These gluten-free blueberry sugar cookies are everything you want in a summer cookie – lightly crisp around the edges, soft and chewy in the center, and studded with juicy fresh blueberries. A hint of vanilla and optional citrus zest takes the flavor to the next level, making these cookies taste as good as they look.
Unlike traditional sugar cookies, these aren’t overly sweet and can be served a few different ways depending on your mood or the occasion. They’re delicious plain, rolled in lemon or lime sugar before baking for a sweet citrus crunch, or frosted with a blueberry glaze after baking for a bakery-style finish.
They’re easy to make, freezer-friendly (before or after baking), and a beautiful way to celebrate blueberry season.
Looking for more blueberry recipes?
Check out my new Blueberry Pie Bars and browse the full blueberry recipe collection on my website. From cakes to crostata to breakfast favorites, there’s something for every blueberry lover.
🧑🍳 Tested with the Most Common Gluten-Free Flours
All of my recipes are tested with the most popular 1:1 gluten-free flour blends like Better Batter, Cup4Cup, King Arthur Measure for Measure, Bob’s Red Mill, GF Jules, and my own homemade blends.
My favorites are my #2 Homemade Blend (you can get the recipe here »), Better Batter Original (use my 30% off code CHEFALINA here), and for easy-to-find supermarket options, Cup4Cup is my go-to, followed by Bob’s Red Mill, which has a slightly coarser grind but still works well.
Want to take your cookie game even further? Check out my Gluten-Free Crumbl-Style Cookie Class—it includes a dairy and egg substitution guide for cookies, teaches the scoot technique, and features 5 base cookie recipes, multiple frosting, ganache and glaze recipes plus over 40 drool-worthy variations!
Blueberry Sugar Cookies
Ingredients
- 226 g unsalted butter room temperature
- 200 g granulated sugar can sub maple sugar
- 1 large egg
- 1 tsp vanilla extract + 1/2 tsp lemon extract
- 300 g gluten-free 1:1 flour blend
- 12 g cornstarch (1 tbsp)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 100 g fresh blueberries I like to use smaller ones for these cookies
- Optional: 1 tsp lemon or lime zest + extra sugar for rolling
Glaze:
- 100-120 g powdered sugar
- 1 tbsp blueberry juice or puree
- 1 tbsp lime or lemon juice, lime or lemon zest (optional)
Instructions
- Line two baking sheets with parchment paper.
- In the bowl of a stand mixer (or using a hand mixer), cream the room-temperature butter, sugar, and optional citrus zest if using, together on medium-high speed for 2–3 minutes, until light and starting to get fluffy - don't overwhip or they will be too cakey.
- Add the egg, vanilla extract, and lemon extract, and mix until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Gently fold in the fresh blueberries by hand, trying not to break them. I prefer using smaller blueberries here so the cookies hold their shape and don’t get too wet.
- Using a large cookie scoop or your hands, portion the dough into 8 large bakery-style cookies (about 100g each) or 16 regular-size cookies (about 50g each). Roll each dough ball gently to smooth the surface.
Optional: Citrus Sugar Coating
- If you’re rolling the cookies in citrus sugar, combine 100 g granulated sugar with 1 teaspoon of finely grated lemon or lime zest in a small bowl. Rub the zest into the sugar with your fingers to release the oils. Roll each dough ball lightly in the citrus sugar before placing on the baking sheet.
- Space the dough balls about three inches apart on the prepared baking sheets and rest at room temperature for 30 minutes while your oven preheats. *see note
- Preheat your oven to 350°F (175°C).
- Slightly press down on the dough balls before putting in the oven. Bake for 11–13 minutes for regular-size cookies or 12–15 minutes for larger cookies, until the edges are just set and lightly golden. The centers will still look soft.
Important:
- While the cookies are still warm and puffy, use a round cutter, jar ring, or an upside down bowl, to scoot them into a perfect circle. This gives them that signature bakery look. Let them cool completely on the baking sheet so the centers finish setting and stay soft.
Optional Glaze:
- In a small bowl, whisk together 100–120g powdered sugar, 1 tablespoon blueberry juice or purée, and 1 tablespoon lime or lemon juice. Adjust the thickness by adding more sugar for a thicker glaze or a few drops of juice to thin it out. Add zest for extra citrus punch, if desired.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let set before stacking or storing.
Notes
Nutrition