Lemon Blueberry Cookies have a slightly crispy edge with a soft, chewy center flavored with the zest of a lemon and sweetness from fresh blueberries. Grab one to enjoy as a snack with a cup of coffee or serve for dessert. If you love the flavor combination of blueberry and lemon, be sure to try my Lemon Blueberry Thumbprint Cookies, too!
Ingredients & Substitutions
Sugar: You will need both granulated and light brown sugar for the cookies. The blend of granulated and brown sugar gives the cookies sweetness, more depth of flavor, and a softer, chewier texture.
Lemon Zest: Zest one large lemon to get 2 tablespoons of lemon zest. If you don’t have a lemon, you could use 1/4 to 1/2 teaspoon lemon extract.
Cream of Tartar: Cream of tartar is not a cream but a powdery acid. Look for it next to the spices in your local grocery store. It adds a distinct tanginess to the cookies and also aids in the chemical reaction with the baking soda to make the chewier texture.
Blueberries: Fresh blueberries are best; they tend to maintain their shape better when baked. In addition, they give the cookies juicy pockets when biting into the cookies. If using frozen blueberries, do not thaw them before adding to the cookie dough. You may need to adjust the baking time if using frozen berries.
Variations To Lemon Blueberry Cookies
Although the cookies are amazing as-is, there are some unique twists you could try. Here are some optional variations:
- Drizzle a simple lemon glaze over the cooled cookies. Mix confectioners’ sugar with lemon juice. Easy peasy!
- Add a cup of white chocolate chips to the dough.
- To intensify the lemon flavor, add 1/2 teaspoon of lemon extract to the dough (along with the vanilla extract).
- Add 1/2 cup of chopped nuts like almonds or walnuts.
- Make thumbprint-style cookies by creating a small indent in the center of each cookie and filling it with a dollop of lemon curd before baking.
Can I Make The Cookies Ahead of Time?
Yes, it’s easy to make the cookie dough ahead of time so it is ready to bake into cookies when you are! To do this, follow the recipe to make the dough. After that, you can refrigerate the dough or freeze it for longer storage. Here is how:
- To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
- To Freeze: First, scoop out individual balls of dough. Next, place them on a baking sheet lined with parchment paper. Then, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first.
How To Store Blueberry Lemon Cookies
To store blueberry lemon cookies, first, let them cool completely. Next, store them in an airtight container at room temperature. If stacking the cookies, separate layers with parchment or wax paper. They will last up to 3-5 days. You can also freeze the cookies for up to 2-3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Lemon Blueberry Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons lemon zest, about 1 large lemon
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 cup (148 g) fresh blueberries
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar, brown sugar, and lemon zest. On medium speed, cream together for 2-3 minutes.
- Add the egg and vanilla. Mix until well combined, stopping to scrape the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in the blueberries until evenly distributed throughout the dough.
- Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches between each.
- Bake for 13-14 minutes, or until the cookie is set and the edges are slightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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What the Test Kitchen had to say about this recipe:
Elizabeth
These cookies are so soft and delicious! And, I am not even a fan of lemon blueberry desserts! But, these cookies have changed my mind (or taste buds) on that combination. So good and easy to make!
Bella
These have a wonderful texture. Soft and chewy! The lemon and blueberry always taste amazing together and very vibrant!
Annabelle
I love the texture and flavor of these cookies! They're soft and chewy, with a bright and delicious lemon blueberry flavor!
Selena
These are so great. Super soft and a lovely brightness from the lemon and sweetness from the blueberries. You won't regret making these!
I love your recipes
Sounds like a delicious recipe (Lemon Blueberry Cookie) but is there anymore Nutritional info available beside the calories?
Thank you!
WOW! Great recipe, Amanda! Really soft and yummy! My family is visiting, and they love them!
Thank you so much!
I made these twice….in as many days! These are delicious and addictive! I gave the first batch to my 86 year old neighbour and my kids were NOT happy, thus the second batch. I put white chocolate chips in mine and Oh. My. Goodness!!!! So yummy! This recipe will definitely be in the cookie rotation!