Soft lemon blueberry cookies that are lightly sweetened and have a fluffy texture. Recipe includes vegan and gluten free options.
I love using lemon in both cooking and baking. Whether it’s pancakes or potato salad, I’ll find a way to sneak that fresh flavor into our food! Many of the lemon recipes I have here on the blog include some sort of berry. Lemon-berry combos are just the best, don’t you agree?!\
When I first thought about this recipe, I had planned to remake these lemon cookies I grew up with. They were tender, lemony, and covered in powdered sugar, like wedding cookies.
Although I love those tangy lemony cooler cookies, I was just thinking about the pumpkin cookies here on the blog, so I decided to try to make something similar. After testing the recipe several different ways, I landed on these soft cake-y lemon blueberry cookies.
These cookies would be delicious with any berry—blackberries, raspberries, strawberries, or even a berry blend. They’re also delicious as just plain lemon.
These are simple to make and so yummy! They’re also vegan friendly and includes a gluten-free option as well. I hope you give them a try and enjoy them as much as we do!
Soft Lemon Blueberry Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Soft lemon blueberry cookies that are lightly sweetened and have a fluffy texture. Recipe includes vegan and gluten free options.
Ingredients
Soft Lemon Blueberry Cookies: (Gluten-Free Version Below)
1/2 cup unsalted butter, softened (*for dairy-free, I like Miyoko’s European Style Butter)
1/3 cup (66g) granulated sugar or coconut sugar (75g)
1 1/4 cup (168g) + 1 tablespoon (8g) all-purpose flour, divided
2 teaspoons lemon zest
1 teaspoon baking powder
1/4 teaspoon of salt
1/4 cup (67ml) milk
1 tablespoon (15ml) fresh lemon juice
1 teaspoon pure vanilla extract
1 cup (6oz) fresh or frozen blueberries
Gluten-Free Soft Lemon Blueberry Cookies:
6 tablespoons unsalted butter, softened (*for dairy-free, I like Miyoko’s European Style Butter)
1/3 cup (66g) granulated sugar or coconut sugar (75g)
1 cup (135g) + 1 tablespoon gf flour blend, divided
1/3 cup (32g) blanched almond flour
2 teaspoons lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (67ml) milk
1 tablespoon (15ml) fresh lemon juice
1 teaspoon pure vanilla extract
1 cup (6oz) fresh or frozen blueberries
Glaze: (There’s a maple sweetened glaze here)
1 cup (113g) powdered sugar
1/4 teaspoon vanilla extract, optional
1–2 teaspoons lemon juice or more milk
2–3 teaspoons milk of choice
Instructions
Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
In mixing bowl, beat together softened butter together with sugar until fluffy. Blend in flour(s), minus the extra 1 tablespoon, lemon zest, baking powder, and salt. Add milk, lemon juice, and vanilla, beating until smooth.
Combine blueberries and reserved 1 tablespoon flour in a separate bowl, then gently fold into the batter.
Use a cookie scoop or rounded tablespoon to evenly measure the dough. One scoop makes smaller cookies and pressing two scoops together makes larger cookies.
Bake cookies in preheated oven for 15 minutes or until lightly brown and center of the cookies are set. May take more or less time in the oven depending on your oven temperature and the size of your cookies. Makes about 2 dozen cookies.
Glaze:
In a small bowl, whisk together powdered sugar, vanilla, lemon juice, and just enough milk to get a thick, but pourable consistency. Drizzle over cooled cookies.
Notes
*Can also use coconut oil, although it will have a distinct coconut flavor.
For vegan options do you think almond milk would work well?
Hi Maggie, yes it will! Almond milk is what I use. Hope you enjoy them!