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!
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.
- 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.
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.
- 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
- 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.
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
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Lemon Blueberry Cookies
- 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
- 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.