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!
When I was recipe testing these lemon blueberry cookies, I wanted them to be a chewy cookie for spring or summer. 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! It is all full of lemon flavor from lemon zest.
I have tips and tricks and process photos to easily help you make this recipe! If you love lemon blueberry desserts, you have to try my lemon blueberry cake.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: 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.
- Tip 2: Add 2 Tablespoons of flour if baking at high altitude.
- Tip 3: Once you add the blueberries, the dough will be thickening, but just mix slowly. Also, when you go to scoop, it will help with mixing in the blueberries.
- Tip 4: To prevent spreading, let the cookie dough sit for 10 minutes. This helps the gluten to form and causes less spread.
- Tip 5: I like to add extra frozen wild blueberries to the top to the cookie dough balls.
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For more blueberry recipes, try my lemon blueberry cheesecake and blueberry cake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Lemon Blueberry Cookies
Ingredients
- 2 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted and slightly cooled
- 1 1/4 cup White granulated sugar
- 1/4 cup Brown sugar, packed light brown sugar
- Zest of 2 lemons
- 1 TBSP Lemon juice, freshly squeezed
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 3/4 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 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp 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 1/4 cup White granulated sugar, 1/4 cup Brown sugar, Zest of 2 lemons, 1 TBSP 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.3/4 cup Frozen wild blueberries
- Use a large cookie scoop (2oz 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.
THEY TASTE JUST LIKE FRUIT LOOPS! I made these and they came out just like the pictures 📸. Quick and easy, my cousin tried them first and said “they taste like fruit loops” and now I can’t unsee it, they taste like a fruit loop cookie hands down. Definitely different! Perfectly soft. A hit!
These were absolutely delicious, thank you for sharing such a great recipe! They needed about 5 extra minutes in my oven, but otherwise made everything according to the instructions. My boyfriend and I loved them and will 100% make again!
Made this today. I only had jarred citrus juice, but went with it. The cookies are delicious. My cookies spread the perfect amount. I didn’t do the spooning of flour, just stuck the cup in the flour bin and it worked out great. Awesome cookies.
I added some homemade toffee bits to this recipe and that took these cookies to the next level! I recommend giving it a try.
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!
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.
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
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.
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.
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.
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.
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.
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?
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?
My family loved this!
Tastes great! I’m not sure how I got 12 cookies with a 2oz scoop, when your 3oz scoop got 15, but it worked!
Fantastic cookie recipe. They don’t look pretty once baked, but the taste is amazing.
This recipe is fantastic! I didn’t have blueberries so I used blackberries and it turned out delicious.
These are incredible.
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?
I have never tried baking with coconut oil.
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?
It should be 4 lemons!
The absolute BEST!! Everyone loves these. Can these be made smaller and how much would you decrease the time? Thanks!!
My roommate is allergic to eggs is there a way to make this recipe without eggs?
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.
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.
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?!
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.
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 !
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!!
OMG! These cookies were the perfect summer treat. So good! My son requested a batch to take with him to college.
OMG! These cookies were a perfect summer treat, so good! My son requested a batch of these to take with him to college.
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!
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?
Love, love love!!
Can you clarify what you mean by scoot the cookies with a biscuit cutter?
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.
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 😂
I subbed the flour for coconut and the gluten free version is amazing too!
Sooooo soooooo goooooooood!!!
Hi,
Could these be chilled? Was hoping to make the batter today and cook tomorrow. Thank you!
They can be chilled. Make sure to scoop into balls before chilling. Then, bring back up to room temp before baking.
Would it be possible to do this recipe but use dried blueberries?
Delicious!! Love a lemon blueberry combo!
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.
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!
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!
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.
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!!
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!
I am glad you liked the recipe! You can add extra lemon zest to get a brighter lemon flavor.
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.
I tried them! They were delicious — a must try for lemon blueberry lovers.
I made these just as directed (I added chopped pistachios to half of the batter). They turned out amazing!!!! Highly recommend this recipe.
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.
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.
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!
it is for one cookie.
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!
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.
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.
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!
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.
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.
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.
I believe she recommends to bake on parchment paper instead of silicone to avoid spreading
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 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.
Me too, I love this recipe format!