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.
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!