Name: Lemon Blueberry Cookies Recipe
Prep time: 20 min
Cook time: PT-487714H9M34S
Total time: 32 min
Cuisine: American
Ingredients: 2½ cups (300 g) all-purpose flour; 1 tsp cornstarch; 1 tsp baking powder; ¼ tsp baking soda; ½ tsp salt; 1½ cups (300 g) granulated sugar; 3 small or medium lemons, zested ((2 large lemons)); 1 cup (226 g) unsalted butter, melted; 1 large egg (US), room temperature; 1 large egg yolk (US), room temperature; 1 tsp (5 ml) vanilla extract; 1 cup (105 g) fresh blueberries; ¼ cup (50 g) granulated sugar for rolling (optional)

Jump to Recipe

If you’re looking for a cookie that’s bright, bursting with berry flavor, and irresistibly soft, you’re in for a treat with this Lemon Blueberry Cookies Recipe. Think of these cookies as handheld bites of sunshine: zesty lemon and sweet, juicy blueberries wrapped in a perfectly chewy, buttery base. They’re gorgeous to look at, deeply fragrant, and just the thing to lift your spirits—whether you’re baking for a picnic, brunch, or just a cozy afternoon at home.

Lemon Blueberry Cookies Recipe - Recipe Image

Ingredients You’ll Need

These simple, everyday ingredients come together to create extraordinary cookies. Each one plays a big part in the final taste, lift, and color of this Lemon Blueberry Cookies Recipe; don’t skip the details!

All purpose flour: Gives the cookies structure while keeping them soft and tender.

Cornstarch: Makes the cookies extra soft and keeps the crumb melt-in-your-mouth delicate.
Baking powder: Helps the cookies rise just enough for that lovely texture.

Baking soda: Adds a bit of extra lift so the cookies don’t get too dense.
Salt: Enhances all the flavors and balances the sweetness.

Granulated sugar: Sweetens and helps create those delicious crisp-tender edges.
Lemon zest: Packs a punch of citrus oil, infusing the cookies with bright, aromatic flavor.
Unsalted butter: Gives richness, but melting and cooling it ensures tender, chewy cookies.

Eggs (1 whole + 1 yolk): Add structure and richness; the extra yolk keeps things extra chewy.
Vanilla extract: Rounds out the flavor and deepens the aroma.
Fresh blueberries: Bring pops of color and juicy bursts of sweetness to every bite.

Sugar for rolling (optional): Creates a sweet-crisp edge and pretty sparkle on the finished cookies.

How to Make Lemon Blueberry Cookies Recipe

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 375 F (190 C) and give it a good 20-30 minutes to get ready. Line a large baking sheet with parchment paper for easy cleanup and to keep the cookies from sticking.

Step 2: Melt and Cool the Butter

In a small bowl, melt the unsalted butter. Chill it in the fridge for about 10 minutes so it’s cool to the touch but still liquid—this step ensures soft, chewy cookies without greasy edges.

Step 3: Mix the Dry Ingredients

In another bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and salt. This makes sure your leavening and flavorings are evenly distributed before you add them to the wet mix.

Step 4: Sugar and Lemon Zest Rub-Down

In a large mixing bowl, combine the granulated sugar and grated lemon zest. Use your fingers or a whisk to rub them together until the mixture resembles wet sand. This simple trick really infuses the sugar with lemon oil for the brightest citrus flavor in your Lemon Blueberry Cookies Recipe.

Step 5: Combine Wet Ingredients

Whisk in the cooled melted butter with the lemon sugar until smooth. Add the egg, extra egg yolk, and vanilla extract, and whisk again until everything is silky and well combined.

Step 6: Mix Wet and Dry Ingredients

Gently add the dry flour mixture into the wet mix. Stir just until everything comes together—don’t overmix! This keeps your cookies tender, not tough.

Step 7: Add Blueberries

Gently fold the fresh blueberries into the dough. Take care not to crush them—aim for whole, intact berries for beautiful flecks of color and juicy pops in every bite.

Step 8: Scoop and Shape the Dough

Using a medium cookie scoop (about 2 tablespoons), portion out your dough into balls. If you like an extra bit of sparkle and a crisp shell, roll these in granulated sugar before placing on your lined baking sheet, spaced about 3 inches apart.

Step 9: Bake

Bake the cookies at 375 F (190 C) for 10 to 12 minutes. Watch for the edges to set and turn a very light golden color, while the centers stay a little soft for that ideal chew.

Step 10: Cool

Let the cookies cool on the baking sheet for 3-4 minutes to finish setting, then transfer them to a wire rack to cool completely. They’ll firm up beautifully and be ready to enjoy your Lemon Blueberry Cookies Recipe at its best.

How to Serve Lemon Blueberry Cookies Recipe

Garnishes

Sprinkle a little extra lemon zest or a dusting of powdered sugar over the top for a lovely finishing touch. You could even drizzle a little lemon glaze if you want a bakery-style flourish.

Side Dishes

These cookies are perfection with a refreshing glass of lemonade, hot tea, or even iced coffee. For brunch, pair them alongside a fresh fruit salad or a tangy yogurt bowl to highlight their citrus and berry brightness.

Creative Ways to Present

Stack Lemon Blueberry Cookies Recipe on a pretty cake stand, tuck them into gift boxes lined with parchment, or create a playful cookie sandwich with lemon buttercream. For parties, tie stacks of cookies with ribbon for a sweet edible favor.

Make Ahead and Storage

Storing Leftovers

Place cooled cookies in an airtight container and store at room temperature for up to 3 days. They’ll stay soft and chewy, and the lemon flavor will even deepen a bit overnight.

Freezing

You can freeze baked cookies or unbaked dough balls. For cookies, layer them between parchment and store in a freezer bag for up to 2 months. For dough, freeze on a tray until solid, then store in a container or zip bag; bake from frozen, adding 1-2 minutes to the bake time.

Reheating

If you like your Lemon Blueberry Cookies Recipe just slightly warm, pop a cookie in the microwave for 8-10 seconds. This softens them and revives that freshly baked aroma and flavor—trust me, it’s worth it!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just add the frozen berries straight from the freezer and bake as directed. Don’t thaw them first or the dough may become too wet.

How can I make these cookies gluten-free?

Swap the all purpose flour with your favorite 1:1 gluten-free flour blend. The cookies come out just as chewy and delicious!

Why do I need to rub the lemon zest into the sugar?

This quick step releases the essential oils from the zest, making the whole cookie dough intensely fragrant and flavorful. It’s a little thing that makes a big difference in this Lemon Blueberry Cookies Recipe.

How do I prevent my cookies from spreading too much?

If your dough gets too warm or greasy from the melted butter, simply pop it in the fridge for 15-20 minutes before baking. This helps the cookies hold their shape.

Can I add a lemon glaze?

Definitely! Mix powdered sugar with a little lemon juice, then drizzle over the cooled cookies for extra zing and a glossy finish. It’s a lovely way to dress them up.

Final Thoughts

If you’re craving a sweet treat that tastes like sunshine and summer in every bite, you can’t go wrong with this Lemon Blueberry Cookies Recipe. Gather your ingredients and give these cookies a try—you’ll be amazed by how quickly they disappear!