by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads
Jump to Recipe Print Recipe
These lemon blueberry cookies are a chewy no chill cookie recipe! These cookies are full of lemon flavor and frozen wild blueberries. These cookies don't need a mixer, so they are incredibly easy to make!
When I was recipe testing these lemon blueberry cookies, I wanted them to be a chewy cookie for spring. I tried fresh blueberries, but they ended up being more of a muffin cookie or a cakey cookie. Using frozen wild juicy blueberries however, they are the perfect cookie!
For more fruity recipes, try Raspberry White Chocolate Cookies, Roasted Chocolate Cherry Brownies, and Mini Blueberry Pies.
Jump to:
- Why This Lemon Blueberry Cookie Recipe Works
- Step By Step Recipe Video
- Ingredient Notes for Blueberry Cookies
- Ingredient Substitutions
- Step By Step Instructions- Cookie Dough
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Lemon Blueberry Cookie Recipe Works
- Lemon cookies- These cookies have a fresh lemon flavor. It has lemon zest and lemon juice. They have a strong lemon after taste, that is so good.
- Blueberry cookies- The cookies use frozen wild blueberries. The fresh blueberry flavor with the lemon is the perfect combination.
- Chewy cookies- The texture of these cookies are very chewy!
- No chill and no mixer- You don't need a mixer or to chill the cookie dough. It is easy to make!
Step By Step Recipe Video
Ingredient Notes for Blueberry Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter needs to be melted and slightly cooled before using. If the butter is too hot, the texture will change and will spread more.
- Brown sugar- This cookie recipe needs to use light brown sugar. Dark brown sugar will make the cookie too dark from the extra molasses.
- Lemon zest- Use a zester to zest the lemon.
- Lemon juice- Freshly squeezed lemon juice is best. Use this juicer.
- Egg + Egg yolk- Pull the large eggs out 2 hours before baking. Using an egg and egg yolk, helps to reduce the spread from the extra moisture from the blueberries and lemon juice.
- Blueberries- This recipe needs to have frozen wild blueberries. This will give you the best results. Don't use fresh blueberries.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions- Cookie Dough
Here is how to make and bake these blueberry lemon cookies.
STEP 1: Mix the dry ingredients. Use a sifter to sift the all-purpose flour. Add in baking powder, baking soda, and salt in a medium bowl. Set aside.
STEP 2: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, white sugar, lemon zest, lemon juice, egg, and egg yolk. Use a rubber spatula to mix it together.
STEP 3: Add the flour mixture. Fold the flour mixture. Then, add in the frozen blueberries. Fold gently. It will stain the dough slightly. We want this to give the cookie mores character.
STEP 4: Scoop the dough. Use a large cookie scoop to scoop the dough. Place on a baking sheet with parchment paper.
STEP 5: Bake the cookies. Bake 6 cookie dough balls per cookie sheet and bake one cookie sheet at a time. Bake for 13-15 minutes.
STEP 6: Cool the cookies. Cool the cookies on a cooling rack (or wire rack) until cool.
Expert Baking Tips
Tips to prevent cookie spreading:
- Make sure to use a cookie sheet with parchment paper. Baking on a silicone baking mat or straight on the baking tray will cause spreading.
- Flour- make sure flour is spooned and leveled. If you stick the measuring cup straight into the flour, it will become compacted. This will cause the cookies to not spread.
- Use a biscuit cutter to "scoot" the cookies into a circular shape.
To have your cookies look like mine, place frozen blueberries on the top of the cookies dough balls.
The cookies have a stronger flavor when they are completely cooled.
FAQ
Can I make this into smaller cookies?
Yes you can. They won't be as chewy. Bake for 8-11 minutes.
Can I use fresh blueberries?
No, you need to use frozen wild blueberries. Fresh blueberries will have too much moisture.
Can I use concentrated lemon juice?
Freshly squeezed is best, but you can use concentrated lemon juice.
Can I add white chocolate chips?
Yes you can! Use ½ cup of white chocolate chips.
