Bright, zesty, and bursting with flavor, these chewy lemon blueberry cookies are the perfect treat to elevate your baking game. Combining the tangy freshness of lemon with the sweet pop of juicy blueberries, these cookies offer a delightful balance of tart and sweet in every bite. Whether you're whipping up a batch for a summer picnic or a cozy afternoon at home, this easy-to-follow recipe will fill your kitchen with irresistible aromas and leave everyone reaching for seconds.
Blueberry lemon cookies are perfect for spring holidays like Easter or Mother’s Day, as their bright, citrusy flavor complements the season’s fresh and floral vibes.
They’re also the perfect cookie for summer events like picnics or barbecues, offering a refreshing balance of tart and sweet. Additionally, these cookies shine at festive winter gatherings, such as Christmas or New Year’s parties, where their vibrant taste provides a cheerful contrast to richer seasonal desserts.
If you are looking for more lemon recipes, I highly recommend my lemon curd muffinsand my lemon raspberry sweet rolls! This cookie recipe is also a variation of my lemon raspberry cookies, which would pair perfectly at a baby shower or gender reveal party.
Ingredients
The ingredients for my lemon blueberry cookie recipe are simple staples you likely already have or can easily find at any grocery store. With just a quick trip to the market, you’ll have everything you need to whip up this delicious chewy cookie dough in no time.
- Wet ingredients
- Unsalted butter
- Granulated sugar (light brown sugar would be great here too, but I prefer white in this recipe)
- Vanilla extract
- Eggs
- Lemons (zest for the cookies and fresh lemon juice for the glaze)
- Dry ingredients
- All purpose flour
- Salt
- Baking soda
- Fresh blueberries or frozen wild blueberries (frozen blueberries makes them purple, but will lead to more spreading. If using fresh blueberries, I recommend smashing them before adding them to the cookie dough). Wild blueberries are my favorite for this recipe becasue they are smaller and easier to mix into the cookie dough.
See the recipe card for full list of ingredients and quantities.
Instructions
Step 1: Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer or a mixing bowl, beat butter and sugars until light and fluffy. About 2-4 minutes.
Step 2: Scrape down the sides of the bowl and add the vanilla, eggs and lemon zest. Mix until just combined.
Step 3: In a separate bowl, mix the all purpose flour, salt, baking soda, and baking 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 wild 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:
Use a medium cookie scoop to scoop into cookie dough balls and place 2 inches apart on a baking sheet or cookie sheet lined with parchment paper.
Bake at 350F for 12 minutes, take out and and swirl the hot, soft cookies to perfect the shape.
Place back in the oven for an additional 2-3 minutes or until slightly golden brown on the edges and the tops are matte and set.
For best results, allow the cookies to cool on a cooling rack or cooling tray completely before mixing together the (optional) glaze and drizzling it on top. Top with fresh lemon zest before the glaze sets to add some extra lemon flavor and color!
Hint: These cookies will spread more than a typical cookie due to the liquid provided by the frozen blueberries. For best results and perfectly rounded cookies, use the cookie swirl technique linked in step 5 above!
Substitutions
If some of the ingredients don't work for you, that's totally fine!! Here are some of my recommended substitution ingredients.
- Milk: Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend Oatly oat milk (full-fat or regular would be ideal).
- Butter: Use a non-dairy butter like Country Crock's plant butter. While this butter is still pretty soft chilled, make sure it is room temperature for best results.
Variations
Making new variations of lemon blueberry cookies is simple, as you can easily swap ingredients like different citrus zests or berries to create unique flavor combinations. Adjusting mix-ins, such as white chocolate chips or coconuts, also allows for endless creative twists with minimal effort.
- Berries: Swap the blueberries for raspberries, blackberries, or strawberries.
- Citrus: Oranges or limes would be a great alternative to the lemon flavor.
- Toppings/fillings: Mix in half a cup of sweetened coconut flakes or white chocolate chips to the cookie dough and/or top with the coconut flakes.
- More lemon flavor: add 1 teaspoon of lemon extract to the batter or swap the vanilla extract for lemon extract.
