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.
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 were good but not enough lemon taste and spread to much making a thin cookie. They need more flavor but its a good dough recipe.
I followed the recipe as far as ingredients go (except I used regular frozen blueberries). Instead of melting the butter, I just used room temp butter (as if i were making a chocolate chip cookie), creamed the sugars with the butter, then added the remaining “wet” ingredients. After everything was sufficiently combined I added the dry ingredients, mixed, tossed in the frozen blueberries (about 1.25 C), mixed on low speed.
Once together, I dropped on to baking tray and popped into the oven.
They came out beautifully. No spreading.
Thanks for the recipe!
Can you use freeze dried blueberries??? These look incredible
Excellent recipe. Next time I make them, I think I will top them with some course sugar crystals to enhance the look and give them an extra pop-up sweetness with each bite.
Made the cookies and can’t stop eating them.😋 I used local frozen blueberries 🫐and they chilled the dough so my cookies did not spread out thin, but spread out perfectly from the scoop size I set on the pan… It made 17 nice cookies for 1x recipe. They’re are a little bit cake and little bit chewy texture which works for me, I cooked them for 15 minutes.
They spread like wildfire. I followed directions. Doubled checked. Haven’t tried them yet.
Hi the cookies were good but I’m not sure of if I added too much flower because it was doughy when I was mixing it. Is this normal?