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    Home » Course » Dessert

    The Best Lemon Blueberry Cookies

    Published: Aug 12, 2022 · Modified: May 11, 2023 by Erin Carter · This post may contain affiliate links · 2 Comments

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    a stack of lemon blueberry cookies
    a stack of lemon blueberry cookies
    a stack of lemon blueberry cookies
    a stack of lemon blueberry cookies

    This is the best lemon blueberry cookies recipe! These cookies are easy to make with pantry staple ingredients including flour, butter, lemon juice, honey, and fresh blueberries. The citrus lemon flavour is perfectly contrasted by the sweet blueberries giving these cookies the perfect taste. 

    A stack of lemon blueberry cookies on a plate with a glass of milk behind it.

    Why you will love this recipe: 

    • Even though they are made from scratch these cookies are so quick and easy to make and take less than 15 minutes from start to finish.
    • Move over Starbucks - this is the best lemon blueberry cookie recipe!
    • The flavour combination of citrusy lemon and sweet blueberries combine perfectly to give these lemon and blueberry cookies the most incredible taste. 
    • These homemade cookies are soft, buttery, chewy and flaky - just how a cookie should be. 
    • These cookies are healthy compared to many other cookie recipes. 
    • This is a no chill cookie recipe that can easily be made gluten free and dairy free.
    • They are made in one bowl so the clean up is simple and easy. 
    • These cookies are made without cake mix, without cream cheese, without yogurt and without almond flour.
    • If you love lemon flavoured desserts you will also love lemon cranberry squares and lemon lavender cookies.

    Taste and texture:

    These cookies are soft, chewy and buttery. They remind me of a lemon blueberry sugar cookie or shortbread cookie. These cookies are very soft, thick and fluffy and not at all crispy, hard or thin. 

    Key ingredients and substitutions: 

    • All purpose flour - All purpose flour is used as the base of these delicious cookies. For a gluten free version simply use a gluten free all purpose flour instead. 
    • Butter - butter helps make these cookies so soft and chewy. If you are dairy free use a vegan butter instead. Be sure to use melted butter, not cold butter for making these cookies.
    • Cane sugar - cane sugar is used as the granulated sugar in these cookies to help give them that perfect sweet flavour and soft, crumbly texture. I have not tested this recipe with any other granulated sugars so don't recommend trying any sugar replacements. 
    • Honey - a little honey is added to give these cookies a little more sweetness and give them the perfect soft texture. Honey is one of my favourite natural sweeteners that is full of vitamins and minerals. 
    • Lemon - both lemon zest and lemon juice are used to give these lemon cookies the perfect lemon flavour. You can use any type of lemon that you like including Meyer lemons.
    • Egg - an egg is added to help bind these cookies together so they aren't too crumbly. I have not tested this recipe with no eggs or any egg replacements and can't guarantee that any egg swaps would work out.
    • Blueberries - fresh blueberries add a beautiful blue color and a nice burst of sweet blueberry flavour to these cookies. I recommend using fresh blueberries, not frozen blueberries for making these cookies. 

    How to make this recipe: 

    Step one:

    First, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

    Step two:

    Next, in a bowl (you can use a standing mixer to do this or a spoon) combine all the ingredients, except for the blueberries, until you have a smooth dough.

    Step three:

    Then gently stir in the fresh blueberries by hand (try not to break them).

    Step four:

    Now, using a cookie scoop, transfer the dough to the baking sheets and then using a wet hand, press down each cookie until it's flat (they won't spread otherwise).

    Step five:

    Lastly, bake the cookies for 8-9 minutes. Then let the cookies cool completely before enjoying. 

    Step by step directions for making lemon blueberry cookies.

    Tips:

    • Let these cookie school completely before eating them - trust me, the wait is worth it!
    • Be sure to use fresh blueberries, not frozen blueberries for making these lemon cookies.
    • Use a room temperature egg for best results.
    • Use melted butter, not cold butter for making these cookies.
    • Make sure your blueberries are dry, not wet, when you add them to the dough.

    Recipe variations:

    • To make these into gluten free lemon blueberry cookies use an all purpose gluten free flour.
    • To turn these into dairy free lemon blueberry cookies, use a vegan butter.
    • Take these cookies to the next level by adding a lemon glaze.

    How to serve:

    These cookies are delicious served warm or cold. You can eat them on their own or pair them with a tall glass or milk or even a bowl of vanilla ice cream. I also love pairing them with a mug of coffee or tea.

    How to store: 

    Store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. 

    These cookies also freeze really well in an airtight conatainer or bag for up to 3 months. 

    A stack of blueberry lemon cookies on a white plate with lemon slices and fresh blueberries.

    Frequently asked questions: 

    Are these vegan lemon blueberry cookies?

    No this is not a vegan cookie recipe as it contains an egg. I have not tested these cookies with any egg replacements such as a chia egg or flax egg and am not sure if they would work out or not. If you do decide to try it please let me know how it goes. 

    Do I need to chill the dough before baking these cookies?

    No. This is a no chill cookie recipe which is one of the reasons they are so quick and easy to make. 

    Do you need to coat the blueberries in flour before making these blueberry cookies?

    No, for this cookie recipe you do not need to coat the blueberries in flour before adding them to the cookies. 

    Can I add chocolate chips or white chocolate chips to these blueberry lemon cookies?

    Sure!

    Are these cookies keto?

    No, this is not a low carb or keto cookie recipe.

    Are these cookies paleo?

    No this is not a paleo cookie recipe.

    Other recipes you will love:

    • Lemon blueberry muffins
    • Strawberry cheesecake cookies
    • Lemon Macaroons
    • Blueberry mint lemonade
    • Lemon cranberry bars
    • Lemonade smoothie

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Lemon Blueberry Cookies

    This is the best lemon blueberry cookies recipe! These cookies are soft and chewy and ready in less than 15 minutes.
    5 from 14 votes
    Print Pin Rate
    Course: Baking, Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 5 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 13 minutes minutes
    Servings: 18
    Calories: 139kcal
    Author: Dr. Erin Carter

    Equipment

    • Cookie scoop
    • standing mixer

    Ingredients

    • 2 cups all purpose flour
    • 1/2 cup cane sugar
    • 1 tablespoon lemon zest
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • pinch sea salt
    • 1/2 cup unsalted butter, melted
    • 1/4 cup honey
    • 1 egg
    • 1 tablespoon lemon juice
    • 3/4 cup fresh blueberries

    Instructions

    • Preheat your oven to 350F and line two baking sheets with parchment paper.
    • In a bowl (you can use a standing mixer to do this or a spoon) combine all the ingredients, except for the blueberries until you have a smooth dough.
    • Gently stir in the blueberries by hand (try not to break them).
    • Using a cookie scoop, transfer the dough to the baking sheet and then using a wet hand, press down each cookie until it's flat (they won't spread otherwise).
    • Bake the cookies for 8-9 minutes. Let them cool completely, then enjoy!

    Notes

    1. This recipe yields 18 cookies.
    2. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
    3. Let the cookies cool completely before enjoying them. 
    4. Use fresh, not frozen blueberries for making these cookies. 

    Nutrition

    Calories: 139kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Mark

      August 26, 2022 at 9:19 am

      Can u substitute almond flour?

      Reply
      • Erin Carter

        August 26, 2022 at 9:46 am

        No almond flour cannot be substitute one to one for all purpose flour.

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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