These lemon blueberry cookies are soft, chewy, and bursting with fresh blueberry and lemon flavor in every bite. They're covered in a delicious lemon glaze. These cookies are quick and easy to make in less than 30 minutes.
Blueberries and lemon pair well together and it's no wonder this recipe for lemon blueberry cookies really works. The fresh lemon flavor really complements the sweetness of the cookie and berries. The taste of these cookies will remind you of spring but they can be enjoyed all year round. These no-chill cookies are chewy in texture, and so delicious!
The lemon glaze covering these cookies adds a fresh lemon flavor. Though it's optional it makes the cookies look so pretty and decadent. These cookies will be fantastic served with afternoon tea or on the holiday table. They're sure to impress your guests and loved ones.
Why You’ll Love This Recipe:
- Bursting with lemon and blueberry flavor and so delicious.
- So easy and simple to make.
- Takes less than 30 minutes.
Ingredients and Notes
- Butter - Use unsalted butter and soften it so it's easier to beat it. If you're using salted butter, omit the salt from the recipe.
- Sugar - Both granulated sugar and brown sugar are used in this recipe. I like adding brown sugar to cookies as it gives a depth of flavor.
- Flour - Use all-purpose flour.
- Egg - Use a large egg at room temperature. If your eggs are cold, leave them on the counter for 30 minutes to come to room temperature.
- Lemon - Both lemon zest and lemon juice are used in this recipe.
- Blueberries - I like to use fresh blueberries but frozen blueberries can be used too.
- Vanilla Extract
- Baking Soda
How to Make Lemon Blueberry Cookies
*Scroll below for the printable recipe card and ingredient measurements.
STEP ONE: Preheat oven at 350˚F. Line two baking sheets with parchment paper.
STEP TWO: Into a mixing bowl add softened butter, white sugar, and brown sugar. Beat until creamy.
STEP THREE: Add the vanilla extract and egg and beat until mixed.
STEP FOUR: In a separate bowl, mix together flour, baking soda, and salt.
STEP FIVE: Add the dry ingredients to the wet ingredients. Add lemon zest and lemon juice and mix until a dough forms.
STEP FOUR: Fold the blueberries in. Using a cookie scoop scoop the dough and place the cookie dough balls into the cookie sheet 2-inches apart.
STEP SIX: Bake for 9 to 10 minutes or until the edges are golden brown. Transfer to a cooling rack and let cool completely.
Lemon Glaze For Blueberry Lemon Cookies
To make the glaze add confectioner's sugar(powdered sugar), lemon juice, and milk to a bowl and whisk until smooth. It should be thick but with a pouring consistency. Add more lemon juice if needed. Drizzle glaze over cookies. Enjoy!
- Use room temperature ingredients - Make sure you have all the ingredients at room temperature, especially butter and eggs. You can leave the butter on the countertop to soften or in a bowl of lukewarm water.
- Fold the berries gently- Take care when folding the berries into the dough as they can burst easily.
- Make large cookies - These are small or medium-sized cookies scooped with a standard cookie dough scoop. If you want large cookies, use an ice cream scoop.
- Bake until the edges are set - Bake for 9 to 10 minutes until the edges are set and slightly golden. The middle of the cookie should be set but doughy.
- Cool on the baking sheet - Let the cookies cool for about 5 minutes on the baking sheet and then transfer them to a wire rack to glaze.
Substitutions And Variations
- Use salted butter - I have used salted butter in baking recipes and I love how it tastes. I skip adding extra salt to the dough.
- You can substitute vegan butter for a dairy-free version.
- Use gluten-free flour or almond flour if you want to make it gluten-free.
- Add more lemon zest or lemon extract for a tangy flavor.
- Use white chocolate chips for some chocolatey goodness.
Storing And Freezing
Store- These cookies can be stored at room temperature in a loosely covered container for 1 to 2 days. Don't make them airtight as the moisture from blueberries will make the cookies really soft and will break them apart.
If you want to store these for more than 2 days, I recommend storing them in the fridge.
Freeze- The lemon blueberry cookies can be frozen for 3 months. Thaw in the fridge overnight.
Freezing the cookie dough - You can roll the cookie dough into a log, cover it with plastic wrap and freeze it for 3 months. Thaw overnight in the fridge. Cut the chilled dough into slices and bake according to instructions.
Frequently Asked Questions
You absolutely can. The frozen blueberries will bleed into your cookie dough though.
More Cookie Recipes You'll Love:
Lemon Blueberry Cookies
- Stand Mixer/Hand Beater
- Cookie sheet
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups All purpose flour
- 1 teaspoon baking soda
- a pinch of salt
- 1 tablespoon lemon juice
- 1 tbsp lemon zest
- ½ cup blueberries
- 1 cup confectioners sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- Preheat the oven at 350˚F. Line two baking sheets with parchment paper.
- In a mixing bowl add softened butter, white sugar, and brown sugar. Beat until creamy. Add the vanilla extract and egg and beat until mixed.
- In a separate bowl, mix together flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients. Add lemon zest and lemon juice to the dough and mix until a dough forms. Fold the blueberries in.
- Using a cookie scoop drop the dough into the cookie sheet 2-inches apart. Bake for 9 to 10 minutes or until the edges are golden brown. Transfer to a cooling rack and let cool completely.
- To make the glaze add confectioner's sugar, lemon juice, and milk to a bowl and whisk until smooth. It should be thick but with a pouring consistency. Add more lemon juice if needed. Drizzle glaze over cookies. Enjoy!