Lemon Blueberry Cookies

These lemon blueberry cookies are soft, chewy, and delightfully tangy! Make these in one bowl using either fresh or frozen blueberries and finish them off with an optional (but recommended!) lemon glaze.

These colorful cookies are especially popular in the spring and summer, but can be a fun way to brighten up the fall and winter! Try these for your easter brunch or summer cookout!

Ingredients

• Unsalted butter
• Shortening (or more butter) - I use shortening in this recipe because it helps the cookie hold its shape a bit more since there is a lot of liquid in the recipe.
• Granulated sugar
• Vanilla extract
• Eggs
• Lemons (zest for the cookies and juice for the glaze)
• All-purpose flour
• Salt
• Baking soda
• Baking powder
• Milk powder (optional) - I love using milk powder in my cookies because it adds a bit more richness to the flavor.
• Cornstarch - I added this to help with spreading caused by the berries
• Fresh or frozen blueberries (frozen makes them purple, but will lead to more spreading)

See the recipe card for quantities.

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer or a mixing bowl, beat butter, shortening, vanilla, and sugars until light and fluffy. About 2-4 minutes. 

Step 2: Scrape down the sides of the bowl and add the eggs and lemon zest. Mix until just combined. 

Step 3: In a separate bowl, mix the flour, salt, baking soda, baking powder, cornstarch, and milk powder. Add the dry ingredients to the wet ingredients and mix until just combined.

Step 4: Scrape down the sides of the bowl again and add in the fresh or frozen blueberries. Either stir gently or mix on a low setting until just combined. The more you mix, the more purple the batter will be, so mix until you’re happy with it! I like to see swirls in mine, so I don’t mix too much. 

This is what the finished dough should look like.

Step 5: On a lined baking sheet, scoop out the dough and place them 2 inches apart. Bake at 350 degrees Fahrenheit for 14-15 minutes or until the tops are just set. Allow to cool fully before adding the optional glaze!

Hint: If using frozen berries, store the batter in the fridge in between batches to keep the berries from thawing.

Substitutions

• Dairy-free: use a non-dairy butter (like Country Crock's plant butter)
• Shortening: Don't have or want to use shortening? Substitute it with more butter. Shortening is ideal however because it helps the cookie hold its shape better and keeps them soft and chewy.

Variations

• Swap the berries - Use fresh or frozen berries of any kind for this recipe! Blackberries and raspberries sound especially yummy with lemon!

Equipment

• Stand Mixer (optional)
• Cookie sheet
• Parchment paper or silicone baking mat
• Cookie scoop (I used a 2 tablespoon cookie scoop)

Storage

Store these on the counter in an airtight container for 4-7 days. Freeze for up to 6 months

FAQ

Related

Looking for other sweet recipes like these lemon blueberry cookies? Try these:

Lemon Blueberry Cookies

These lemon blueberry cookies are soft, chewy, and delightfully tangy! Make these in one bowl using either fresh or frozen blueberries and finish them off with an optional (but recommended!) lemon glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 30 Cookies

Equipment

• Stand Mixer optional
• Cookie sheet
• Parchment paper or silicone baking mat
• Cookie scoop I used a 2 tablespoon cookie scoop

Ingredients

  

Wet Ingredients

• ½ Cup Unsalted butter softened
• ½ Cup Shortening or more butter
• 1 ½ Cups Granulated sugar
• 2 teaspoon Vanilla extract
• 2 Eggs
• 4 Lemons zested

Dry Ingredients

• 2 ½ Cups All-purpose flour 300g
• 1 teaspoon Salt
• ½ teaspoon Baking soda
• 1 ½ teaspoon Baking Powder
• ½ teaspoon Cornstarch
• 2 tablespoon Milk powder optional but recommended
• 1 Cup Frozen blueberries fresh berries work great too

Lemon Glaze

• 1 Cup Powdered sugar
• 1-2 tablespoon Lemon juice
• ½ teaspoon Vanilla
• 1 tablespoon Milk use more as needed
• Lemon zest for decorating optional

Instructions

 

• Step 1: Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer or a mixing bowl, beat butter, shortening, vanilla, and sugars until light and fluffy. About 2-4 minutes.
• Step 2: Scrape down the sides of the bowl and add the eggs and lemon zest. Mix until just combined.
• Step 3: In a separate bowl, mix the flour, salt, baking soda, baking powder, cornstarch, and milk powder. Add the dry ingredients to the wet ingredients and mix until just combined.
• Step 4: Scrape down the sides of the bowl again and add in the fresh or frozen blueberries. Either stir gently or mix on a low setting until just combined. The more you mix, the more purple the batter will be, so mix until you’re happy with it! I like to see swirls in mine, so I don’t mix too much.
• Step 5: On a lined baking sheet, scoop out the dough and place them 2 inches apart. Bake at 350 degrees Fahrenheit for 14-15 minutes or until the tops are just set. Allow to cool fully before adding the optional glaze!

Notes

1. If using frozen berries, store the batter in the fridge in between batches to keep the berries from thawing.

2. If you are using frozen blueberries, the liquid will cause the dough to spread a bit more. For perfectly rounded cookies, I recommend taking them out of the oven at 11-12 minutes and using a pint glass to gently shape the cookies. To do this, just carefully place the glass around the cookie and swirl the cookie around until it is nice and round. Place them back in the oven and bake for 2-3 more minutes.

Keyword cookies

Food safety

• Do not eat raw dough.
• Wash hands after touching raw eggs or flour.
• Do not leave a baking oven unattended.

See more guidelines at USDA.gov.