These lemon blueberry cookies are a chewy no chill cookie recipe! These cookies are full of lemon flavor and frozen wild blueberries. These cookies don't need a mixer, so they are incredibly easy to make!
When I was recipe testing these lemon blueberry cookies, I wanted them to be a chewy cookie for spring. I tried fresh blueberries, but they ended up being more of a muffin cookie or a cakey cookie. Using frozen wild juicy blueberries however, they are the perfect cookie!
For more fruity recipes, try Raspberry White Chocolate Cookies, Roasted Chocolate Cherry Brownies, and Mini Blueberry Pies.
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Why This Lemon Blueberry Cookie Recipe Works
- Lemon cookies- These cookies have a fresh lemon flavor. It has lemon zest and lemon juice. They have a strong lemon after taste, that is so good.
- Blueberry cookies- The cookies use frozen wild blueberries. The fresh blueberry flavor with the lemon is the perfect combination.
- Chewy cookies- The texture of these cookies are very chewy!
- No chill and no mixer- You don't need a mixer or to chill the cookie dough. It is easy to make!
Step By Step Recipe Video
Ingredient Notes for Blueberry Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter needs to be melted and slightly cooled before using. If the butter is too hot, the texture will change and will spread more.
- Brown sugar- This cookie recipe needs to use light brown sugar. Dark brown sugar will make the cookie too dark from the extra molasses.
- Lemon zest- Use a zester to zest the lemon.
- Lemon juice- Freshly squeezed lemon juice is best. Use this juicer.
- Egg + Egg yolk- Pull the large eggs out 2 hours before baking. Using an egg and egg yolk, helps to reduce the spread from the extra moisture from the blueberries and lemon juice.
- Blueberries- This recipe needs to have frozen wild blueberries. This will give you the best results. Don't use fresh blueberries.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions- Cookie Dough
Here is how to make and bake these blueberry lemon cookies.
STEP 1: Mix the dry ingredients. Use a sifter to sift the all-purpose flour. Add in baking powder, baking soda, and salt in a medium bowl. Set aside.
STEP 2: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, white sugar, lemon zest, lemon juice, egg, and egg yolk. Use a rubber spatula to mix it together.
STEP 3: Add the flour mixture. Fold the flour mixture. Then, add in the frozen blueberries. Fold gently. It will stain the dough slightly. We want this to give the cookie mores character.
STEP 4: Scoop the dough. Use a large cookie scoop to scoop the dough. Place on a baking sheet with parchment paper.
STEP 5: Bake the cookies. Bake 6 cookie dough balls per cookie sheet and bake one cookie sheet at a time. Bake for 13-15 minutes.
STEP 6: Cool the cookies. Cool the cookies on a cooling rack (or wire rack) until cool.
Expert Baking Tips
Tips to prevent cookie spreading:
- Make sure to use a cookie sheet with parchment paper. Baking on a silicone baking mat or straight on the baking tray will cause spreading.
- Flour- make sure flour is spooned and leveled. If you stick the measuring cup straight into the flour, it will become compacted. This will cause the cookies to not spread.
- Use a biscuit cutter to "scoot" the cookies into a circular shape.
To have your cookies look like mine, place frozen blueberries on the top of the cookies dough balls.
The cookies have a stronger flavor when they are completely cooled.
FAQ
Yes you can. They won't be as chewy. Bake for 8-11 minutes.
No, you need to use frozen wild blueberries. Fresh blueberries will have too much moisture.
Freshly squeezed is best, but you can use concentrated lemon juice.
Yes you can! Use ½ cup of white chocolate chips.
Recipe Variations
- You can skip the lemon in this recipe if you want regular blueberry cookies
- You can also add a lemon glaze to up the lemon flavor
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store these lemon blueberry cookies in an airtight container. Store at room temperature up to 5 days.
Freezing
These cookies can be frozen, store in freezer safe bag and freeze up to 30 days.
Thaw for 1-2 hours before eating.
The cookie dough balls can be frozen. Wrap the cookie dough balls in plastic wrap. Freeze up to 30 days.
Let the cookie dough balls come to room temperature before baking.
Other Cookie Recipes To Try
Try These Lemon Recipes
Make sure to leave me a star review below!
Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.
📖 Recipe
Lemon Blueberry Cookies
Ingredients
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- Zest of 2 lemons
- 1 tablespoon Lemon juice freshly squeezed
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ¾ cup Frozen wild blueberries
Instructions
- Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.1 cup Unsalted butter
- Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.
