Desserts made with blueberries are some of my favorites! I love the purplish color that they add and the way they pop in your mouth with juicy flavor when you bite into them. Blueberries are the perfect addition to these soft sugar cookies infused with vanilla and lemon zest. You should also try my blueberry cheesecake bars and homemade blueberry pie! And if you’re all about the lemon desserts, you will love my recipe for lemon curd thumbprint cookies!
The Best Blueberry Lemon Cookies
Bright, Summer Flavors – Lemon and blueberries pair so well together, and the combination reminds me of fun and easy summer days. You don’t have to wait to make these in the summer though, fresh blueberries are in the grocery store all year long! An Easy Cookie Recipe – This simple drop cookie recipe contains common ingredients that you probably already have at home, so mixing up the dough will be a breeze! There’s also no need to chill this cookie dough before baking, so you can have a warm batch of cookies ready in less than half an hour.
Key Ingredients
Here’s what you need to make these tasty blueberry lemon cookies:
Fresh Blueberries: While it is possible to make these cookies with frozen blueberries, I recommend using fresh ones. Keep them whole, and wash and dry them before adding them to the cookie dough. Lemons: You’ll need the zest from two lemons to flavor the dough. Use a fine grater such as a microplane to do this easily and efficiently. Butter: Unsalted butter is ideal when baking because then you can control the amount of salt in the recipe. Let the butter sit out along with an egg so that they are both at room temperature. Sugars: A combination of both brown sugar and granulated sugar gives these cookies a soft texture with lightly crisp edges. Vanilla Extract: Vanilla enhances the sweetness and lemony flavor of the cookie dough.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Blueberry Cookies
Before you get started, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside while you make the cookie dough.
Blueberry Cookie Recipe Tips
Small fresh blueberries are best. If your berries are too large, they will release a lot of moisture as they bake inside the cookies, which can affect the final texture. I also recommend fresh berries over frozen, as frozen berries will make the cookies a muddy purple color. Pay attention to your measurements. Baking is a science, so too much variation on the amounts of ingredients can cause problems. Weigh your ingredients using a kitchen scale, or see my tips on measuring ingredients for baking if you will be using measuring cups. Don’t overmix the dough. Tough, hard cookies are usually a product of overmixed cookie dough. Stop mixing in the flour as soon as it’s incorporated and there are no streaks of dry flour in the bowl.
Storing Tips
Once baked and cooled, the cookies can be placed into an airtight container. Store for up to 4 days at room temperature. You can also freeze these cookies for up to 3 months. Thaw at room temperature before enjoying.
More delicious Lemon Desserts to Try
Lemon Muffins Lemon Meringe Pie The Best Lemon Tart Lemon Cake Mix Cookies
Can I make cookies with frozen blueberries?
While I prefer the texture and appearance of these cookies made with fresh berries, frozen blueberries can also be used. Be sure to add the berries while they are still frozen, and avoid overmixing so that the colors don’t mix too much.
How do I make a glaze for blueberry cookies?
If you’d like to make these cookies even sweeter, consider mixing up a simple glaze made of powdered sugar, lemon juice, and vanilla. You can find full details on this glaze in my lemon curd cookies recipe. Drizzle the glaze over the cookies once they are fully cooled. You can also try rolling the cookie dough balls in granulated sugar before baking. I haven’t tested it personally, but I think it’s worth a try!
Can I make these gluten free?
Generally, you can replace all-purpose flour in cookie recipes with a good 1-to-1 gluten free baking flour. If you decide to try this substitution, I’d love to hear how it worked for you! I can’t wait to hear from you once you’ve tried this lemon blueberry cookie recipe! Please stop back and leave a comment, I love to hear from readers. It’s also a good idea to Pin this recipe so that you never lose it! © Little Sunny Kitchen
