Lemon Blueberry Cookies

A soft brown butter cookie filled with juicy blueberries and fresh lemon zest, topped with a buttery crumble and finished with a bright lemon glaze. Fresh, buttery, and full of summer flavor.

Yield: 16 large cookies

Author: Kelli Bowman

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Lemon Blueberry Cookies

Prep time: 20 MinCook time: 13 MinInactive time: 24 HourTotal time: 24 H & 33 M

A soft brown butter cookie filled with juicy blueberries and fresh lemon zest, topped with a buttery crumble and finished with a bright lemon glaze. Fresh, buttery, and full of summer flavor.

Ingredients

Cookie Dough

• 1 cup browned butter, cooled to room temperature
• 1 cup brown sugar
• ½ cup cane sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 Tbsp fresh lemon juice
• 2½ cups Italian 00 flour (or all-purpose flour)
• 1 tsp baking soda
• 1 tsp salt
• 9 oz fresh blueberries
• Zest of 2 lemons

Crumb Topping

• ½ cup flour
• ¼ cup sugar
• ¼ cup melted butter

Lemon Drizzle

• 1 cup powdered sugar
• Zest of 1 lemon
• 1 Tbsp melted butter
• 1–2 Tbsp fresh lemon juice

Instructions

1. Cream together browned butter and both sugars for 1 minute.
2. Add eggs, vanilla, and lemon juice. Mix until smooth.
3. Add flour, baking soda, and salt.
4. Gently fold in blueberries and lemon zest.
5. Scoop into 16 cookies and refrigerate for 24 hours.
6. Preheat oven to 375°F.
7. Mix together the crumb topping.
8. Press the tops of the cookie dough balls into the crumble.
9. Bake 13–15 minutes, until edges are lightly golden and centers are still slightly soft.
10. Cool completely.
11. Whisk together the lemon drizzle ingredients and drizzle over the cooled cookies. Allow to set before serving.

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