Why do lemon and blueberry go together?

Lemon adds brightness and tang, while blueberries bring sweetness and depth. Together, they strike a perfect balance of tart and sweet. That’s why lemon blueberry cookies taste so fresh and addictive.

What is the secret ingredient to keep cookies soft?

Brown sugar is a game-changer. It locks in moisture thanks to the molasses. And don’t forget the extra egg yolk—it makes the texture rich and tender. You’ll thank yourself later.

Do lemon blueberry cookies need to be refrigerated?

Nope! Keep them at room temperature in an airtight container. They’ll stay soft and tasty for about 4 to 5 days. Refrigerating them can actually dry them out.

What happens if you don't refrigerate cookies before baking?

Good news—this dough doesn’t need chilling. In fact, refrigerating it can make the blueberries bleed more into the dough. So skip the fridge unless you’re making the dough ahead.

Can I freeze blueberry cookies?

Yes! You can freeze both the baked cookies and the raw dough balls. Just store them in a freezer-safe bag for up to a month. When ready, bake or thaw and enjoy.

Can you leave cookies out overnight to cool?

Sure! As long as they’re covered or stored in a sealed container, they’re totally fine left out overnight. They’ll still be soft and delicious the next day.

10 Reasons to Love Lemon Blueberry Cookies (Easy Recipe)

Description

Bright, zesty, and bursting with juicy blueberries, these chewy lemon blueberry cookies are a refreshing twist on your classic cookie recipe. With the perfect balance of citrus and sweet, they’re soft in the center, lightly crisp on the edges, and irresistibly vibrant. Whether you’re baking for a spring brunch, a baby shower, or just a cozy afternoon treat, these cookies are guaranteed to impress.

Ingredients

Scale

cups all-purpose flour (spooned and leveled)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted and slightly cooled
½ cup granulated sugar
½ cup packed light brown sugar
1 tablespoon lemon zest (from about 1 large lemon)
2 tablespoons fresh lemon juice
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup frozen wild blueberries (do not thaw)

Optional: ½ cup white chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, lemon zest, and lemon juice until smooth.
Add the egg, egg yolk, and vanilla extract. Mix until well combined.
Gently fold in the dry ingredients using a rubber spatula until just combined. The dough will be thick.
Fold in frozen blueberries (and white chocolate chips if using), being careful not to overmix or crush the berries.
Scoop the dough into large balls (about 3 tablespoons each) and place on prepared baking sheet, spacing them 2 inches apart.
Optional: Press a few extra blueberries on top of each dough ball for a bakery-style look.
Bake for 13–15 minutes, or until the edges are set and lightly golden. The centers will look soft.

Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use frozen wild blueberries for the best texture and flavor—no need to thaw.
For a gluten-free version, substitute with a 1:1 gluten-free flour blend that contains xanthan gum.
To freeze, scoop dough balls and freeze on a tray. Once solid, transfer to a bag and store for up to 1 month. Bake straight from frozen with an extra 1–2 minutes of bake time.
These cookies make wonderful gifts—stack a few in a clear treat bag, tie with ribbon, and share some citrusy joy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210 per cookie
Fat: 9g
Carbohydrates: 30g
Protein: 2g

Keywords: Lemon Blueberry Cookies