Chewy Lemon Blueberry Cookies with Dried Blueberries
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These lemon blueberry cookies are soft, chewy, and packed with bright lemon zest and sweet dried blueberries in every bite. They come together with simple pantry staples — flour, butter, sugar, fresh lemon zest, and a good handful of dried blueberries — and they’re in the oven for just 6-7 minutes. No chilling, no fuss, no fancy equipment. Just a quick, easy cookie recipe that bakes up thick, chewy, and full of real lemon flavor in every bite.
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. If you love a strong lemon flavor, my lemon poppyseed cookies are built on that same idea, just with a little crunch from the poppyseeds instead of the chew from 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!
A friend of mine made this recipe twice in one month. The second time, she brought a batch to share with the crew working on her house, and they were completely obsessed. That’s the kind of reaction these cookies get, right up there with my lemon cream cheese cookies, which have that same “can’t stop eating them” effect but with a softer, richer bite from the cream cheese.
A Few Tips Before You Bake
- Use cold butter, not softened. It helps the cookies hold their shape instead of spreading too thin.
- Don’t overmix once the flour goes in. This is the difference between a soft, chewy cookie and a tough one.
- Watch the bake time closely. Pull them a minute early if you’re not sure — they’ll keep setting as they cool on the pan.
- Out of dried blueberries? Dried cranberries or dried cherries work great in this same base.
How to Make Lemon Blueberry Cookies
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
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.
Final Thoughts
These lemon blueberry cookies are the kind of recipe people ask you to make again — bright, sweet, and worth doubling the batch for. If you give them a try, let me know how they turn out in the comments, and stick around for more lemon recipes and easy ways to bake with dried blueberries.
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.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving:Calories: 228Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 32mgSodium: 103mgCarbohydrates: 35gFiber: 1gSugar: 14gProtein: 3g
Nutrition information is automatically calculated. Use as an approximation only.
These cookies were such a fun surprise! The bright lemon flavor really stands out, and the dried blueberries add just the right amount of sweetness without overpowering the citrus. They’re soft, chewy, and incredibly easy to make. Definitely one I’ll be baking again!
So glad you liked them Ashley!
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!