Recipe Variations
- You can skip the lemon in this recipe if you want regular blueberry cookies
- You can also add a lemon glaze to up the lemon flavor
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store these lemon blueberry cookies in an airtight container. Store at room temperature up to 5 days.
Freezing
These cookies can be frozen, store in freezer safe bag and freeze up to 30 days.
Thaw for 1-2 hours before eating.
The cookie dough balls can be frozen. Wrap the cookie dough balls in plastic wrap. Freeze up to 30 days.
Let the cookie dough balls come to room temperature before baking.
Other Cookie Recipes To Try
- Birthday Cake Cookies
- Chocolate Chip Marshmallow Cookies
- Peanut Butter Nutella Cookies
- Brown Butter Snickerdoodle Cookies
Try These Lemon Recipes
- Lemon blackberry cakeLemon Blackberry Cake
- Lemon rolls
- Lemon donuts
- Lemon cookies
- Lemon brownies
Make sure to leave me astar reviewbelow!
Make sure to tag me on Instagram@stephaniesweettreats. I hope you loved it! To get more ideasfollow me on Pinterest.
📖 Recipe
Lemon Blueberry Cookies
These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.
5 from 134 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 14 minutes mins
Chilling Time 15 minutes mins
Total Time 49 minutes mins
Course Dessert
Cuisine American
Servings 15 Large cookies
Calories 274 kcal
Ingredients
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- Zest of 2 lemons
- 1 tablespoon Lemon juice freshly squeezed
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ¾ cup Frozen wild blueberries
Instructions
Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.
1 cup Unsalted butter
Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.
In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.
2 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.
1 ¼ cup White granulated sugar, ¼ cup Brown sugar, Zest of 2 lemons, 1 tablespoon Lemon juice, 1 Large egg, 1 Egg yolk
Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.
¾ cup Frozen wild blueberries
Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.
Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.
Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 274kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 45mgSodium: 210mgPotassium: 36mgFiber: 1gSugar: 20gVitamin A: 396IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword chewy cookies, frozen blueberries, lemon blueberries, lemon cookies
Tried this recipe?Let us know how it was!
More Cookie Recipes
- Strawberry Crinkle Cookies
- Easter Cookies
- Lemon Crinkle Cookies
- Top 20 Christmas Cookie Recipes
About Stephanie Rutherford
Reader Interactions
Comments
Stephanie Rutherford says
Reply
Laura says
These are incredible.Reply
Chris says
These were so lemony and flavorful, and I loved them even more the longer they sat! Question - is it possible to use coconut oil instead of butter?Reply
Stephanie Rutherford says
I have never tried baking with coconut oil.
Reply
Gabbi says
I've made these cookies and they are absolutely delicious! I was going to bake them again but double the recipe and I noticed that the lemon zest doesn't double from 2 lemons to 4 lemons. Do I continued to only use 2 lemons for a doubled recipe or use 4?Reply
Stephanie Rutherford says
It should be 4 lemons!
Reply
Gina says
The absolute BEST!! Everyone loves these. Can these be made smaller and how much would you decrease the time? Thanks!!Reply
Lauren says
My roommate is allergic to eggs is there a way to make this recipe without eggs?
Reply
Carol says
I have a bag of frozen wild blueberries and was using them very sparingly over winter because I want to make something special with them and now you have given me the perfect reason to bring them out. I love the instructions and wonderful photos so I know before I even start that I will absolutely love these cookies.
Reply
Kolbs says
I have no idea what I did wrong but these cookies are delicious but did not fall flat at all, they pretty much stayed in the same ball that they were when I put them on the cookie sheet. So although delicious, they look very silly and I won’t be sharing with anyone lol. Help?!Reply
Frank says
You have to be sure the butter is fully melted. Melt butter slowly over low heat and then let it cool for a few minutes. It shouldn't be hot when added to the sugar and lemon zestSoftened butter will make the cookies more cake like and keep them round
Don't chill the dough before baking.
