Go Back
+ servings

Lemon Blueberry Cookies Recipe

Megan
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.
4.60 from 142 votes
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Celebrations, Dessert
Cuisine American
Servings 18 cookies

Equipment

Ingredients
  

  • cups (300 g) all purpose flour
  • 1 teaspoon cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 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!

Notes

Store: Place the baked blueberry cookies in an airtight container. Store at room temperature or in the fridge for up to 5 days.  
Frozen Blueberries: If using frozen blueberries, I recommend using wild blueberries as they are smaller which is better for these lemon blueberry cookies. Mix them in right before scooping the cookies onto the baking sheet. Be careful  not to overmix. When using frozen blueberries, I recommend reducing the baking temperature to 350 F (177 C) and baking the cookies for 14 - 16 minutes or until the edges are set, with a golden brown color.
Keyword Blueberry Lemon Cookies, Lemon Blueberry Cookie, Lemon Blueberry Cookies, Lemon Blueberry Cookies Recipe
did you make this recipe?tag @olivesnthyme on Instagram