Lemon Blueberry Cookies

5 from 132 votes

These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.

Prep Time20

Cook Time14

Chilling Time15

Total Time49

Servings: Large cookies

Calories: 274kcal

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 2 lemons, 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.

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.