Name: Lemon Blueberry Cookies
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 12 cookies
Cuisine: American
Ingredients: 0.5 cup Unsalted butter; 0.5 cup Brown sugar; 0.667 cup Granulated sugar; 1 Egg; 1 tsp Lemon extract; 1 tsp Vanilla extract; 0.25 cup Sour cream; 2 cups All-purpose flour; 1.5 teaspoons Baking powder; 3 tablespoons Graham cracker crumbs; 0.25 tsp Salt; 1 cup Blueberries; 0.5 cup Graham cracker crumbs; 0.5 cup Powdered sugar; 0.5 tsp Lemon extract; 2 teaspoons Milk

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Lemon Blueberry Cookies

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Ingredients

Warning0 allergens identified

Lemon Blueberry Cookies

½ cup Unsalted butter1 stick softened

½ cup Brown sugar

⅔ cup Granulated sugar

1 Eggbrought to room temperature

1 tsp Lemon extract

1 tsp Vanilla extract

¼ cup Sour cream

2 cups All-purpose flourscooped and leveled

1 ½ teaspoons Baking powder

3 tablespoons Graham cracker crumbs

¼ tsp Salt

1 cup Blueberriesfresh or frozen

½ cup Graham cracker crumbs

Glaze

½ cup Powdered sugar

½ tsp Lemon extract

2 teaspoons Milk

Instructions

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Instructions

Preheat the oven to 375F.

Line 2 baking sheets with parchment paper.

To the mixing bowl add butter, brown sugar and granulated sugar.

Cream for 4-5 mins until light and fluffy.

Add in the eggs, lemon extract, vanilla extract and sour cream.

Mix until combined.

Add flour, baking powder, crushed graham cracker and salt.

Mix until full incorporated.

Fold in the blueberries (if they are frozen, this will be slightly wetter than the fresh ones).

Scoop a ball of cookie dough, roll it in the 1/2 cup crushed graham crackers.

Place on baking sheet and press down to about 1 inch thick.

For fresh blueberries bake about 13-14 mins.

For frozen blueberries bake closer to 15-16 mins.

Allow the cookies to cool completely and make the glaze.

In a small bowl add the powdered sugar, lemon extract and milk or water until smooth.

If the glaze becomes too thick add ¼ milk or water at a time and mix again.

Drizzle the glaze over the cookies.

Pop in the fridge for about 10 mins to set.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Freeze Blueberries Before Folding 🫐
Toss frozen blueberries in a tablespoon of flour before folding into the dough to prevent them from sinking to the bottom and bleeding into the batter.
Chill Dough for Better Shape ❄️
Refrigerate the dough for at least 30 minutes before baking to prevent spreading and achieve those signature muffin-top-like, thick cookies with crispy edges.
Balance Citrus with Graham Cracker Base 🍋
The graham cracker crumbs add subtle sweetness and texture that perfectly balance the tartness of lemon extract—don't skip or reduce them, as they're crucial to the flavor profile.
Sour Cream Creates Tenderness 🥄
Sour cream adds moisture and tang that keeps these cookies cake-like and tender; ensure it's at room temperature for even incorporation and better texture.
Underbake Slightly for Softness 🍪
Remove cookies from the oven when the edges are set but centers still look slightly underdone—they'll continue cooking on the hot pan and stay chewy rather than becoming hard.