lemon blueberries

These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.

Lemon Blueberry Cookies

All-purpose flour

tsp Baking powder

tsp Baking soda

Salt

Unsalted butter

White granulated sugar

Brown sugar (packed light brown sugar)

lemons

Lemon juice (freshly squeezed)

Large egg (room temperature)

Egg yolk (room temperature)

Frozen wild blueberries

Melt

Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.

Preheat

Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.

In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.

Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.

Fold

Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.

Scoop

Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.

Bake

Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.

Cool

Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.

Have you heard of a 'flax egg'?  1 tablespoon of ground flax + 3 tablespoons of water.  Doesn't always work, but in bread-like recipes that can serve as a replacement for one egg.  Works fine in my healthified banana bread.

They smell great and taste great.  I'm a major lemon fan so I used 3/2 the recommended zest, and I ended up baking them a lot longer than the recommended time (almost 30 minutes) to reassure myself they were done.

These were absolutely delicious! They also might be the prettiest cookie I’ve ever made. I used a smaller cookie scoop and got about 30 cookies but still baked them for 12-14 minutes.

Tastes great! I'm not sure how I got 12 cookies with a 2oz scoop, when your 3oz scoop got 15, but it worked!

Fantastic cookie recipe. They don't look pretty once baked, but the taste is amazing.

This recipe is fantastic! I didn't have blueberries so I used blackberries and it turned out delicious.

These were so lemony and flavorful, and I loved them even more the longer they sat! Question - is it possible to use coconut oil instead of butter?

You have to be sure the butter is fully melted. Melt butter slowly over low heat and then let it cool for a few minutes. It shouldn't be hot when added to the sugar and lemon zest

Softened butter will make the cookies more cake like and keep them round

Don't chill the dough before baking.

I've made these cookies and they are absolutely delicious! I was going to bake them again but double the recipe and I noticed that the lemon zest doesn't double from 2 lemons to 4 lemons. Do I continued to only use 2 lemons for a doubled recipe or use 4?

The absolute BEST!!  Everyone loves these.  Can these be made smaller and how much would you decrease the time?  Thanks!!

I have no idea what I did wrong but these cookies are delicious but did not fall flat at all, they pretty much stayed in the same ball that they were when I put them on the cookie sheet. So although delicious, they look very silly and I won’t be sharing with anyone lol. Help?!

Made these to put on cookie trays this Christmas and they were fantastic!  I’m not a huge lemon dessert lover—but even I ate a few !

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Top 1 lemon blueberries recipes from across the web

The most viewed lemon blueberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Blueberry Cookies

The most viewed lemon blueberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine