These lemon blueberry cookies are soft and chewy lemon filled sugar cookies packed with fresh or frozen blueberries. What I love most about this lemon blueberry cookie recipe is that it’s no chill and is easy to make in one bowl. Make these blueberry lemon cookies for a wonderfully delicious taste of spring all year long.
Jump to:
Why Should You Make This Recipe
There are few flavor combinations I love more than blueberry and lemon. My Blueberry Pound Cake, Blueberry Sour Cream Coffee Cake, Mini Blueberry Muffins and Easy Lemon Blueberry Scones are just a few I love from the blog. If you’re a fan of berries and lemon, these lemon blueberry cookies are for you!
- Layers of flavors and textures. From the soft and chewy lemon filled sugar cookie bursting with sweet blueberries, to the sweet and crunchy sugar coating, these lemon berry cookies will delight your senses.
- Easy to make, bake and eat. These chewy lemon blueberry cookies taste like you just bought it from a bakery, but they’re actually so easy to make. Simply mix up the lemon sugar cookies with blueberries, roll in sugar, bake and enjoy.
Ingredients
This recipe for blueberry cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Dry Ingredients: Gather all purpose flour, cornstarch, baking powder, baking soda and salt.
Wet Ingredients: Gather unsalted butter, granulated sugar, lemon zest, egg and egg yolk, sour cream, vanilla extract and fresh or frozen blueberries.
Substitutions
These blueberry lemonade cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy sugar cookies if you need them.
- All purpose flour: Make these blueberry lemon cookies, gluten free blueberry cookies, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder and Baking Soda: These both act as leaveners in these cookies.
- Cornstarch: I like to use a little cornstarch in most of my no chill cookie recipes; especially the cookie recipes I also use melted butter. Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness. If you would like to omit, make sure to chill the dough for an hour.
- Granulated Sugar: Maple sugar would also work well to make this refined sugar free.
- Lemon Zest: Lemon pairs so beautifully with blueberries. To make this blueberry coffee cake taste even more perfect, zest 1 lemon into the sugar. Lime would be a wonderful substitute.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Blueberries: You can fresh or frozen blueberries. I prefer the look and overall structure of these lemon blueberry cookies when using fresh blueberries. If using frozen berries, do not let them thaw or overmix the dough, as this will cause a more muddied look. Also note that the baking time will be a bit longer if using frozen berries.
Variations
Frozen Blueberries: If using frozen blueberries, I recommend using wild blueberries as they tend to be smaller which is better for these lemon blueberry cookies. Mix them in right before scooping them onto the baking sheet and make sure not to overmix. If using frozen, I recommend reducing the baking temperature to 350 F (177 C) and baking for 14 - 16 minutes or until the edges are set, with a golden brown color.
Blueberry Jam: Use up to ½ cup blueberry jam or preserves gently swirled into the lemon sugar cookie dough. Just like with the frozen blueberries, make sure not to over mix the jam into the cookie dough as this can cause a more muddled look rather than a blueberry marbled look.
Classic Sugar Coating: Of all the versions I tested, this is my favorite one. After scooping the blueberry lemon cookie dough into balls, roll them in granulated sugar for that classic sugar cookie taste. Bake them according to the recipe directions.
Lemon Glaze: Top the lemon blueberry cookies with a tart lemon glaze. Whisk 1 cup powdered sugar (120 g) with 2 - 3 tablespoons (30 - 45 ml) lemon juice until smooth. Dip or glaze over the cooled cookies.
White Chocolate Chips or Chunks: Mix in up to 1 cup (170 g) white chocolate chips or small chunks right before mixing in the blueberries.
How To Make
Learn how to make the best lemon blueberry cookies in a few easy steps.
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 10 minutes. In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
- In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches ( 8 cm) apart. Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Store, Freeze and Thaw
Store: Place the baked blueberry cookies in an airtight container. Store at room temperature for up to 5 days.
Freeze: Make sure the chewy lemon blueberry cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
Thaw: The easiest and tastiest way to thaw your blueberry lemon cookies to let them sit out at room temperature until thawed or overnight in the fridge.
M's Expert Tips
- Cool the melted butter. To make these lemon berry cookies extra chewy, the butter is melted. However, it needs to cool for about 10-15 minutes before using in the recipe. I like to melt min right after turning on the oven and then transferring it to the fridge while I gather my other ingredients.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use fresh blueberries for this recipe. I tested this recipe with both fresh and frozen. I prefer the look and overall texture when using fresh blueberries. However, these blueberry lemon cookies work well with frozen blueberries, too. Make sure to check out the Variations section for more information.
