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Lemon Blueberry Cookies
Lemon Blueberry Cookies are the best cookies for summer! These muffin top like cookies will instantly become your go to cookie for the season. They’re a perfect balance of sweet and tart, and the fresh blueberries add a burst of flavor in every bite.
Ingredients
Glaze
Instructions
- Step 1
Preheat the oven to 375F.
- Step 2
Line 2 baking sheets with parchment paper.
- Step 3
To the mixing bowl add butter, brown sugar and granulated sugar.
- Step 4
Cream for 4-5 mins until light and fluffy.
- Step 5
Add in the eggs, lemon extract, vanilla extract and sour cream.
- Step 6
Mix until combined.
- Step 7
Add flour, baking powder, crushed graham cracker and salt.
- Step 8
Mix until full incorporated.
- Step 9
Fold in the blueberries (if they are frozen, this will be slightly wetter than the fresh ones).
- Step 10
Scoop a ball of cookie dough, roll it in the 1/2 cup crushed graham crackers.
- Step 11
Place on baking sheet and press down to about 1 inch thick.
- Step 12
For fresh blueberries bake about 13-14 mins.
- Step 13
For frozen blueberries bake closer to 15-16 mins.
- Step 14
Allow the cookies to cool completely and make the glaze.
- Step 15
In a small bowl add the powdered sugar, lemon extract and milk or water until smooth.
- Step 16
If the glaze becomes too thick add ¼ milk or water at a time and mix again.
- Step 17
Drizzle the glaze over the cookies.
- Step 18
Pop in the fridge for about 10 mins to set.
Tips & Tricks
Per serving
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