These Lemon Blueberry Cookies are a blast of spring in every bite. Soft, chewy sugar cookies are infused with lemon and loaded with fresh, juicy blueberries. The best part is these cookies are just as easy to make as they are delicious to eat!
Lemon Blueberry Cookies
I love to make these easy cookies for dessert or parties when blueberries are in season. They make a great addition to any gathering, and because they're so easy, I can make a double or triple batch so everyone gets a few!
If you love sugar cookies, then I have something for you that you won't soon forget! These delicious lemon blueberry cookies have all the soft, chewy texture we all love about sugar cookies - but with a blast of lemon and blueberry sweetness in every single bite!
Why I Love These Lemon Blueberry Cookies
I'm a big fan of soft, chewy cookies, and these lemon blueberry cookies are the softest and the chewiest! These are the kind of cookies that almost fold when you try to break them in half. They're that chewy.
I'm also a big fan of how easy these cookies are to make. They only take a few basic ingredients, and they're ready in just a few minutes. That's big for me. I may like to cook, but I don't want to be in the kitchen all day.
Oh, and don't think for a minute that I forgot about how good these lemon blueberry cookies are! These cookies are full of spring and summer thanks to the sweet, buttery dough, lemon zest, and fresh blueberries!
Our lemon blueberry cookies were inspired by our blueberry coffee cake recipe and our lemon cookies from cake mix recipe. I love all things blueberry, and lemon too!
Are you looking for more delicious dessert recipes like our Lemon Blueberry Cookies?
If you're as big a fan of sweet treats as I am, then check out these recipes, like our favorite Banana Bread Cookies! They're all decadent, delicious, and easy.
- Applesauce Coffee Cake
- White Chocolate Easter Bark
- Bunny Peeps Smores Dip
- Apple Cinnamon Pie with Cinnamon Rolls
Ingredients for Lemon Blueberry Cookies
These bright, fruity, and butter cookies only take a few basic baking ingredients to make, and you might just have them all in your kitchen right now. If you don't, they're easily found at your local grocery store.
- All-purpose flour
- Baking powder
- Cornstarch
- salt
- Baking soda
- Granulated sugar
- Lemon zest
- Butter- melted and cooled slightly
- Egg
- Egg yolk
- Fresh blueberries
Everything you need to make these cookies is listed right here, but you'll find the exact amounts in the recipe card at the end of the post.
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How to Make Lemon Blueberry Cookies
These lemon blueberry cookies are nothing more than sugar cookies with a few added ingredients, so they're super easy to make. It only takes a little mixing and baking, and you'll be all done.
The recipe overview below will show you just how easy these cookies are to make, but be sure to check the recipe card at the end of the post for exact instructions.
Firstly, you're going to mix the dry cookie dough ingredients and set them aside.
Then mix together the sugar and lemon juice.
Now add the butter, egg, and egg yolk and mix them together really well.
Now mix the wet and dry ingredients until just combined.
Finally, GENTLY fold in the blueberries.
Use a large cookie scoop to scoop out dough balls and place them about 3 inches apart on a baking sheet lined with parchment paper.
Bake your lemon blueberry cookies until the edges just begin to brown, then cool them on the baking sheet for a few minutes before transferring them to a wire cooling rack to finish cooling completely.
No one wants a super hot blueberry burning their mouth!
Substitutions and Variations
- Roll the cookie dough balls in sugar before baking for a sweet finish.
- Try adding chocolate chips. They work well with the blueberry and lemon flavors.
- Your favorite nuts add a nice crunch to the cookies.
Top Tips for Making the Best Lemon Blueberry Cookies
- Mix your cookie dough until it's just combined and no further. Overmixing creates excess gluten and makes tough cookies.
- Fold in your blueberries to limit gluten development.
- It's important to melt your butter for these cookies to achieve their super soft and chewy texture.
- Remove your cookies as soon as their edges begin to brown. The key to their soft texture is letting carry-over cooking time finish them off on the baking sheet.
Equipment
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Mixing bowls
- Spoon
FAQ about our Lemon Blueberry Cookies
Just combined means mixing your wet and dry ingredients until everything is moist and no further. Your dough or batter may have small lumps. That's okay!
Mixing cookie dough too much does two things. First, it promotes excess gluten, which can make the cookies tough. Second, overmixing aerates the dough, causing the cookies to rise, then fall and become flat and crispy.
You can use fresh or frozen blueberries interchangeably. Just be sure to defrost the blueberries before adding them to the dough.
Yes. Thawing the blueberries allows the ice crystals to melt away and the blueberries to release any excess juice before adding them to the baked good.
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To print this Lemon Blueberry Cookies recipe, click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Lemon Blueberry Cookies
Ingredients
- 2-¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1-½ cups granulated sugar
- lemon zest of 3 lemons
- 1 cup butter melted, cooled slightly
- 1 egg
- 1 egg yolk
- 1 cup blueberries fresh
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
- In a small bowl, add flour, baking powder, cornstarch, salt and baking soda. Mix well and set aside,
- In a separate bowl, add sugar and lemon zest and mix well. Stir in butter, egg, and egg yolk and mix well. Stir in flour mixture just until combined. Fold in blueberries.
- Using a 2 tablespoon portion scoop, scoop dough into prepared baking sheet 3" apart and bake for 10-12 minutes or until the edges of the cookies just begin to brown. Let stand on the baking sheet for 3 minutes and place on a wire rack to cool completely.
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