It seems like fresh berries often get left out of the cookie fun. If you want to go the fruit route for a batch of cookies, dried fruits like cherries and cranberries usually get preference. Fresh berries can be, well, a bit of a messy proposition to mix into cookie dough.
But if you start with a super soft, cake-like cookie dough like this one, you can successfully mix in berries for a burst of fresh flavor. With these particular cookies, all that berry goodness is just the perfect complement to plenty of bright lemon flavor.
The secret to these so-soft-they’re-almost-cake cookies is sour cream. It makes them moist and soft and tasty, to boot. That lovely texture does make them a bit delicate, but they’re plenty sturdy enough to hold up to eating out of hand.
As lemon is one of my current flavor obsessions, I added a hefty dose to both the cookies and the glaze. If you’d like a bit less lemon flavor, you can substitute 1 to 2 tablespoons of milk in the glaze. Just add enough until you get the consistency you’d like.
My one word of caution about making these cookies is that you’ll need to be especially careful when stirring the blueberries into the dough. Just stir gently and the berries should stay intact. If a few should break apart, don’t fret. Their color may bleed a bit into the cookies and, after a day or so, into the glaze. But they’ll still be every bit as delicious!
Some blogging friends and I are all about baking cookies this year, with a specific theme every month. This month’s theme is berries, and these cookies are my contribution to the virtual celebration. Be sure to visit these ladies’ blogs and see what berry goodness they’re sharing.
- Raspberry Tarts with Mascarpone Cream from Tastes of Lizzy T
- Olive Sables from Kelli’s Kitchen
- Chocolate Blackberry Cream Cookies from Jen’s Favorite Cookies
- Chocolate Raspberry Oatmeal Cookies from Posed Perfection
20 Comments on “Blueberry Lemon Cookies”
These cookies look delicious! I love the idea of the lemon blueberry combination! Such a fresh, summer flavor! Pinned! Have a great week!
These are so lovely — that glaze is GORGEOUS!! The perfect warm weather cookie!!
These look so good – I especially like that glaze – don’t you just love a little glaze on a cookie? I do! I also think the blueberries in the cookie sounds delicious in fact, I don’t think I have ever had a blueberry in a cookie before………….My daughter wants me to make these as soon as possible because she LOVES blueberries!
You had me at sour cream! Gorgeous cookies!
I love how cakey these are — isn’t sour cream the best baking weapon? Also, blueberry and lemon is one of my favorite flavor combos of all time, so needless to say can’t wait to make these!
I think there is no fruit combination I love more than blueberries with lemon! What lovely cookies.
These were literally so easy to make and so delicious. Does anyone have any idea how many calories are in each one?
I’m so glad you liked them! There are many online nutrition calculators that will do the calculation for you. Just do a Google search to find one.
How do you store these? Cold room, fridge, counter? I have some in the oven now!
Hi, Erin. I would refrigerate if they won’t be eaten the same day. Then just let them come to room temperature before serving.
These are amazing! I added some white chocolate cups for a little more texture. Thanks so much for these, my new go to!
I’m glad you liked them, Sarah. Love the addition of white chocolate!
These cookies are amazing! I made a batch on Friday for my brother and his wife. My husband and I ate 3 before they even left the counter! They were a huge hit. I am quite sure thee will get made several more times over the summer. Jennifer, I have never been disappointed with any resipe I’ve gotten from you… they all are delicious 🙂
Thank you so much, Jo! I’m so glad these cookies were such a hit for you!
The cookies were delicious!! Soft and light! Perhaps the best recipe I ever tried from Pinterest!! Keep the lemon in the glaze.
I’m glad you liked them!
Hi Jennifer! What are your thoughts on replacing the sour cream for greek yogurt? Thanks!
Hi, Pam. I’ve not tried it in this recipe, but you can usually substitute them 1:1 in baking.
I’ve used this recipe for years, as I love it so much! However, I have gotten varying results each time.
Sometimes they turn out just like they’re supposed to, but sometimes they turn out more like scones and taste more dry/cakey. It’s happened multiple times now and is such a bummer when it happens especially when I talk them up so much. How do I prevent this? Any idea why this happens? I’ve noticed a few other comments on Pinterest noting the same dilemma.
Hi, Kimberly. If you’re not changing anything at all about the recipe, then it’s likely either an ingredient freshness issue or an environmental issue like humidity.