, 1 tablespoon lemon zest, and lemon juice into the creamed butter and sugar. The mixture will look pale yellow and slightly chunky.
- Combine Dough: Gradually beat the flour mixture into the wet ingredients until just combined.
- Fold in Blueberries: Gently fold in the remaining 1/2 cup frozen blueberries with a spatula; the dough will turn a lovely purple shade.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour to prevent spreading during baking.
- Preheat Oven: After chilling, preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Scoop Dough: Using a large cookie scoop (about 2 ounces), form 11 dough balls.
- Prepare Lemon Sugar: In a small bowl, mix remaining 3 tablespoons granulated sugar with remaining 1 teaspoon lemon zest until combined.
- Coat Dough Balls: Roll each dough ball in the lemon sugar mixture until fully coated.
- Arrange and Bake: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes. Bake in batches if needed, keeping extra dough refrigerated.
- Shape Cookies: Immediately after baking, use a spatula to reshape cookies into rounds while warm. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Fully cool before glazing.
- Prepare Glaze: In a small bowl, whisk confectioners’ sugar, cooled blueberry jam, and water until smooth.
- Glaze Cookies: Drizzle glaze over fully cooled cookies. Let glaze set completely before serving.
Tips & Variations
- Use fresh lemon zest for the best bright flavor, and make sure to chill the dough well to prevent spreading.
- Swap frozen blueberries for fresh if you prefer, but gently fold them in to avoid breaking.
- Add a touch of vanilla extract to the dough for added depth.
- For a vegan version, substitute butter with a vegan baking stick and use plant-based milk.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat gently before glazing if desired, and always add the glaze to cool cookies to avoid melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free?
Yes, you can substitute with all-purpose flour in the same quantity, but note the texture and rise may vary slightly.
Can I skip the glaze?
Absolutely! The cookies are delicious on their own without the glaze, but the blueberry glaze adds a lovely sweet and tangy finish.
Print
Lemon Blueberry Cookies with Blueberry Glaze Recipe
- Total Time: 1 hour 45 minutes
- Yield: 11 cookies 1x
- Diet: Gluten Free
Description
Delight in these soft and tangy Lemon Blueberry Cookies, featuring a gluten-free flour blend infused with fresh lemon zest, wild blueberries, and topped with a sweet homemade blueberry glaze. Perfectly balanced between tart and sweet, these cookies offer a refreshing summertime treat that’s easy to make and gluten-free.
Ingredients
Scale
Dry Ingredients
- 2 cups multipurpose gluten free flour (with xanthan gum)
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 2 medium lemons)
Blueberries and Coating
- 1 cup frozen wild blueberries (divided)
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon blueberry jam (homemade from heated frozen blueberries)
- 1 tablespoon plus 1 teaspoon water
Instructions
- Make the Blueberry Jam: Heat 1/2 cup of frozen blueberries in a microwave-safe bowl in 20-second increments, stirring each time, until the berries become soft and jam-like, about 2 to 2.5 minutes. Set aside to cool; the jam will thicken as it cools.
- Zest and Juice Lemons: Wash and dry all three lemons. Zest all lemons and cover the zest to keep it from drying out. Juice one lemon (about 2 tablespoons) and remove any seeds. If the juice is insufficient, juice an additional lemon.
- Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, and kosher salt. Set aside.
- Prepare Cornstarch Mixture: In a small bowl, mix cornstarch and water until thin and watery, despite initially being thick and tacky.
- Cream Butter and Sugar: Using a mixer with paddle attachment, beat butter and sugar for 2-3 minutes until soft and creamy.
- Add Wet Ingredients: Gradually beat in cornstarch mixture, milk, lemon zest, and lemon juice into the creamed butter and sugar. Mixture should look pale yellow and slightly chunky.
- Combine with Dry Ingredients: Slowly incorporate the gluten-free flour mixture a little at a time until just combined.
- Fold in Blueberries: Gently fold in the remaining 1/2 cup frozen wild blueberries using a spatula, turning dough a lovely purple color.
- Chill Dough: Cover dough bowl with plastic wrap and refrigerate for at least 1 hour to prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Form Cookies: Using a large (2 oz) cookie scoop, form 11 dough balls. In a small bowl, mix remaining granulated sugar and lemon zest. Roll each dough ball in lemon sugar to coat fully.
- Bake Cookies: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes, working in batches if needed. Keep unbaked dough refrigerated while baking.
- Reshape and Cool: Immediately after baking, gently reshape each cookie with a spatula into a circle and let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely to avoid breakage.
- Make the Glaze: Whisk together confectioners’ sugar, cooled blueberry jam, and water in a small bowl until smooth and combined.
- Glaze Cookies: Once cookies have completely cooled, drizzle the blueberry glaze on top and let it harden. Avoid glazing warm cookies to prevent melting.
Notes
- Refrigerating the dough for at least 1 hour is crucial to prevent excessive spreading during baking.
- Using frozen wild blueberries gives a vibrant color and burst of flavor; do not substitute with fresh if you want the same effect.
- Ensure cookies are fully cooled before glazing to maintain the glaze texture and prevent melting.
- Cookies can be baked in batches and excess dough kept chilled in the refrigerator.
- The lemon sugar coating adds an extra zesty crunch on the outside of the cookies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon blueberry cookies, gluten free cookies, lemon zest cookies, blueberry glaze cookies, holiday cookies, gluten free dessert
