You'll love these Lemon Blueberry Cookies because they have just the right amount of sweetness and tartness! If you're looking for a cookie recipe that's easy to make, then this one is perfect!
With this recipe, you will be able to make the best Lemon Blueberry Cookies at home - super zesty, sweet and ultra chewy!
These simple cookies are simply the perfect summer cookies, but let's be honest: cookies are amazing any time of the year!
The zesty lemon flavor is wonderfully refreshing and the sweet tartness from the blueberries simply adds the taste of summer to these delicious snacks. The best part about these cookies is the texture though! These cookies are soft and chewy, almost like a cakey cookie and the texture reminds of those delicious muffin tops on blueberry muffins. Yum!
If cookies are your thing, definitely try my Matcha Cookies - they are super chewy and come with sweet white chocolate chips. And if chocolate cookies are your favorite, then my Double Chocolate Chip Cookies are definitely for you!
These blueberry lemon cookies are simply perfect served alongside an Iced Vanilla Latte or Matcha Latte. Get dunking!
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Ingredients
Here is everything you need to make this recipe:
- Unsalted Butter - Make sure it's at room temperature for the best cookie texture! I used unsalted Flora Plant Butter.
- Fresh Blueberries - For the best blueberry flavor use fresh wild blueberries!
- Sugar - For chewy cookies, I like to use light brown sugar! It gives the perfect gooey texture whilst creating a good bite. If you're looking for crunchy cookies, check the variations and substitutions below!
- Lemon - Fresh lemon works a treat for this recipe! For the full flavor, use both lemon peel (zest) and lemon juice. Make sure to use unwaxed lemons when you're zesting them!
- Flour - I use regular all-purpose flour (plain flour) for this recipe.
- Baking Powder + Baking Soda - gives the cookies a lift and ensures they have a subtle rise and soft texture!
See the recipe card for quantities.
Equipment
Here is what you need for this recipe:
- large bowl or large mixing bowl
- parchment paper / baking sheet / cookie sheet
- electric hand mixer
- ice cream scoop or a spoon for portioning the cookies, you can also use a cookie scooper
- a wire rack to cool down after baking
Instructions (Step-by-Step)
Cream together the room temperature butter and brown sugar using an electric hand mixer.
Stir in the lemon zest, vanilla and lemon juice.
Combine the salt, baking powder and flour in a separate bowl.
Slowly combine the dry ingredients and wet ingredients. Fold in the blueberries. Place the cookie dough in the fridge for 30 minutes.
Portion into 6 lemon blueberry cookies using a spoon or ice cream scoop. Place the cookie dough balls on a lined baking tray and refrigerate for 2 hours.
Preheat your oven to 350°F (180°C) [320°F (160°C) fan]. Bake the cookies in the middle of the oven for 12-15 minutes or until golden brown around the edges.
Let the cookies cool down completely before removing them from the tray.
Hint: Don't skip chilling the cookie dough in the fridge. This step is vital in creating perfectly chewy cookies!
Substitutions
If you don't have all of the ingredients to hand, here are a few notes on great options for substitutions:
- Healthier - To make these cookies even healthier, use whole wheat flour instead of white flour.
- Sugar - instead of brown sugar, you can also use coconut sugar or caster sugar, however, it doesn't melt as well in the oven and results in crunchy cookies instead of chewy ones. If you like your cookies a little more on the crunchy side, I recommend going with half brown sugar, half coconut sugar or caster sugar instead.
- Gluten-Free - replace the flour with a gluten-free alternative to make gluten-free lemon cookies. I like to use the Freee flour mix for baking and it works out just perfectly. If you're using a different flour mix, I recommend adding a tablespoon of chia seeds or a flax egg to the cookie dough to bind the cookies.
- Lemon - Fresh lemon juice and zest gives the best results for this cookie recipe. If you're out of fresh lemons, you can also use lemon extract. This is very potent, so only add a small amount at a time and taste test the cookie dough before adding more.
- Butter - Instead of butter, you can also make this recipe with melted coconut oil, however, I have found that the cookies are a little runnier in the oven and very soft. A little too soft for my personal liking, but feel free to make this substitution if you prefer your cookies super soft.
