These blueberry lemon cookies are soft and chewy and bursting with lemon blueberry flavour. They are absolutely delicious!

These blueberry lemon cookies are quick and easy to make, and taste fantastic. One of the best cookies I’ve ever made.

We’ve always loved these Raspberry Lemon Cookies, but I think this blueberry version might be even better. Which is saying something because those cookies are one of our favourite cookies of all time.

Everyone that tries them, loves them. And these blueberry lemon cookies are just as good, and maybe better. They’re soft and chewy, and bursting with lemon flavour, which pairs so well with the sweetness of the blueberries.

These blueberry lemon cookies did not last long at all, and I will definitely be making them again soon!

soft and chewy lemon cookies with blueberries

What is the secret to soft and chewy cookies?

For these blueberry lemon cookies, you will want to make sure not to over bake the cookies. This will ensure that they stay soft and chewy.

You want to bake them until the shine on the top of the cookies is gone, and the edges are just starting to brown. But don’t keep baking until they are browned all over, or you will end up with a crispy cookie instead.

For soft and chewy cookies, bake just until the shine on the top is gone. They will be extremely soft when they first come out of the oven, but they will firm up as they cool. Just leave them on the baking sheet to cool for about 10 minutes before moving them to a wire rack to cool completely.

What is the best way to store cookies?

I like to store these cookies in an airtight container with wax paper between layers of cookies. These cookies are quite soft, so they may stick together if you stack them.

They will keep well in an airtight container at room temperature for up to 5-7 days, and they freeze well for up to 3 months.

How to make Blueberry Lemon Cookies

This cookie dough is extremely sticky, so don’t try to roll the dough into balls. It’s meant to be a drop cookie, use a cookie scoop or two spoons to drop the dough onto the baking sheet.
I prefer to use frozen blueberries in these cookies. They taste the same as fresh berries, and they’re easier to mix into the cookie dough.
These cookies freeze well for up to 3 months in an airtight container.
When storing these cookies, I recommend putting wax paper between layers of cookies so they don’t stick together.

Here are some more great lemon cookie recipes for you:

Yield: 24 cookies

Blueberry Lemon Cookies

These blueberry lemon cookies are soft and chewy and bursting with lemon blueberry flavour. They are absolutely delicious!

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup blueberries, fresh or frozen (don’t thaw if frozen)

Instructions

Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the vanilla, egg, lemon zest, and lemon juice and mix well, scraping down the sides of the bowl as needed.
Add the salt, baking powder, baking soda, and flour, and mix until combined.
Add in the blueberries and mix briefly to incorporate them.
Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet.
Bake for 13-14 minutes or until they are just starting to brown on the edges and are no longer shiny at all.
Put the second half of the cookie dough in the fridge while the first sheet is baking.
Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
Store in an airtight container, with wax paper between layers of cookies, at room temperature for 5-7 days, or freeze for up to 3 months.

Notes

This cookie dough is extremely sticky. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake. Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately. When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the blueberries.

Source: Adapted from my Raspberry Lemon Cookies.