Equipment
- Kitchen scale with a paddle attachment (please weigh your ingredients)
- Stand mixer (or large bowl with an electric mixer for beating the butter and sugar)
- Baking sheets or cookie sheet (I use a half sheet pan)
- Parchment paper
- Two-tablespoon medium cookie scoop
- A small bowl for the glaze
- a whisk or fork for the glaze
- A zester or grater for the lemons
- Cooling rack or wire rack
Storage
For best results, store at room temperature in an airtight container for 3-5 days. Freeze covered in plastic wrap in an airtight container for up to 6 months. Thaw from frozen either the baked cookies or the cookie dough balls in the fridge before baking.
Top tip
Weigh your ingredients for best results! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurately as possible. See my "equipment" section above for links to scales I recommend.
FAQ
Yes! See my "substitutions" section for my favorite dairy-free baking ingredients.
Individual cookies that have large concentrations of blueberries will be softer, chewier, and "bendier" due to the amount of juice provided by the blueberries. You can avoid this by evenly distributing the blueberries through the lemon cookie dough and making sure there is an even amount of cookie dough throughout to hold the shape.
Related
Looking for other sweet recipes like these lemon blueberry cookies? Try these:
Lemon Blueberry Cookies
Equipment
- Stand Mixer (I use a half sheet pan)
- Kitchen Scale (please weigh your ingredients)
- Cookie sheet/baking sheet (I use a half sheet pan)
- Parchment paper or silicone baking mat
- Medium cookie scoop (I used a 2 tablespoon cookie scoop)
- A small bowl for the glaze
- A small bowl for the glaze
- A small bowl for the glaze
- Medium mixing bowl (for mixing together dry ingredients)
Ingredients
Lemon Blueberry Cookies
- 1 Cup Unsalted butter room temperature, 226g
- 1 ½ Cups Granulated sugar 300g
- 1 teaspoon Vanilla extract
- 1 Egg room temperature
- 3 Tablespoons Lemon zest (about 3 lemons) 33g
- 2 ¾ Cups All-purpose flour 330g
- 1 teaspoon Salt
- ½ teaspoon Baking soda
- 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
For the lemon blueberry cookies
- Preheat your oven to 350°F. Line a sheet pan with parchment paper and set it aside.
- Beat butter and sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy (about 5 minutes). Scrape down the sides of the bowl and mix in the vanilla extract, lemon zest, and egg.1 Cup Unsalted butter, 1 ½ Cups Granulated sugar, 1 teaspoon Vanilla extract, 1 Egg, 3 Tablespoons Lemon zest (about 3 lemons)
- In a medium bowl, mix together your flour, salt, and baking soda. Slowly add it to your sugar mixture. Be careful not to add too much too soon or your dry ingredients might fly out of the bowl when you turn it back on!2 ¾ Cups All-purpose flour, 1 teaspoon Salt, ½ teaspoon Baking soda
- Stir the frozen blueberries into your dough. If you are using frozen blueberries, the stand mixer is your friend here, as the chilled berries will harden your dough quickly and make it hard to evenly distribute the berries throughout the cookie dough. If you are using fresh blueberries, I recommend mixing by hand with a spoon because this will give you the most control over the blueberry swirls.1 Cup Frozen blueberries
- Use a 2-tablespoon cookie scoop to scoop out the dough. Place the cookie dough balls on your prepared baking sheet and bake at 350°F for 12 minutes. Then remove them from the oven to reshape them using the scoot method before placing them back in the oven for 2-3 minutes. Let them rest on the sheet for 5 minutes before transferring the cookies to a cooling rack.
For the lemon glaze
- After the cookies have cooled completely, make the lemon glaze in a small bowl by whisking together your powdered sugar, lemon juice (or more milk for a vanilla glaze), vanilla, and milk until combined. Don't add all of the liquid at once; add it gradually and stop once you reach a good drizzle consistency where it will hold its shape on the cookies.1 Cup Powdered sugar, 1-2 tablespoon Lemon juice, ½ teaspoon Vanilla, 1 tablespoon Milk
- Drizzle the glaze over the cookies and top with fresh lemon zest. Let the glaze set before serving and enjoy!Lemon zest for decorating
Notes
Food safety
- Do not eat raw dough.
- Wash hands after touching raw eggs or flour.
- Do not leave a baking oven unattended.
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