These soft and chewy Lemon Blueberry Cookies are flavored with lemon zest and lemon juice and filled with juicy blueberries. The cookies are full of bright flavor and such a fun dessert for the spring and summer months!
Lemon and blueberry is a delightful flavor combination. The sweetness of the blueberries pairs so well with the tartness of the lemon. These soft and chewy cookies will have you reaching for another one!
If you're looking for more tasty cookie recipes check out my Lemony Ricotta Cookies, Oreo and Chocolate Chip Cookies, or Gluten Free Almond Flour Peanut Butter Cookies!
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Why You'll Love This Recipe
- The flavors of lemon and blueberry pair together so well.
- The juicy blueberries make these cookies extra soft and chewy. They have the same effect in these Blueberry Donuts.
- This recipe uses simple ingredients and methods that make it so easy to bake delicious cookies!
- These cookies are a fun and delicious twist on your normal cookies recipe. Much like my Strawberry Crunch Cookies.
Ingredients
Ingredient Notes
- Lemon zest and lemon juice will both be used to add flavor to the cookies. Just like in my Lemon Lavender Cookies.
- I used frozen blueberries but you can also use fresh blueberries, just be sure that whichever you use are dried off as best you can. I also use fresh blueberries in these Blueberry Cheesecake Bars.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add white chocolate to the cookie dough to create Lemon Blueberry White Chocolate Chip Cookies. Get more white chocolate in my White Chocolate and Raspberry Blondies.
- You can add small chunks of cream cheese to the dough to add richness to the cookies. I use the same method in my Chocolate Chip Cream Cheese Scones.
- If you want even more of that tangy lemon taste add a lemon glaze to the top of the cookies. Like the lemon glaze used in my Lemon Lavender Cookie recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl with a hand mixer beat the softened butter and sugar until light and fluffy. About 3 minutes. Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries. Chill the dough for 30 minutes. If you're a fan of cookie dough you should try my Edible Cookie Dough Recipe!
STEP 4: Preheat your oven to 350 degrees. Line a cookie sheet and set it aside. Scoop about 1 to 1 ½ tablespoons of cookie dough. Place on the prepared baking sheet about 3 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Expert Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
- Throughly dry your blueberries. The blueberries are already going to add quite a bit of moisture to the cookies. If there is ice on your frozen blueberries or water on your fresh blueberries then it could make the dough too wet.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking. There also could have been too much liquid in the batter, either from water on fresh blueberries or ice on frozen blueberries.
Room Temperature: The cookies can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Lemon Blueberry Cookies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer. I recommend freezing the dough balls and then pulling out, defrosting for a bit and then baking as needed.
You can use either. Just be sure that whichever you use is thoroughly dried as not to add more liquid to the cookie dough.
If you tried these Lemon Blueberry Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemon Blueberry Cookies
Ingredients
For Cookies:
- 2 sticks (226 grams) unsalted butter softened
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 1 tablespoon lemon juice
- 2 ¾ cups (330 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cup (225 grams) blueberries fresh or frozen* see note
Instructions
For Cookies:
- Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
- Combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the blueberries into the cookie dough.
- Chill the dough for 30 minutes.
- Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
- Scoop about 1 to 1 ½ tablespoons of cookie dough. Place on the prepared baking sheet about 3 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.
- Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
- Throughly dry your blueberries. The blueberries are already going to add quite a bit of moisture to the cookies. If there is ice on your frozen blueberries or water on your fresh blueberries then it could make the dough too wet.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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