Lemon Blueberry Cookies

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.