Mouthwatering Lemon Blueberry Cookies

Finding the perfect cookie that hits that sweet spot between tangy and fruity can feel impossible sometimes. You want something that’s not too sweet but still satisfies your dessert craving, and let’s be honest, store-bought cookies just don’t cut it when you’re looking for that homemade taste that actually delivers on flavor.

These lemon blueberry cookies are exactly what you’ve been searching for: they’re bursting with fresh citrus flavor and juicy blueberries, easy enough to whip up on a weekend afternoon, and perfect for everything from lunch box treats to coffee break snacks.

What Kind of Blueberries Should I Use?

Fresh blueberries are definitely the way to go for these cookies, and you’ll get the best results with smaller berries since they distribute more evenly throughout the dough. If you can find wild blueberries, they’re perfect because they’re naturally smaller and pack more flavor per bite. Regular grocery store blueberries work great too – just try to pick ones that are firm and not too large, as bigger berries can sink to the bottom of your cookies or burst during baking. Before folding them into your dough, give them a light toss in a tablespoon of flour to help prevent them from bleeding their juices and turning your cookies purple.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can do if you’re missing something:

• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them first, and toss them in a little flour before folding into the dough to prevent bleeding. You could also try dried blueberries or even mini chocolate chips for a different twist.
• Lemon zest: If you don’t have fresh lemons, you can use 1-2 tablespoons of lemon extract instead of the zest, but start with less since extract is more concentrated. Lime or orange zest also work for a citrus variation.
• Cornstarch: No cornstarch? Just use an extra tablespoon of all-purpose flour instead. The cookies might be slightly less tender, but they’ll still taste great.
• Unsalted butter: Salted butter works fine – just reduce the salt in the recipe to ¼ teaspoon. You can also use vegetable oil (¾ cup) for softer cookies, though the texture will be a bit different.
• Egg yolk: If you only have whole eggs, use 2 whole eggs instead of 1 egg plus 1 yolk. The cookies might spread a little more, but they’ll still be delicious.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon blueberry cookies is using wet or frozen blueberries, which will bleed purple juice throughout your dough and create a messy appearance – always use fresh, dry blueberries and gently toss them in a tablespoon of flour before folding them in.

Another common error is overmixing the dough once you add the flour, which leads to tough, dense cookies instead of tender ones – mix just until the flour disappears and no more.

Don’t skip chilling the dough for at least 30 minutes before baking, as this prevents the cookies from spreading too much and helps them hold their shape, and make sure to zest your lemons before juicing them since it’s nearly impossible to zest a juiced lemon.

Finally, resist the urge to overbake these cookies – they should look slightly underdone in the center when you remove them from the oven, as they’ll continue cooking on the hot pan.

What to Serve With Lemon Blueberry Cookies?

These cookies are perfect on their own, but they really shine when paired with a cold glass of milk or a hot cup of coffee for dunking. I love serving them alongside vanilla ice cream for a simple dessert that feels a bit more special, especially when the cookies are still slightly warm from the oven. They also make a great addition to a summer picnic spread or brunch table, where the bright lemon and sweet blueberry flavors feel right at home. For an afternoon treat, try them with some iced tea or lemonade to play up those citrus notes.

Storage Instructions

Keep Fresh: These lemon blueberry cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container to help keep them from getting too crispy. The lemon flavor actually gets better after a day or two!

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. When you want fresh cookies, just bake the frozen dough balls straight from the freezer – they might need an extra minute or two in the oven.

Make Ahead: The cookie dough can be made up to 2 days ahead and kept covered in the fridge. Just let it come to room temperature for about 15 minutes before scooping and baking. This actually makes the cookies even more flavorful since the lemon has time to meld with the other ingredients.

Preparation Time	20-30 minutes
Cooking Time	10-12 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 260-280 g

Ingredients

For the dry mixture:

• 2 1/2 cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

For the wet mixture:

• 1 1/2 cups granulated sugar
• Zest from 3 small or medium lemons (or 2 large lemons)
• 1 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract

For folding and finishing:

• 1 cup fresh blueberries
• 1/4 cup granulated sugar, for coating (optional)

Step 1: Prepare for Baking

• 1 cup unsalted butter

Preheat the oven to 375°F (190°C) at least 20-30 minutes before baking to ensure an even temperature, and line a large baking sheet with parchment paper.

Meanwhile, place the butter in a small bowl, melt it (using your preferred method), and cool it in the fridge for about 10 minutes to prevent it from being too hot when mixing with other ingredients.

Step 2: Mix Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined.

This ensures the leavening agents and salt are evenly distributed throughout the flour.

Step 3: Combine Sugar, Lemon Zest, and Wet Ingredients

• 1 1/2 cups granulated sugar
• zest from 3 small or medium lemons (or 2 large lemons)
• cooled melted butter from Step 1
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract

In a large mixing bowl, whisk together the granulated sugar and lemon zest until the mixture resembles wet sand and the zest is fragrant.

Add the cooled melted butter from Step 1 and whisk until well combined.

Next, add the egg, egg yolk, and vanilla extract and whisk until the mixture is smooth and homogenous.

I like to really work the lemon zest into the sugar here to boost the lemony flavor in every bite.

Step 4: Make the Cookie Dough and Add Blueberries

• dry ingredients from Step 2
• wet mixture from Step 3
• 1 cup fresh blueberries

Stir the combined dry ingredients from Step 2 into the wet mixture from Step 3 until just incorporated.

Be careful not to overmix to keep the cookies tender.

Then, gently fold in the fresh blueberries so they are evenly distributed throughout the dough.

Step 5: Shape the Cookie Dough Balls

• cookie dough from Step 4
• 1/4 cup granulated sugar, for coating (optional)

Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the dough and form into balls.

If you like, roll each dough ball in granulated sugar for an extra sweet and sparkly finish.

Place the dough balls on the prepared baking sheet about 3 inches (8 cm) apart to allow room to spread.

I find rolling the dough in sugar gives the cookies a lovely crisp edge.

Step 6: Bake the Cookies

• cookie dough balls from Step 5

Bake the cookies in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are set and lightly golden brown.

The centers should look barely set for a soft and chewy texture.

Step 7: Cool and Enjoy

Let the baked cookies cool on the sheet for 3-4 minutes to finish setting, then transfer to a wire rack to cool completely.

Enjoy the cookies once they reach room temperature!

For an extra burst of lemon, I sometimes dust the cookies with a little more lemon zest right before serving.