These soft and chewy lemon blueberry cookies are made in 1 bowl and don’t have to be chilled! These easy lemon blueberry cookies are just like having a blueberry lemon muffin top!
These lemon cookies are bursting with lemon flavor thanks to lemon zest, lemon juice and lemon extract. I’ve then stirred in fresh blueberries before rolling each cookie dough ball in sugar before baking. When these thick blueberry lemon cookies come out of the oven it’s like having a lemon blueberry muffin top as a cookie!
Looking for even more of a lemon kick? Check out my lemonade bundt cake!
Why you’ll love this recipe!
- These lemon blueberry cookies are made in 1 bowl, either in a stand mixer or using a handheld mixer.
- You don’t have to chill these cookies so you’ll be ready to eat them in less than 40 minutes!
- There is so much fresh lemon flavor in these cookies thanks to lemon juice and lemon zest.
- Each cookie is rolled in white sugar before baking, so the outside of the cookie is crunchy (like a muffin!) while the inside is soft and chewy.
- These are extra thick and large cookies, this recipe makes 8 cookies.
Flour: I’ve only tested these cookies with all purpose flour.
Unsalted Butter: I always use European style butter which is richer and creamier!
Blueberries: I’ve used fresh blueberries here, but you can use frozen blueberries too. Just be careful when stirring them into the cookie dough as they might bleed a bit.
Lemon Extract: to get an extra kick of lemon flavor I’ve added some lemon extract, but I’ve tested this recipe without lemon extract and these lemon cookies are still delicious!
Lemon: use a fresh unwaxed lemon to get lemon zest and lemon juice! Make sure when you zest the lemon to not get any of the white pith in the cookie dough as that will be bitter.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit/175°Celsius and line a baking sheet with parchment paper. To really get that punchy lemon flavor, we want to release the oils from the zest into the sugar. You can either use a whisk or your hands to rub the zest and sugar together to do this! You can also use a food processor to blend the two until the sugar starts to turn a pale yellow.
Step 2: In a large bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, combine the room temperature butter with the lemon sugar. Mix on medium-high speed for 3-4 minutes, or until light and fluffy.
Step 3: Stop the mixer and scrape down the sides of the bowl. Add the egg, lemon juice, vanilla extract and lemon extract. Beat on medium speed until combined.
Step 4: On low speed add the flour, baking soda, baking powder and salt. As soon as a dough has formed and there are no more streaks of flour stop the mixer. Stir in half a cup of blueberries using a rubber spatula.
Step 5: Use a large cookie scoop or a tablespoon to scoop out 3 tablespoons of cookie dough. Add extra blueberries on top of each cookie and then roll in the white sugar. Place on the baking sheet, making sure there are a few inches between each cookie dough ball.
Step 6: Bake in the preheated oven for 14-16 minutes. The edges should be set and turning a light golden brown but the middle will still be slightly underdone – the cookies will continue baking on the sheet! Let them cool completely on the baking sheet. For an extra lemon kick, zest another lemon on top of the cookies as they cool.
Baking Tips & Tricks
- Weighing Ingredients – I really recommend using a weighing scale as it is the most accurate way to bake! If you don’t weigh your flour properly you might end up with very dry cookies.
- Carefully Stir – try to carefully stir in the blueberries, they are delicate and can break quite easily!
- Room Temperature – make sure your eggs and butter are at room temperature before starting! If the butter is too cold then it won’t mix properly with the sugar.
- Lemon Zest with Sugar – one way to get a real punch of lemon flavor is to combine the lemon zest with the sugar until the zest releases the lemon oils. You can either do this with your hands, massaging the zest with the sugar, or in a food processor. This will make lemon sugar!
- Bakery Style Cookies – as soon as these cookies come out of the oven, use a large biscuit cutter or a glass to ‘scoot’ the cookies into a perfect round shape.
Frequently Asked Questions
This recipe works best with fresh blueberries but I have tested this with frozen blueberries and it does work! Just be careful when stirring them in as they might streak the dough with blue or purple color.
Because lemons are the main flavor base here, you really want to be using fresh lemon juice.
Yes, you can use a medium cookie scoop or just scoop out 1.5 tablespoons of dough. You may have to bake them for a few minutes less so keep an eye on them in the oven!
Try these blueberry recipes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Lemon Blueberry Cookies
- ¾ cup sugar
- zest of 1 lemon
- 1 stick unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 large egg room temperature
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup fresh blueberries
- ½ cup sugar for rolling
- Preheat the oven to 350°Fahrenheit/175°Celsius and line a baking sheet with parchment paper. Set aside.
- In a large bowl or in a stand mixer bowl fitted with the whisk attachment, whisk the sugar with the lemon zest until the sugar turns a very pale yellow. You can also do this with your hands instead. You want to release the lemon oils from the zest!
- Add the room temperature butter and beat on medium-high speed with a handheld mixer or a stand mixer fitted with the paddle attachment until light and fluffy – about 3-4 minutes.
- Add the egg, vanilla extract, lemon extract and lemon juice. Beat on medium-high speed until well combined.
- Add in the flour, baking soda, baking powder and salt and mix on low speed until just combined.
- Pour in ½ cup of blueberries and use a rubber spatula to stir the blueberries into the cookie dough.
- Scoop out 3 tablespoons of dough and roll into a ball. Place a few extra blueberries on top of the cookie dough ball and roll in the white sugar. Place on the baking sheet and repeat with the remaining dough. Make sure you have space between each cookie dough ball.
- Bake in the preheated oven for 14-16 minutes. The sides should have set and turned very light brown. Let the cookies cool on the baking sheet before enjoying!
These look so good! Wanted to ask if there is an alternative to using lemon extract (i.e. more lemon juice) since I didn’t have any on hand, or if I could just omit that ingredient. Thanks!
You can just leave out the lemon extract, I tested it without and it still tastes lemon-y!
I made these cookies tonight and they are amazing! The recipe was easy to follow and I will definitely be making these cookies again! I wouldn’t change a thing…😃😃
Thank you so much for your review!
I love looking at all your recipes!! Amazing photos! I made these cookies today and they are so good!!! The flavor combo is one of my favorites! Recipe was so easy to follow! Can’t wait to try more recipes!
I even tried it with almond flour and a sugar alternative. So yummy!!
thanks so much for your review!
What sugar alternative did you use?
Most likely I used Lakanto Monkfruit with erythritol.
Just made these today, and they are really good! The recipe makes 8 VERY large, thick cookies that are full of lemon and blueberry flavor. A soft crunch on the outside and a soft, moist inside. They’re sort of a blueberry lemon muffin in cookie form!
thanks so much for your review!