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    Home » Cookie Recipes

    Mar 21, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Chewy Lemon Blueberry Cookies

    58270 shares
    Jump to Recipe Print Recipe
    Pinterest pin for lemon blueberry cookies.

    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!

    Three lemon blueberry cookies on parchment paper with fresh blueberries around it.

    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.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why This 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!
    One stack on 4 cookies.

    Ingredient Notes

    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.

    Step By Step Instructions

    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.

    Wet ingredients in a bowl.
    Cookie dough in a glass bowl

    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.

    Blueberries swirled into cookie dough in a glass bowl.
    One cookie dough ball with blueberries on top.

    Expert Baking Tips

    Tips to prevent cookie spreading:

    1. 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.
    2. 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.
    3. 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.

    One cookie on parchment paper next to blueberries.

    FAQ

    Can I make this into smaller cookies?

    Yes you can. They won't be as chewy. Bake for 8-11 minutes.

    Can I use fresh blueberries?

    No, you need to use frozen wild blueberries. Fresh blueberries will have too much moisture.

    Can I use concentrated lemon juice?

    Freshly squeezed is best, but you can use concentrated lemon juice.

    Can I add white chocolate chips?

    Yes you can! Use ½ cup of white chocolate chips.

    A lemon blueberry cookie spilt in half.

    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

    • Birthday cake cookies on a circle wire rack.
      Birthday Cake Cookies
    • Pulling a chocolate chip marshmallow in half to see the marshmallow pull.
      Chocolate Chip Marshmallow Cookies
    • Close up of peanut butter Nutella cookie in a box.
      Peanut Butter Nutella Cookies
    • Brown butter snickerdoodle cookies on parchment paper.
      Brown Butter Snickerdoodle Cookies

    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

    Three lemon blueberry cookies on parchment paper with fresh blueberries around it.

    Chewy Lemon Blueberry Cookies

    These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.
    5 from 104 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 14 minutes mins
    Chilling Time 15 minutes mins
    Total Time 49 minutes mins
    Course Dessert
    Cuisine American
    Servings 15 Large cookies
    Calories 274 kcal

    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.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
    High altitude baking- Add an extra 2 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 274kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 45mgSodium: 210mgPotassium: 36mgFiber: 1gSugar: 20gVitamin A: 396IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword chewy cookies, frozen blueberries, lemon blueberries, lemon cookies
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

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      Recipe Rating




    1. Chris says

      May 31, 2023 at 4:50 pm

      5 stars
      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!

      Reply
    2. Joann says

      May 11, 2023 at 8:40 am

      5 stars
      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?

      Reply
    3. Joann says

      May 10, 2023 at 9:11 am

      5 stars
      Love, love love!!
      Can you clarify what you mean by scoot the cookies with a biscuit cutter?

      Reply
      • Stephanie Rutherford says

        May 13, 2023 at 9:35 am

        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.

        Reply
    4. Maddy says

      May 02, 2023 at 10:07 am

      5 stars
      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 😂

      Reply
    5. Samantha Armoogan says

      March 23, 2023 at 7:54 am

      5 stars
      I subbed the flour for coconut and the gluten free version is amazing too!

      Reply
    6. Gina says

      March 12, 2023 at 4:12 pm

      5 stars
      Sooooo soooooo goooooooood!!!

      Reply
    7. Jean says

      March 03, 2023 at 10:02 am

      Hi,

      Could these be chilled? Was hoping to make the batter today and cook tomorrow. Thank you!

      Reply
      • Stephanie Rutherford says

        March 06, 2023 at 11:08 am

        They can be chilled. Make sure to scoop into balls before chilling. Then, bring back up to room temp before baking.

        Reply
    8. Kelly says

      February 11, 2023 at 9:38 am

      5 stars
      Would it be possible to do this recipe but use dried blueberries?

      Reply
    9. Alexa says

      November 25, 2022 at 3:07 pm

      5 stars
      Delicious!! Love a lemon blueberry combo!

      Reply
    10. Alex says

      September 13, 2022 at 7:21 pm

      5 stars
      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.

      Reply
      • Alex says

        September 14, 2022 at 2:47 pm

        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!

        Reply
    11. R.J says

      August 04, 2022 at 7:52 am

      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!

      Reply
    12. Lauren says

      July 10, 2022 at 12:02 pm

      5 stars
      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.

      Reply
    13. Andrea Simpson says

      July 10, 2022 at 6:22 am

      5 stars
      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!!

      Reply
    14. Cory says

      July 03, 2022 at 4:34 pm

      5 stars
      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!

      Reply
      • Stephanie Rutherford says

        July 05, 2022 at 10:18 am

        I am glad you liked the recipe! You can add extra lemon zest to get a brighter lemon flavor.

        Reply
      • Dane says

        November 13, 2022 at 11:51 am

        5 stars
        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.

        Reply
    15. Amy says

      May 23, 2022 at 10:18 am

      5 stars
      I tried them! They were delicious — a must try for lemon blueberry lovers.

      Reply
    16. Molly says

      May 01, 2022 at 4:37 am

      5 stars
      I made these just as directed (I added chopped pistachios to half of the batter). They turned out amazing!!!! Highly recommend this recipe.

      Reply
    17. Sue says

      April 30, 2022 at 12:50 pm

      5 stars
      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.

      Reply
      • Stephanie Rutherford says

        May 01, 2022 at 9:13 am

        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.

        Reply
    18. Nata says

      April 20, 2022 at 7:05 am

      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!

      Reply
      • Stephanie Rutherford says

        April 20, 2022 at 9:38 am

        it is for one cookie.

        Reply
    19. Sienna says

      April 19, 2022 at 9:32 am

      5 stars
      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!

      Reply
    20. Jeannie says

      April 05, 2022 at 6:37 am

      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.

      Reply
      • Stephanie Rutherford says

        April 05, 2022 at 12:25 pm

        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.

        Reply
    21. Alexis says

      March 31, 2022 at 5:37 pm

      5 stars
      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!

      Reply
    22. Cathy W. says

      March 28, 2022 at 1:15 pm

      5 stars
      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.

      Reply
    23. Manda Carpenter says

      March 28, 2022 at 12:31 pm

      5 stars
      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.

      Reply
    24. Carmen says

      March 27, 2022 at 4:36 pm

      5 stars
      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.

      Reply
      • Tina says

        March 29, 2022 at 2:32 pm

        I believe she recommends to bake on parchment paper instead of silicone to avoid spreading

        Reply
    25. Carmen says

      March 27, 2022 at 4:33 pm

      5 stars
      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.

      Reply
    26. Chelsey Muir says

      March 24, 2022 at 6:22 am

      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.

      Reply
      • Marissa says

        July 14, 2022 at 7:43 am

        Me too, I love this recipe format!

        Reply

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