Double Blueberry Cookies with Lemon Icing
Do you love blueberries? Then these are the cookies for you! You get a double dose of berry with blueberry puree mixed in the dough and whole blueberries folded throughout. A simple lemon icing drizzle adds another pop of bright, citrus flavor. And the fun blue color is sure to wow your friends and family!
Classic Ingredients with a Twist
The base of these cookies is similar to a chocolate chip cookie dough - butter, brown sugar, eggs, vanilla, flour, baking soda, and a pinch of salt. The addition of blueberry puree gives the dough a slightly fruity flavor, added moisture, and a fun natural blue tint! Whole blueberries are folded into the dough at the end of mixing to add texture and an extra pop of berry flavor in every bite.
How to Make Blue Cookies
Before you begin mixing the cookie dough, puree 1/2 cup of blueberries using a food processor or blender. This is what will give the dough its color!
Cream together the butter and sugar using a stand mixer or handheld mixer fitted with a paddle attachment. Add the blueberry puree, egg, and vanilla and mix until fully combined. Next, add the dry ingredients and mix on low until you no longer see streaks of flour, but do not overmix. Finally, gently fold in the 1/2 cup of whole blueberries. Some may break apart during the mixing, and that’s completely fine.
Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes so the dough can chill. This will make it easier to handle the dough - it can get a little sticky due to the added moisture from the blueberry puree.
Once chilled, roll the dough into balls (about 1 heaping tablespoon each) and place them on a baking sheets lined with silicone baking mats or parchment paper at least 1 inch apart. You should get 22-24 cookies depending on how big you make them.
Bake the cookies at 350°F for 10-12 minutes until they just start to brown around the edges. They may still appear slightly underdone in the middle, but they will continue to bake on the pan once you remove them from the oven. Let them cool for 5 minutes on the pan before transferring to a wire cooling rack. The final texture will be soft and slightly cakier than a chocolate chip cookie.
Lemon Icing for Extra Flavor
While the cookies are cooling, prepare the lemon icing. Mix together powdered sugar, lemon zest, and lemon juice until smooth and drizzle over the cookies. I like to put a piece of parchment paper under the cooling rack during this step for easy cleanup.
Allow the icing to set for a few minutes and enjoy! Your double blueberry cookies are best eaten within 3 days if stored at room temperature or up to 1 week if stored in the refrigerator.
Double Blueberry Cookies with Lemon Icing
Ingredients
- 1 cup blueberries, divided
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Puree 1/2 cup of blueberries in a food processor or blender until smooth and set aside. The other 1/2 cup of blueberries will remain whole.
- Whisk together the flour, baking soda, and salt in a medium bowl and set aside
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium-high speed until smooth. Alternatively, you can use a handheld mixer.
- Add the 1/2 cup of blueberry puree, egg, and vanilla and mix on medium-high speed until fully combined.
- Turn the mixer to low and dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the 1/2 cup of whole blueberries using a rubber spatula or wooden spoon. Some blueberries may burst during the folding, and that is okay.
- Cover the dough and put it in the refrigerator to chill for 30 minutes.
- Meanwhile, preheat the oven to 350°F. Line two baking trays with silicone mats or parchment paper.
- Remove the dough from the refrigerator. Scoop out a heaping tablespoon of dough and roll in your hands to make a ball. Place the dough balls on the baking sheet at least 1 inch apart.
- Bake for 10-12 minutes until the cookies just start to brown. They may still look soft in the middle, but they will continue to bake on the pan after being removed from the oven. Let the cookies cool on the pan for 5 minutes and then move them to a wire rack to cool completely.
- Meanwhile, whisk together the powdered sugar, lemon zest, and lemon juice until smooth.
- Drizzle the lemon icing over the cookies and allow to set at room temperature.
Notes
- Storage Instructions: Store the cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
- Frozen Blueberries: You may use frozen blueberries in this recipe, but make sure to thaw them beforehand.