- In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.2 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
- Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.1 ¼ cup White granulated sugar, ¼ cup Brown sugar, Zest of 2 lemons, 1 tablespoon Lemon juice, 1 Large egg, 1 Egg yolk
- Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.¾ cup Frozen wild blueberries
- Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.
- Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.
- Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.
k8 says
These cookies tasted absolutely delightful! However, they came out extremely flat. I put 8 scoops of the recommended size on the largest baking sheet I have that will fit in the oven and they flattened out so much that they were all touching. I measured using ingredient weights for the flour and sugars. All I can guess is this recipe was created not using weights, since without weighing flour, it is typically packed into the cup tighter than what it should be if measured by weight. I will try next time to add more flour and maybe even chill the dough before hand. I also noticed what other reviewers have said, that the dough does not like to hold onto the frozen blueberries. Overall, with a little tweaking, this would be the perfect cookie!
Potstirring says
These were pretty good. The cookies have a light, delicate flavor and they are almost like a muffin in cookie form. The baking time was a little off because it took me more like 16-18 minutes to get golden edges.
kaybee says
I made these yesterday and they turned out great!! I used fresh blueberries, not frozen and it worked just fine! 💙🍪
You can see how they look on my youtube channel Kay Bee 7860
Ranger5 says
I had strange experience making these cookies, perhaps you have an idea as to why... Everything went well up to the point of combiIning the wet with the dry. It seemed more difficult to get these to combine. It was like the dough just decided that I didn't need to make cookies that day. After I finally got that done, there was no way you were going to "fold" in the blueberries. I had to poke them into the dough with my thumb. The dough seemed to hate the berries as much as it hated me. Even after I scooped out the dough balls and got them on the parchment, the berries kept popping out. They turned out just fine when baked, not too puffy, not too flat. Everyone that got some liked them a lot. I have never made anything in the past that fought me like this dough did in the combining, adding (berries), and scooping steps like this dough did.
Ranger5 says
Well, I was told that these were good (I forgot to try one before giving them away).......All went well until I combined the dry with the wet ingredients. From that point on, the dough hated me - it did not want to work with me. Forget folding in the blueberries - I had to push them in individually with my thumb - it was as if the dough hated the blueberries as much as it hated me. Once I had most of the blueberries forced into the dough (it sill kept kicking them out - I've never seen such hostility from cookie dough...... things went fairly well (still had to keep pushing the berries into the dough balls) and they baked up well - not overly puffed and not flat. I didn't bother trying to "round" them out.
Potstirring says
I agree that the dough does get kind of thick once the dry ingredients are mixed in and folding in the blueberries did take some work. However, it all worked out in the end.
Jason Fahy says
They smell great and taste great. I'm a major lemon fan so I used 3/2 the recommended zest, and I ended up baking them a lot longer than the recommended time (almost 30 minutes) to reassure myself they were done.
Alexis says
These were absolutely delicious! They also might be the prettiest cookie I’ve ever made. I used a smaller cookie scoop and got about 30 cookies but still baked them for 12-14 minutes.
Codycat says
My cookies turned out flat but I double checked to make sure it was the right amount of butter.. did this happen to anyone else?
Jason Fahy says
When that happens to me, it's the butter being really warm so the dough 'flows' a lot before it gets a chance to harden. Cool the butter more, or throw the dough in the fridge for a couple minutes so it can firm up?
Anonymous says
My family loved this!
Jaybird says
Tastes great! I'm not sure how I got 12 cookies with a 2oz scoop, when your 3oz scoop got 15, but it worked!
Shanna says
Fantastic cookie recipe. They don't look pretty once baked, but the taste is amazing.
May says
This recipe is fantastic! I didn't have blueberries so I used blackberries and it turned out delicious.
Laura says
These are incredible.
Chris says
These were so lemony and flavorful, and I loved them even more the longer they sat! Question - is it possible to use coconut oil instead of butter?
Stephanie Rutherford says
I have never tried baking with coconut oil.
Gabbi says
I've made these cookies and they are absolutely delicious! I was going to bake them again but double the recipe and I noticed that the lemon zest doesn't double from 2 lemons to 4 lemons. Do I continued to only use 2 lemons for a doubled recipe or use 4?
Stephanie Rutherford says
It should be 4 lemons!
