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–+ servings
A stack of lemon blueberry cookies on a rack, a milk jug and some blueberries.
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5 from 2 votes

Lemon Blueberry Cookies

These Lemon Blueberry Cookies are soft, chewy and delicious. They are full of lemon flavor and fresh blueberries. The recipe is super easy to make!
Prep Time20 minutes
Cook Time11 minutes
Chill Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 24 cookies
Calories: 155kcal
Author: Natalie

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

Lemons: *This recipe calls for 2 lemons. Use the zest of both lemons and 1 tablespoon of lemon juice. 
Blueberries: If you do not have fresh blueberries, you can make this lemon blueberry cookie recipe using wild frozen blueberries. Do not thaw them before adding to the dough. Stir them in right before scooping the dough. 
Storage: 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.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 201IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg