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Lemon & Blueberry Cookies

Lemon & Blueberry Cookies

Yummy cookies with lemon zest, fresh blueberries, and lemon icing
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 16
Calories 196kcal
Author thebakingexplorer


For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 2 Lemons zest only
  • 50 g Oats
  • 150 g Plain flour
  • 1 tsp Baking powder
  • Blueberries

For icing (optional)

  • 2-3 tbsp Lemon juice
  • 150 g Icing sugar


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
  • Mix the butter and golden caster sugar together in a large bowl using an electric whisk, or silicone spoon
  • Add the egg, lemon zest and vanilla extract, and mix them in with a spoon or spatula
  • Mix in the oats, plain flour and baking powder with a spoon
  • Spoon blobs of the mixture onto your lined baking trays, then add 3 or 4 blueberries per cookie. Push them into the batter and cover them with batter. Leave space between the cookies as they will spread
  • Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully
  • Make the icing by mixing the lemon juice and icing sugar together into a thick paste. Add the lemon juice a little at a time as you may not need it all. Once the cookies are fully cool drizzle it all over them
  • The cookies are best served on the same day. They are still good for 2 days after, but they do go softer and more fragile because of the moisture from the blueberries


Calories: 196kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 48mg | Fiber: 1g | Sugar: 22g | Vitamin A: 213IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg