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I make these lemon blueberry cookies all the time! Each bite is soft, chewy, and bursting with flavor. The combination of tangy lemon and sweet blueberries makes them a fun treat for any occasion.
Easy Lemon Blueberry Cookie Recipe
These cookies are easy to make and packed with fresh summer flavors. With a simple lemon glaze drizzled on top, they have just the right balance of sweetness and tartness. Whether you enjoy them fresh out of the oven or the next day, they are always a hit!
Ingredients You Will Need
- all purpose flour: Provides structure to the cookies.
- baking powder: Helps the cookies rise to be light and fluffy.
- baking soda: Gives the cookies a soft, light texture.
- kosher salt: Balances the flavors.
- unsalted butter, softened: If using salted butter, skip adding extra salt.
- granulated sugar: Sweetens the cookies.
- lemon zest: Adds fresh citrus flavor.
- fresh lemon juice: Enhances the lemon tartness.
- egg: Binds the ingredients together.
- vanilla extract: brings out extra flavor.
- fresh or frozen blueberries: soft, fresh blueberries, make every bite pop with flavor.
For the Glaze (Optional):
- 1 cup powdered sugar, sifted – Gives the glaze it’s sweetness and texture.
- 3 tbsp fresh lemon juice – Adds a light citrus flavor.
- Zest of 1 lemon – Boosts the lemon flavor and balances sweet and tart.
Blueberry Lemon Cookie Variations
- Add in extras: Fold in ½ cup white chocolate chips with the blueberries.
- Make lemon poppyseed cookies: Add 1 tbsp poppy seeds for extra texture.
- Make them nutty: Mix in ¼ cup sliced almonds with the blueberries.
- Enhance the lemon flavor: add ¼ to ½ tsp lemon extract for even more lemon flavor.
- Coat in sugar: Instead of using a glaze, try rolling each dough ball in a small bowl of sugar before baking.
How to Make Lemon Blueberry Cookies
STEP 1: Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 3: In a large mixing bowl, beat the softened butter, sugar, and lemon zest for about 2 minutes until well creamed. Add the egg, lemon juice, and vanilla extract. Beat until combined and slightly fluffy.
STEP 4: Gradually mix in the dry ingredients until just combined. Avoid overmixing. Gently fold in the blueberries with a spatula or large wooden spoon to prevent smashing.
STEP 5: Use a portion scoop or large spoon to make 1 inch dough balls and drop onto the prepared baking sheet, spacing them 2 inches apart. (If using a large cookie scoop, baking time may need to be adjusted by a minute or two.)
STEP 6: Bake for 12-15 minutes, until the edges are lightly golden and the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Optional Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over completely cooled cookies and let set before serving. If the frosting is too thick to drizzle, add ½ teaspoon of lemon juice at at a time until it reaches desired consistency.
Tips for Making the Best Lemon Blueberry Cookies
- Use fresh blueberries: They hold their shape better than frozen.
- Let ingredients get to room temperature: The butter is much easier to work with when it’s not so firm.
- Chill the dough: Wrap it in plastic wrap and chill for 30 minutes to reduce spreading.
FAQs
Yes, but adding them straight to the dough can make the dough chill too quickly and become difficult to scoop. The juices also turn the dough into a blueish purple, so they won’t look as clean. They can work, but fresh blueberries work best.
Absolutely! Keep the same measurements, but note that dried blueberries will alter the flavor slightly.
Use a cookie scoop and scrape off extra dough so they are the same size. This will help ensure they all bake evenly too.
Store cookies in an airtight container at keep at room temperature or in the fridge for 3-4 days.
More Easy Cookie Recipes
Lemon Blueberry Cookies
Equipment
- Baking Sheet
- Mixing Bowl
- Portion Scoop
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Optional Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, sugar, and lemon zest for about 2 minutes until well creamed. Add the egg, lemon juice, and vanilla extract. Beat until combined and slightly fluffy.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing. Gently fold in the blueberries with a spatula to prevent smashing.
- Use a portion scoop or large spoon to make 1 inch dough balls and drop onto the prepared baking sheet, spacing them 2 inches apart. (If using a large cookie scoop, baking time may need to be adjusted by a minute or two.)
- Bake for 12-15 minutes, until the edges are lightly golden and the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
