Lemon Blueberry Cookies

These soft, chewy lemon blueberry cookies are perfect for your spring dessert table! This recipe takes citrusy lemon-flavored sugar cookies, packs them with fresh, juicy blueberries, and drizzles them with a homemade lemon glaze made from fresh lemon. They are too irresistible to have just one!

Jump to:

• 🌟 Why this is the best Lemon Blueberry Cookies recipe
• 📝  Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage & freezing
• 🍫 Flavor Variations & Substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🍪 More Cookie Recipes
• Lemon Blueberry Cookies

🌟 Why this is the best Lemon Blueberry Cookies recipe

1. No unique ingredients required - This old fashioned lemon blueberry cookies recipe requires just ten simple ingredients that you have at home or can easily pick up at your neighborhood grocery store.
2. It is made from scratch - The cookies are made using fresh blueberries and lemon glaze from my lemon ricotta cookies recipe. Everything is 100% made from scratch, so you do not have to worry about artificial flavors or colors!
3. It is easy to make - This simple lemon blueberry cookies recipe is detailed enough to explain the science behind the baking, yet easy enough for inexperienced bakers to follow.
4. It is versatile - There are several ways to customize and enhance this recipe for lemon blueberry cookies. Check out the Flavor Variations and Substitution section for ideas!

📝  Ingredient notes

For the lemon blueberry cookies

1. Butter - The butter needs to be at room temperature to be soft enough to blend into the dough. However, avoid using the microwave to soften the butter, as you do not want it to melt. Always use unsalted butter to give you control over the salt content. You can also make your butter at home! 
2. Granulated Sugar - My blueberry lemon cookies recipe uses plain white sugar. See my sugar guide to learn more about the different varieties of sugar and how to use them in baking.
3. Lemon Zest - You will need the zest of just one lemon to give the cookies their citrusy flavor. While fresh, organic lemon is always best, you can try one of these lemon zest substitutes.
4. Egg - The egg will help to bind the ingredients together. You will need just one whole egg, which also must be at room temperature.
5. Vanilla Extract - Always use pure vanilla extract for the best results. Do not use imitation vanilla, which gives a different consistency and flavor. You can also use one of these vanilla extract substitutes. 
6. Flour - I like to use all purpose flour for my cookie recipes. However, you can learn more about the different types of flour and how to use them in baking in my flour guide.
7. Salt - Salt is a must-have ingredient that helps balance the sweetness. Do not skip it!
8. Baking Soda - Baking soda helps create tender, chewy sugar cookies and helps give them their rise. 
9. Blueberries - Fresh blueberries pack each bite with a sweet, juicy berry flavor. 

For the lemon glaze

1. Powdered Sugar - Powdered sugar sweetens the glaze and gives it structure. Make sure to sift the sugar first to avoid lumps.
2. Lemon Juice - Freshly squeezed lemon juice gives the glaze zesty lemon flavor. You can also use bottled juice or one of these lemon zest substitutes if you do not have fresh lemons.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of th

👩‍🍳 How to make this recipe

1. Make the lemon blueberry cookies

1. Zest one large lemon, then massage the zest into the sugar.
2. With the help of an electric hand mixer, combine the room-temperature butter with the sugar. Mix for a few minutes until it becomes a light and fluffy cream.
3. Then, mix the room-temperature egg and vanilla extract until just combined.
4. Mix the flour, salt, and baking soda in a separate bowl. Then, add the blended mixture to the wet ingredients. Use a rubber spatula to fold the two together together gently. Next, fold in the fresh blueberries until just combined.
5. Next, line two baking sheets with parchment paper.
6. Using an ice cream or medium cookie scoop, divide the cookie dough batter into ten equal portions and place them on the lined baking sheet. You can also use a large cookie scoop for bigger cookies. Make sure to leave enough space to allow each cookie to spread. I like to bake just five cookies per sheet. Chill the cookie dough balls in the refrigerator for an hour before proceeding to the next step.
7. Preheat oven to 175 C / 347°F without the fan.
8. Once the lemon blueberry cookies have chilled for an hour, bake them for approximately 18 minutes.
9. Then, remove them from the oven and let them rest for a few minutes before transferring them to a cooling rack. They will continue to set as they cool.

💡 Top Tip: To prevent overmixing, only use a rubber spatula when folding the wet and dry ingredients together. Overmixing can cause too much gluten development, resulting in lemon blueberry cake cookies! Overmixing can also cause the blueberries to break and make the batter too wet.

2. Make the lemon glaze

1. Combine the freshly squeezed lemon juice and the sifted powdered sugar. The consistency should not be too runny nor too thick.
2. Use a piping bag or a spoon to drizzle the glaze over the cookies. Finish by sprinkling lemon zest and freeze dried blueberries on top.

💡 Top Tip: Add more powdered sugar if the glaze is too thin. If it is too thick, add more fresh lemon juice.

❄️ Storage & freezing

As tasty as these blueberry lemon cookies are, I doubt you will have leftovers! However, if you do, store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

To freeze, first, wait until the cookies have completely cooled, then place them in a freezer-safe plastic bag or container and freeze them for up to a month. Thaw at room temperature.

🍫 Flavor Variations & Substitutions

Orange Blueberry Cookies - Instead of lemon zest, use orange zest in the batter and glaze to make citrusy orange blueberry cookies.

With different fruits - Swap out the blueberries for other berries that go great with lemon, such as blackberries, strawberries, or raspberries. If you’re feeling adventurous, you can combine all of the above! Or, eliminate the berries altogether to make plain lemon cookies.

With add-ins - Add some crunch to your cookies with crunchy add-ins such as poppyseed, white chocolate chips, macadamia nuts, or crushed nuts. 

With different toppings - Instead of the lemon glaze, you can top the cookies with blueberry cream frosting as I do in my blueberry cookies recipe. You can also use blueberry glaze instead (see my blueberry donuts recipe for inspiration)!

🎓 Expert tips

1. For the batter to come together correctly, the butter must be soft, and the egg needs to be at room temperature. To quickly bring the butter to room temperature, see my tips for how to soften butter quickly. For the eggs, place them in a bowl of warm water for 5-10 minutes.
2. Do not skip chilling the dough, or you risk having flat cookies. See my guide on how to avoid flat cookies for more information.
3. Preheating the oven is essential for the cookies to bake correctly and within the given timeframe. I always recommend using a digital oven thermometer to ensure you have the correct temperature before baking.
4. If you like soft, gooey cookies, you can slightly underbake the cookies.
5. Avoid using the baking sheet to cool the cookies completely, as moisture will build up on the bottom.

🥣 Equipment notes

A digital scale is a must-have piece of equipment to give you the most accurate and consistent results. Always use a digital oven thermometer to ensure the correct temperature during preheating and baking, as different oven models may vary by a couple of degrees.

You will want to use an electric hand mixer or stand mixer to quickly and thoroughly combine the wet ingredients. However, you must only use a rubber spatula to combine the wet and dry ingredients and fold the blueberries. A cooling rack is helpful to cool the cookies quickly without a soggy bottom.

❓Recipe FAQs

🍪 More Cookie Recipes