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.
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!