Gina says
The absolute BEST!! Everyone loves these. Can these be made smaller and how much would you decrease the time? Thanks!!
Lauren says
My roommate is allergic to eggs is there a way to make this recipe without eggs?
Jason Fahy says
Have you heard of a 'flax egg'? 1 tablespoon of ground flax + 3 tablespoons of water. Doesn't always work, but in bread-like recipes that can serve as a replacement for one egg. Works fine in my healthified banana bread.
Carol says
I have a bag of frozen wild blueberries and was using them very sparingly over winter because I want to make something special with them and now you have given me the perfect reason to bring them out. I love the instructions and wonderful photos so I know before I even start that I will absolutely love these cookies.
Kolbs says
I have no idea what I did wrong but these cookies are delicious but did not fall flat at all, they pretty much stayed in the same ball that they were when I put them on the cookie sheet. So although delicious, they look very silly and I won’t be sharing with anyone lol. Help?!
Frank says
You have to be sure the butter is fully melted. Melt butter slowly over low heat and then let it cool for a few minutes. It shouldn't be hot when added to the sugar and lemon zest
Softened butter will make the cookies more cake like and keep them round
Don't chill the dough before baking.
Megan P, PA says
Made these to put on cookie trays this Christmas and they were fantastic! I’m not a huge lemon dessert lover—but even I ate a few !
Renee says
These cookies are amazing! The recipe was very easy to follow and I loved how the ingredient amounts were listed in the step by step directions too. I will definitely make these again!!
Menika says
OMG! These cookies were the perfect summer treat. So good! My son requested a batch to take with him to college.
Menika says
OMG! These cookies were a perfect summer treat, so good! My son requested a batch of these to take with him to college.
Chris says
I routinely do not bake cookies with melted butter, so I only melted one stick and used the other one at semi-room temperature. I also did not have frozen blueberries, so I used fresh blueberries. They still turned out delicious!
Joann says
Delicious! Quick question about the biscuit cutter and scooting the cookies into shape. I was hoping you showed that step in the video. What exactly did you do?
Joann says
Love, love love!!
Can you clarify what you mean by scoot the cookies with a biscuit cutter?
Stephanie Rutherford says
So, I will take a circle cookie cutter that is bigger than the cookie, then I will take it around the edges so they become perfect circles.
Maddy says
Because I'm stupid and apparently suck at reading - I used 1 egg + 1 egg WHITE. Turned out great though. Also, used only 1 cup brown sugar (no white sugar at all) and added 1 tbsp cinnamon. 3 tbsp lemon juice. 1/2 tsp vanilla. Added some extra flavor in there, well worth it. My boyfriend doesn't like sweets or cookies but he will eat an entire batch of these if I don't keep an eye on him 😂
Samantha Armoogan says
I subbed the flour for coconut and the gluten free version is amazing too!
Gina says
Sooooo soooooo goooooooood!!!
Jean says
Hi,
Could these be chilled? Was hoping to make the batter today and cook tomorrow. Thank you!
Stephanie Rutherford says
They can be chilled. Make sure to scoop into balls before chilling. Then, bring back up to room temp before baking.
Kelly says
Would it be possible to do this recipe but use dried blueberries?
Alexa says
Delicious!! Love a lemon blueberry combo!
Alex says
Very easy to make and delicious!!!
I used lime instead of lemon, used one egg and added Aquafaba instead of the egg yolk, and could only use 1/4c of white sugar and 1c (or less, I eye balled it)of brown sugar based on what was available to me.
Alex says
I wanted to add that mine did not spread and I used Trader Joe's Frozen Wild Blueberries. Mine were really soft and fluffy when I took them out after 14 minutes. In hindsight, I should've left them in longer but I was too excited!
R.J says
I think my comment got deleted…I don't know why. The cookies are a genius idea, a nice switch up from the traditional chocolate chip. However, some simple suggestions that personally made a big difference in the cookies for me and everyone who I had try them. Try less flour, less white sugar, more brown sugar, none or 1/4tps of baking powder, 3/4 tsp baking soda, add 1 tsp. vanilla, a little more lemon zest, or fresh juice and white chocolate chips. I had the most success with this recipe after following this recipe the first time I made them. Great cookie idea though! Everyone loves blueberry and lemon!
