These Lemon Blueberry Cookies are soft, thick and chewy cookies packed full of blueberries and plenty of bright lemon taste.
Lemon blueberry cookies are just like your favourite cafe-style cookie, generously sized with a dense, chewy texture and quick to whip up at home with no need to chill the cookie dough.
They are also budget-friendly, using dried blueberries instead of fresh or frozen blueberries.
Not only is this a cheaper option, but I love the idea that I can keep a packet of dried blueberries in my pantry for those times when the blueberry and lemon sugar cookies mood craving strikes me.
Table of Contents
- Homemade, bakery-style cookies.
- No chill time.
- One bowl.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- plain flour (all-purpose flour)
- dried blueberries
- salted butter
- granulated white sugar
- light brown sugar
- vanilla extract
- an egg
- white chocolate chips
- fresh lemon zest
- bicarbonate of soda (bicarb soda/baking soda)
- cream of tartar
- corn flour (cornstarch)
- cinnamon
- salt
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- Beat together the butter and sugars with an electric mixer until light and fluffy.
- Add in egg and vanilla. Briefly mix to incorporate.
- Fold in blueberries, white chocolate chips and lemon zest.
- Add dry ingredients and mix until just incorporated.
- Using your hands, roll ¼ cup of the mixture into a ball, then pinch the ball roughly in half.
- Place one-half of the ball onto a baking sheet lined with parchment paper.
- Then roll the other half into a ball and place it on top of the first one. Repeat for all the dough, then place in the oven to bake.
- When the cookies come out of the oven, place a large drinking glass upside over the top of each cookie and swirl it in a circle to push in the edges.
Top tips for the best results
- To get soft, chewy cookies the secret is to underbake them, then leave them to firm up as they cool.
- Make sure to leave room for the cookie dough balls to spread as they bake.
- Shaping the cookies with a glass must be done as soon as they come out of the oven. For this to work the cookies need to be hot.
- This trick gives you lovely round cookies, as well as pushing in the edges slightly which gives the cookies a thick and chewy texture all the way through.
Storage
- Once the blueberry lemon cookies are completely cool, store them in an airtight container at room temperature or in the fridge for up to 5 days.
- The cookies are suitable to freeze - to defrost take them out of the freezer and allow them to thaw at room temperature.
Lemon Curd Cookies - rich, buttery shortbread cookies with a zesty addition of lemon curd in the centre.
Biscoff Cookies - easy no-chill cookies the family will love. With Biscoff cookie butter and chocolate chips, they are an absolute must for Lotus Biscoff fans!
Other recipes you may enjoy
Blueberry Muffins - soft, moist blueberry muffins are the perfect bakery-style treat to make at home using fresh blueberries.
Apple and Blueberry Crumble - slices of apple, juicy blueberries and a crisp, buttery topping just begging for a scoop of ice cream! A super easy dessert that can be made with fresh or frozen blueberries.
Lemon Drizzle Cupcakes - light and fluffy, these gorgeous little cakes are full of fresh lemon flavour.
Lemon Garlic Butter Sauce - learn how to make a restaurant-quality sauce using butter, garlic and fresh lemon juice.
📖 Recipe
Lemon Blueberry Cookies
Ingredients
- 270 g plain (all-purpose) flour sifted
- 100 g dried blueberries roughly chopped if large
- 170 g salted butter room temperature
- 150 g granulated white sugar
- 100 g light brown sugar
- 1 egg
- 1½ teaspoon vanilla extract
- zest of 2 lemons finely grated
- 90 g white chocolate chips
- 1 tablespoon corn flour sifted
- ¾ teaspoon bicarbonate of soda (bicarb soda/baking soda) sifted
- ½ teaspoon cream of tartar sifted
- ¼ teaspoon fine (cooking) salt
- pinch of cinnamon
Watch me make this recipe
Instructions
- Preheat the oven to 180c.
- Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine butter, granulated sugar and brown sugar and beat with an electric mixer until light and fluffy.170 g salted butter150 g granulated white sugar100 g light brown sugar
- Add the egg and vanilla and briefly mix to combine.1 egg1½ teaspoon vanilla extract
- Fold in blueberries, white chocolate chips and lemon zest.100 g dried blueberrieszest of 2 lemons90 g white chocolate chips
- Add plain flour, corn flour, bicarbonate of soda, cream of tartar, salt and cinnamon and mix until just incorporated.270 g plain (all-purpose) flour1 tablespoon corn flour¾ teaspoon bicarbonate of soda (bicarb soda/baking soda)½ teaspoon cream of tartarpinch of cinnamon¼ teaspoon fine (cooking) salt
- To shape the cookies, using your hands roll a scant ¼ cup of the dough into a ball (doesn't need to be perfect), then pinch the ball roughly in half.
- Place one-half of the ball onto the prepared baking sheet, then roll the other half into a ball and place it on top, pressing down slightly to stabilise it. Repeat for the remaining dough.
- Bake for 8-10 minutes, or until the cookies are lightly browned on the edges but the centre is still underbaked (you may need to rotate the baking sheets during the cooking time depending on your oven).
- As soon as the cookies come out of the oven, place a large drinking glass (see my notes for alternatives) upside over the top of a cookie and swirl it in a circle to push in the edges.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, before carefully transferring them to a wire cooling rack to cool completely.
Notes
- The secret to soft, dense and chewy cookies is to underbake them, and then leave them to firm up as they cool.
- The dough will spread as it bakes.
- Shaping the cookies with a glass must be done as soon as they come out of the oven. For this to work the cookies need to be hot. You could also use a scone/cookie/biscuit cutter or something else round and slightly larger than the cookie.
- This gives you nice round cookies, as well as smooshing in the edges slightly which gives the cookies a thick and chewy texture all the way to the outside.
Judy
Really enjoyed these cookies, thanks for posting the recipe. There has been requests for more from the family already.
Lee-Ann
That's great Judy, they must be a winner then!