These lemon blueberry cookies are incredibly soft and chewy in texture, and filled with fresh lemon flavors and juicy blueberries. The ultimate Summer cookies!
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If you tried and loved my Best Blueberry Muffins that I shared recently, here’s another must-make recipe you need to add to your baking list this summer! These blueberry lemon cookies feature all the flavors of your favorite blueberry muffins, with the texture of the perfect soft sugar cookies.
Easy to bake in one bowl, this no-chill cookie recipe requires just a few ingredients and comes together in no time. And to all the chocolate chip cookie lovers out there, be reassured: I promised you won’t miss the chocolate chips in these blueberry cookies. They’re a new favorite in my household and I bet they’re about to become a favorite at yours too. Give them a try and let me know how you like them!
Why you’ll love lemon blueberry cookies
- Flavor – These blueberry cookies are filled with bright and fresh citrus flavors, juicy blueberries, and taste like your favorite blueberry muffins turned into a cookie.
- Texture – A perfect sugar cookie that is incredibly soft and chewy, with slightly crispy edges.
- Ease to make – A no-chill one bowl cookie recipe that comes together within minutes.
The recipe ingredients
- Fresh blueberries. They bring some sweet and juicy flavors to the cookies.
- Lemon zest. This is a must, and what brings up all the fresh lemony flavors in the recipe. For best results, make sure you use the zest of two lemons, as mentioned in the recipe, not less.
- Sugar + light brown sugar. The combination of both sugars yield the perfect chewy texture, in the same quantities and ratio as mentioned in the recipe.
- Butter. Use unsalted butter, softened at room temperature.
- 1 egg. Use one large egg, at room temperature, for best results.
- All-purpose flour + baking powder + baking soda + salt. They provide structure to the cookies and ensure the necessary lift, while keeping a soft and chewy texture.
Should I use fresh or frozen blueberries?
While both fresh and frozen blueberries work in these cookies, I find that fresh blueberries are more generous, firm and plump than the frozen ones. Rinse them briefly and then pat-dry with paper towel before using to get rid of the extra moisture.
Frozen blueberries are another option for these cookies, especially when fresh blueberries are not in season. Do not thaw and instead use them frozen in the recipe to ensure they do not stain the cookie dough.
Tips to make the best lemon blueberry cookies
- Rub lemon zest and sugar with your fingertips to release the oils from the zest into the sugar and enhances the lemony flavors in your cookies.
- Be very delicate with the blueberries when mixing and scooping out the dough. You don’t want the fresh blueberries to burst and create a messy cookie dough.
- Baking tips for the best lemon blueberry cookies. Slightly under-bake your cookies, to ensure the perfect soft and chewy texture. You’ll also want to bang the cookie sheets a few times on the countertop to help them spreading out a little bit, and if possible reshape them slightly using a cookie cutter.
- Enjoy the cookies fresh. Because they use berries, these cookies are best enjoyed fresh, ideally on the day of baking.
How to store these blueberry cookies
Because these lemon blueberry cookies feature some fruits, it is best to eat them the same day as baking for the maximum freshness. Store leftover cookies in an airtight container in the refrigerator for a couple of days, but they will loose their chewy-crispy bite because of the extra moisture brought by the blueberries. You can however freeze baked lemon blueberry cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or pop them in a preheated oven for a few minutes to bring back their original texture.
You may also like:
- Blueberry Crumble Bars
- White Chocolate Raspberry Cookies
- Lemon Poppy Seed Cookies
- Lemon Poppy Seed Blueberry Pancakes
- Easy No-Bake Cheesecake
Lemon Blueberry Cookies
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 minutes
- Yield: 14 cookies 1x
- Category: Cookies
These lemon blueberry cookies are incredibly soft and chewy in texture, and filled with fresh lemon flavors and juicy blueberries. The ultimate Summer cookies!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the lemon blueberry cookies:
- ⅔ cup (130g) granulated sugar
- Zest from 2 large lemons, divided
- ¼ cup (45g) light brown sugar, packed
- ½ cup (120g) unsalted butter, softened at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ¾ cup (110g) fresh blueberries*
For the glaze:
- ½ cup (60g) confectioners’ sugar, sifted
- 1 to 2 Tablespoon(s) lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl or the bowl of a stand mixer, rub the granulated sugar and the zest of one lemon with your fingertips for about 20 seconds, until fragrant.
- Add brown sugar and softened butter and mix on medium speed for 3 full minutes, using a hand mixer or the stand mixer fitted with the whisk attachment. Scrape down the sides of the bowl as needed. Add the egg and vanilla, and mix until combined.
- In a smaller bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients in 2 or 3 additions, and switch to a rubber spatula to mix until just combined. Add the fresh blueberries and gently mix until evenly spread throughout the cookie dough, being careful not to smash the blueberries.
- Using a medium size cookie scoop, divide the dough into 14 equal balls. Place 6 cookie dough balls on each prepared cookie sheet, leaving 2-3 inches between each ball, and flatten them out slightly using the palm of your hand.
- Bake the cookies, one sheet at time, in the center rack of the oven for about 8 minutes, or until the edges are just set while the top still look pale and slightly puffy.
- Remove the cookies from the oven and bang your cookie sheet on the countertop a few times to flatten the cookies a little and give them some texture. Grate the zest of the remaining lemon over the baked cookies. Let the cookies cool for 10 minutes in the baking sheet, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the confectioners’ sugar and lemon juice until the desired texture, adjusting the quantity of dry/wet ingredients as needed. Drizzle the glaze over the cooled cookies, and enjoy!
Notes
* I recommend fresh blueberries as they are plump and juicy. However, it is important to be very delicate when mixing and scooping the cookie dough so the blueberries don’t burst.
Did you make this recipe?
Lastly, if you make this Lemon Blueberry Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