Lauren says
Wow, these cookie are *insane.* In the best way! I've never had a chewy lemony cookie like this, and it did not disappoint. I accidentally used the regular frozen blueberries instead of the smaller wild frozen blueberries, so my dough was quite wet even after freezing it for a bit. I also packed them up while they were still slightly warm, so I ended up with soggy cookies the next day. Despite this, they were still crazy delicious and I can't wait to make them again.
Andrea Simpson says
Love this recipe!! I made these for a family gathering and they were a huge hit. Not overly sweet with a hint of blueberry and citrus…a must try!!
Cory says
Very easy to follow recipe. My cookies on the first batch were too puffy, so the second round, I took the tray out and smacked it on the counter a couple of times midway through and they flattened out.
I think they turned out nicely, I love the balance of acidity, salty and sweet. The cookies are nice and chewy.
My only question is, how could I get them more lemony? The flavor is there, but I want it to be a little bolder.
Thanks for the recipe! So nostalgic of childhood!
Stephanie Rutherford says
I am glad you liked the recipe! You can add extra lemon zest to get a brighter lemon flavor.
Dane says
I would combine the lemon zest and white sugar. Then rub the lemon zest into the sugar with your fingers until you are left with a light yellow colored sugar. This extracts the dlavors and oils from the lemon zesr and gives you a brighter flavor.
Amy says
I tried them! They were delicious — a must try for lemon blueberry lovers.
Molly says
I made these just as directed (I added chopped pistachios to half of the batter). They turned out amazing!!!! Highly recommend this recipe.
Sue says
Delicious and super easy to put together! I tried refrigerating my cookie dough to prevent the spread as others noted and my cookies still spread out. They still ended up really moist, chewy and with a really delicious lemon/blueberry flavor though. I also added white chocolate chips because I had them.
Stephanie Rutherford says
Using fresh blueberries can cause the spread, or whole frozen blueberries. They have extra moisture in them, which causes spread. Frozen wild blueberries are a lot smaller, which helps with the spread. Also, if the melted butter is not room temperature, it will cause spread. Warm butter leads to more spread.
Nata says
Hi Stephanie and all,
Could you please help me to understand the thing? For which serving calories are calculated: the one under Servings (for example, 15 cookies) or for 1 item (1 cookie).
Thank you!
Stephanie Rutherford says
it is for one cookie.
Sienna says
My new favorite cookies! I made these for family parties on Easter and everyone loved them. I wish I would have realized how quickly the blueberries melt before deciding to double my recipe, though. My only tip would be only make the amount you plan to put in the oven right away. Otherwise it gets messy and gross! Even with the mess the cookies came out delicious. I’ll be making these again!
Jeannie says
Cookies came out thin for me too. I followed the recipe even using Parchment when I normally would use a Silpat. The only thing I can think of trying different is not creaming my sugars and butter as long since the butter starts out melted instead of at room temp. solid.
Stephanie Rutherford says
So this recipe is not supposed to be creamed. It needs to be whisked in a bowl until just combined. Creaming the butter will cause spreading. Also, if the butter is too hot, that will cause spreading as well.
Alexis says
I love how easy this recipe is to follow! I baked them with my five and three year old sons and it was so much fun. And also fun to eat. A true cookie recipe! I had been looking for a recipe that didn’t remind me of blueberry muffins and I’m happy to have found it here! I did add a splash of vanilla extract to my wet ingredients. I also topped them with a simple vanilla glaze. Will be making them again, maybe for Easter. They scream spring!
Cathy W. says
This recipe was PERFECTION!!! Sweet, tart and absolutely delicious!!! I can’t get enough blueberry and lemon right now and this recipe really was amazing.
Manda Carpenter says
I don't normally bake and when I do it's a disaster BUT somehow I followed this recipe and the cookies turned out delicious! I shared them with friends and neighbors who are raving about the flavor. Def going to make these again.
Carmen says
I don’t know what I did wrong, my family loved them but they came out thin. They were soft but delicate because they were sooo thin. I baked them on a silicone mat and they really spread . I will definitely be trying these again.
Tina says
I believe she recommends to bake on parchment paper instead of silicone to avoid spreading
Carmen says
I don’t know what I did wrong, my family loved them but they came out thin. They were soft but delicate because they were sooo thin.
Chelsey Muir says
I love the way you write out your recipe. I am always scrolling up to remember the ingredients when reading the directions. Thank you for adding it.
These sound amazing! Will definitely make these this weekend.
Marissa says
Me too, I love this recipe format!