Lemon Blueberry Cookies have the best of both worlds—crispy edges with a soft, chewy center bursting with bright lemon zest and sweet, juicy blueberries. These cookies make a delightful snack with a cup of coffee or a light and refreshing dessert. If you love simple homemade cookies, don’t miss out on our Oatmeal Cookies for another delicious variation!
Key Ingredients & Substitutions
- Sugar: A mix of granulated and light brown sugar gives these cookies their perfect balance of sweetness and chewiness.
- Lemon Zest: Freshly zested lemon provides a bright, citrusy flavor. If you don’t have a lemon on hand, substitute with ¼ to ½ teaspoon of lemon extract.
- Cream of Tartar: This ingredient enhances the texture, making the cookies extra chewy while adding a slight tang. You can find it in the spice aisle at most grocery stores.
- Blueberries: Fresh blueberries work best as they hold their shape while baking, creating juicy pockets in each bite. If using frozen blueberries, do not thaw them first, and be prepared to slightly extend the baking time.
Fun Variations for Lemon Blueberry Cookies
Want to mix things up? Here are some tasty ways to customize your Lemon Blueberry Cookies:
- Drizzle a lemon glaze over the cooled cookies by mixing powdered sugar with fresh lemon juice.
- Add white chocolate chips to enhance the sweetness.
- Boost the lemon flavor by adding ½ teaspoon of lemon extract to the dough.
- Incorporate chopped nuts like almonds or walnuts for extra crunch.
- Make thumbprint cookies by pressing a small indent in each cookie and filling it with lemon curd before baking.
Making the Dough Ahead of Time
You can prepare the cookie dough in advance and bake fresh cookies whenever you’re ready!
- To Refrigerate: Store the dough in a covered container for up to three days in the fridge.
- To Freeze: Scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer them to a freezer-safe bag or container. When ready to bake, add a couple of minutes to the baking time—no need to thaw first.
Storing Lemon Blueberry Cookies
To keep your cookies fresh:
- Room Temperature: Store in an airtight container for up to 3-5 days. If stacking, separate layers with parchment paper to prevent sticking.
- Freezing: Freeze cookies for 2-3 months in a sealed container. When ready to enjoy, let them thaw at room temperature.
Lemon Blueberry Cookies
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons lemon zest, about 1 large lemon
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter, granulated sugar, brown sugar, and lemon zest. Cream together on medium speed for 2-3 minutes.
- Add the egg and vanilla. Mix until well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in the blueberries until evenly distributed throughout the dough.
- Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches between each.
- Bake for 13-14 minutes, or until the cookies are set and the edges are slightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
This recipe is adapted from Iambaker’s Lemon Blueberry Cookies.
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