Lemon blueberry cookies are every thing you want in a summer cookie. Soft centers with crispy edges, these cookies are loaded with wild blueberries and coated in the most amazing lemon sugar.
Lemon blueberry cookies are simple, yet elegant and perfect for showers, weddings and everyday occasions. I use fresh lemon zest to flavor the cookie dough, along with frozen wild blueberries which give these cookies an intense blueberry flavor.
For more lemon inspired recipes, try my Lemon Bars with Graham Cracker Crust and Lemon Curd Cookies.
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Why You'll Love This Recipe
- Lemon blueberry flavor- These cookies are flavored with fresh lemon zest and frozen wild blueberries which adds so much blueberry flavor. These two flavors are perfect together!
- Lemon sugar- Be prepared to have your entire kitchen smell like lemons. This sugar coating gives these cookies an extra layer of fresh lemon flavor as well as a wonderful crackly texture.
- Easy to make- All you need is a bowl and hand held mixer. These cookies are so easy to make, even the kids can help out.
- Best texture- The centers of these cookies are soft and tender, with slightly crisp and chewy edges.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- I use unsalted butter. Pull the butter from the refrigerator 2 hours before mixing to allow it to soften at room temperature.
- Sugar- I use both white granulated sugar and light brown sugar in this recipe. This combination gives the cookie its soft and chewy texture.
- Eggs- Make sure your egg is at room temperature.
- Lemon zest- I use a microplane to remove the zest from the lemon.
- Lemon juice- Use fresh lemon juice for the best flavor.
- Blueberries- I use frozen wild blueberries for the best flavor and color. I do not recommend using fresh blueberries.
Step By Step Instructions
STEP 1: Cream the butter. In a large bowl, combine softened butter, sugar, brown sugar and lemon zest. Using a handheld mixer, beat for 3-4 minutes until fluffy. Scrape down the sides as the bowl as needed.
STEP 2: Mix the wet ingredients. Add the egg, lemon juice and vanilla extract. Mix again for 1-2 minutes.
STEP 3: Mix the dry ingredients. Sift the flour, baking powder, baking soda, and salt.
STEP 4: Add the dry ingredients. Mix in the dry ingredients just until combined. Then, gently fold in the frozen blueberries. Make sure not to over mix. You should have streaks of blueberries throughout the cookie dough.
STEP 5: Scoop the cookies. Use a 2 oz ice cream scoop to scoop the cookie dough onto a parchment lined baking sheet. Then, refrigerate for 1 -2 hours until completely chilled.
STEP 6: Make the lemon sugar. In a small bowl, combine the lemon zest and sugar. Use your fingertips to rub the zest into the sugar. This will help release the natural oils and flavor the sugar. Set aside.
STEP 7: Bake the cookies. Preheat oven to 350°. Take each cookie and roll in lemon sugar. Place 5 cookies per sheet. Bake for 16-17 minutes, turning halfway through baking for even browning.
Remove the cookies from the oven. Use a large cookie cutter (larger than your cookie) to help round out any uneven edges. Let the cookies cool completely before handling.
Expert Baking Tips
Spoon and level the flour. Do not scoop the flour out of the bag with your measuring cup. Using a spoon, scoop the flour into a measuring cup. Do not pack it down. Instead, use the back of a butter knife to level the flour.
Once you add the blueberries, do not over mix. Just a couple folds will do the trick. The blueberries will change the color of the dough, so make sure to mix just until you get streaks of blueberries throughout the dough.
Make sure to chill the cookie dough until they are completely cold. If they are not properly chilled, they will spread too much in the oven.
Use the cookie scoot. To make cookies more round and uniform, use a round cookie to scoot the edges. Make sure to do this once the cookies come out of the oven and while they are still warm. This easy step will give you perfect round cookies.
FAQ
No, I do not recommend using fresh blueberries in this recipe. Wild blueberries are smaller in size than regular blueberries and have less water content. They also have a more intense, sweet flavor compared to regular blueberries.
Take them out of the oven when the edges are golden brown but the centers are puffed and are slightly underbaked.
Yes, you can. Scoop the cookie dough onto a parchment lined sheet pan. Cover with plastic and freeze for up to 30 days.
Storing and Freezing
Store these lemon blueberry cookies inside an airtight container at room temperature. The cookies are best enjoyed 1-2 days after baking.
Freezing
For baked cookies, make sure the cookies are completely cooled before freezing. Place the cookies inside an airtight container or individually wrapped in plastic, then place the cookies in a ziplock freezer bag. Freeze for up to 2 months.
To freeze unbaked cookies, line a baking sheet with parchment paper. Scoop and arrange cookies on baking sheet. Then, flash freeze them by placing them in the freezer for 1 hour.
Once the cookies are frozen, package them in a ziplock freezer bag or an airtight storage container. Place a piece of parchment paper in between each layer to prevent the cookies from sticking.
More Cookie Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Lemon Blueberry Cookies
Ingredients
Lemon Blueberry Cookies
- 1 cup Butter unsalted, softened at room temp
- 1 ¼ cups White granulated sugar
- ¼ cup Light brown sugar
- 1 tablespoon Lemon zest
- 1 Large egg
- 1 tablespoon Lemon juice fresh is best
- ½ teaspoon Vanilla extract
- 2 ¾ cup All purpose flour sifted
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Wild frozen blueberries
Lemon Sugar
- ½ cup White granulated sugar
- 2 teaspoon Lemon zest
Instructions
Lemon Blueberry Cookies
- In a large bowl, combine softened butter, sugar, brown sugar and lemon zest. Using a handheld mixer, beat for 3-4 minutes until fluffy. Scrape down the sides as the bowl as needed.
- Add the egg, lemon juice and vanilla extract. Mix again for 1-2 minutes.
- Sift the flour, baking powder, baking soda, and salt.
- Mix in the dry ingredients just until combined. Then, gently fold in the frozen blueberries. Make sure not to over mix. You should have streaks of blueberries throughout the cookie dough.
- Use a 2 oz ice cream scoop to scoop the cookie dough onto a parchment lined baking sheet. Then, refrigerate for 1 -2 hours until completely chilled.
- In a small bowl, combine the lemon zest and sugar. Use your fingertips to rub the zest into the sugar. This will help release the natural oils and flavor the sugar. Set aside.
- Preheat oven to 350°. Take each cookie and roll in lemon sugar. Place 5 cookies per sheet. Bake for 16-17 minutes, turning halfway through baking for even browning.
- Remove the cookies from the oven. Use a large cookie cutter (larger than your cookie) to help round out any uneven edges. Let the cookies cool completely before handling.
Notes
- Spoon and level the flour. Do not scoop the flour out of the bag with your measuring cup. Using a spoon, scoop the flour into a measuring cup. Do not pack it down. Instead, use the back of a butter knife to level the flour.
- Use the cookie scoot. To make cookies more round and uniform, use a round cookie to scoot the edges. Make sure to do this once the cookies come out of the oven and while they are still warm. This easy step will give you perfect round cookies.
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