Blueberry Lemon Cookies

Blueberry Lemon CookiesYup! These cookies just came out of the oven at our house. FRESH and HOT! and I would like to give you a word of advice, when you preparing this Cookies with Blueberries and Lemon is best to keep them windows closed. Or plan on making extra. Because if you happen to have your kitchen windows open the otherworldly smell will waft its way through your neighborhood causing your neighbors to wonder what you’re cooking and can they come for morning cup of coffee and cookies.

 Ok. Now that we have all of that “serious” business out of the way, on to the cookies!
These cookies are fresh, sweet and quickly disappearing. Just like Summer.  A soft and fluffy buttery base, lemon zest and lemon juice how could you go wrong? and
Blueberries….. kind of make it a healthy recipe, right? ;)

Blueberry Lemon Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
zest of 1 lemon
3 Tbsp lemon juice
pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3 1/4 cups cake flour
1 1/2 cups blueberries
2 tsp pure vanilla extract




Preparation method on the next page

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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