Reply
Megan P, PA says
Made these to put on cookie trays this Christmas and they were fantastic! I’m not a huge lemon dessert lover—but even I ate a few !Reply
Renee says
These cookies are amazing! The recipe was very easy to follow and I loved how the ingredient amounts were listed in the step by step directions too. I will definitely make these again!!Reply
Menika says
OMG! These cookies were the perfect summer treat. So good! My son requested a batch to take with him to college.Reply
Menika says
OMG! These cookies were a perfect summer treat, so good! My son requested a batch of these to take with him to college.Reply
Chris says
I routinely do not bake cookies with melted butter, so I only melted one stick and used the other one at semi-room temperature. I also did not have frozen blueberries, so I used fresh blueberries. They still turned out delicious!Reply
Joann says
Delicious! Quick question about the biscuit cutter and scooting the cookies into shape. I was hoping you showed that step in the video. What exactly did you do?Reply
Joann says
Love, love love!!
Can you clarify what you mean by scoot the cookies with a biscuit cutter?Reply
Stephanie Rutherford says
So, I will take a circle cookie cutter that is bigger than the cookie, then I will take it around the edges so they become perfect circles.
Reply
Maddy says
Because I'm stupid and apparently suck at reading - I used 1 egg + 1 egg WHITE. Turned out great though. Also, used only 1 cup brown sugar (no white sugar at all) and added 1 tbsp cinnamon. 3 tbsp lemon juice. 1/2 tsp vanilla. Added some extra flavor in there, well worth it. My boyfriend doesn't like sweets or cookies but he will eat an entire batch of these if I don't keep an eye on him 😂Reply
Samantha Armoogan says
I subbed the flour for coconut and the gluten free version is amazing too!Reply
Gina says
Sooooo soooooo goooooooood!!!Reply
Jean says
Hi,
Could these be chilled? Was hoping to make the batter today and cook tomorrow. Thank you!
Reply
Stephanie Rutherford says
They can be chilled. Make sure to scoop into balls before chilling. Then, bring back up to room temp before baking.
Reply
Kelly says
Would it be possible to do this recipe but use dried blueberries?Reply
Alexa says
Delicious!! Love a lemon blueberry combo!Reply
Alex says
Very easy to make and delicious!!!
I used lime instead of lemon, used one egg and added Aquafaba instead of the egg yolk, and could only use 1/4c of white sugar and 1c (or less, I eye balled it)of brown sugar based on what was available to me.Reply
Alex says
I wanted to add that mine did not spread and I used Trader Joe's Frozen Wild Blueberries. Mine were really soft and fluffy when I took them out after 14 minutes. In hindsight, I should've left them in longer but I was too excited!
Reply
R.J says
I think my comment got deleted…I don't know why. The cookies are a genius idea, a nice switch up from the traditional chocolate chip. However, some simple suggestions that personally made a big difference in the cookies for me and everyone who I had try them. Try less flour, less white sugar, more brown sugar, none or 1/4tps of baking powder, 3/4 tsp baking soda, add 1 tsp. vanilla, a little more lemon zest, or fresh juice and white chocolate chips. I had the most success with this recipe after following this recipe the first time I made them. Great cookie idea though! Everyone loves blueberry and lemon!
Reply
Lauren says
Wow, these cookie are *insane.* In the best way! I've never had a chewy lemony cookie like this, and it did not disappoint. I accidentally used the regular frozen blueberries instead of the smaller wild frozen blueberries, so my dough was quite wet even after freezing it for a bit. I also packed them up while they were still slightly warm, so I ended up with soggy cookies the next day. Despite this, they were still crazy delicious and I can't wait to make them again.Reply
Andrea Simpson says
Love this recipe!! I made these for a family gathering and they were a huge hit. Not overly sweet with a hint of blueberry and citrus…a must try!!Reply
Cory says
Very easy to follow recipe. My cookies on the first batch were too puffy, so the second round, I took the tray out and smacked it on the counter a couple of times midway through and they flattened out.I think they turned out nicely, I love the balance of acidity, salty and sweet. The cookies are nice and chewy.
