These lemon blueberry cookies are soft, chewy, and bursting with zesty citrus and sweet berries. I love how they come together easily in just one bowl and don’t require any chilling time. Whether I use fresh or frozen blueberries, these cookies always bring a pop of spring to my kitchen, no matter the season.

Why You’ll Love This Recipe

I can’t get enough of the combination of tangy lemon and juicy blueberries. The contrast of the chewy lemon cookie base with the occasional burst of berry is so satisfying. I also enjoy the option of rolling the dough in sugar or topping with a lemon glaze for a more decadent touch. Since there’s no chill time needed, I can whip up a batch quickly whenever the craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all purpose flour
cornstarch
baking powder
baking soda
salt
granulated sugar
lemons, zested
unsalted butter, melted
egg
egg yolk
vanilla extract
fresh or frozen blueberries
granulated sugar for rolling (optional)

Directions

1. I preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.

2. While the oven heats, I melt the butter and pop it in the fridge to cool for about 10 minutes.

3. In a separate bowl, I whisk together flour, cornstarch, baking powder, baking soda, and salt.

4. In a large bowl, I mix the sugar and lemon zest until it feels like wet sand. Then I whisk in the cooled butter, followed by the egg, egg yolk, and vanilla.

5. I stir in the dry ingredients just until combined, then gently fold in the blueberries.

6. Using a medium cookie scoop, I portion the dough and optionally roll it in sugar before spacing the balls on the baking sheet.

7. I bake the cookies for 10–12 minutes, just until the edges are set and lightly golden.

8. After cooling on the baking sheet for 3–4 minutes, I transfer them to a rack to cool completely.

Servings and timing

This recipe makes about 18 cookies, though I’ve sometimes gotten up to 22 depending on how I scoop. The prep takes around 15 minutes, baking takes 10–12 minutes, and a few minutes of cooling brings the total time to about 30 minutes.

Variations

I like using wild frozen blueberries for smaller bursts of berry and less spreading. I’ve also swirled in blueberry jam for a marbled look—just be careful not to overmix. Topping them with lemon glaze adds a bright, tart finish, and sometimes I mix in white chocolate chunks for a creamy contrast. If I’m craving a more classic sugar cookie vibe, I roll the dough in granulated sugar before baking.

Storage/Reheating

Once baked and cooled, I store these cookies in an airtight container at room temperature for up to 5 days. To freeze, I wrap each one individually in plastic wrap and place them in a zip-top bag—then I freeze for up to 2 months. When I’m ready to enjoy them, I let them thaw at room temp or overnight in the fridge.

FAQs

Are these lemon blueberry cookies like the ones at Starbucks?

While they share a similar flavor profile, these are softer and chewier, with more homemade texture and flexibility in ingredients. I think they’re even better.

Does the size or type of blueberry matter?

Yes, it does. I prefer using fresh blueberries for their structure and appearance. If I use frozen, I go for wild blueberries because they’re smaller and less likely to burst during mixing.

Can I make these cookies smaller?

Absolutely. I just use a smaller scoop and reduce the baking time slightly. I start checking for doneness around 8 minutes.

Can I freeze the dough?

Yes, but I recommend freezing it without the blueberries mixed in. When I’m ready to bake, I thaw the dough, mix in the berries, and then scoop and bake as usual.

What if I want a stronger lemon flavor?

For more lemon intensity, I replace the vanilla extract with lemon extract and sometimes top the cookies with a lemon glaze made from powdered sugar and lemon juice.

Conclusion

These lemon blueberry cookies have become one of my go-to recipes for any season. They’re easy to make, full of bright flavor, and endlessly customizable. Whether I want something quick for a get-together or just a sweet treat for myself, this recipe always delivers.