These Lemon Blueberry Cookies are bursting with blueberries and fresh lemon flavor. With perfectly crisp edges and soft, chewy centers, they’re the ultimate summer cookies! Made in one bowl with simple ingredients, they’re as easy to make as they are delicious.
These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh flavor! They combine bright lemon zest and juice with juicy blueberries for a vibrant, fruity cookie that’s as beautiful as it is delicious.Made in one bowl with simple ingredients, they are the perfect cookie for spring, summer, or whenever you need a refreshing sweet treat.
They recipe comes together in no time and can be made without a mixer!
For more cookie recipes try my milk chocolate toffee cookies, chocolate chip pistachio cookies or brownie cookies
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Why You Will Love These Lemon Blueberry Cookies
- Bright & Fruity: Packed with real lemon zest and juicy blueberries in every bite.
- Soft & Chewy Texture: These cookies have soft centers and slightly crisp edges.
- One Bowl, No Mixer: Easy to make with simple ingredients and perfect for quick baking days.
- Naturally Beautiful: The blueberries add a lovely pop of color.
- Perfect for Any Occasion: Great for brunch, parties, or a refreshing afternoon snack.
Ingredient notes
- Unsalted butter – I like to use unsalted European butter. You can use salted butter instead however be sure to omit the salt to in the dry ingredients.
- Egg- I like to use room temperature large egg.
- Freeze Dried Blueberries: I recommend using freeze dried blueberries for these cookies as fresh or frozen blueberries contain a lot of moisture which makes for a very cake-like cookie. For a traditional cookie texture that is both soft and chewy so we are using freeze dried blueberries which have all of the flavor and none of the moisture.
- Lemon Zest: Both the zest and lemon juice is added to the cookies.
- Light Brown sugar: The brown sugar add sweetness as well as more moisture to these cookies which makes for a more soft and chewy texture.
- Baking Soda- It helps to brown the cookies and gives them a crisp edges
- Lemon extract- Lemon extract really helps gives these cookies that extra zesty flavor.
- Vanilla extract- Enhances the overall flavor and balances the lemon.
Step by Step Instructions
Here is how to make and bake these Lemon blueberry cookies. A handheld mixer or stand mixer with the paddle attachment is recommended to mix the batter, but isn’t necessary.
Step 1: Mix the dry ingredients together. Make sure to sift the flour to prevent all-purpose flour lumps getting into the dough in a medium bowl. Next, add in the baking soda and salt.
Step 2: Rub the lemon zest with the sugars. Using a microplane zester, zest the lemons. In a small bowl rub the sugars and grated zest using your fingers. This helps the oils in the zest to release.
Step 3: Beat the melted butter and sugars. In a large mixing bowl beat beat melted butter and both sugars on high speed for 2-3 minutes in a large bowl using a hand mixer or in the bowl of your stand mixer until well combined.
Step 4: Beat in the eggs, vanilla and lemon extract. Add the eggs one at a time beating well with each addition. Beat in both the extracts.
Step 5:Stir in the dry ingredients.To the wet ingredients stir in the flour mixture and freeze dried blueberries until just combined.
Step 6: Scoop the cookie dough. Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place on a baking tray.
Step 7: Chill the dough. Place the cookie dough in the refrigerator for 30 mins (upto 24 hours) or in the freezer for 15 mins.
Step 7: Bake the cookies. Roll each cookie in granulated sugar and arrange evenly amongst baking trays making sure to leave enough room and bake for 11-13 mins until golden.
Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on wire racks. Enjoy!
Tips & Tricks
- How to prevent spreading: Bake the cookies on parchment paper or silicone mat to prevent spreading too much.
- Don’t over mix the dough: Be gentle when folding in the blueberries to avoid crushing them and turning your dough purple.
- Use a kitchen scale: For the most accurate and consistent results, measure your ingredients using a kitchen scale rather than cups. Precise measurements ensure your baked goods turn out perfectly every time!
- Chilling the Dough: Chill the cookie dough for at least 30 mins before baking to prevent excessive spreading and achieve a chewier texture.
- Uniform Sizes: Use a cookie scoop to portion out dough for consistent cookie sizes and even baking.
- Zest First: Always zest your lemons before juicing them for easier handling and maximum flavor extraction.
FAQ’s
This has to do with the flour. The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.
Yes you can substitute fresh blueberries or frozen wild blueberries for freeze dried but keep in mind the they have a lot more moisture which would give the cookies a more cake like texture. If using frozen make sure to not thaw them before using.
Yes! you can substitute fresh squeezed lemon juice with lemon extract if needed. Use 1 tablespoon of fresh lemon juice for 1 teaspoon of lemon extract.
Yes! I know it sounds hard to wait on baking these cookies but its essential to chill these. Chilling would allow the butter to solidify and the flour to rehydrate. If you bake these immediately the cookies will spread way too much.
Yes, you can substitute blueberries with other freeze dried fruits like raspberries or strawberries.
Yes. you could leave out the lemon extract and zest and add a teaspoon of pure almond extract for almond blueberry cookies!
Storage & Freezing
Store these blueberry lemon cookies in an airtight container for 3-4 days at room temperature.
FREEZING
Freeze the baked lemon blueberry cookies in an airtight container up to 30 days. Thaw for 1 hour on the counter or overnight in the refrigerator.
Wrap the raw cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.
The frozen cookie dough balls can be baked straight from the freezer. Just add an extra few minutes to the baking time.
More Cookie Recipes to try
Recipe 📖
Lemon Blueberry Cookies
Equipment
- Stand Mixer
- Cookie scoop
- Baking sheets
Ingredients
- 1 cup unsalted butter melted
- 1 ⅓ cup granulated white sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour
- 2 large eggs
- Zest of 2 lemons
- 1 tsp lemon extract
- ½ tsp vanilla extract
- ¾ tsp baking soda
- ¼ teaspoon salt
- 1 cup freeze dried blueberries
Instructions
- In a small bowl rub both the sugars and the grated lemon zest using a fork or your fingers.
- In the bowl of your stand mixer or a large mixing bowl cream together melted butter and both sugars until light and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated.Beat in the lemon and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Gently fold in the blueberries being very careful not to over mix the dough.
- Using a large cookie scoop drop dough balls onto the prepared baking sheet, leaving space between each cookie. Refrigerate the cookie dough for an hour.
- Preheat your oven to 350°F (175°C) and line 4 baking sheets with silicone mat or parchment paper.
- Roll each cookie in granulated sugar and arrange evenly on baking sheets.Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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