Blueberry Cookies with Lemon Glaze

Vegan blueberry cookies on a cooling rack with a bowl of lemon glaze.

These vegan blueberry cookies are summer in dessert form. Loaded with jammy pockets of fresh blueberries and topped with a mouth-puckering lemon glaze, you won't be able to stop at one.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 257

Author Jessica Hylton

Ingredients

Cookies

1/2 cup vegan butter softened, 112g
1 cup brown sugar 200g
2 tablespoons unsweetened vegan milk 30ml
1 teaspoon vanilla extract 5ml
1 teaspoon lemon zest 2g
2 tablespoons fresh lemon juice 30ml
2 cups all-purpose flour sifted, 240g
1 tablespoon cornstarch 8g
1 teaspoon baking powder 4g
1/2 teaspoon sea salt 3g
1 3/4 cups fresh blueberries 260g

Lemon Glaze

1 cup powdered sugar 120g
2-3 tablespoons fresh lemon juice 30ml-45ml
1/2 teaspoon lemon zest 1g

Instructions

Prepare the oven. Preheat the oven to 350°F (175°C). Line a large baking sheet or two smaller baking sheets with parchment paper.
Cream the butter and sugar. In a large mixing bowl, beat the softened vegan butter and brown sugar together on medium speed until lighter in colour and fluffy, about 2-3 minutes. This helps give the cookies a softer texture.
Add the wet ingredients. Add the vegan milk, vanilla extract, lemon zest, and lemon juice. Mix until fully combined. The mixture may look slightly curdled, and that is fine.
Mix the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and sea salt until evenly combined.
Form the dough. Add the dry ingredients to the wet mixture. Stir gently just until no dry streaks remain. Do not overmix.
Fold in the blueberries. Carefully fold in the blueberries with a spatula. Try not to break them too much, or the dough can become streaky and wetter.
Scoop the cookies. Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving some space between them. Lightly shape them into thick rounds with your hands. These cookies do not spread very much, so shaping them a little now helps them bake more evenly.
Bake. Bake for 14-16 minutes, until the edges are set and just lightly golden. The centers should still look soft.
Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely before glazing.
Make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Start with 2 tablespoons lemon juice and add a little more only if needed to make it easy to drizzle.
Finish the cookies. Drizzle the glaze over the cooled cookies. Let the glaze set for 10-15 minutes before serving.

Notes

Keep creaming. Cream the butter and sugar together until fluffy and significantly lighter in colour.
Don't over-mix. When combining the wet and dry ingredients, mix just until you can't see any streaks of dry flour to avoid overdeveloping the gluten.
Be gentle. When folding the blueberries into the dough, do so gently so as not to break the berries.
Use your hands. Shape the cookies into thick discs before baking so they bake evenly.
Cool completely. Allow the cookies to cool completely before glazing.
Easy on the lemon. For the glaze, start with 2 tablespoons of lemon juice and add as needed.
Storage. Once the cookies have cooled and the glaze has set, store the cookies in an airtight container. They'll keep at room temperature for up to 5 days or in the freezer for up to 3 months. Thaw before serving.

Nutrition