These Lemon Blueberry Cookies are soft, chewy and delicious! They are full of lemon flavor and fresh blueberries! Bonus: the recipe is super easy to make!
These lemon blueberry cookies are buttery and decadent. They are also summery and fresh tasting! They are bursting with fresh lemon and blueberry flavor.
This recipe is based off of my brown butter chocolate pear cookies. I loved baking cookies with fresh pears. Blueberries are a delicious summer version of these cookies!
WHY YOU WILL LOVE THIS RECIPE
- Fresh tasting: These cookies are made with both fresh lemons and blueberries! They taste like summer.
- Blueberry and lemon: Blueberry and tart lemon are one of the best flavor combinations!
- Soft and chewy: These cookies have a soft, chewy texture.
- Quick and easy: This recipe is very simple to make and bake!
Below are useful notes about some of the ingredients for these blueberry lemon cookies. See recipe card for full list of ingredients and their measurements.
- Blueberries- I prefer using fresh blueberries. Wash and pat dry blueberries before using. Remove the small stems from the blueberries. Frozen blueberries can also be used.
- Lemons- This recipe uses lemon juice and lemon zest. If you prefer a stronger lemon flavor, use the zest of 2 lemons.
- Butter- Use unsalted butter so that the cookies don’t end up too salty. Take butter out of the fridge about 2 hours before baking so that it can come to room temperature.
- White chocolate- White chocolate is an optional ingredient. It adds extra sweet flavor. These cookies are delicious with and without it!
- Frozen blueberries: If you do not have fresh blueberries, use wild frozen blueberries. Do not thaw them before adding to the batter.
- Lemon extract: If you don’t have fresh lemon, add a little lemon extract.
STEP BY STEP INSTRUCTIONS
Here are directions on how to make these blueberry and lemon cookies. Please see recipe card for full recipe.
STEP 1- Combine the dry ingredients. Whisk to combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
STEP 2- Rub the lemon zest into the sugars. In a large mixing bowl, add the sugars and lemon zest. Use your fingertips to rub the zest into the sugar.
STEP 3-Add the butter. Add the butter to the sugar mixture. Use an electric mixer to beat the butter, sugars and zest for 2 minutes. Beat in the egg followed by the egg yolk, lemon juice and vanilla extract.
STEP 4- Add the dry ingredients. Using a spatula, fold in the dry ingredients until just combined. Do not overmix. Stir in optional white chocolate (if using).
STEP 5-Fold in the blueberries. Very gently stir in the blueberries until combined.
STEP 6- Form the dough balls. Form the dough into 2 tablespoon sized balls. Place on a baking sheet and cover with plastic wrap. Chill in the fridge for 2 hours.
STEP 7- Bake. Place cookie dough balls 3 inches apart on a parchment paper lined baking sheet. Bake at 370 degrees for 9-11 minutes or until edges begin to turn golden brown. Cool slightly on the baking sheet then transfer to a rack to cool completely.
Hint: Be careful when stirring the blueberries into the cookie dough. Blueberries are fragile and can burst easily.
Yes! You can use fresh or frozen blueberries. I prefer using fresh berries, but frozen blueberries work too. Do not thaw them before adding them to the batter.
Yes! Add chopped white chocolate or white chocolate chips. Mix the chocolate in just before adding the blueberries.
Chilling the dough helps keep the cookies from spreading too thinly while they bake. It also allows the flavors to develop. Check out this article by King Arthur Flour for more reasons why it’s a good idea to chill cookie dough!
Brown butter- For added flavor, brown the butter. Allow butter to cool to room temperature before continuing with the recipe.
White chocolate- Adding white chocolate is optional! Add it right before stirring in the blueberries. Alternatively, you can top the cookie dough balls with a few pieces of the chocolate just before baking.
Make them large- If you like giant cookies, use an ice cream scoop to scoop out the dough.
STORING AND FREEZING
Store these lemon and blueberry cookies at room temperature in an airtight container for up to 4 days.
Store leftover cookies in a freezer safe bags for up to 30 days. Thaw at room temperature or in the refrigerator.
Use room temperature ingredients. Remove your butter and eggs from the fridge 30 minutes before baking. Room temperature ingredients incorporate more easily into the dough. This will give your cookies a better texture.
Be careful mixing in the berries. Stir the blueberries into the dough as gently as you can. Blueberries have a soft skin and can burst easily.
Distribute berries evenly. I was too careful mixing in my blueberries. This resulted in an uneven distribution of blueberries. Make sure to mix berries in enough so that every cookie gets an even amount of blueberries!
Keep cookie dough balls chilled. While the cookies bake, keep the remaining cookie dough balls covered and in the fridge.
MORE RECIPES TO TRY
Lemon Blueberry Cookies
- 12 tablespoons Unsalted butter room temperature
- 2 lemons zested*
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ teaspoon vanilla extract
- 1 cup blueberries stems removed, washed, patted dry
- In a medium sized bowl, whisk to combine the flour, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, add the sugars and lemon zest. Use your fingertips to rub the zest into the sugar. This helps to bring out the lemon flavor.
- Add the butter. Using a handheld or stand mixer beat the medium speed, beat the butter, sugars and zest for 2 minutes.
- Add the egg followed by the yolk and mix until just combined. Add the lemon juice and vanilla extract.
- Using a spatula, fold in the dry ingredients until just combined. Do not overmix. Stir in optional white chocolate (if using). Very gently stir in the blueberries until combined.
- Form the dough into 2 tablespoon sized balls. Place on a baking sheet and cover sheet tightly with plastic wrap. Chill in the fridge for 2 hours.
- Preheat oven to 370 degrees when ready to bake. Place cookie dough balls 3 inches apart on a parchment paper lined baking sheet. Bake 9-11 minutes or until edges begin to turn golden brown.
- Allow to cool slightly on the baking sheet then transfer to a rack to cool completely.