Our lemon blueberry cookie recipe produces light and tender cookies with crispy edges, bursting with bright lemon flavor and juicy fresh blueberries. With perfectly crisp edges and tender, cake-like middles, these cookies taste like something from your favorite bakery. This easy, one bowl recipes uses simple ingredients and the cookies turn out delicious every single time. Perfect for a refreshing dessert, sweet treat for a family gathering or when you are craving that perfect balance of sweet and tangy.
Lemon might be one of my flavors to create with in the kitchen. If you love lemon as much as I do, be sure to check out our Lemon White Chocolate Chip Cookies or our Lemon Raspberry Loaf Cake.
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❤️ Why You'll Love This Recipe
- the chewy lemon blueberry cookies are bursting with fresh lemon flavor and filled with juicy blueberries
- The cookies are made with lemon zest , lemon juice and lemon extract for some serious lemon flavor
- Sweet blueberries add extra flavor and the lemon glaze makes this a truly decadent cookie
- This is the perfect summer cookie with an incredible flavor combination!
🍫 Ingredients
- lemon extract - deepens the lemon flavor in the cookie
- lemon zest - use fresh lemon zest for this cookie recipe
- fresh lemon juice - you will squeeze and strain the same lemon that you zest
- fresh blueberries - for best results, freeze your fresh blueberries for 30-45 minutes before mixing up the cookie dough
🍋 Variations
Add Chocolate - add your favorite dark, milk or white chocolate chips into the cookie dough
Gluten Free Lemon Blueberry Cookies - swap the all-purpose flour for your favorite gluten free flour
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine the melted butter with the sugar in a large bowl - whisk until well combined.
Add the eggs, lemon zest, lemon juice, lemon extract and vanilla to the batter. Whisk until well combined.
Add the flour mixture to the cookie dough. Mix until just combined.
Gently mix in the frozen blueberries. Be careful not to over mix here. Try and keep the blueberries whole.
Scoop the cookie dough into cookie dough balls and arrange on a quarter sheet pan. Cover with plastic wrap and move the dough to the refrigerator for 30-60 minutes.
Once the dough has chilled, bake cookies at 350° on a parchment lined sheet pan for 8-10 minutes.
While the cookies bake, make the lemon glaze. Drizzle the baked cookies with the lemon glaze.
Allow the glaze to set until dry. Store baked cookies for 1-2 days in an airtight container.
Hint: Be sure that your blueberries are nice and frozen before you fold them into the cookie dough.
🤓 Expert Tips
Scoop the Lemon Blueberry Cookie Dough Right Away: I have good luck scooping this dough right after I mix the blueberries in. I simply arrange the balls of dough on a quarter sheet pan and then move to the refrigerator to chill. When you scoop right away, the blueberries are still frozen and the dough is still soft. There is less of a chance that the blueberries will break and I prefer the blueberries to stay whole when I make these cookies.
⭐️ Recipe FAQs About
For the recipe you should use both lemon juice and lemon extract as this combination develops the intense lemon flavor of the cookies. In general, lemon extract has a stronger lemon flavor than lemon juice and you should not use lemon juice instead of lemon extract if the recipe calls for lemon extract.
Frozen blueberries often end up juicy and mushy so I do not recommend them for this recipe. Use fresh berries that you have frozen in a single layer for 30-45 minutes. These berries will stay whole when you mix them into the cookie dough.
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Lemon Blueberry Cookies
Ingredients
For the Cookies
- ¾ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 tablespoons lemon zest zest of one lemon
- 2 tablespoons lemon juice juice squeezed from one lemon
- 2 cups (260g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup fresh blueberries frozen solid
For the Lemon Glaze
- 1-2 tablespoons lemon juice juice squeezed from one half of a lemon
- 1 cup confectioners sugar sifted
Instructions
For the Cookies
- In a large mixing bowl, melt your butter for 30-60 seconds in the microwave. Most of the butter should be melted but some lumps should remain. Allow butter to cool for a few minutes.¾ cup unsalted butter
- Add sugar to melted butter and mix until well combined.1 cup granulated sugar
- Add eggs, lemon zest, lemon juice, vanilla and lemon extract to butter and sugar. Mix well.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon lemon extract, 2 tablespoons lemon zest, 2 tablespoons lemon juice
- Add flour, baking soda and salt to the wet ingredients. Mix until just combined.2 cups (260g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Fold in the frozen blueberries.1 ½ cup fresh blueberries
- Use a large cookie scoop to scoop the cookie dough into balls and arrange the cookie dough on a parchment lined sheet pan. Move tray to the refrigerator and chill the cookie dough for 30-60 minutes.
