These Blueberry Lemon Cookies are a no chill chewy cookie that's filled with plenty of lemon zest, lemon juice, and fresh blueberries. A tangy lemon glaze is also drizzled over the tops of the cookies once cooled!
This lemon blueberry cookie recipe is a perfect summer cookie to make. They have both fresh lemon flavor and an intense blueberry flavor.
They almost taste like blueberry muffins! The cookies are perfectly soft and chewy and you don't even need an electric mixer.
Why You'll Love These Cookies
- They are no chill and can be baked right away.
- Lemon and blueberry are tasted with every bite.
- All you need are mixing bowls; no electric hand mixer needed.
- They're topped with a lemon icing.
- They have a chewy texture that's so good!
I love cookie recipes that can be baked right away! Especially when you're looking for a quick dessert to make.
If desired, you don't have to top the cookies with the glaze. Although I highly recommend it!
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Lemon Glaze: Wait until the cookies are cooled before drizzling on the glaze.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Eggs: One large egg and one egg yolk are used to help add a chewy texture.
- Lemons: You'll use both the fresh lemon juice and zest from one large lemon.
- Blueberries: I used fresh, but you could also use frozen blueberries or wild blueberries.
Here are the step by step instructions on how to make these chewy lemon blueberry cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, egg yolk, lemon zest, lemon juice, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula or wooden spoon to gently mix until combined. Then fold in the blueberries.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared cookie sheets.
Add extra blueberries to the top of each cookie dough balls before baking.
Step 6: Bake. Bake the cookies for 12-16 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.
Step 7: Make the glaze. In a small bowl, mix together the powdered sugar and lemon juice. Then drizzle over the cooled cookies.
Keep any leftover cookies in an airtight container on the counter for up to 5 days.
Frequently Asked Questions
I've never used that in baked goods, so I recommend using fresh lemon juice or even concentrated lemon juice if you have to.
You could fold in a ½ cup of white chocolate chips before baking.
Yes you can! Just be careful when you fold them into the batter because the more you mix the more the color will bleed into the cookie dough.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Blueberry Lemon Cookies
- Parchment paper
- Baking Sheets
- Mixing Bowls
Lemon Blueberry Cookies
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup sugar
- ¼ cup brown sugar
- 1 large egg, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries, plus extras
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Lemon Blueberry Cookies
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, brown sugar, egg, egg yolk, lemon zest, lemon juice, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the blueberries.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 12-16 minutes (top with extra blueberries if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- In a small bowl, mix together the powdered sugar and lemon juice until combined. If the glaze is too thin, add 1 teaspoon of powdered sugar. If too thick, add 1 teaspoon of lemon juice.
- Drizzle the glaze over the top of the cooled cookies using a spoon.
- Keep any leftover cookies in an airtight container on the counter for up to 5 days.