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Lemon Blueberry Cookies

These Lemon Blueberry Cookies are the ultimate pick-me-up! The perfect marriage of citrus and blueberry, these cookies are beautifully packed with color and flavor.

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Arial view of blueberry lemon cookies on a cooling rack. Lemon slices adorn the upper right hand side of the cooling rack.

Blueberry Lemon Cookie Recipe

Inspired by my Lemon Blueberry Quick Bread, these sunny cookies are sure to make any day brighter. The Blueberry Lemon Cookies boast a crunchy exterior, a delightfully chewy interior, and a gorgeous blue marbling. Really, this recipe is a total win! Easy to make, easy on the eyes, and easy to eat way too many of. 

So if you’re looking for a recipe that will impress without taking the entire day to make, Blueberry Lemon Cookies have your back. You can even make them in advance and store them on the counter for 3 days in an airtight container or up to 3 months in the freezer. They’ll be ready when you need them, whether it’s a meet up at the park, a last minute girl’s night or just a sunshiny afternoon snack.

Lemon Blueberry Cookies on a cooling rack. The upper right hand corner of the cooling rack has lemon slices spilling onto the granite counter and a blue and white striped towel. The bottom right hand side of the cooling rack is empty.

What Ingredients are in Lemon Blueberry Cookies?  

  • Salted Butter – I always use salted butter, but if you only have unsalted butter you can just add a pinch of salt to the dough. 
  • Margarine – This recipe calls for both butter & margarine to give the cookies a nice buttery crunch on the outside while still being soft and chewy in the center. You can substitute for all butter, if desired, but the cookies will not spread as much. 
  • Granulated Sugar 
  • Brown Sugar – This recipe uses a sugar cookie base, but adding just a tiny bit of brown sugar helps make the cookies nice and chewy. 
  • Egg 
  • Lemon Bakery Emulsion (Lorann Oils) – I swear by using Lemon Bakery emulsion . It is seriously so good! You can sub regular lemon extract if needed, however, regular extracts tend to bake out so the flavor won’t be as strong. Please note: lemon juice does not work as a substitute in this recipe.
  • All Purpose Flour 
  • Baking soda 
  • Salt 
  • Frozen Wild Blueberries – Wild blueberries are much smaller in size than regular blueberries, giving tiny bursts of color and flavor to these cookies. I was able to find these in the freezer section of my local grocery store, but if you need you can substitute them for regular frozen blueberries. Note: DO NOT try to use fresh blueberries as they have a much higher liquid content and the cookies will not turn out.
Purple and tan Lemon Blueberry cookie dough in a bowl. Blueberries are being folded in with a spatula.

How to Make Lemon Blueberry Cookies

  1. Begin by preheating the oven to 350° F 
  2. Prep your baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
  3. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined. When it is ready, the mixture will be fluffier and look lighter in color. 
  4. Scrape the sides of the bowl and add in the egg and lemon bakery emulsion. Mix until just combined, a few seconds. 
  5. Next you will add in the flour, baking soda and salt. Mix until the ingredients start to come together and a sticky dough forms.
  6. Once the dough has formed, add the still frozen wild blueberries. Using a spatula, fold the blueberries into the dough to evenly distribute them. As you mix, the cookie dough will get streaks of purple in it that will turn to a dark blue after baking. Be careful not to overmix, because then the cookie dough will turn completely purple. 
  7. Scoop the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough. Roll portioned dough into balls. 
  8. Place your cookie dough balls onto your prepared baking sheets. 
  9. Bake at 350°F. You will know the cookies are ready to come out of the oven when the cookie flattens, spreads, and the center of the cookie no longer looks wet and glossy. For small cookies, this takes about 7-9 minutes and for larger cookies it takes about 9-11 minutes.
  10. Allow the cookies to cool on the pan. 
  11. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Two Blueberry Lemon Cookie dough balls on a cookie sheet lined with parchment paper. Front dough ball is in focus, while the back cookie dough ball is blurry.

Do I need to chill the Blueberry Lemon Cookie dough before baking?

The longer the dough sits at room temperature, the more the blueberries will thaw, causing the dough to get more liquidy. I suggest scooping the cookies as soon as possible and then keeping the scooped cookie dough balls in the fridge while they are waiting for their turn in the oven.

How do I freeze Lemon Blueberry Cookies?

To freeze cookies, first make sure they are completely cooled to room temperature. Then, place them in a single layer in an airtight container or freezer-safe bag, with parchment paper between each layer to prevent sticking. Label the container with the name of the cookies and the date they were frozen, and store in the freezer for up to 2-3 months. To thaw, simply remove the desired amount of cookies from the freezer and let them come to room temperature before serving.

More Blueberry Recipes to Try

If you love blueberries- you have to make my blueberry muffins! If you are hoping for more of a savory dish, try this blueberry chutney.

Baked blueberry lemon cookies on a cooling rack with lemon slices in the upper right hand corner. Across the bottom of the picture there is a graphic design labeling "Lemon Blueberry Cookies"

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Blueberry Lemon Cookies on a cooling rack. One cookie has a bite out of it. Lemon slices on the cooling rack in the upper left hand corner.

Lemon Blueberry Cookies

These Lemon Blueberry Cookies are the ultimate pick-me-up! The perfect marriage of citrus and blueberry, these cookies are beautifully packed with color and flavor.
4.72 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 32 small cookies
Calories: 158kcal

Ingredients

  • 1/2 cup (111g) salted butter softened
  • 1/2 cup (111g) margarine softened
  • 1 cup (233g) granulated sugar
  • 1/4 cup (69g) brown sugar
  • 1 egg
  • 1 1/2 tsp Lemon Bakery Emulsion*
  • 2 1/2 cups (380g) all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 – 1 cup frozen wild blueberries

Instructions

  • Preheat the oven to 350° F (180° C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
  • Scrape the sides of the bowl and add in the egg and lemon bakery emulsion. Mix until well combined.
  • Add the flour, baking soda and salt, mix until the dough forms.
  • Add the still frozen wild blue berries, fold to evenly distribute the blueberries, but you’ll want the cookie dough to have streaks of purple in it. If mixed too much, the cookie dough will turn completely purple.
  • Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#40 scoop) or for larger cookies use 3 tbsp of dough (#24 scoop). Arrange on your prepared cookie sheet.
  • Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
  • Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
  • Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Notes

*You can substitute regular lemon extract, but the lemon extract tends to bake out of the cookies so the lemon flavor may not be as strong. 
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Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 232IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg

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5 Comments

  1. This looks like the cookie recipe of my dreams! Thank you for posting this. One question for you, you’re in Utah, right? Are you at high altitude? I live in Montana and recently found your site and want to make EVERYTHING, but usually only high altitude recipes work for me. I don’t want to go adjusting yours if they’re already perfect for where I live!

    1. 5 stars
      These cookies are so so good!! I love the lemon blueberry combo and this hit the spot!! I used all butter because I didn’t have margarine and I did have to bake them a little longer than the time provided but the were still perfect!! Make these now!!

  2. 5 stars
    This recipe was great however is there any way to keep the blueberries from falling out of the dough? They did not mend at all with the dough and sat at the bottom of mixing bowl. Yes they were frozen. Thinking maybe toss them in some flower.

  3. 5 stars
    Delicious!
    I substituted the egg for applesauce and the cookies still held up well. My whole family loves these. I am excited to try more recipes from this site!

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