Blueberry Lemon Cookies

1. In an electric bowl mixer, beat butter and sugar together until light and fluffy.
2. Add eggs one at a time, beating after each addition, add lemon zest and juice, and mix well.
3. In a separate bowl, whisk together dry ingredients.

4. With the mixer on low, slowly add the dry ingredients into the batter.
5. Carefully fold in the blueberries after all the ingredients have been mixed together.
6. Allow dough to cool in the refrigerator for at least an hour and up to overnight.

7. Preheat oven to 350.
8. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil (or non-stick cookie sheets).
9. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).




About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

38 thoughts on “Blueberry Lemon Cookies

    1. Hi,
      This post includes two pages, please check for step by step preparation method on second page.
      Thanks for stopping by !

  1. I just made these to give to my daughter’s day care teachers as a thank you gift! They were so yummy! They had a very scone-like consistency. I made a lemon glaze with fresh lemon juice and powdered sugar to put on top of each cookie. So good! Thanks for the recipe! I will make them again :)

  2. I’ve just made up a batch of these (in the oven baking now) and the taste of the cookie dough was absolutely amazing!!!! Can’t wait for the finished product – was just wondering whether the dough would freeze ok with the blueberries in it?

  3. Hi, I must avoid butter. What portions of applesauce and/or oil do you think I could substitute? I’d love to make these …

    1. Hi Valerie,
      I’ve honestly never tried this with applesauce or oil, but you could try with 3/4 cup of olive oil instead.
      Hope it helps!

  4. I was just making these and noticed at the end (after my dough was mixed) that I never saw where to add the vanilla. I assume with the wet ingredients. Now I fear it’s too late. I hope they still turn out okay.

    1. Hi, Kristi
      Yes, vanilla goes with the wet ingredients.
      I’m sorry for the late response and I hope your cookies turned out well !

  5. Hello, I am thinking of making these for a dessert table for a wedding and was wondering how they would do if I froze them? Or how are they a few days later? I do not have a lot of time the day before so i was thinking of doing them 2 to 3 days before the wedding.

  6. These look amazing and I’m looking forward to making them! But I’m wondering based on one of the previous comments. … 3 1/2 cups of flour and this only yields one dozen cookies?

  7. I appreciate the recipe, but it would be helpful to have the instructions and the ingredients on the same page. Very cumbersome to have to keep switching back and forth. Also, kind of important to add the vanilla extract to the instructions. I would have been really disappointed if I hadn’t noticed on my own that it was missing and wasted all of these ingredients.

    Hopefully the cookies will turn out great. :)

  8. These are so delicious! I made them this morning. Couple of notes: It says they should be refrigerated for at least an hour, but I did them straight away and refrigerated in between batches and they puffed up nicely and held their shape. Recommend not having blueberries on bottom as they bleed a lot. I made a glaze with lemon juice, zest, and powdered sugar and that doubled the lemon flavor if you like a lot of lemon. One of the best cookies I’ve found. Everyone loved them. Thank you for a great recipe!

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