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.
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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!
Elizabeth says
Is the dough supposed to be so dry and crumblely.
Megan says
Hi Elizabeth, the dough shouldn't be dry and crumbly. You can find a photo of the cookie dough texture in the "How to Make" section of the blog post.
Vivian says
Hi, can we use coconut sugar instead of granulated sugar in the recipe?
Thanks
V
Megan says
Hi Vivian, I haven't tested the recipe with coconut sugar. However, I do think coconut sugar would work well in the recipe. Replace the sugar with the same amount of coconut sugar.
Jennifer Taylor says
First batch I thought 1 stick of butter was a cup and it was crumbly. Then I realized it takes 2 sticks=1 cup, and it came out perfect.
Megan says
Hi Jennifer, I am so happy the cookies came out perfectly the second time. Thanks for trying the recipe and for leaving a review.
Zoey says
Are we supposed to juice the lemons?
Megan says
There is no need to juice the lemons. If you would like to use the juice from the lemons used for zesting, you can make a lemon glaze. There is an example and instructions for this in the Variations section of the blog post. Please let me know if you have any other questions.
Misty says
Can you use room temperature butter instead of melting and cooling the butter?
Megan says
Hi Misty, you can use room temperature butter, but the final texture will be a bit more fluffy and cakey rather than chewy.
Ty says
When making with bobs red mill gluten free flour, do I still use the exact same amount that’s listed for the all purpose flour? 2 and 1/2 cups? I love these cookies and wanted to try it with the gluten free flour. Great recipe!! ??
Megan says
Hi Ty, I recommend measuring the flour as the weight can be different between certain types of flours. This recipe calls for 300 g flour.
Sheri says
My BFF made these for her son's graduation party. They were DELICIOUS! Everyone was asking for the recipe.
Megan says
Hi Sheri, thanks for the kind review. I am so happy everyone enjoyed them!
Melissa says
I made these for an outdoor concert and the group loved them. I stuck the extra in the freezer and served to my mother later and she loved them and couldn't believe they weren't from a bakery. Saved to my favorite recipe board on pinterest. Next time I will try to find smaller blueberries as mine were quite large. Also, the batch made more than 18, I believe it made 22 or so and they were still very large.
Megan says
Hi Melissa, I am so happy to read these cookies were such a hit with your friends and mom. I love that she felt they were bakery worthy. Thanks for making the cookies!
Maura says
Can you make and freeze the dough ahead of time?
Megan says
Hi Maura, I would make and freeze the dough without the blueberries. When you are ready to bake the cookies, thaw the dough, mix in the blueberries and bake as directed. Hope this helps.
Sara says
I made these and they were a huge hit! Do you think I could replace blueberry and lemon with cranberry and orange and they would bake the same?
Megan says
Hi Sara, I am so happy to read how much you love these cookies. They are such a favorite of mine as well. I think you could swap the orange for the lemon and fresh cranberries for the blueberries. Please let me know how they turn out for you.
Niki says
Can you make this into a large “cookie cake”?
Megan says
Hi Niki, I haven't tried to make this specific recipe as a cookie cake. If you'd like to try, I would suggest pressing the cookie dough into a lined 9 x 13 pan and bake for 20 - 25 minutes at 350 F. If you want to try and make it as a cookie cake I would use an 11 or 12 inch pan and bake at 350 F for around 18 - 25 minutes (make sure to keep an eye on it). Look for a lightly golden brown top and set edges. Please let me know if you give this a try!
Mrs. G says
I made these for a family reunion and was told "these are the best cookies I have EVER had". I used fresh blueberries and put a few extra in the batch. They were delicious!
Megan says
Hi Mrs. G, I am thrilled to read how much you and your family loved these lemon blueberry cookies! Thank you so much for the kind review. 🙂
Daisy says
I’ve made these twice in the past two weeks! They’re delicious and so easy to make. I did about 6 cookies in the first batch rolled in sugar and, while still yummy, decided I liked them better without the extra sugar on top as I preferred the tartness of the lemon and burst of juicy blueberries. I used a medium scoop and got about 22-24 cookies. Highly recommend using the smallest fresh blueberries you can find. Otherwise, they fall out and roll around a little too much near the end of the dough.
Megan says
Hi Daisy, I am so happy you enjoyed the lemon blueberry cookies. Thank you for sharing your tips and preferences for making the cookies.
Michelle Yeske says
Love these cookies. I've made with blueberries, raspberries, combination of both and without fruit.
Megan says
I Michelle, thank you so much for the kind review. They are a great lemon cookie and I love that you swapped the blueberries for raspberries. Truly the sky is the limit with different flavor combos.
Ashley G says
I measured 2.5 cups of flour was 425 grams... I'm not sure how this will turn out or why I got such a higher weight.
Megan says
Did you scoop packed flour into a measuring cup? If so, that will pack a lot more flour into the measuring cup resulting in a higher weight per cup. Use a scale or spoon fluffed up flour into a measuing cup, level the flour and then weigh the flour again. A cup of flour weighs 120 - 130 g depending on how the flour is measured. Hope this helps!
Mariya Diawara says
Amazing practical recipe and we had everything we needed for it!
Megan says
I am so happy you enjoyed the cookies! Thanks for trying the recipe!
Amy says
I want these cookies to be lemon forward, can I replace the vanilla with fresh lemon juice or will the lemon zest be enough? Thanks.
Megan says
Hi Amy, adding lemon juice will change the overall texture of the cookie. I would suggest replacing the vanilla extract with lemon extract. If you want even more lemon flavor you can top the cookies with a lemon glaze. Hope this helps!
Dan says
I read that sour cream listed in the wet ingredients section, but do not see how much to add within the instructions. Please advise as perhaps I've overlooked the sour cream piece of this deliciousness
Megan says
Hi Dan, my apologies for any confusion. There isn't any sour cream in these cookies.