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.
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.