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.
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:
First, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
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.
Then gently stir in the fresh blueberries by hand (try not to break them).
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).
Lastly, bake the cookies for 8-9 minutes. Then let the cookies cool completely before enjoying.
- 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.
- 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.
Frequently asked questions:
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.
No. This is a no chill cookie recipe which is one of the reasons they are so quick and easy to make.
No, for this cookie recipe you do not need to coat the blueberries in flour before adding them to the cookies.
No, this is not a low carb or keto cookie recipe.
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
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Lemon Blueberry Cookies
- 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!
- This recipe yields 18 cookies.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Let the cookies cool completely before enjoying them.
- Use fresh, not frozen blueberries for making these cookies.