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.

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

Begin by preheating the oven to 350° F
Prep your baking sheet by lining it 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. When it is ready, the mixture will be fluffier and look lighter in color.
Scrape the sides of the bowl and add in the egg and lemon bakery emulsion. Mix until just combined, a few seconds.
Next you will add in the flour, baking soda and salt. Mix until the ingredients start to come together and a sticky dough forms.
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.
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.
Place your cookie dough balls onto your prepared baking sheets.
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.
Allow the cookies to cool on the pan.
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.

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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