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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

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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

  • Chewy Birthday Cake Cookies
  • Chocolate Chip Marshmallow Cookies
  • Peanut Butter Nutella Cookies
  • 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 38 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 14 mins
Chilling Time 15 mins
Total Time 49 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 1 lemon
  • 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 1 lemon, 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

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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

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I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

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