The bright lemon flavor nicely contrasts with the sweetness of these Lemon Blueberry Cookies. Every bite ensures a pop of bursting blueberry in the soft and chewy texture. Perfect for spring celebrations when blueberries are in season!
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Lemon Blueberry Cookies
We have lots of blueberry trees in our yard, and if the late freeze doesn't ruin them this year, we'll start harvesting them in the next couple of months. And when it's blueberry time - I pull out all the blueberry recipes including these Blueberry Lemon Cookies.
These cookies are light and sweet and will be your new favorite way to eat a blueberry. Also, one Lemon Blueberry cookie will never be enough!
Here are some other blueberry dessert recipes...
- Instant Pot Blueberry Jam
- Lemon Blueberry Loaf Cake
- The Best Blueberry Birthday Cake
- Lemon Blueberry No-Bake Cheesecake
- 5-Ingredient No Churn Blueberry Ice Cream
Why You'll Love Lemon Blueberry Cookies
This blueberry lemon cookies recipe is irresistible for so many reasons - one of the being that they're a pretty pale yellow cookie with blueberries in every bite!
Here are other reasons why you’ll love them:
- Bright and Fresh Flavor: The zing of lemon pairs perfectly with the burst of juicy blueberries.
- Soft and Chewy Cookie: These are tender cookies on the inside with just a slight crisp on the edges.
- Beautiful Appearance: The vibrant colors of blueberries and a hint of yellow from lemon make them visually appealing.
- Versatile Treat: Great for breakfast, dessert, or an afternoon snack.
- Easy to Make: Simple ingredients and straightforward preparation mean less time baking and more time enjoying!
- Perfect Balance of Sweet and Tart: They’re not overly sweet, and the tart lemon keeps them refreshing.
- Crowd-Pleaser: Both kids and adults love this delicious cookie, making it a great recipe for gatherings.
Tools Needed
- Baking Sheet (two if you have them)
- Parchment Paper
- Whisk
- Mixing Bowls
- Stand Mixer or Handheld Mixer
- Silicone or Rubber Spatula
- Medium Cookie Scoop
- Wire Rack
- Small Bowl
Ingredients
The ingredients for this lemon sugar cookie dough with blueberries are all pantry staples or are easily found at any grocery store.
- All-purpose flour
- Corn Starch
- Baking powder
- Baking soda
- Salt
- Brown sugar, lightly packed
- Granulated sugar
- Lemon zest (about 2 medium lemons)
- Unsalted butter, softened
- Eggs
- Freshly squeezed lemon juice, divided
- Pure vanilla extract
- Fresh blueberries
- Powdered sugar
The complete recipe with the full list of ingredients and measurements is in the recipe card below.
How to Make Lemon Blueberry Cookies
This lemon blueberry cookies recipe is easy to put together, but the lemon glaze makes them look fancy!
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate bowl (or the bowl of a stand mixer) combine the sugars and lemon zest. Mix on high speed for 2 minutes.
- Add the room temperature butter and continue mixing until light and fluffy, about 2-3 minutes.
- Add each large egg, one at a time, beating well after each addition and scrape down the sides of the bowl. Mix in 1 tablespoon of fresh lemon juice and vanilla extract.
- With the mixer on low speed, add the dry ingredients and mix until just combined. Avoid overmixing the dough.
- Gently fold in the blueberries with a silicone spatula, being careful not to crush them (a few bursting blueberries are okay).
- Using a medium (2-tablespoon) cookie scoop, drop the cookie dough balls onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown with crispy edges and the centers are puffy.
- Remove from the oven and let the cookies rest on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- In a small bowl, whisk together the powdered sugar and remaining lemon juice until smooth.
- Drizzle the glaze over the top of each cookie and allow it to set before serving.
Pro Tips
- Combining the lemon zest with the sugars brings the oils out of the lemon and infuses the sugar with lemon flavor, making for a more flavorful tasting cookie.
- Make sure the blueberries are completely dry before adding them to the cookie dough.
- Don’t worry if the mixture looks curdled when the eggs are blended in. Once the flour is added, the cookie dough will return to a normal texture.
Serving Suggestions
Chewy lemon blueberry cookies are versatile and work well for a variety of occasions! Here are some great settings to serve them:
- Brunch: These summer cookies air with coffee, tea, and other fruity pastries.
- Picnics or Garden Parties: Their fresh flavor fits well with outdoor settings.
- Baby or Bridal Showers: The colors of these blueberry cookies and flavors are light and festive.
- Family Get-Togethers: A sweet addition to dessert tables or casual gatherings.
- Church or Potluck: They’re the perfect cookie for potlucks because they're easy to transport and serve.
- Holiday or Birthday Parties: Easy lemon cookies are especially perfect for spring or summer holidays like Easter or Mother’s Day.
Storage Directions
Leftover chewy lemon cookies can be kept in an airtight container in the fridge for up to four days.
FAQ
You could refrigerate or freeze the dough without adding the blueberries. When ready to bake, thaw it and gently mix in the blueberries just before baking.
You can substitute fresh blueberries with frozen blueberries, but do not thaw them before using. Wild blueberries are best, but choose smaller ones if possible. Smaller blueberries hold less liquid, preventing the cookies from becoming mushy. When using frozen berries, reduce the oven temperature to 335°F and increase the baking time accordingly.
More Delicious Recipes
PrintRecipe
Lemon Blueberry Cookies (Soft & Chewy)
- Total Time: 1 hour
- Yield: 28 1x
Description
The bright lemon flavor nicely contrasts with the sweetness of these Lemon Blueberry Cookies. Every bite ensures a pop of bursting blueberry in the soft and chewy texture. Perfect for spring celebrations when blueberries are in season!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar, lightly packed
- ½ cup granulated sugar
- 2 tablespoons lemon zest (about 2 medium lemons)
- 1 cup unsalted butter, softened
- 2 eggs
- 3 tablespoons freshly squeezed lemon juice, divided
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups fresh blueberries
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
- In the bowl of a stand mixer, combine the sugars with the lemon zest and mix on high speed for 2 minutes.
- Add the butter and continue mixing until the mixture is light and fluffy (about 2 minutes).
- Add the eggs one at a time (beating after each addition). Add 1 tablespoon lemon juice and vanilla extract.
- With the stand mixer on low speed, add the dry ingredients and mix until just combined. Do not overmix the cookie dough.
- Gently fold in the blueberries with a soft silicone spatula. Try not to crush them, but it's okay if a few break in the process.
- Drop balls of cookie dough using a medium (2-tablespoon) cookie dough scoop onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for around 12-15 minutes (or until the edges turn golden and the center is puffy).
- Remove the baking sheets from the oven and let the cookies rest for 5 minutes. Transfer them to a wire cooling rack to come to room temperature.
- In a small bowl, whisk together the powdered sugar and the remaining lemon juice until smooth.
- Drizzle the cookies with the glaze, allowing them to dry before enjoying.
Notes
- Combining the lemon zest with the sugars brings the oils out of the lemon and infuses the sugar with lemon flavor, making for a more flavorful tasting cookie.
- Make sure the blueberries are completely dry before adding them to the cookie dough.
- Don’t worry if the mixture looks curdled when the eggs are blended in. Once the flour is added, the cookie dough will return to a normal texture.
- Prep Time: 15
- Cool Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
Doll
Can this recipe made without eggs?
Rose Atwater
I haven't tried any substitutions - sorry!