Chewy Lemon Blueberry Cookies
These Chewy Lemon Blueberry Cookies couldn’t be easier! A delicious, semi-homemade treat, that starts with a sugar cookie mix. Just add lemon zest, blueberries, and a few basics for a quick, fruity twist. You’ll get soft, chewy cookies bursting with lemon flavor and juicy blueberries, all without a lot of fuss! Perfect for a quick, homemade-tasting cookie without the extra steps.
Are you looking for more Easy Desserts? Try our Cake Mix Blueberry Muffins, Toffee Bars Recipe, Heath Bar Cookies, or Blueberry Turnovers (using Puff Pastry).
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These easy sugar cookies start with a regular sugar cookie mix and just a few simple ingredients like fresh lemon zest and blueberries for a boost of flavor. Top them off with a tangy lemon glaze to bring out even more brightness, or try pairing them with a little blueberry jam on the side.
What you’ll love about these Lemon Cookies Recipe:
Recipe Ingredients
You’ll need the following ingredients to make these amazing Lemon Cookies:
- For the Blueberry Cookies:
- Sugar cookie mix
- All-purpose flour
- Lemon zest
- Salted butter, room temp
- Large egg
- Fresh lemon juice
- Frozen blueberries- You can use frozen wild blueberries instead.
- Optional Lemon Glaze:
- Powdered sugar
- Lemon juice
- Lemon zest
INGREDIENT NOTES:
- Sugar Cookie Mix: Using a pre-made mix keeps this recipe quick and easy, giving you a soft, chewy cookie base with minimal prep.
- Lemon Zest and Juice: Fresh lemon zest and juice bring a bright, tangy flavor that balances the sweetness. If you want a stronger lemon taste, you can add a little lemon extract. In a pinch you can use the bottled stuff, but I love using freshly squeeze lemon juice!
- Frozen Blueberries: Frozen blueberries work great here and add bursts of blueberry flavor. They hold up well in the dough but handle gently to avoid excess bleeding.
HOW TO MAKE LEMON BLUEBERRY COOKIES STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat the oven to 375°F and line two large cookie sheets with parchment paper.
Step 2: In a large mixing bowl, whisk together the sugar cookie mix, all-purpose flour, and 1/2 tablespoon of lemon zest until well combined.
Step 3: Add the room temperature butter, egg, and 2 ½ tablespoons of lemon juice to the dry ingredients. Beat with a hand mixer, or use a stand mixer with paddle attachment, mix until a firm dough forms.
Step 4: Gently fold in the frozen blueberries, being careful not to crush them. You may need to use your hands to gently knead in the blueberries.
Step 5: Using a large cookie scoop, scoop out the dough and form it into balls.
Step 6: Place the dough balls 1-2 inches apart on the prepared baking sheets.
Step 7: Bake for 8-12 minutes or until the edges are golden brown. Allow the cookies to cool on a wire rack before glazing.
Step 8 (Optional): To make the lemon glaze, stir together the powdered sugar, lemon juice, and lemon zest in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar, as needed. Drizzle the glaze over the tops of the cookies. Tip: I like to drizzle the glaze over the tops of the cooled cookies and place a piece of parchment paper underneath the cooling rack to catch any drips.
PRO TIP:
To keep the blueberries from bleeding too much into the dough, add them straight from the freezer and gently fold them in with a rubber spatula. This helps maintain a beautiful color contrast in your cookies and prevents the dough from turning blue!
Storage and Reheating
Storage: Lemon Blueberry Cookies can be stored in an airtight container at room temperature for up to 2-3 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: For best results, form the cookie dough into cookie dough balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe Ziploc bag or container. When ready to bake, place the frozen dough balls directly on a baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time.
Additions & Substitutions
ADDITIONS:
- White Chocolate Chips: The creamy sweetness of white chocolate pairs perfectly with the tart lemon and juicy blueberries, adding an extra layer of flavor to these cookies. It’s a yummy addition!
- Lemon Extract: Just a bit of lemon extract boosts the lemon flavor even more, making these cookies taste extra fresh.
- Lemon Sugar: A sprinkle of lemon sugar on top gives a little crunch and an extra pop of lemony flavor, making the cookies look and taste amazing.
SUBSTITUTIONS:
- Butter: Unsalted butter can be used; add a small pinch of salt to the dough if you choose this option.
- Lemon Zest and Juice: Use lime zest and juice for a tangy twist.
- Blueberries: Fresh blueberries can be used, but handle gently to avoid crushing.
FAQs about these Easy Lemon Cookies:
What Can I Serve with these Blueberry Cookies?
Serve these easy blueberry lemon cookies with a hot cup of tea or coffee. They’re also delicious with a glass of iced lemonade or a bowl of fresh fruit whenever you’re in the mood for something light.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Chewy Lemon Blueberry Cookies Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Chewy Lemon Blueberry Cookies
Equipment
- 2 cookie sheets
- 1 large cookie scoop
Ingredients
- 1 17.5 ounce package sugar cookie mix
- 1/3 cup all-purpose flour
- 1/2 Tablespoon lemon zest
- 1/2 cup salted butter, softened and sliced
- 1 large egg
- 2 1/2 Tablespoons fresh lemon juice
- 1 cup frozen blueberries
Instructions
Lemon Blueberry Cookies
- Preheat oven to 375°F and line two large cookie sheets with parchment paper.
- In a large mixing bowl, whisk together the sugar cookie mix, all-purpose flour, and 1/2 tablespoon of lemon zest until well combined.
- Add the room temperature butter, egg, and 2 ½ tablespoons of lemon juice to the dry ingredients. Beat with a hand mixer, or use a stand mixer with paddle attachment, mix until a firm dough forms.
- Gently fold in the frozen blueberries, being careful not to crush them. You may need to use your hands to gently knead in the blueberries.
- Using a large cookie scoop, scoop out the dough and form it into balls.
- Place the dough balls 1-2 inches apart on the prepared baking sheets.
- Bake for 8-12 minutes or until the edges are golden brown. Allow the cookies to cool on a wire rack before glazing.
Optional Lemon Glaze
- Step 8 (Optional): To make the lemon glaze, stir together the powdered sugar, lemon juice, and lemon zest in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar, as needed. Drizzle the glaze over the tops of the cookies. Tip: I like to drizzle the glaze over the tops of the cooled cookies and place a piece of parchment paper underneath the cooling rack to catch any drips.
