Lemon Blueberry Cookies
This post may contain affiliate links. Please read my disclosure policy.
These Lemon Blueberry Cookies are soft, chewy and so easy to make! They taste exactly like a blueberry muffin in cookie form!
These Lemon Blueberry Cookies are the perfect spring/summer cookie! They have the perfect balance of blueberries and lemon and are flavored with fresh blueberries, lemon juice and zest! They’re easy to make, require no chill time and taste just like blueberry muffins.
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Lemon zest – adds extra lemon flavor by rubbing zest and sugar together until it looks like wet sand. This releases lemon oil from the zest.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Eggs – binds the ingredients and provides structure.
Lemon juice – gives the cookies their lemon flavor. Always use fresh lemon juice!
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Blueberries – fresh blueberries work best for this recipe because frozen blueberries can add to much extra moisture. You can use frozen blueberries in a pinch but do not thaw.
How To Make Lemon Blueberry Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt.
2. In a mixing bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add the brown sugar and softened butter then cream until light and fluffy.
3. Add eggs one at a time then mix in the lemon juice and vanilla extract until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the blueberries and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and can make the blueberries bleed into the dough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra blueberries onto the tops of each cookie dough ball.
6. Bake cookies at 350°F for 14-16 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Lemon Blueberry Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Lemon Blueberry Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the blueberries. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here! It can also cause the blueberries to bleed into the batter.
- Press extra blueberries on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet.
More Cookie Recipes You’ll Love
- Sugar Cookies with Hershey Kisses
- Neapolitan Cookies
- Homemade Funfetti Cookies
- Shortbread Thumbprint Cookies
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Lemon Blueberry Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 150 g (3/4 cup) granulated sugar
- zest of 1 lemon
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 2 eggs
- 15 g (1 tbsp) lemon juice, strained
- 1 tsp vanilla extract
- 150 g (1 cup) blueberries
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda and salt.
- In a mixing bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add the brown sugar and softened butter then cream until light and fluffy.
- Add eggs one at a time then mix in the lemon juice and vanilla extract until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the blueberries and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and can make the blueberries bleed into the dough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra blueberries onto the tops of each cookie dough ball.
- Bake cookies for 14-16 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Lemon Blueberry Cookies in an airtight container for up to 5 days at room temperature.
