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Chewy Lemon Blueberry Cookies
5 from 12 votes

Chewy Lemon Blueberry Cookies

Chewy Lemon Blueberry Cookies feature a bright lemon flavor infused through zest and juice, paired with tender, juicy blueberries baked into a soft, chewy dough. The dough contains butter, sugar, eggs, vanilla, and a mix of flour and leavening agents balanced to achieve the ideal tender but chewy structure. Optional sugar topping adds a touch of sparkle and extra sweetness.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 30 -24 cookies
Calories: 149 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter melted, cooled for 10 minutes, if using unsalted add ¼ tsp additional salt, salted
  • 1 ½ cups granulated sugar reduce to 1 ¼ cups for high altitude
  • 2 tablespoons lemon about 2 large, 3 small lemons, zest
  • 1 large egg room temperature, forgot? submerge egg in a bowl of warm, not hot water for 5-7 minutes
  • 1 large egg room temperature, yolk
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice
  • 2 ¾ cups all-purpose flour Increase to 3 cups for high altitude, unbleached
  • 1 teaspoon cornstarch
  • ¾ teaspoon kosher salt increase to 1 tsp if using unsalted butter
  • ¾ teaspoon baking powder decrease to ½ tsp for high altitude
  • ½ teaspoon baking soda
  • 1 cup blueberries see notes if using frozen blueberries, fresh
  • 4-5 tablespoons granulated sugar for rolling, optional
  • Sparkling Sugar optional, or Swedish sugar, for sprinkling on top
  • see lemon glaze recipe in notes if desired

Instructions

    Cup of Yum
  1. Preheat the oven to 375° F (190° C) and line 2-3 baking sheets with parchment paper or grease lightly.
  2. In a medium bowl, whisk together the flour (2 ¾ cups), cornstarch (1 tsp), kosher salt (¾ tsp), baking soda (½ tsp), and baking powder (½ tsp).
  3. In a large mixing bowl, add sugar (1 ½ cups) and lemon zest (2 TBL), combining well with hands or whisking until the mixture is fragrant and resembles wet sand.
  4. Add melted (slightly cooled) butter whisk well, then add the egg (1), egg yolk (1), vanilla extract (2 tsp) and whisk vigorously until smooth and color lightens slightly, about 2 minutes. Whisk in lemon juice until combined, another minute or so.
  5. Add the flour mixture to batter, mixing together until no flour streaks remain. If using frozen blueberries, be sure to remove 1 TBL of the flour mixture.
  6. Carefully fold in the blueberries (1 cup), trying to avoid smashing them***. If using frozen blueberries, toss them gently with the reserved 1 Tablespoon flour mixture, then carefully fold them into the lemon sugar cookie dough.
  7. Using a medium cookie scoop (2 TBL), carefully scoop cookie dough aiming for 3-6 blueberries per cookie. Keep a few extra blueberries on hand to gently press evenly into the dough or feel free to move them around; you don’t necessarily want multiple blueberries right next to each other.
  8. Optional: Roll dough balls in granulated sugar (4-5 TBL) and place 2-3 inches apart on prepared baking sheets. I typically put 9-11 cookies on a baking sheet.
  9. Bake for 9-14* minutes in a preheated oven until the cookies have spread and are set. For softer, chewy lemon blueberry cookies, bake for 9 minutes. For cakier cookies, bake for closer to 12-14 minutes. Cool on pan 3 minutes, then remove cookies with spatula to cooling rack. Cool completely. if desired, sprinkle with sparkling sugar or Swedish sugar or optional glaze (below).

Notes

  • Lemon zest is best grated finely using a microplane for maximum flavor.
  • Fresh blueberries or unthawed frozen blueberries both work; toss frozen with flour before folding in.
  • Store cookies airtight at room temperature up to 3 days, or refrigerated up to 7 days.
  • Cookies freeze well; freeze on a tray before transferring to containers for up to 3 months.
  • Lemon glaze can be made for drizzling, using powdered sugar, lemon juice, butter, and vanilla for extra citrus sweetness.

Nutrition Information

Serving 11 serving Calories 149kcal (7%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 29mg (10%) Sodium 139mg (6%) Potassium 24mg (1%) Fiber 0.5g (2%) Sugar 12g (24%) Vitamin A 209IU (4%) Vitamin C 2mg (2%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30 -24 cookies

Amount Per Serving

Calories 149

% Daily Value*

Serving 11 serving
Calories 149kcal 7%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 29mg 10%
Sodium 139mg 6%
Potassium 24mg 1%
Fiber 0.5g 2%
Sugar 12g 24%
Vitamin A 209IU 4%
Vitamin C 2mg 2%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.