Name: Lemon Blueberry Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ cups (300 g) all-purpose flour; 1 teaspoon cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1½ cups (300 g) granulated sugar; 3 small or medium lemons, zested (about 2 large lemons); 1 cup (226 g) unsalted butter, melted; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon (5 ml) vanilla extract; 1 cup (105 g) fresh blueberries; ¼ cup (50 g) granulated sugar for rolling (optional)

Jump to Recipe·5.2 from 9 reviews

If you’re longing for the vibrant, zesty flavor of spring any time of year, look no further than this Lemon Blueberry Cookies Recipe! Soft, chewy, and bursting with juicy berries, these cookies are a fresh twist on the classic sugar cookie. Whether you’re baking for a celebration or just need a sweet pick-me-up with your afternoon tea, you’ll love how upgrading a simple dough with lemon and blueberries can create such a bright, bakery-worthy treat that’s ready in just half an hour. If you’ve ever wished you could bottle up that first bite of summer, this is the treat for you!

Lemon Blueberry Cookies Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Blueberry Cookies Recipe relies on a handful of simple but essential pantry staples, plus a couple of fresh ingredients that give these cookies their signature tang and burst of flavor. Each ingredient plays its own delicious role, from texture to taste to color.

All-purpose flour: The foundation that gives these cookies structure without making them heavy.
Cornstarch: Keeps the cookies irresistibly soft and tender, almost melt-in-your-mouth!
Baking powder: Ensures you get the perfect rise and just the right chew.
Baking soda: Gives an extra lift and helps with browning for golden, beautiful edges.
Salt: A pinch brings out all the bright, sweet flavors found in every bite.
Granulated sugar: Sweetens the dough while also creating that classic crinkle-top—plus, an extra dash for rolling makes them sparkle!
Lemon zest (from 3 small/medium or 2 large lemons): It fills every cookie with a citrus punch that balances the blueberries’ sweetness.
Unsalted butter, melted: Provides richness and helps achieve a chewy, one-bowl dough that comes together fast.
Large egg & egg yolk, at room temperature: The combo keeps the cookies fudge-like and gives that perfect bite.
Vanilla extract: Adds warmth and rounds out the lemony brightness.
Fresh blueberries: Juicy little bursts in every mouthful—fresh or wild frozen berries both work delightfully.
Extra granulated sugar for rolling (optional): If you want a little sparkle and crunch, rolling the dough in sugar before baking is the secret touch!

How to Make Lemon Blueberry Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Set your oven to 375 F (190 C) and let it preheat fully—this helps the cookies bake evenly. Line two large baking sheets with parchment paper to keep things tidy and prevent sticking. A little prep work up front means a lot less fuss later!

Step 2: Melt and Cool the Butter

Melt your unsalted butter (a quick zap in the microwave does the trick), then pop it in the fridge for about 10 minutes. This quick chill ensures the butter blends smoothly into your dough without causing the cookies to spread too much on the baking sheet.

Step 3: Whisk Together the Dry Ingredients

In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Whisk until everything looks uniform—this little task prevents any sneaky clumps and guarantees every cookie bakes up just right.

Step 4: Mix the Sugar and Lemon Zest

In your main large mixing bowl, add your granulated sugar and fresh lemon zest. Rub them together with your fingers or a whisk until the mixture feels like wet sand and smells like sunshine—this step infuses every grain of sugar with citrusy goodness!

Step 5: Add the Butter, Eggs, and Vanilla

Pour in the cooled melted butter and whisk until well combined with your lemony sugar. Then, add the whole egg, extra yolk, and vanilla extract, whisking until smooth. These steps bring everything together for a silky, fragrant batter.

Step 6: Combine Wet and Dry Ingredients

Add the dry mixture to your wet ingredients. Use a spatula or spoon and fold just until combined—don’t overmix, or your cookies could turn out tough! The dough should be soft and slightly sticky.

Step 7: Fold in the Blueberries

Gently add your fresh (or frozen, if using) blueberries. Stir just enough so they’re evenly distributed, being careful not to crush them. If using frozen berries, add them at the last moment to keep the dough from turning purple.

Step 8: Shape and Roll the Dough

Using a medium cookie scoop (about 2 tablespoons), portion out the dough. If you want extra sparkle, gently roll each one in a little sugar. Space the cookies about 3 inches apart on the lined baking sheets so they have room to spread beautifully while baking.

Step 9: Bake and Cool

Bake in your preheated oven for 10-12 minutes, or until the edges are gently set and take on a light golden color. Let the cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack. This short rest helps them firm up but keeps the centers perfectly soft and chewy.

How to Serve Lemon Blueberry Cookies Recipe

Garnishes

If you want to add an extra flourish, a light dusting of powdered sugar looks gorgeous on these cookies. For a citrus kick, a tiny bit of grated lemon zest or even a delicate lemon glaze drizzled across the top can take the presentation to a new level while adding irresistible brightness.

Side Dishes

While these cookies are stunning all on their own, they pair beautifully with a tall glass of iced tea, a refreshing lemonade, or even a scoop of vanilla ice cream. For a brunch spread, serve alongside fresh fruit or a lemony yogurt parfait—your guests will be delighted at the burst of sunny flavors!

Creative Ways to Present

Show off these Lemon Blueberry Cookies Recipe delights in a charming cookie tin or stack them high on a pastel cake stand for ultimate springtime vibes. Individually wrapping a few cookies in parchment with a twine bow makes for sweet homemade gifts, while serving them with tiny cups of espresso adds a sophisticated café twist to your dessert table.

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container. They’ll stay fresh at room temperature for up to five days, though you might find they disappear much sooner! If you prefer your cookies chewy, avoid refrigerating for long periods, as the cold can make them hard.

Freezing

These cookies are great freezer candidates! Flash freeze individual cookies on a baking sheet, then transfer to a resealable freezer bag or airtight container. Store for up to three months. Alternatively, you can freeze unbaked dough balls and bake straight from frozen, adding a couple extra minutes to the baking time.

Reheating

Bring frozen cookies to room temperature naturally on the counter, or gently warm in a 300 F oven for about 5 minutes to revive their just-baked coziness. This will slightly re-crisp the edges while leaving the centers beautifully soft.

FAQs

Can I use frozen blueberries in the Lemon Blueberry Cookies Recipe?

Yes! Wild frozen blueberries are perfect, since their smaller size means less staining and better distribution. Add them straight from the freezer and avoid overmixing to keep your dough from turning purple.

What’s the secret to making these cookies extra chewy?

The melted butter and the extra egg yolk in this Lemon Blueberry Cookies Recipe really do the trick—be sure to measure your flour correctly and don’t overbake for that perfect soft and chewy bite.

Do I need to chill the dough?

The beauty of this recipe is that it’s no-chill! You can scoop and bake the dough right away, which means cookies in your hand in no time at all.

Can I make these gluten-free?

Absolutely! Swap your favorite gluten-free all-purpose flour blend (preferably one with xanthan gum) in a 1:1 ratio. Just remember the texture and spread might vary slightly, so keep an eye on them in the oven.

How can I add extra lemon flavor?

For an even bigger citrus punch, try adding a splash of fresh lemon juice to the dough or drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.

Final Thoughts

There’s something special about sharing homemade cookies, especially when they’re as bright, fruity, and cheerful as this Lemon Blueberry Cookies Recipe. Whether you’re new to baking or a seasoned pro, I hope you’ll give this recipe a try—and discover just how irresistible the combo of lemon and blueberries can be in a soft, chewy cookie. Happy baking!