- Give your cookies a “cookie scoot.” Within the first 3-5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
They are similar, but not the same. This recipe for lemon blueberry cookies is more like a soft and chewy lemon sugar cookie filled with fresh blueberries. The strabucks version is more like a shortbread cookie.
Yes, the smaller the blueberry, the better for these lemon blueberry cookies. If the fresh blueberries, are too big, they may release too much moisture. That can turn these cookies from chewy to more cake like. When using fresh, select the smallest looking blueberries or use the wild blueberry variety for frozen.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect chewy sugar cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 8-10 minutes.
Other Chewy Cookie Recipes to Try
If you try this Lemon Blueberry Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Lemon Blueberry Cookies Recipe
Equipment
- 1 large mixing bowl
- 1 zester
- 1 whisk
- 2 large baking sheets
- 1 parchment paper
- 1 medium (2 tbsp) cookie scoop optional
Ingredients
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups (300 g) granulated sugar
- 3 small or medium lemons, zested (2 large lemons)
- 1 cup (226 g) unsalted butter, melted
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (105 g) fresh blueberries
- ¼ cup (50 g) granulated sugar for rolling optional
Instructions
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- In a small bowl, melt the butter and cool in the fridge for about 10 minutes.1 cup (226 g) unsalted butter, melted
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.2½ cups (300 g) all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.1½ cups (300 g) granulated sugar, 3 small or medium lemons, zested, 1 large egg (US), room temperature, 1 large egg yolk (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined.1 cup (105 g) fresh blueberries
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches (8 cm) apart.¼ cup (50 g) granulated sugar for rolling
- Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown.
- Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Darlene Sweeney says
How much salt to use in the lemon blueberry cookies? It mentions salt in the directions but does not lisy in the ingredients. Thanks.
Megan says
Hi Darlene, there is 1/2 teaspoon of salt in the cookies. Please let me know if you have any other questions. Enjoy!
Kay says
These are amazing added white choc chips really good
Megan says
Hi Kay, I am so happy to read how much you love these cookies! The white chocolate chips are such a perfect addition.
Amy says
They are amazing! Can you freeze the dough and bake later?
Megan says
Hi Amy, I would make the dough without the blueberries if you plan on freezing the dough before baking then cookies. Then, thaw the dough in the fridge overnight, set the thawed dough at room temperature for it to soften enough to mix in the blueberies, scoop and bake according to the recipe directions.
Liliane Portelance says
OMG.....seriously the best cookies I ever had!!! My friend and I just finished 3 each...couldn't even wait for them to cool. My house smells divine!!! So happy I chose your recipe!!! Giving you 10 stars!!!! Yummy for our tummies!!
Megan says
Hi Liliane, thank you so much for the kind review. I am so happy to read how much you love these cookies! Thanks for trying the recipe!
Lisa Sims says
Absolutely delightful cookies!!! One of the best I've ever had!! I will be making this recipe again!
Megan says
Hi Lisa, thank you so much for the kind review. I'm so happy you love the cookies!
Lisa Perry says
These cookies are simply fabulous!! My entire house smelled so good. Definitely 5 stars!! Great job!! ?
Megan says
Hi Lisa, I am so happy to know how much you love this cookie recipe!
Jennifer says
These cookies are delicious! Soft, lemony & so easy to make. Thanks for sharing your wonderful recipe. I will be making these again & again ?
Megan says
Hi Jennifer, you are very welcome. I am so happy to read how much you love the cookies!
Kellie says
Oh my GOSH. These are heaven. I bake a lot but these are probably my favorite cookies I've ever made. Perfect texture and amazing flavor. I brought them to a party and got so many compliments. Will be making again for sure!
Megan says
Hi Kellie, I am so happy to read how much you love this recipe! They are such delicous cookies!
rose333 says
Would love to use chopped frozen cranberries instead of blueberries. Your thoughts?
Megan says
Hi Rose, I think that sounds delicious! Maybe swap the lemon for orange as orange pairs really well with cranberries. White chocolate chips folded in would be amazing with cranberries as well. You could also drizzle some melted white chocolate on top. Please let me know how they turn out if you do!
Kim says
Hi! In the beginning of this post you have sour cream listed as one of the wet ingredients (under the picture of the ingredients), but I don’t see it listed in the actual recipe card ingredient list? I’m thinking no sour cream? Thanks!
Megan says
Hi Kim, you are correct. There is no sour cream in this recipe. Thanks for pointing this out. I will get that mistake edited ASAP.
An says
Do you need to roll them in the sugar at the end or is that optional?
Megan says
Hi An, rolling the cookie dough in the sugar is optional. Enjoy!