🎉 Introduction
Lemon Blueberry Cookies are the perfect balance of bright citrus freshness and sweet berry goodness, all wrapped up in a soft, chewy cookie. Every bite delivers a refreshing lemon flavor paired with juicy blueberries, creating a dessert that feels light, vibrant, and comforting at the same time.
These cookies are ideal when you want something:
- Soft and chewy, not dry
- Sweet but not heavy
- Fresh and bakery-style
- Perfect for spring, summer, or anytime you crave citrus
With simple ingredients and easy steps, this recipe is approachable for any home baker and guaranteed to impress family and guests alike.
🧰 Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Hand whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
🛒 Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh preferred)
These ingredients are carefully balanced to create soft centers, light chewiness, and fresh citrus flavor.
👩🍳 Directions
Step 1:
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3:
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4:
Add the egg to the butter mixture and mix until fully incorporated.
Step 5:
Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
Step 6:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Step 7:
Carefully fold in the blueberries, being gentle to avoid crushing them.
Step 8:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9:
Bake for 11–13 minutes, until the edges are set and the centers are still soft.
Step 10:
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: About 30 minutes
Perfect for snacks, desserts, or tea-time treats.
🧊 Storage & Reheating
Storage:
- Store in an airtight container at room temperature for up to 4 days
Freezing:
- Freeze baked cookies for up to 2 months
Serving tip:
- Enjoy at room temperature for best texture
🥄 Variations
- Extra lemon: Add a light lemon glaze after baking
- White chocolate: Fold in white chocolate chips
- Frozen blueberries: Use frozen, but do not thaw
- Softer cookies: Slightly underbake by 1 minute
- Gluten-free: Use a 1:1 gluten-free flour blend
Each variation keeps the cookies soft, fresh, and crowd-pleasing.
❓ 10 FAQs
- Are these cookies soft or crispy?
They are soft and chewy. - Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor. - Do blueberries bleed into the dough?
Fresh blueberries minimize bleeding. - Can I chill the dough?
Yes, chilling for 30 minutes helps control spreading. - Are these cookies very sweet?
No, they’re balanced with bright lemon flavor. - Can I double the recipe?
Yes, it scales easily. - Why zest the lemon?
Zest adds intense citrus aroma. - Are these kid-friendly?
Yes, they’re soft and mildly sweet. - Can I make them smaller?
Yes, reduce bake time slightly. - What makes them chewy?
Butter, proper mixing, and short bake time.
🏁 Conclusion
Lemon Blueberry Cookies are a refreshing twist on classic cookies—soft, chewy, and bursting with citrus and berry flavor. Easy to make and beautifully balanced, they’re perfect for everyday baking or special occasions.
Once you try them, they’re sure to become a go-to favorite whenever you crave something bright and comforting.
Lemon Blueberry Cookies (Soft, Chewy & Bright with Citrus Flavor)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg to the butter mixture and mix until fully incorporated.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Carefully fold in the blueberries, being gentle to avoid crushing them.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 11–13 minutes, until the edges are set and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
They are soft and chewy. Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor. Do blueberries bleed into the dough?
Fresh blueberries minimize bleeding. Can I chill the dough?
Yes, chilling for 30 minutes helps control spreading. Are these cookies very sweet?
No, they’re balanced with bright lemon flavor. Can I double the recipe?
Yes, it scales easily. Why zest the lemon?
Zest adds intense citrus aroma. Are these kid-friendly?
Yes, they’re soft and mildly sweet. Can I make them smaller?
Yes, reduce bake time slightly. What makes them chewy?
Butter, proper mixing, and short bake time. 🏁 Conclusion Lemon Blueberry Cookies are a refreshing twist on classic cookies—soft, chewy, and bursting with citrus and berry flavor. Easy to make and beautifully balanced, they’re perfect for everyday baking or special occasions. Once you try them, they’re sure to become a go-to favorite whenever you crave something bright and comforting.
