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These lemon blueberry cookies are a fun cookie, with fruity flavors and a soft, cakey cookie texture for the perfect taste of summer indulgence!
Lemon and Blueberry might just be my favorite summer flavor combination! There is something so refreshing about lemon, and how it pairs so perfectly with tart and juicy blueberries.
If you’re looking for more summer desserts, here are some of my favorites on here:
- Raspberry and White chocolate blondies
- Watermelon Macarons & Watermelon Ice Cream
- S’mores Cookies
- Lemon Raspberry Cupcakes
Tools and Ingredients
- Softened Butter – Room temperature butter is ideal for these cookies so that the butter is easy to mix with the sugars.
- Sugars – We’re using both white and brown sugar, for the optimal flavor and texture. I do the same in all my chocolate chip cookie recipes. Any brown sugar will work.
- Egg –The egg binds together the cookie for the perfect texture.
- Frozen Blueberries – Microwave frozen blueberries for a burst of natural color!
- Fresh lemon – the cookies get their flavor from fresh lemon zest and lemon juice! Feel free to replace this with lemon extract, but I highly recommend giving the fresh flavors a try.
- Hand Mixer – I prefer using a hand mixer for all my cookie recipes because you really want to mix the sugar and butter to get the perfect cookie texture.
- Silicone mats – I love using these silicone mats for cookies, so I’m not wasting parchment paper all the time.
How to make Lemon Blueberry Cookies?
MIX THE WET INGREDIENTS
First, cream together the softened butter, and both types of sugar.
Add in the egg and vanilla. Then beat the mixture.
This job is perfect for a stand mixer, or a hand mixer. You could totally make these pistachio chocolate chip cookies with a whisk, but I highly recommend using a mixer.
The color of the batter should be a lot lighter, and the batter should be quite fluffy at this point. Then, it’s time for the next step.
ADD THE DRY INGREDIENTS
For the dry ingredients, add in the all-purpose flour, baking soda, and salt, just until they have incorporated into the wet ingredients.
Do not overmix the batter.
DIVIDE & FLAVOR THE DOUGH
Divide the dough into two parts – one part will be flavored lemon, the other blueberry.
- Blueberry – microwave frozen blueberries and cool them. Then add them into one part of the dough.
- Lemon – add in lemon zest and lemon juice into the other part of the dough.
ROLL OUT THE COOKIES
Take one section of each blueberry and lemon cookie dough and roll them together gently in the palm of your hand.
Next, toss them into some sugar just enough to lightly coat the cookies.
REST THE COOKIE DOUGH
Let the finished cookies rest in the fridge for at least 20 minutes. But the longer the better.
Overnight is actually ideal for these cookies!
Remove them from the fridge, then bake in an oven preheated at 350ºF, for about 12-15 minutes.
Make sure to leave enough space between the cookies because they do expand!
Leave the cookies on the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will firm up as they cool.
Tips for better cookies
- When mixing the wet ingredients make sure the batter is light and fluffy. I highly recommend using a hand mixer or a stand mixer in this step. The batter should be a pale, fluffy color.
- Once you add in the dry ingredients – the flour, salt, and baking soda – do not over mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point.
- I realize waiting for cookies is the worst! But I highly recommend letting the cookies chill in the fridge for at least 2 hours if not overnight.
- These cookies store well in an air-tight container and are best fresh or within 2-3 days. The cookie dough will keep in the fridge for a week, or in the freezer for about 6 months. If freezing, no need to thaw, they bake beautifully right out of the freezer, with a couple more minutes of baking time.
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more dessert inspiration!
Lemon Blueberry Cookies
- 2 cups all-purpose flour 280 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup unsalted butter room temp
- 1/4 cup light or dark brown sugar 50 grams
- 3/4 cup granulated sugar 150 grams plus more for rolling
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 cup frozen blueberries microwaved & cooled
- zest of 1 lemon 1 tablespoon
- juice of 1/2 lemon 1-2 tablespoons
- Microwave the frozen blueberry for 2-3 minutes in the microwave and cool completely.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- In a separate bowl, cream together softened butter, and sugars for about 4-5 minutes, until light and fluffy
- Add the egg and vanilla to the mixture and mix for another 1-2 minutes. The batter should be pale-colored and fluffy at this point.
- Add in the dry ingredients and until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Divide the batter into 2 parts.
- In one part add in the lemon zest and lemon juice. Divide the batter into 10-12 smaller sections.
- In the other part mix in the cooled blueberries until fully incorporated. Divide the batter into 10-12 smaller sections.
- Roll together one part blueberry cookie dough with one part lemon cookie dough the palms of your hands.
- Toss the dough balls in a bowl of sugar until dough ball is coated.
- Place mixture in the fridge for at least 20 minutes, or longer hours (ideally overnight if you can wait that long).
- Pre-heat oven to 350ºF degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, tap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will harden as they cool
- After 20 minutes move cookies to a cooling rack.
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