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.
I can’t find Frozen wild blueberries. Can I use freeze dried blueberries?
Yes you can. Or use frozen regular berries.
Great recipe! Super easy to follow and the cookies were delicious. I added a splash of vanilla and replaced the butter with coconut oil. I feel like there was a bit too much salt though, the cookies were noticeably salty. Also they spread way more than I was expecting! If I make this again I’ll do smaller scoops and cut the salt in half
I find most cookie recipes overly sweet so I added 190g of sugar. Still it was slightly too sweet. Next time I’ll experiment with 125g of sugar.
Can you replace the melted butter with vegetable oil or coconut oil, if so, which would be better?
You responded to another question that yes, you can freeze, but can you freeze before baking as well??
Also, if I replaced the lemon zest with orange zest, would that be okay??
Thanks!!, Also, ABSOLUTELY LOVEEEEEEED THESE. they were the most delicious thing I have EVER BAKED.
Can you replace the melted butter with vegetable oil or coconut oil, if so, which would be better. And if I wanted to freeze them, how would I go about doing so?? (Freeze before baking them)
These cookies are beautiful & amazing! Thank you for the recipe!
Can these be frozen?
Yes they can!
I’m making these cookies tomorrow but won’t be serving them for a few days. Can they be frozen once made?
THEY TASTE JUST LIKE FRUIT LOOPS! I made these and they came out just like the pictures 📸. Quick and easy, my cousin tried them first and said “they taste like fruit loops” and now I can’t unsee it, they taste like a fruit loop cookie hands down. Definitely different! Perfectly soft. A hit!
These were absolutely delicious, thank you for sharing such a great recipe! They needed about 5 extra minutes in my oven, but otherwise made everything according to the instructions. My boyfriend and I loved them and will 100% make again!
Made this today. I only had jarred citrus juice, but went with it. The cookies are delicious. My cookies spread the perfect amount. I didn’t do the spooning of flour, just stuck the cup in the flour bin and it worked out great. Awesome cookies.
I added some homemade toffee bits to this recipe and that took these cookies to the next level! I recommend giving it a try.
Hey how do you make homemade toffee bits?
These cookies tasted absolutely delightful! However, they came out extremely flat. I put 8 scoops of the recommended size on the largest baking sheet I have that will fit in the oven and they flattened out so much that they were all touching. I measured using ingredient weights for the flour and sugars. All I can guess is this recipe was created not using weights, since without weighing flour, it is typically packed into the cup tighter than what it should be if measured by weight. I will try next time to add more flour and maybe even chill the dough before hand. I also noticed what other reviewers have said, that the dough does not like to hold onto the frozen blueberries. Overall, with a little tweaking, this would be the perfect cookie!
These were pretty good. The cookies have a light, delicate flavor and they are almost like a muffin in cookie form. The baking time was a little off because it took me more like 16-18 minutes to get golden edges.
I made these yesterday and they turned out great!! I used fresh blueberries, not frozen and it worked just fine! 💙🍪
You can see how they look on my youtube channel Kay Bee 7860
I had strange experience making these cookies, perhaps you have an idea as to why… Everything went well up to the point of combiIning the wet with the dry. It seemed more difficult to get these to combine. It was like the dough just decided that I didn’t need to make cookies that day. After I finally got that done, there was no way you were going to “fold” in the blueberries. I had to poke them into the dough with my thumb. The dough seemed to hate the berries as much as it hated me. Even after I scooped out the dough balls and got them on the parchment, the berries kept popping out. They turned out just fine when baked, not too puffy, not too flat. Everyone that got some liked them a lot. I have never made anything in the past that fought me like this dough did in the combining, adding (berries), and scooping steps like this dough did.