These Lemon Blueberry Cookies are tart, sweet and absolutely perfect for Spring and Summer! Just like my Blueberry Pound Cake, these Berry Cookies are so easy to whip up in minutes with no chilling time required.
Along with my Oreo ice cream recipe and Marshmallow Fluff Fruit Dip, this is one of my favorite Spring and Summer dessert recipes. These cookies are so pretty and packed full of sweet and citrusy flavors. They bake until golden brown, but the inside stays soft and cake like.
Why You'll Love This Recipe:
- These cookies use simple and seasonal ingredients
- They are so easy to make
- The cookie dough requires no chilling
- This recipe is great for Summer
All Purpose Flour-A versatile flour that is great for cookies and helps them to achieve a crispy, golden exterior. The inside of the cookies are on the softer side with almost a cake like texture.
Baking Powder and Baking Soda- Leavening agents that help the cookies rise. Baking soda results in a chewier cookie and baking powder creates lighter, fluffy cookies. I like to use a mix of the two for the perfect finish.
Butter and Sugars- Combines for a fluffy cookie. I like using a bit of brown sugar along with granulated sugar to bring in those caramelized flavors.
Lemon Juice and Zest- To add tart, citrus flavor to the cookies.
Wild Blueberries- Frozen wild blueberries work the best in this recipe. I like the Wyman's brand. The berries are on the smaller side, which is great in cookies. I haven't tested fresh berries in this recipe, but highly recommend frozen.
Substitutions and Variations:
If you can't find frozen wild blueberries, regular frozen blueberries will work too. Just use the smallest ones you can find.
Do NOT substitute the fresh lemon juice with bottled lemon juice. It won't taste the same.
If you want to cut out some of the sugar, you can remove the white chocolate chips.
How to Make Lemon Blueberry Cookies:
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Here are the Step by Step Instructions for these Blueberry Cookies.
Step 1: Preheat the oven to 350 degrees. Prepare 2 cookie sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
Step 2: In a stand mixer or a large bowl and hand mixer, cream together the softened butter, brown sugar and granulated sugar for 2-3 minutes on medium speed.
Step 3: Reduce speed to low, and add in the egg. Then, pour in the vanilla extract and lemon juice until combined.
Step 4: Add the dry ingredients in two batches and mix just until combined. Toss in the white chocolate chips.
Step 5: Remove blueberries from the freezer and stir into the dough carefully with a spoon. Do not over stir or the dough will be really purple.
Step 6: Roll into cookie balls (about 1.5 tablespoons each). Top each ball with a sprinkle of course sugar and a pinch of lemon zest.
Step 7: Bake for 14 to 17 minutes until the cookies are crispy around the edges and golden brown.
Step 8: Serve and Enjoy!
- Do not pull the blueberries from the freezer until ready to use.
- Make sure the butter is softened and the egg is at room temperature. Both of these factors make a difference in the final result and help to create a light and fluffier cookie.
- Avoid over stirring the blueberries in the batter or it will all turn dark purple. Just stir to combine.
- Spread the cookies apart when baking. I suggest 7-8 cookies per half cookie sheet.
- Bake the cookies until they look light golden brown. Do not pull out of the oven before that.
I experimented with an icing/glaze and did not have success. Because these are softer cookies the glaze resulted in a soggy top.
Never use butter straight from the fridge. Allow it to come to room temperature before creaming with the sugar.
Use the right flour-all purpose is great for most cookie types.
Don't over mix the dry and wet ingredients. They just need to be combined well.
You are usually safe with a temperature of 350 degrees or 375 degrees for most cookie recipes.
Absolutely! A smaller cookie will bake faster than a larger one. This is why most cookie recipes will give you a range of bake time. It's important to watch the cookies towards the end of baking to make sure they don't over bake.
Wait until the cookies are completely cooled before storing in a container. I don't recommend using a super tight lid. Let in some air flow to keep them the best consistency.
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If you tried this Blueberry Lemon Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print