Blueberry-Lemon Almond Cookies
Updated August 19, 2025
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- 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
FOR THE COOKIES
3 cups/384 grams all-purpose flour
1 teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups/250 grams granulated sugar
3 tablespoons freshly grated lemon zest (from 3 lemons)
1 cup/226 grams unsalted butter, at room temperature
1 large egg plus 1 large egg yolk, at room temperature
1 tablespoon lemon juice
½ teaspoon almond extract
1 ½ cups/200 grams frozen blueberries (preferably wild blueberries, for their diminutive size)
FOR THE GLAZE AND TOPPING
1 cup/123 grams powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon (optional)
Nutritional analysis per serving
27 grams carbs; 33 milligrams cholesterol; 183 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 96 milligrams sodium; 2 grams protein; 14 grams sugar
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
Thirded the flour into whole wheat, almond and white , used one egg, otherwise followed ingredients as stated. Added fresh blueberries before resting dough. Perfect bake as cookie muffin!
A hit with my spoiled guys. Used farmer cheese plus cheese made from strained milk gone sour. Reduced sugar in dough a bit to replace confectioner’s sprinkled on top after
These are ridiculously good. I skipped the glaze and sprinkled turbinado sugar on top instead and let the broiler melt down onto the top a little bit. Made it more like a muffin too in my opinion! Definitely will add these to the rotation.