Blueberry-Lemon Almond Cookies
Updated Aug. 20, 2025
- Total Time
- 55 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/384 grams all-purpose flour
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon baking powder
- ¼teaspoon baking soda
- 1¼cups/250 grams granulated sugar
- 3tablespoons freshly grated lemon zest (from 3 lemons)
- 1cup/226 grams unsalted butter, at room temperature
- 1large egg plus 1 large egg yolk, at room temperature
- 1tablespoon lemon juice
- ½teaspoon almond extract
- 1½cups/200 grams frozen blueberries (preferably wild blueberries, for their diminutive size)
- 1cup/123 grams powdered sugar
- 2tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
For the Cookies
For the Glaze and Topping
Nutritional analysis per serving (26 servings)
183 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 2 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cookies: In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- Step 2
In the bowl of a stand mixer or a large mixing bowl, combine the granulated sugar and lemon zest, rubbing the zest into the sugar with your fingertips until the mixture resembles wet sand. Add the butter and beat on medium speed for about 2 minutes until the mixture is fluffy and smooth. Add the egg, egg yolk, lemon juice and almond extract, and continue beating until fully incorporated. Scrape the bottom and sides of the bowl as necessary.
- Step 3
Add the dry ingredients to the butter mixture and beat on low speed until most of the floury bits have disappeared, scraping any extra flour from the sides of the bowl.
- Step 4
Add the frozen blueberries and beat just until evenly distributed. Alternatively, fold them in by hand, adding them in two batches since the dough might be too cold to fold all of them in at once.
- Step 5
Cover the dough with a clean kitchen towel and let rest for about 10 minutes. Meanwhile, heat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
- Step 6
Using a 2-tablespoon/1-ounce cookie scoop, scoop heaping mounds of dough onto the prepared baking sheets, spacing each portion about 2 inches apart for 13 cookies per sheet.
- Step 7
Bake the cookies for 12 to 14 minutes, rotating the pans and switching racks halfway through, until the edges are lightly golden brown and the domed centers look dry. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- Step 8
While the cookies cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice and 1 teaspoon water. The glaze should be a pourable, honey-like consistency, so add more water in ¼-teaspoon increments as needed until desired consistency is reached. Use a spoon to drizzle the glaze over the cooled cookies, then freshly grate the zest of a lemon over the tops, if desired. Let the glaze set until it is no longer shiny, about 10 minutes, and enjoy. The cookies will keep in an airtight container at room temperature for up to 4 days.
Private Notes
Comments
These came out quite moist and cake-y after 18 minutes in a toaster oven, and tasted good. Pretty similar to blueberry muffin tops (top of the muffin to you!). Next time I would reduce the sugar and sprinkle slivered almonds on top - maybe even stir some silvered almonds into the batter.
The other comment saying these are like muffin tops is absolutely right! They are soft and slightly crumbly (and even have the shape of a muffin top). I reduced the granulated sugar to a scant 1 cup. They were still plenty sweet, especially with the glazed icing. I accidentally over poured the almond extract (a heavy spoonful) which worked in my favor I think. I probably used ~3 tbsp worth of lemon zest (about 4 small lemons worth) in the dough and it comes through plenty still. The recipe calls for a 1oz/2tbsp scoop but this made for 25 large-ish cookies. I think Vaughn uses a mini scoop in the video which I will probably do next time. These baked at 350 for 17 minutes. Then I left them in oven (turned off) for another 3. They held their domed shape well on my dark cookie sheet, and spread a bit on my light cookie sheet. So just be aware!
Ingredients similar to absolutely deliciousNYT Blueberry, Almond and Lemon Cake, by Yotam Ottolenghi, wherein finely ground almond flour was an ingredient, wondering whether folks think that could work
Delicious! I made these exactly as written and the family loves them. In my oven, these cooked perfectly at 350 Fahrenheit for 14 minutes (did not use convection setting so rotated cookie sheets halfway through). Don’t omit the glaze! I think these worked out so well because I weighed the flour to get just the right amount. I understand the comment that these are like muffin tops but to me they are like blueberry scones because of all the butter!
These were incredibly good! Made them for a brunch party hoping to have leftovers... but most of them went. Highly recommend!
I made these twice. They are 10/10 delicious and impressive enough to gift! But… If you don’t have a 2tbsp cookie scoop, you’ll likely end up in tears like I did!! A large measuring spoon just won’t cut it with the cold dough. On my next go at it, I will place the cookie dough rounds in the fridge for a few minutes for even puffier cookies.