These Lemon Blueberry Cookies bake up thick and chewy and are bursting with lemon flavor! A no-chill chewy cookie with tangy lemon and sweet blueberry goodness, topped with a lemon sugar salt, that's ready in just 30-minutes!
After testing this recipe numerous times, I've found that fresh blueberries yield the best texture and help the cookies hold their shape better than frozen blueberries. Perfect for Spring, Easter, Mother's Day and all summer long!
Another Spring favorite dessert that combines both lemon and blueberry is Lemon Blueberry Cheesecake, and it's worth the hype!
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Why You'll Love This Recipe
- Get a cleaner looking and tasting cookie with fresh blueberries.
- Cookies are perfect for freezing, so you can make them ahead of time. I always have a stash of Lemon Ricotta Cookies in the freezer!
- No Chill Lemon Blueberry Cookies are ready fast!
Recipe Ingredient Notes
- Kosher Salt: Diamond Crystal Kosher Salt is my everything salt. This is a must when cooking. If you're using a different brand or type of salt, measurements are not the same. I recommend buying Diamond Crystal for your kitchen.
- Butter: Always use unsalted when baking so you can control the level of salt.
- Lemons: Use fresh juice and zest for the brightest flavor. Just like with Creamy Lemon Pie.
- Blueberries: Fresh blueberries are an essential part of this recipe. They prevent excess moisture that ultimately causes wet mushy spots on the cookies, they hold their shape and create the perfect texture for these lemon cookies.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- You can use a 1:1 gluten-free baking flour substitute in place of AP flour to make these lemon blueberry cookies gluten-free.
- Fresh blueberries are strongly recommended for this recipe to help cookies hold their shape and keep excess moisture from pooling up in the dough.
- Swap out the lemon juice and zest for lime juice and zest. Yes. Blueberry lime cookies!
- Stir in a half cup of white chocolate chips!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Blueberry Lemon Cookies
Step 1: Whisk dry ingredients in a medium bowl.
Step 2: Mix both sugars and lemon zest for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment. Cream butter on medium speed for 3 minutes. Add lemon juice, vanilla and eggs until combined.
Step 3: Stir dry ingredients into wet ingredients until just combined.
Step 4: Fold in fresh blueberries, then scoop and bake!
Expert Baking Tips
- Use room temperature eggs for best dough texture and even baking.
- Bake on parchment-paper lined sheets for easy cleanup and no sticking. No non-stick cooking spray required!
- Allow to cool on sheets for 5 minutes before transferring to a wire rack to cool completely. I think these taste best when enjoyed fully cooled. Same with Blueberry Cornbread!
- Stick to fresh blueberries for the ultimate no chill cookie that holds its shape, stay thick, chewy and prevent color bleeding.
- This recipe post has been updated with improved baking techniques to yield a more bakery-style lemon blueberry cookie using fresh blueberries.
Recipe FAQs
After baking these chewy lemon cookies, I like to store them on the counter for the first day uncovered. With the blueberry in them, they can become soggy if put straight into an airtight container. After the first day then I store them in an airtight container in the fridge. Let them come to room temp before eating.
Yes! This lemon blueberry cookies recipe will freeze well once totally cooled, for up to 2 months in an airtight container. You can also scoop the dough onto parchment paper and freeze that until solid. Then transfer the dough balls to a bag for up to 2 months. Allow to come to room temp before baking.
More Cookie Recipes You'll Love
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📖Recipe
Lemon Blueberry Cookies
Equipment
- 1 wire rack
- 1 large cookie scoop
Ingredients
Dry Ingredients
- 2½ cups all purpose flour
- 1 tsp kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- zest of 3 lemons
- 1 cup unsalted butter room temp
- 1 tablespoon fresh lemon juice
- ½ tsp pure vanilla extract
- 1 egg room temp
- 1 egg yolk room temp
- 1 cup fresh blueberries
Lemon Sugar Salt
- zest of 1 lemon let it dry out a bit before mixing
- 2 tablespoon granulated sugar
- ¼ teaspoon kosher salt
Instructions
Mixing Dry Ingredient
- Preheat oven to 350°F and line 2 sheet pans with parchment paper
- Whisk all dry ingredients in a medium mixing bowl. Set aside
Mixing Wet Ingredients
- Mix both sugars and lemon zest in the bowl of a stand mixer with the paddle attachment for 2 minutes on low-medium speed
- Add butter and beat on medium speed for 3 minutes until light and fluffy
- Mix in lemon juice and vanilla then mix in eggs one at a time
- Mix the dry ingredients into the wet, using a rubber spatula. Do not overmix, a few streaks of flour are okay
- Gently fold in the blueberries. Only a couple folds will do
- Using a 3 oz cookie scoop, scoop dough and place on parchment paper. 5-6 cookies per tray, leaving room for spread
- Bake 14-16 minutes. Let cool on tray for 5 minutes then transfer to wire rack to fully cool
Mixing Lemon Sugar Salt
- Zest 1 lemon then let it dry out while cookies cool
- Mix zest with sugar and salt then top cooled cookies
Kim
Delicious!!
Krista Stechman
Thank you!!