Blueberry Lemon Cookies are so good! The fresh, sweet blueberries and the tartness of the lemon is refreshing and perfect for any occasion!
One morning we were eating blueberry muffins. I thought about how delicious that would be as a cookie and our blueberry lemon cookie recipe was born.
When I first tried the cookies with just blueberries I knew something was missing. I then went back to the drawing board. I went back to the farmer's market for more fresh blueberries.
There was a booth selling fresh lemonade. The solution to my cookie problem didn't occur to me until I was enjoying a tall lemonade on my way home.
Blueberries and lemons go perfectly together. Just the right amount of tart and sweet. I have been making these cookies ever since!
Why You Will Love This Recipe
- Blueberry and lemon go perfectly together.
- They're so much better than Starbucks.
- They're made inside one bowl for easy cleanup.
- These cookies are soft, chewy, and full of flavor.
Top Tip:
Don't skip refrigerating your cookie dough for at least an hour before baking for best results.
Ingredients for Blueberry Lemon Cookies
- Room temperature butter
- Brown sugar
- Sugar
- All purpose flour
- Eggs
- Salt
- Baking soda
- Fresh blueberries
- Lemon juice
- Vanilla
- Lemon zest
See the recipe card at the end of the post for quantities.
Instructions
Making these cookies is a snap. It only takes a few minutes and a few simple steps. The highlights are below, but you'll find the complete instructions in the recipe card at the end of the post.
1: Cream the butter and sugar. Then add the remaining wet ingredients.
2: Combine the dry ingredients, then mix them with the wet ingredients. Fold in the blueberries.
3: Refrigerate for an hour, then place ¾ to 1-inch thick balls on a baking sheet lined with parchment paper.
4: Bake until golden.
Substitutions and Variations
- Blueberries - Use blackberries, raspberries or chopped strawberries, or a combination to make these tasty cookies.
- Fresh Blueberries- Use frozen blueberries instead. Run under cold water and dry blueberries on top of paper towels until needed.
- Add White Chocolate Chips - For a wonderful change, I urge you to try adding them at least once.
- Add lemon extract - Add a half teaspoon to add even more lemon flavor.
If you love recipes like this, you may also enjoy our blueberry lemon scones.
Equipment
- Measuring cups and spoons
- rimmed baking sheet
- large bowl
- Hand mixer or wooden spoon
- Rubber spatula
- wire rack
Storage
Refrigerator: Store in an air-tight container for up to 5 days.
Freezer: Freeze for up to 3 months in an air-tight, freeze-safe container.
Reheat: Allow the cookies to come to room temperature before serving.
Make Ahead: These cookies are just as delicious the next day, so feel free to make them ahead of time.
What to Serve with Cookies
- milk
- tea
- hot chocolate
- coffee
- lemonade
- juice
Tips
- Refrigerate your cookie dough for at least an hour before baking.
- Press brown sugar firmly so you end up with the correct amount packed.
- When measuring flour, use a knife to level off top so you end up with the correct amount of flour.
- Make sure your butter and eggs are at room temperature before mixing for best results.
FAQ
Definitely by exchanging the exact same amount of all-purpose gluten-free flour instead of regular all-purpose flour.
They are if you use vegan butter instead.
They really do! You have to try them.
Other Lemon Desserts
If you enjoy lemon desserts as much as we do, check out our other recipes that I believe are definitely worth a try! If not, I would love to hear what you think of our Blueberry Lemon Cookies!
Blueberry Lemon Cookies
Equipment
- Hand mixer or wooden spoon
Ingredients
- 1 cup butter - softened - 2 sticks
- ¾ cup brown sugar packed -
- ¾ cup sugar -
- 3 cups all-purpose flour -
- 2 eggs large -
- ½ teaspoon salt -
- 1 ½ teaspoon baking soda -
- 1 ¼ - 1 ½ cups blueberries
- 3 tblsp lemon juice -
- 1 teaspoon vanilla extract -
- cooking spray
- 1 tblsp grated lemon zest - optional
Instructions
- Get out and measure your ingredients.
- In a large mixing bowl cream together butter and sugars together.
- Until smooth and creamy.
- Add eggs, lemon juice, lemon zest (if using) and vanilla and stir until combined.
- Add salt, soda, and flour.
- Beat until incorporated. An electric hand mixer makes this easier.
- Gently stir in blueberries. Cover and refrigerate for at least an hour before baking.
- When you are ready to bake, preheat oven to 350 degrees.
- Prepare a rimmed baking sheet coated in cooking spray or parchment paper.
- Form discs that are ¾ - 1 inch thick and 1 ½-2 inches wide.
- Place on prepared baking sheet.
- Bake for 11-14 minutes.
- Until they start to lose their shiny surface and the edge starts to set. These cookies are better underdone.
- Cool at least 5 minutes on cookie sheets before removing to cool on wire racks.
- Enjoy every bite!
Notes
- Refrigerate your cookiw dough for at least an hour before baking.
- Press brown sugar firmly so you end up with the correct amount packed.
- When measuring flour, use a knife to level off top so you end up with the correct amount of flour.
- Make sure your butter and eggs are at room temperature before mixing for best results.
Nutrition
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