- While dough is chilling, preheat oven to 350°.
- Arrange the chilled balls of cookie dough on a parchment lined baking sheet leaving two inches of space between cookies. Bake cookies for 8-10 minutes or until the edges are just golden brown.
- Remove from the oven. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
For the Lemon Glaze
- Combine the lemon juice and confectioners sugar in a small mixing bowl. Whisk until the glaze is smooth. If it's a little too thin, add a few additional tablespoons of confectioners sugar.1 cup confectioners sugar, 1-2 tablespoons lemon juice
- Once cookies have cooled, drizzle them with the lemon glaze. Allow the glaze to set for 15-20 minutes before serving the cookies.
Rick Engerman says
Really delicious …. Well done
Amanda Smallwood says
I’m so glad that you enjoyed the recipe! xo Amanda
Malia says
I added more sugar and lemon juice! Love them. Easy and fun. I also used frozen blueberries so it didn’t turn as purple.
Amanda Smallwood says
Sounds great! So happy that they turned out well in the end!
M G says
Followed recipe. Cookies baked Flat and ran together. Unfortunately
Amanda Smallwood says
Hi MG - I'm so sorry to hear this. Were you able to chill the dough for the recommended 30-60 minutes before baking. Typically the dough spreads for one of two reasons - either you didn't have enough flour in the dough (calls for 260g) or the dough wasn't chilled before baking. Can you tell me a bit more about your baking process so that we can trouble shoot your cookies? Thanks so much! xo Amanda
Vicki Williams says
Was the butter measured by when it is melted or when it is solid
Amanda Smallwood says
Hi Vicki!
You want to measure the butter before you melt it. So you will use a stick and a half of butter, then melt it, and then proceed with the recipe.
Thanks!
Amanda
Barbara Lanza says
I made them but refrigerated them before I shaped them . I made 24 cookies . I’m taking them to church in the morning so my Bible study class can enjoy them . I did taste one and they were delicious! 😋
Amanda Smallwood says
Love hearing this Barbara! Thanks so much for the feedback! xo Amanda
Aiyana Thompson says
I tried the recipe! The cookies turned out well but I’m confused with the drizzle part.
1 cup of sugar to 1 tbsp of lemon juice caused it to be too clumpy.
Amanda Smallwood says
Hi Aiyana,
Thanks so much for your feedback! You may just have to add a little more lemon juice to the glaze. I'll adjust the recipe to say 1-2 tablespoons of lemon juice.
xo Amanda
Cheryl says
My cookies were flat and undone in middle. What went wrong
Amanda Smallwood says
Hi Cheryl,
It's hard to know exactly what happened because I don't know all the details of your ingredients, etc. In general, when cookies flatten it's one of two things. There was either not enough flour (or too much moisture) in the dough or the dough was not chilled before baking. I would recommend using a kitchen scale for measuring your flour (for this recipe it should be 260g) and being very precise with your measurements of lemon juice and lemon extract. Also remember to chill your dough and this will help with flat cookies. Thanks of checking in! xo Amanda
Alma Montemayor says
How many cookies is this supposed to make?
Amanda Smallwood says
Hi! The recipe makes 24 cookies! Thank you! Amanda
Ashley E says
These were amazing and worth the extra steps of freezing fresh blueberries a bit, zesting, etc. Oddly, the whole cookie frozen is delicious too! I froze some to keep from eating the whole batch at once. But, I kept sneaking one out and taking a bite before it defrosted, because I just couldn't help myself!
Amanda Smallwood says
Thanks so much for your feedback! Love it! So glad that you enjoyed the recipe. xo Amanda
Diane says
I used frozen blueberries, mu cookies came out purple, but still tasted amazing.
Amanda Smallwood says
So glad they were yummy! Yes! I think sometimes the frozen berries release a lot of juice as they thaw so that makes sense. Thanks for the feedback!
Cat says
These cookies are delicious, I did make the mistake of using frozen blueberries instead of fresh and I agree with the notes that you should use fresh. It made the cookies a bit mushy and not nearly as pretty as the pictures, just means I need to make them again! Thanks for the great recipe!
Amanda Smallwood says
Thanks so for sharing Cat! So glad to hear that the cookies were yummy!!! - Amanda