If you love Starbucks lemon blueberry cookies, this recipe is for you! Soft and chewy with perfectly crispy edges, they’re packed with sweet and tart flavors thanks to the lemon and blueberries.
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Baking cookies can be so relaxing. There isn’t much better than taking the time to combine all of the ingredients, form the cookies, and then bake them.
The wonderful aromas that fill my entire home are a huge bonus! It’s so comforting. Who doesn’t love coming home to the smell of fresh baked sweets?
Some of my preferred recipes include white chocolate raspberry cookies (I love this flavor combination), no spread sugar cookies (great for decorating), and cookie monster cookies (so fun and unique).
So many options, and so little time! And today’s recipe adds one more to my growing collection.
Whether you’re looking for something to do on a rainy day, a fun at-home activity to do with your kids, or simply want to have some homemade treats on hand — my recipe for lemon blueberry cookies is so easy!
It’s also great for those of you who love Starbucks lemon blueberry cookies. You can consider this my copycat recipe!
Here’s what I’m going to teach you in this post:
- The ingredients you’ll need to make blueberry lemon cookies. Spoiler: you’ll need lots of blueberries and lemon extract for ultimate flavor.
- Advice on how to work the berries into your lemon blueberry cookie dough so that they don’t get crushed.
- Why I prefer my recipe to lemon blueberry sour cream cookies.
Enjoy these fresh and bright cookies any time of year! The natural flavors from the blueberries, lemon extract, and lemon zest add so much flavor.
They’re so soft and chewy — and almost identical to Starbucks lemon blueberry cookies!
How To Make Lemon Blueberry Cookies
STEP ONE: Place the melted butter and granulated sugar into a large bowl and whisk to combine. Then, add the egg, vanilla extract, and lemon extract and whisk again to combine.
Next up is your flour, lemon zest, and baking soda. Stir until no large clumps of flour remain.
STEP TWO: Carefully add the blueberries and fold them to combine. It’s important that you do so gently so as not to crush up the berries! This will make all the difference in your lemon blueberry cookie dough.
Cover and place the dough in the fridge to chill for at least 30 minutes.
STEP THREE: Once the dough has chilled, preheat your oven to 350 degrees and line a baking sheet with parchment paper. It should be large enough to house 18 blueberry lemon cookies.
Scoop out 2 tablespoon-sized portions and place them on the sheet. There should be about 2-inches between each cookie.
STEP FOUR: Bake your lemon blueberry cookie dough for 10 minutes, then remove the sheet from the oven.
Tap it on the counter to sink the centers, then swirl a large round cookie cutter around each to shape them.
STEP FIVE: Put the cookies back in the oven and allow them to bake for 3-5 more minutes, or until golden brown.
Let them cool completely before placing them in an airtight storage container, where they will keep for up to 3 days at room temperature!
Do You Put Sour Cream in Lemon Blueberry Cookie Dough?
Lemon blueberry sour cream cookies are quite popular, but I choose not to include sour cream in my recipe. I find that they are perfectly soft and chewy without it!
The blueberries already lend a lot of moisture to the dough, so there’s no need to add any more.
That said, you can also feel free to transform this recipe into lemon blueberry sour cream cookies if interested!
Can I Use Fresh Blueberries For Baking?
Yes, I encourage it! I use fresh blueberries in this blueberry lemon cookies recipe. That said, you can also use freeze-dried if you have them on hand or prefer baking with them.
You could even use frozen in a crunch – just toss them in a little flour to keep the color from bleeding.
Why Should I Chill The Cookie Dough Before Baking?
Chilling your lemon blueberry cookie dough before baking helps to solidify the fat in the butter. This means that your cookies are less likely to spread and become one giant mess.
Can I Add Chocolate?
There is plenty of room for add-ons in this lemon blueberry cookies recipe! I think white or dark chocolate chips would taste great. Pecans and walnuts could work well too.
Don’t be afraid to get creative! You could even add a cheesecake swirl if it tickles your fancy.
Other Dessert Recipes You’ll Love:
- Fruitcake Cookies
- Lemon Poke Cake
- Lemon Curd Cookies
- Blueberry Cobbler
- Lemon Shortbread Cookie Recipe
- Lemon Biscotti
- Lemon Bars with a Graham Cracker Crust
- Cranberry Lemon Bars
- Orange Creamsicle Cookies
- Butterscotch Chip Cookies
Lemon Blueberry Cookies
Ingredients
- 10 tablespoons butter melted and slightly cooled
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon lemon extract
- 1 ½ cups all purpose flour
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking soda
- 1 ¼ cups fresh blueberries
Instructions
- Add the melted butter and granulated sugar to a large bowl and whisk to combine.
- Add the egg, vanilla extract, and lemon extract. Whisk to combine.
- Next add the flour, lemon zest, and baking soda. Fold the dry ingredients into the wet ingredients until no large lumps of flour remain.
- Add the blueberries and very carefully fold them into the cookie dough.
- Cover the cookie dough and place it in the fridge to chill for at least 30 minutes.
- When the cookie dough has chilled, preheat the oven to 350F and line a large baking sheet with parchment paper.
- Scoop out 2-tablespoon sized portions and place them on the parchment lined baking sheet. Make sure to place the cookie dough balls at least 2” apart.
- Bake the cookies for 10 minutes. Then remove them from the oven and tap the tray on the counter to sink the center of the cookies. Run a large round cookie cutter around the edge of each cookie to shape it into a circle (this will help the cookies finish baking and prevent the edges from browning).
- Return the cookies to the oven for another 3-5 minutes, or until they are golden brown.
- Allow the cookies to cool completely on the pan before transferring them to an airtight container.
