These Blueberry Cookies are perfect for blueberry lovers! It’s an easy-from-scratch recipe that uses fresh, ripe blueberries to create a perfectly sweet and tart dessert. They have a lovely soft and chewy texture that keeps you going back for more. I enjoy making these in the spring and summer when the blueberries are at their peak!
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The pop of lemon zest adds the perfect tart flavor to enhance the berries. Together, they create balanced cookies that are sure to impress friends, family, and whoever else you share them with.
If you like blueberry dessert recipes, you will love Lemon Blueberry Ice Cream and Blueberry Cream Cheese Pie.
Why You’ll Love This Recipe
- It’s easy to make: This homemade cookie recipe is easy for anyone to follow, with clear steps to ensure freshly baked cookies every time.
- It’s ready in less than 30 minutes: From start to finish, you will have ready-to-eat lemon blueberry cookies in less than half an hour. This includes prep AND baking.
- It’s inexpensive: This blueberry cookie recipe is affordable even if you’re on a tight budget. It utilizes baking staples to create a delicious treat and no eggs.
Ingredients
Here are all of the ingredients you’ll need to make these homemade blueberry cookies. The recipe consists of plenty of common baking items and fresh blueberries—they should be easy to find at the grocery store any time.
- Flour: All-purpose flour gives these cookies their structure. You can also use your favorite gluten-free blend.
- Baking soda and powder: Adding baking powder to the batter will result in a light and airy cookie while the baking soda keeps the cookies soft. Combined with the other dry ingredients, they will be more cake-like.
- Sugar: I use granulated sugar to keep the cookies a lighter color while giving them the perfect amount of sweetness.
- Butter: I like salted butter to balance the sweetness in this blueberry cookie recipe. Allow it to cool slightly before adding, so it doesn’t melt the sugar.
- Lemon zest: Finely grated lemon zest adds fresh lemon flavor without a ton of acidity. Make sure to use a microplane for a superfine grate. Feel free to leave it out if you prefer.
- Greek yogurt: This ingredient adds moisture to the cookies giving them a nice soft texture.
- Vanilla extract: I love the subtle, yet authentic flavor of vanilla extract. I feel like it brings all of the ingredients together in this cookie recipe.
- Blueberries: Ensure your fresh blueberries are ripe, yet firm. Don’t use them if they are squishy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Orange blueberry cookies: Swap the lemon zest for orange zest for a citrusy twist. You can even replace the vanilla extract with orange extract for a more vibrant flavor.
- Blueberry muffin cookies: Top the cookies with a streusel crumble before they bake by combining flour, cold butter, and brown sugar.
- Mixed berry cookies: Swap some of the blueberries for raspberries to give them even more berry flavor.
How to Make Blueberry Cookies
Get started making this blueberry cookies recipe by preheating your oven to 350°F. Then, line a cookie sheet with parchment paper.
Step 1: Combine the dry ingredients. Whisk together the all-purpose flour, sea salt, baking soda, and baking powder in a medium bowl.
Step 2: Cream the butter and sugar. Cream the sugar, butter, and lemon zest for about 2 minutes with a stand mixer or electric mixer. Add the vanilla and Greek yogurt to the batter and mix just until combined.
Step 3: Combine. Add the dry ingredients and mix again until combined.
Step 4: Add the blueberries. Fold in blueberries.
Step 5: Shape the cookies. Scoop out the dough into 15 equally sized balls of dough (about 3 tablespoons). Place them about 1 ½ inches apart as they will spread. If you want, roll the balls in granulated sugar. Add the remaining blueberries to the top.
Step 6: Bake and serve. Bake for 15 minutes or until they start to get a golden-brown color along the edges of the cookies Cool on the baking sheet for about 10 minutes then carefully transfer to a wire rack to fully cool.
Recipe Tips
- Carefully fold in the berries: Be gentle when folding in the blueberries to avoid breaking them up too much. This can change the color and texture of the finished cookies.
- Chill the dough if needed: If the cookie dough seems a little too sticky, pop it in the refrigerator for 20-30 minutes to make it easier to handle.
- Don’t overmix the dough: Only mix the ingredients until they are combined. Overmixing can cause the cookies to become dense and not properly rise or spread when baking.
If you love recipes like these fruity cookies, you may also enjoy these Strawberry Cheesecake Cookies.
Storage Directions
- Storing: These cookies are best stored at room temperature in an airtight container for up to 5 days. If you choose to put them in the refrigerator, the shelf life remains the same. Freeze them in a freezer bag for up to 2 months.
- Make Ahead: Prepare the cookie dough, wrap the bowl tightly, and place it in the refrigerator for a couple of hours before you plan to bake the cookies.
Serving Suggestions
- Serve a scoop of ice cream on the side or make a unique ice cream sandwich with these blueberry cookies. Banana split ice cream and Fruity Pebbles ice cream are delicious flavors that would pair perfectly.
- Enjoy a sweet drink with your freshly baked cookie like a coffee milkshake or berry smoothie. Even a simple glass of cold milk would work great!
- Try a fun alcoholic beverage like this sweet tart shot to turn this dessert into an elevated experience.
Recipe FAQs
You can, but they must be thawed first. They are harder to work with because the extra moisture interferes with the texture of the cookies.
Yes! Scoop the cookie dough onto a lined cookie sheet and pop it into the freezer for at least 30 minutes. Move the cookie balls into a Ziploc bag with parchment in between the layers and freeze them for 3-4 months. Bake them whenever you want!
If you overbake them, it can result in dry and crumbly cookies. Once the edges just start to brown and the middles are set, you can take them out of the oven.
More Delicious Cookie Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Blueberry Cookies
Equipment
- Cookie Sheet (I used a 12x6-inch sized pan, but you could use a couple smaller pans or a larger one. Use what you have available to you.)
- Parchment paper (If you don’t have parchment paper, you can use nonstick baking spray or a silicone baking mat.)
- Cookie Scoop 2 inch
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 200 grams granulated sugar about 1 cup, plus more for rolling
- Zest of 1 lemon about 1 tbsp
- 1 stick butter unsalted, softened or ½ cup
- ½ tablespoon pure vanilla extract
- ⅓ cup Greek yogurt or sour cream
- 6 ounces fresh blueberries divided
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer cream together sugar, butter and lemon zest for about 2 minutes.
- Mix vanilla and Greek yogurt to the batter just until combined.
- Add dry and mix again until combined.
- Fold in blueberries 6 ounces of blueberries, then scoop out 15 equally sized balls of dough (about 3 tablespoons). You will want to place them about 1 ½ inches apart as they will spread.
- Optionally, roll balls in about ¼ cup of granulated sugar, then lightly add the remaining blueberries to the top.
- Bake for 15 minutes or until they start to get a golden-brown color along the edges of the cookies (note: if you like your cookies a bit stiffer bake for another 1-2 minutes).
- Cool on the baking sheet for about 10 minutes then carefully transfer to a wire rack to fully cool.
Notes
- Store these blueberry cookies in an airtight container at room temperature for up to 5 days.
- Gently fold the blueberries into the cookie dough to ensure that they don’t break apart.
- Fresh blueberries are preferred over frozen ones due to the excess moisture. If you do use frozen, thaw and drain them first.
Nutrition
This post was originally published in March 2017. It's been updated with new content and images.
Eva says
These were so good. I did roll mine in sugar and it added a lightly crunchy exterior that was so nice to the soft cookie!
Karin and Ken says
I always roll mine in sugar too! These cookies are a personal favorite! All the best. Karin