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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Servings: 12 cookies

Calories: 308 kcal per serving

Ingredients

½ cup - Unsalted butter
½ cup - Brown sugar
⅔ cup - Granulated sugar
1 - Egg
1 tsp - Lemon extract
1 tsp - Vanilla extract
¼ cup - Sour cream
2 cups - All-purpose flour
1 ½ teaspoons - Baking powder
3 tablespoons - Graham cracker crumbs
¼ tsp - Salt
1 cup - Blueberries
½ cup - Graham cracker crumbs
½ cup - powdered sugar
½ tsp - Lemon extract
2 teaspoons - Milk

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