These Lemon Blueberry Cookies are bursting with lemon flavor! A chewy cookie with tangy lemon and sweet blueberry goodness, topped with a lemon sugar salt. Perfect for Spring, Easter, Mother’s Day and any other day you want a delicious cookie.
I especially love this Lemon Blueberry Cookie recipe because it’s a no chill cookie recipe. You can mix them up by hand then pop them right in the oven, which means they’re quick and easy. Ready to eat cookies in less than 30 minutes.
If you love a lemon cookie then this Lemon Ricotta Cookies Recipe is another you’d like. Lemon desserts are one of my very favorite things to eat and bake.
- All Purpose Flour – I use all purpose flour but a 1:1 gluten free flour can be swapped to make these blueberry lemon cookies gluten free.
- Baking Soda – A leavener that helps the cookies rise.
- Baking Powder – Another leavener to help cookies rise.
- Kosher Salt – I always use salt when cooking and baking to help enhance flavors. Kosher salt is my go-to.
- Unsalted Butter – I like using unsalted butter, so that I can control the salt level myself.
- Granulated Sugar – To sweeten the cookies and help with texture.
- Brown Sugar – This gives a nice flavor and helps make the cookies chewy.
- Lemon Juice – Adds fresh lemon flavor.
- Lemon Zest – This enhances the lemon flavor without affecting texture.
- Vanilla Extract – I prefer pure vanilla extract when baking.
- Eggs – I use 1 whole egg and an egg yolk to help with the texture of the cookies.
- Frozen Blueberries – Frozen wild blueberries have the best flavor. Using frozen blueberries gives you the best result. Here is an article that has a lot of info on using fresh vs. frozen fruit.
How to make Lemon Blueberry Cookies
Making these easy Lemon Blueberry Cookies is a cinch. Follow these step by step directions or the full directions in the recipe card below to make your new favorite cookie.
- Step 1 – Preheat the oven to 350°F and line a sheet tray with parchment paper. Whisk the dry ingredients in a medium mixing bowl. Set aside.
- Step 2 – Whisk the melted butter, granulated sugar, brown sugar and lemon zest in a large mixing bowl until well combined. About 60 seconds.
- Step 3 – Mix in the vanilla, lemon juice, eggs and egg yolk until fully combined.
- Step 4 – Stir the dry ingredients into the wet with a rubber spatula then gently fold in the frozen wild blueberries.
- Step 5 – Scoop the dough with a large cookie scoop or an ice cream scoop and place it on a parchment paper lined sheet tray. I use half sheet pans and bake 5-6 cookies per tray. Bake 14-16 minutes.
- Step 6 – Allow the cookies to cool for 5 minutes on the pan then transfer them to a wire rack using a spatula. Top cookies with lemon sugar salt. Let the cookies fully cool before eating.
- Use room temperature eggs for best results when baking these easy no chill cookies.
- Bake cookies on parchment paper, no non-stick cooking spray required. This gives you the best outcome with your cookies and makes for a no mess cleanup.
- Check the freshness of your baking soda and powder before baking with them. Expired baking soda or baking powder will ruin your cookies.
- If you want perfectly round cookies then “scoot” your cookies as soon as they come out of the oven. Use a biscuit cutter to lightly circle around the edges of your lemon blueberry cookies.
- Let the cookies cool for 5 minutes before transferring them to a wire rack. Use a spatula when moving them.
- Put them onto a wire rack without parchment paper, this will help the bottoms firm up.
- These cookies taste best when fully cooled.
Storing Lemon Blueberry Cookies
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.
The cookie dough balls can be stored in the fridge for up to 48 hours. Let them come to room temp before baking.
This lemon blueberry cookie recipe is fun because there are a few different variations that are easy and delicious. Here are a few things you can try to switch things up:
- Swap out the lemon juice and zest for lime juice and zest. Yes. Blueberry lime cookies. I’m in.
- Add white chocolate chips or dark chocolate chips. About half a cup will do the trick.
- Use frozen raspberries instead of blueberries. White chocolate chips go very well with raspberry too.
- Add a hint of cinnamon. Adding 1/4 tsp cinnamon will do the trick.
You can! You can freeze them after baking them by putting them in a freezer bag then inside an airtight container. They will keep for up to 2 months.
Alternatively, you can freeze the cookie dough balls after scooping them. This is a great way to have cookies on hand when you only want to bake one or two.
Place the cookie dough balls on a baking tray or plate then pop them in the freezer for an hour. Remove them from the freezer then transfer them into a resealable freezer bag. Store them in the freezer for up to 2 months. Let them come to room temp before baking.
That’s a hard no from me. I don’t use lemon juice concentrate for anything I make. I prefer the natural fresh squeezed lemon flavor when cooking and baking.
This Lemon Blueberry Cookies recipe does not need to be chilled. While you can chill them, you would need to either bring them back to room temperature before baking them or adjust the baking time. This is an easy no chill cookie recipe.
You can! Making these cookies a day ahead of time can help save time. Again, I let them sit on a wire rack overnight before storing them.
I prefer using frozen blueberries for this cookie recipe. You could swap them out, but they turn out better using a frozen wild blueberry that has tons of flavor.
Lemon Blueberry Cookies
- 1 set of mixing bowls
- 1 whisk
- 2 sheet pans
- 1 wire rack
- 1 large cookie scoop
- 2½ cups all purpose flour
- 1 tsp kosher salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar
- zest of 3 lemons
- 1 tbsp fresh lemon juice
- ½ tsp pure vanilla extract
- 1 egg room temp
- 1 egg yolk room temp
- 1 cup frozen wild blueberries
Lemon Sugar Salt
- zest of 1 lemon let it dry out a bit before mixing
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
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
- Whisk melted butter, both sugars and lemon zest in a large mixing bowl until smooth and combined
- Whisk in the lemon juice, vanilla and eggs until fully combined
- 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 large 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
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