Lemon Blueberry Poppy Seed Cookies
Giant soft bakery-style lemon blueberry poppy seed cookies are the cookie of the season! They’re everything I ever dreamed a zesty lemon poppy seed cookie would be. Adding in blueberries takes them to the very next level and add a touch of softness that balances out the sweetness of the glaze on top. The texture is absolutely mouthwatering! Let’s dive right in:
Big Cookies
These cookies can be made huge like you see in these photos (8 cookies the size of your hand or the size of a baseball for the dough ball). They’re just like the style/size of the famous Levain cookie! Or have you heard of Crumbl cookies? Huge cookies are in and made to share and enjoy no matter the size.
If you’d like to make them smaller, just split them in half for 16 cookies and bake them for 7 minutes instead.
How to bake cookies with fresh blueberries
For this recipe, it’s preferred to use fresh blueberries. You may use freeze dried, too, but fresh is going to give you the gooiest flavor. I wouldn’t recommend frozen blueberries as they may have too much moisture and change the overall texture of the cookie dough. For fresh blueberries, you can toss them in flour first if you’d like (as you would other bakes) but I’ve noticed for these cookies that you really don’t have to. Just wash them, pat them dry, and toss them right in!
How to make the best lemon poppy seed blueberry cookies
The trio of poppy seed, lemon, and blueberries work so beautifully well together in these cookies! There’s also a little bit of extra lemon flavor by using lemon elixir (an extract/emulsion by PK) that helps the lemon flavor go a little bit further.
Here’s the ingredients you’ll need:
- unsalted butter, cold and cubed
- brown sugar
- granulated sugar
- vanilla
- eggs
- lemon extract/emulsion/elixir
- zest
- cornstarch
- baking soda
- salt
- flour
- blueberries
- poppy seeds
Follow the directions below for how to make the cookie dough! Make sure you add on the glaze, too. That part is SO delicious!
How to make an easy 2 ingredient lemon glaze
These cookies are super delicious as they are, but if you add on the lemon glaze, it truly takes it to the next level. All you’ll need will be lemon juice and powdered sugar to make the glaze. Just stir them together in the bowl and make sure the consistency looks like Elmer’s glue.
Cookie Texture
The texture you’re aiming for with these cookies is golden on the outside and gooey on the inside. So when you pull them out of the oven, they’re going to look like they’re almost under-baked on the inside. As they cool, they firm up a bit and settle into a soft texture versus a raw-looking one. Trust the process and the texture will be perfect.
TIPS FOR SUCCESS:
I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).
Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)
- Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
- No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
- Eggs need to be cold, and same with your butter.
- Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
- I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
- If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
- No need to chill the cookies! That’s the best part!
Here’s a video of the process:
I can’t wait for you to try these cookies! If you do, make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun!
Happy Baking!
xo, Mandy
Get the Recipe: Lemon Blueberry Poppy Seed Cookies
Ingredients
Lemon Blueberry Poppy Seed Cookies
- 1 cup unsalted butter, cold, cubed
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 whole large eggs, cold
- 1 Teaspoon vanilla
- 1/2 teaspoon lemon extract/emulsion
- zest of 1 lemon (or 2 tablespoons of lemon zest)
- 1/4 cup poppy seeds
- 3 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 1/2 cups fresh blueberries
Quick Lemon Glaze
- 1/4 cup lemon juice
- 1 cup powdered sugar
Instructions
For the cookies:
- Preheat oven to 425 degrees. Prep a cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the brown sugar and granulated sugar, whip up again until it's creamed together, about 2 minutes.
- Add in the egg, vanilla, lemon extract, lemon zest, and poppy seeds. Whip up to combine and then scrape down the sides of the bowl.
- Add in the flour, salt, baking soda, cornstarch, and mix to combine (don't overmix). Toss in the blueberries, then gently stir to combine on low speed.
- Split the dough in half, then in half again, then in half again. You'll have 8 large spheres. Bake 4 at a time (or if you're making smaller cookies, 8 at a time, etc) for 7-9 minutes. The center will be gooey but will continue to bake through a little during the cooling process. Let cool completely on a wire rack, then add on the glaze.
For the glaze:
- In a bowl, whisk together the lemon juice and the powdered sugar. Add to a squeeze bottle or piping bag and drizzle on top of the cookies.