- Flour - you can make this recipe with oat flour as well, it results in firmer, crunchier cookies.
Variations
If you're looking for more variations on this recipe, try adding some chopped nuts or chocolate chips to the batter. Or, swap out the blueberries for strawberries, raspberries, or blackberries.
- Nuts - for a crunchy a bite, try adding some chopped nuts
- Berries - swap the blueberries or strawberries or blackberries
- Chocolate - try adding some chocolate chips to the butter for some delicious chocolate chip blueberry cookies!
- Crunchy Cookies - If you love your cookies a little crunchier, replace half of the brown sugar with caster sugar or granulated sugar
- Lemon Glaze - drizzle a tangy lemon glaze over your cookies, by mixing icing sugar (powdered sugar) with a little fresh lemon juice. Super zesty!
Storage
Keep the cookies in an airtight container for up to 7 days.
Top tip
To get perfectly round cookie shapes, use a large round cookie cutter and place it around each freshly baked cookie. Give it a firm but gentle wiggle around each cookie to round the edges, then let the cookies cool down. Do this right away when they come out of the oven.
Love fresh summer bakes? Definitely try making my No Bake Vegan Strawberry Cheesecake or my Vegan Strawberry Shortcake!
Related Recipes
If cookies are your favorite snack, then I recommend trying my Matcha Cookies with White Chocolate, or if you're more into dark chocolate, definitely give my Double Chocolate Cookies or my Harry Potter cookies a go!
More cookie recipes:
Looking for all things lemon instead? I got you! Try my Lemon Meringue Pie or Zesty Pistachio Loaf with Lemon & Cardamom - or simply create a batch of Vegan Lemon Curd to go with your favorite recipes.
📌 If you love Pinterest you can pin any of the images to your boards!
Lemon Blueberry Cookies
Equipment
- 1 large mixing bowl
- 1 baking tray
- 1 parchment paper or cookie sheet
- 1 wooden spoon or spatula
- 1 electric hand mixer
Ingredients
- 1/3 cup unsalted butter (70 g) at room temperature, I used vegan butter
- 1/2 cup light brown sugar (90 g)
- 1 tbsp lemon zest of 1 unwaxed lemon
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup all purpose flour (120 g) plain flour
- 1/3 cup fresh blueberries (60 g)
Instructions
- In a large bowl, cream together the room temperature butter and brown sugar using an electric hand mixer.
- Mix in the lemon zest, vanilla extract and lemon juice - don't worry, it's normal for the mix to separate at this stage, it'll come back together in the next step!
- In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.
- Slowly add the dry ingredients into the wet ingredients. Mix until comined, then fold in the fresh blueberries with a spatula.
- Place the lemon cookie dough into the fridge for 30 minutes.
- Shape your cookies onto a cookie sheet using a spoon or ice cream scoop. Place the baking tray into the fridge for a minimum of 2 hours.
- After 2 hrs, preheat your oven to 350°F (180°C) [320°F (160°C) fan].
- Bake the cookies for 12-15 minutes or until the edges are golden brown.
- Remove the tray from the oven and allow for the cookies to cool completely on a wire rack before removing them from the baking sheet.
Notes
- Storage - Keep the cookies in an airtight container for up to 7 days.
- Lemon - Use fresh lemon for best results!
- Cooling time - do NOT skip the resting time for the cookies, if you want a perfectly chewy texture with a crisp exterior, it's vital!
- Resting - allow for the cookies to cool down completely before removing them from the baking sheet.
- Crunchy - If you love your cookies crunchier, replace half of the brown sugar with caster sugar
- Lemon Glaze - drizzle a tangy lemon glaze over your cookies, by mixing icing sugar (powdered sugar) with a little fresh lemon juice. Super zesty!
- Nutty - if you love nutty flavors, then replace 1-2 tbsp of the flour with almond flour or coconut flour
- Make-ahead - you can store the pre-shaped cookie dough in the fridge for up to 24 hours before baking.
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