The Best Lemon Blueberry Cookies
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These Lemon Blueberry Cookies are out of this world. Seriously, though. The combination of zesty lemon zest and sweet chewy blueberries is undeniable. The cookie itself is a soft chewy sugar cookie that’s spiked with fresh lemon zest and warm sweet vanilla. The dried blueberries are an addition that take these lemon blueberry cookies to the next level!
Why You’ll Love This Recipe
When I was thinking about creating this cookie, I wanted it to have something special. A cookie that was memorable. After researching and testing, I do believe that these Lemon Blueberry Cookies are unique, memorable and absolutely delicious! Here’s why:
- The texture is spot on. I like sugar cookies to melt in my mouth. I tested these lemon blueberry cookies at two different baking temperatures and a higher baking temperature created a thicker cookie. A thicker cookie means more chew! It also gives plenty of the room for the chewy dried blueberries.
- The flavor is perfectly balanced. When baking, it’s important to add enough flavor without overpowering the dessert. The zest of two lemons was the perfect amount for a mouthful of citrus, without a bitter aftertaste. I also used regular sugar and little brown sugar to sweeten the cookie. The combination resulted in the perfect amount of sweetness. Lastly, I used dried blueberries instead of fresh or freeze dried. The dried blueberries added a concentrated blueberry flavor without adding any wetness so the cookie didn’t get soggy.
- Easy to make. I love making cookies because the process is straightforward and uncomplicated. These lemon blueberry cookies are simple to make. It will take about 10 minutes to prepare the dough and about 6-7 minutes to bake them. There’s no chilling required. You can have a batch of these cookies made in 30 minutes!
If you love lemon desserts as much as I do, check out my Lemon Desserts Page. There’s quite a few recipes from breads, cupcakes, cakes, cookies and more! I specifically love the Chewy Lemon Poppy Seed Cookies and Easy Lemon Pie!
Ingredients
- All purpose flour – All purpose flour provides structure for the cookie.
- Baking soda – Baking soda is a leveling agent. It helps baked goods rise.
- Cornstarch – Cornstarch is a secret ingredient when it comes to baking cookies. It contributes to a softer, chewier cookie by interfering with the gluten development.
- Salt – A little salt balances out the sweetness while also enhancing the flavor.
- Granulated sugar – Granulated sugar sweetens the cookie.
- Light brown sugar – A small amount of light brown sugar sweetens the cookie. It adds warmth and moisture, helping create a soft cookie.
- Lemon zest – Lemon zest is massaged into the sugars. This helps evenly distribute the lemon flavor throughout the dough.
- Egg – An egg helps bind all the ingredients together.
- Vanilla extract – A little vanilla extract adds warmth.
- Dried blueberries – Dried blueberries offer texture, flavor and color. I prefer dried over fresh blueberries in cookies. They don’t have as much moisture, so the texture of the cookie is not compromised. Not to mention, the chew they give is so good!
How to Make Lemon Blueberry Cookies
Tips for Success
Baking cookies is not a complicated process. In fact, it’s very easy which is why they’re one of my favorite desserts to make. That said, there are a few tips to guarantee success. Keep these in mind to make sure your Lemon Blueberry Cookies turn out every single time!
- For this recipe, use cold butter. Cookies are more forgiving than cake recipes when it comes to the ingredients temperature. I find that chilled cookie dough helps keep the cookies shape while they bake.
- Always read through the entire recipe first and prepare the ingredients. This helps prevent mistakes and makes clean up easier.
- For this recipe, do not roll the cookies into a ball, instead drop them from the cookie dough scoop. This helps create a more rustic looking cookie.
- Do not over-mix cookie dough batter once you add the flour. You can always mix by hand if necessary. Over-mixing cookie dough batter can create tough cookies. We want soft and chewy cookies!
- Always check cookies a few minutes before the end baking time. For example, these cookies bake for 7 minutes. I would check them at 5-6 minutes. All oven temperatures are different which is why baking time can vary. Under-baked cookies are much better than over-baked cookies. They also continue to bake slightly as they cool on the cookie sheet.
Storage and Freezing
Cookies can be stored in an airtight container at room temperature for 4-5 days. Baked cookies can also be frozen in a freezer bag for up to 2 months. If you’d like to freeze the cookie dough, simply drop cookie dough balls onto a baking sheet. Place the sheet pan in the freezer for about 30 minutes to allow the cookie dough to freeze. Add the cookie dough balls to a freezer bag and freeze for up to 2 months. You can bake the cookie dough balls frozen – the baking time will increase by 1-2 minutes.
Final Thoughts
The weather is getting warmer, the trees are budding. It’s the perfect time to make all things lemon! These Lemon Blueberry Cookies are definitely a must make. I guarantee you’re going to love them as much I do. They would be a wonderful addition to your Spring festivities, thinking Easter…just saying!
Lemon Blueberry Cookies
A soft and chewy sugar cookie is mixed with fresh lemon zest and dried chewy blueberries. The result is a melt-in-your-mouth lemon blueberry cookie. Insanely delicious!
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 cup unsalted butter, chilled and sliced
- 1/4 cup brown sugar
- 1/2 cup granulated sugar + 1/4 cup for rolling cookies in
- Zest from 2 lemons
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup - 3/4 cup dried blueberries
Instructions
- Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
- In a stand-alone mixer fitted with a paddle attachment, add brown sugar, 1/2 cup granulated sugar and lemon zest. Massage the zest into the sugar with your fingers.
- Next, add cold sliced butter and mix on medium speed until fluffy. This will take a few minutes.
- Next, add egg and vanilla extract and continue to mix until creamy. Batter may look curdled, continue to mix until it smooths out.
- Next, mix flour, salt, baking soda and cornstarch in a bowl. With mixer on low-speed, slowly add the bowl of dry ingredients just until incorporated. Fold in blueberries by hand using a spatula or wooden spoon.
- Add 1/4 cup granulated sugar to a small bowl. Using a medium cookie dough scoop, measure the cookie dough and drop into the sugar rolling it around so it's covered. There is no need to roll the cookie dough into a ball first with your hands. Place cookies on a baking sheet and bake for 6-7 minutes. Mine baked for 7 minutes, but check them at 6 minutes just in case your oven runs hotter than mine. Cookies should puff up and only brown slightly on the bottom. Remove cookies and let cool. Enjoy!
Notes
Cookie dough batter can be frozen for up to 3 months. Baked cookies can also be frozen for up to 3 months.
These lemon blueberry cookies are so good — they might just be my new favorite. Not only are they super easy to make, but the flavor is absolutely perfect. The bold, bright lemon shines through in the best way, and it pairs beautifully with the sweet chewiness of the dried blueberries.
What I really loved is that they aren’t overly sweet. So many lemon cookies try to balance the citrus with too much sugar or add things like white chocolate chips that end up overpowering everything. These hit the perfect balance — zesty, lightly sweet, and totally addictive.
Fair warning: if you make them, don’t expect them to last long. They disappear fast! 😍
Highly recommend giving them a try!
So glad you enjoyed them Heather!