Lemon Blueberry Cookies Recipe

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Lemon Blueberry Cookies Recipe :-Since I just released a guide with only cookie recipes, you might think I’m done with cookie recipes. There was one more cookie flavour mix I couldn’t wait to make, though! I’ve been meaning to bake this Lemon Blueberry Cookie for years!! It was my goal to make a lemon and blueberry cookie that was soft and chewy in the middle and crispy around the edges. It had to taste like fresh lemons. These lemon blueberry cookies are very different from other cookie recipes that are more like muffins. I’m sorry, cakey cookies, but I’m not interested in you.


Lemon Blueberry Cookies Recipe

Why are these cookies so good?

  1. The best cookie for summer. These cookies taste great and are very light. They’ll be loved by everyone!
  2. Totally full of taste. There are a lot of blueberries and fresh citrous flavours in these cookies.
  3. The finest feel! These cookies are too good to refuse! They have slightly crispy edges, soft and chewy centres, and a halo of coarse sugar on top.
  4. Simple to make. You can make a batch of this dish in about an hour because it only needs a short time to chill.




  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 to 2 tablespoons fresh lemon zest (to taste)
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla
  • 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/3 cup freeze dried blueberries, chopped
  • 1/4 cup course sanding sugar, for topping




  • Put the sugar and lemon juice in the bowl of a stand mixer that has a paddle attachment. Touch the sugars with your fingers and rub the lemon zest into them for about 20 seconds.
  • This helps the cookies taste more like lemon after they’re baked.
  • Mix on medium to high speed for about three minutes, or until the butter is light and fluffy. Put the mixer on hold and scrape the bowl’s sides with a spoon.


  • Put in the egg and vanilla, and mix on low speed until everything is well mixed. Clean the bowl’s sides.
  • Mix the flour, baking soda, cream of tartar, and salt in a different bowl using a whisk. Mix the dry ingredients into the butter and egg mixture on low speed until they are fully mixed in.
  • Do not mix too much. It’s okay if there are still a few spots of flour.
  • With a big spatula, fold in the freeze-dried blueberries while taking the bowl off the mixer. Be careful not to mix the blueberries too much.


  • Leave the dough out in the fridge for 30 minutes. Before putting it in the oven, heat it up to 350°F. Put the sugar for grinding into a small bowl. Put parchment paper on two baking sheets.
  • To make balls of dough, use a medium cookie scoop. Coat all sides of each ball with coarse grinding sugar as you roll it in the bowl.
  • Spread the cookie dough balls out on the baking sheets 2 to 3 inches apart. Put the cookies on the middle rack of the oven and bake for 8 to 9 minutes, or until the edges are set and just a little golden brown. The middle of the cookies will have a little air in it.

bite shot of lcookie made with blueberries and lemon zest

  • Take the cookie sheets out of the oven and let the cookies cool for 5 to 10 minutes on the rack.
  • Then, move the cookies to a wire rack to finish cooling. For extra crunch, you can sprinkle more coarse grinding sugar on top if you want to.




  1. The cookies can be kept at room temperature for up to 4 days with a tight lid on top.
  2. Could be frozen



FAQ’s :

1 . My cookies baked up puffy and cakey.

  • Some things could be making your cookies big and cakey instead of soft and chewy. First, make sure you didn’t add too much flour. Always use a digital cooking scale to measure the flour for the best results. If you use too much or too little flour, the cookie will not be the same structure. Second, make sure your oven is set to 350°F and that the butter is at room temperature.



2 . Can I use fresh blueberries instead of freeze dried?

  • If you use fresh blueberries, the cookie will have a different taste. Because the blueberries are soft, the cookie will rise more and look like cake.





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