Lemon Blueberry Cookies

Name: Lemon Blueberry Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter (softened (if using salted butter, skip adding additional salt)); 1 cup granulated sugar; Zest of 2 lemons (about 3 tablespoons total); 2 tbsp fresh lemon juice; 1 large egg; 1 tsp pure vanilla extract; 1 cup fresh or frozen blueberries (if using frozen, do not thaw); 1 cup powdered sugar (sifted); 3 tbsp fresh lemon juice; Zest of 1 lemon

Pretty as a picture, my lemon blueberry cookies are citrusy and buttery. Whip up the dough and have the cookies in the oven in 10 minutes or less!

Sink your teeth into these classic blueberry lemon cookies. Studded with fresh blueberries and natural lemon flavor, they are the perfect sweet treat.

If you love cookie-baking, make my peanut butter cookies (gluten-free),my chocolate crinkle cookies, or these flourless chocolate chip cookies.

Ingredients

You'll need a handful of classic ingredients to make these blueberry cookies.

All-purpose flour: Cake flour works, too.
Baking powder & baking soda: Give just the right amount of lift. Check the batches are super fresh.
Salt: If using salted butter, leave out the additional salt.
Unsalted butter: Adds richness and moisture, giving the cookies a soft, buttery texture. Using softened butter helps with easy creaming with sugar for a smooth dough.
Granulated sugar: Sweetens the cookies while helping to create a slightly crisp edge and a soft, chewy center.
Lemon zest: Packed with natural citrus oils, zest adds a fresh lemony flavor.
Fresh lemon juice: Brings out the tart citrus flavors. Use fresh juice rather than bottled, if you can.
Egg: I like to bake with eggs at room temperature for the best results.
Pure vanilla extract: I love a little vanilla alongside the lemon-flavor.
Blueberries: Go for super ripe, plump berries.
Powdered sugar: For the glaze, sifting helps remove and prevent clumps.

See recipe card for quantities.

Instructions

Check out my simple guide to making the dreamiest little lemon blueberry cookies:

Step 1: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2: In a large bowl, beat butter, sugar, and lemon zest until creamy (about 2 minutes). Mix in egg, lemon juice, and vanilla until fluffy.

flour mixed into butter and sugar in a bowl

Step 3: Gradually add dry ingredients to wet ingredients, mixing until just combined.

Step 4: Gently fold in blueberries to avoid smashing them.

Step 5: Scoop dough onto the baking sheet, spacing cookies 2 inches apart. Bake for 12-15 minutes.

Step 6: Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Optional - Combine the glaze ingredients and drizzle over the cooled cookies.

Hint: I use a cookie scoop similar to one of these to get each cookie the same size and evenly shaped.

Substitutions

Play around with ingredient swaps and try these alternatives in my lemon blueberry cookies.

Gluten-free: Use a gluten-free blend like Bob’s Red Mill 1-to-1 Baking Flour for a gluten-free version.
Unsalted butter: Use softened coconut oil or a plant-based butter for a dairy-free option.
Blueberry swap: Try raspberries in their place! Raspberry is great with lemon, too!

Variations

You can absolutely change direction with these lemon blueberry cookies. I often add other ingredients like nuts or seeds - check out my favorite add-ins:

Chocolatey: Fold in ½ cup white chocolate chips along with the blueberries.
Lemon and poppy seed: Add 1 tablespoon of poppy seeds when mixing the ingredients together.
Almond flavor: Add ½ teaspoon almond extract when mixing the ingredients together. Fold in ¼ cup sliced almonds along with the blueberries.
Extra lemony: Try adding ¼ teaspoon to ½ teaspoon of lemon extract for an enhanced lemon flavor.

Equipment

I use a whisk for combining dry ingredients and mixing the glaze plus an electric mixer (hand or stand mixer) for creaming butter and sugar.

A baking sheet is great for baking the cookies, and some parchment paper or a silicone baking mat, and some parchment paper or a silicone baking mat is also helpful.

Other helpful tools include:

Storage

Store cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.

For longer freshness, store in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the best texture.

Freezing baked cookies

Allow cookies to cool completely. Place in a single layer on a baking sheet and freeze until solid.

Transfer to a freezer-safe bag or container, separating layers with parchment paper. Store for up to 3 months. Thaw at room temperature before enjoying.

Scoop dough into portions and place on a lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag.

Store for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.

Top tip 1

To keep the cookies from spreading too much during baking, wrap the dough in plastic wrap and chill for about 30 minutes before scooping.

Top tip 2

Instead of using a glaze, try rolling each dough ball in a small bowl of sugar before baking. You can also mix in 2 tablespoons of lemon zest to the small bowl of sugar before rolling.

Top tip 3

If the frosting is too thick to drizzle, add ½ teaspoon of lemon juice and remix. Repeat this until it is the consistency you like for drizzle.

FAQ

Can I use frozen blueberries instead of fresh blueberries?

Yes, you can. Frozen berries colour the dough purple and make it tricky to work with due to the change in temperature. Fresh berries are easier to work with.

Can I use dried blueberries instead of fresh or frozen blueberries?

Yes! I would keep the measurements the same. However, it may alter the flavor of the recipe a bit.

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