My only question is, how could I get them more lemony? The flavor is there, but I want it to be a little bolder.
Thanks for the recipe! So nostalgic of childhood!
Reply
Stephanie Rutherford says
I am glad you liked the recipe! You can add extra lemon zest to get a brighter lemon flavor.
Reply
Dane says
I would combine the lemon zest and white sugar. Then rub the lemon zest into the sugar with your fingers until you are left with a light yellow colored sugar. This extracts the dlavors and oils from the lemon zesr and gives you a brighter flavor.Reply
Amy says
I tried them! They were delicious — a must try for lemon blueberry lovers.Reply
Molly says
I made these just as directed (I added chopped pistachios to half of the batter). They turned out amazing!!!! Highly recommend this recipe.Reply
Sue says
Delicious and super easy to put together! I tried refrigerating my cookie dough to prevent the spread as others noted and my cookies still spread out. They still ended up really moist, chewy and with a really delicious lemon/blueberry flavor though. I also added white chocolate chips because I had them.Reply
Stephanie Rutherford says
Using fresh blueberries can cause the spread, or whole frozen blueberries. They have extra moisture in them, which causes spread. Frozen wild blueberries are a lot smaller, which helps with the spread. Also, if the melted butter is not room temperature, it will cause spread. Warm butter leads to more spread.
Reply
Nata says
Hi Stephanie and all,
Could you please help me to understand the thing? For which serving calories are calculated: the one under Servings (for example, 15 cookies) or for 1 item (1 cookie).
Thank you!
Reply
Stephanie Rutherford says
it is for one cookie.
Reply
Sienna says
My new favorite cookies! I made these for family parties on Easter and everyone loved them. I wish I would have realized how quickly the blueberries melt before deciding to double my recipe, though. My only tip would be only make the amount you plan to put in the oven right away. Otherwise it gets messy and gross! Even with the mess the cookies came out delicious. I’ll be making these again!Reply
Jeannie says
Cookies came out thin for me too. I followed the recipe even using Parchment when I normally would use a Silpat. The only thing I can think of trying different is not creaming my sugars and butter as long since the butter starts out melted instead of at room temp. solid.
Reply
Stephanie Rutherford says
So this recipe is not supposed to be creamed. It needs to be whisked in a bowl until just combined. Creaming the butter will cause spreading. Also, if the butter is too hot, that will cause spreading as well.
Reply
Alexis says
I love how easy this recipe is to follow! I baked them with my five and three year old sons and it was so much fun. And also fun to eat. A true cookie recipe! I had been looking for a recipe that didn’t remind me of blueberry muffins and I’m happy to have found it here! I did add a splash of vanilla extract to my wet ingredients. I also topped them with a simple vanilla glaze. Will be making them again, maybe for Easter. They scream spring!Reply
Cathy W. says
This recipe was PERFECTION!!! Sweet, tart and absolutely delicious!!! I can’t get enough blueberry and lemon right now and this recipe really was amazing.Reply
Manda Carpenter says
I don't normally bake and when I do it's a disaster BUT somehow I followed this recipe and the cookies turned out delicious! I shared them with friends and neighbors who are raving about the flavor. Def going to make these again.Reply
Carmen says
I don’t know what I did wrong, my family loved them but they came out thin. They were soft but delicate because they were sooo thin. I baked them on a silicone mat and they really spread . I will definitely be trying these again.Reply
Tina says
I believe she recommends to bake on parchment paper instead of silicone to avoid spreading
Reply
Carmen says
I don’t know what I did wrong, my family loved them but they came out thin. They were soft but delicate because they were sooo thin.Reply
Chelsey Muir says
I love the way you write out your recipe. I am always scrolling up to remember the ingredients when reading the directions. Thank you for adding it.
These sound amazing! Will definitely make these this weekend.Reply
Marissa says
Me too, I love this recipe format!
Reply
