These Lemon Blueberry Cookies are soft, pillowy cookies bursting with fresh blueberries and bright lemon citrus flavors.
So it only made sense to turn that delicious, popular flavor combo into a cookie!
This lemon blueberry cookie recipe is super easy. There are three stages, but two are completely optional. Each of the optional steps simply adds another layer of fresh lemon flavor.
You'll love these bright, zingy, delicious lemon sugar cookies with juicy blueberries!
🌟 Why this recipe works
Does the perfect cookie exist? Well this blueberry lemon cookies recipe is easily the perfect summer cookie, at least. It's a sweet treat the whole family will love!
- These are soft lemon blueberry cookies with a pillowy fluffy texture.
- Each bite has fresh lemon flavor.
- The recipe calls for simple ingredients you can find easily in any grocery store.
🛒 Ingredient notes
- Blueberries - You can use fresh blueberries or frozen blueberries in this easy muffin recipe. If using frozen, simply use straight from the freezer.
- Lemon - An infusion of both lemon juice and lemon zest makes these cookies super bright, light, and bursting with citrus flavors.
- Flour - Use all purpose flour
- Sugar - You'll need granulated sugar (white sugar) for both the main cookie dough and the lemon sugar. Then you'll need powdered sugar (confectioner's sugar) for the optional lemon glaze.
- Butter - Use unsalted butter that has been softened to room temperature, then cut into small cubes.
- Whipping cream - Using heavy cream helps create that extra soft lemon sugar cookie.
- Baking powder - A little baking powder acts as the leavening agent in these cookies.
- Vanilla - Use pure vanilla extract for the best flavor.
Somewhat optional: lemon sugar
You will also need more sugar and lemon zest for the lemon sugar. This is an optional step, but one I highly recommend. It adds a lovely subtle sugary crunch and even more lemon flavor to each bite!
Optional: lemon glaze
Now the lemon glaze is 100% optional. I think the cookies are absolutely amazing without the glaze. But, if you want to truly increase the lemon sugar flavor, then go for the glaze. It's easy to make, and puts these already yummy cookies over the top!
✅ Step-by-step instructions
A full list of ingredients list and detailed instructions are in the printable recipe card at the bottom of this post. Here's a visual step-by-step guide with photos you can refer to as you are baking this lemon blueberry cookies recipe.
- Mix together the flour, sugar, and baking powder in a large bowl.
- Cut in the cubed room temperature butter with a pastry cutter or with your hands until the dough is in coarse crumbles.
3. Pour in the cream, then the lemon juice, and stir the wet ingredients with the dry ingredients until a dough forms.
4. Gently fold in the fresh blueberries with a spatula, just until the blueberries are well incorporated throughout the cookie batter.
5. Wrap the dough in plastic wrap, then freeze for 30 minutes.
6. While the dough is freezing, make the lemon sugar coating by mixing together the second measurement of granulated sugar along with the lemon zest. Preheat the oven to 350°F and line two baking sheets with parchment paper.
7. After 30 minutes of freezing, take the dough out of the freezer and use a small cookie scoop (or a large cookie scoop for larger cookies) to scoop the dough.
8. Form the dough into cookie dough balls and gently roll them in the lemon sugar, coating all sides.
9. Place cookie dough balls on the prepared cookie sheet about 2 inches apart. Bake at 350°F for 12-15 minutes. Allow to cool on a wire rack completely before glazing, or for at least 10 minutes before serving without the glaze.
Optional - Make the glaze
10. To make the optional glaze, whisk together the powdered sugar and lemon juice in a small bowl.
11. With a spoon, drizzle the glaze over the completely cooled cookies. Allow the glaze to set before serving.
👩🏻🍳 Baking tips and recipe FAQs
- If using the glaze, make sure the cookies are completely cool before adding the glaze. If they are even a little bit warm, the glaze will not hold but instead will soak into the cookie. You can place baked cookies in the refrigerator for about 10 minutes before glazing.
- You can use any milk or non-dairy milk in place of the heavy cream if you prefer. The cookies will have a slightly different texture, but will taste the same.
In my recipe testing, I found that fresh blueberries were best. However, you can definitely use frozen blueberries. Some of the blueberry juices may run while baking, giving the cookies more of a cool marbled appearance because of the blueberry juices. The cookies will have the same delicious flavor!
Absolutely! Yes, you can freeze these cookies. Allow to cool completely, then store in freezer bags or freezer-safe containers in single layers divided by parchment paper. You can freeze them for up to two months.
Allow the cookies to cool completely, then store in an airtight container in the refrigerator for up to 5 days. I find that these particular lemon blueberry cookies are best when refrigerated. You can store them in an airtight container at room temperature, but they are sensitive to even the slightest bit of heat, and can become a little too soft if left at room temperature for more than 2 or 3 days.
🍽 Serving ideas
These lemon blueberry cookies are great on their own. But they're the perfect cookie for so many occasions!
Brighten up a spring brunch - Serve these at Mother's Day brunch, Easter, or any spring gathering. Serve them with crab deviled eggs, a beautiful brunch charcuterie board, and/or a bacon mushroom spinach quiche.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Baking sheet - You'll need two baking sheets and parchment paper.
- Mixing bowls - You will need one large mixing bowl and a couple of small mixing bowls.
- Whisk - Use a sturdy whisk to whisk together the ingredients.
- Spatula - Use a silicone spatula or a wooden spoon to gently fold the blueberries into the cookie dough batter.
- Cooling rack - Allow the cookies to cool on a wire rack before glazing.
More lemon blueberry desserts
If you love the flavor combo of lemon and blueberry, here are more dessert recipes to try!
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Lemon Blueberry Cookies
For the lemon sugar
- ½ cup granulated sugar
- 1 teaspoon lemon zest
For the Glaze (optional)
- 1½ cup powdered sugar
- 2 Tablespoons lemon juice
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Using a pastry cutter or your hands, cut in the butter until the mixture forms coarse crumbles.
- Using a wooden spoon or silicone spatula, stir in the heavy cream and lemon juice until the dough thickens a bit and is fully combined.
- Gently fold in the blueberries.
- Place dough into plastic wrap and freeze for 30 minutes.
- After 30 minutes, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Meanwhile, make the lemon sugar by mixing the lemon zest into the granulated sugar. Scoop out cookie dough balls and roll into the lemon sugar, coating each cookie dough ball.
- Place each cookie dough ball onto the prepared baking sheets, about 2 inches apart.
- Bake at 350°F for 12 to 15 minutes. Cool for 5 minutes on the baking sheets, then allow to cool completely on a wire rack.
- Whisk the powdered sugar and lemon juice together and spoon over completely cooled cookies.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.