This post may contain affiliate links, please see the privacy policy for details.
Are you looking for a new melt-in-the-mouth cookie recipe that tastes incredible You have to bake up a batch of these luscious lemon blueberry cookies topped with a tangy, sweet lemon glaze. They’re so good, you won’t be able to stop eating them—and no one will know they use a sugar cookie mix. It doesn’t get easier than this! The juicy blueberries and citrusy lemon give these semi-homemade cookies a fantastic flavor.
These lemon blueberry cookies are brimming with fruity flavors and they’re so simple to whip up. They might become your new favorite cookie.
Also try lemon shortbread cookies, creme brulee cookies, vanilla cookies, or perhaps these Mexican gingerbread cookies.
Why You’ll Love It
Easy to make: There’s nothing complicated about making these delicious cookies. You just need to combine the ingredients for the dough, shape the cookies and bake them to perfection.
Totally delicious: The juicy blueberries and fresh lemon flavor are amazing in these lemon blueberry cookies. They’re so good.
A versatile treat: Whether you serve them as part of brunch, as a sweet snack, for dessert, or even whip up a batch for a thoughtful gift, you’ll find lots of occasions to make these!
Lemon Blueberry Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sugar cookie mix: The basis of these semi-homemade cookies. Using a mix is easy and you don’t need to add things like baking soda or baking powder because they’re included in the mix.
Lemon zest and juice: Use fresh for the tastiest result. One large lemon should yield enough juice and zest for this lemon blueberry cookie recipe.
Frozen blueberries: They’ll thaw and cook in the oven.
Egg: To bind the dough.
Powdered sugar: For the lemon glaze.
How to Make Lemon and Blueberry Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Whisk the cookie mix with flour and lemon zest. Add the butter, egg and lemon juice and mix to achieve a firm dough. Fold in the blueberries.
Shape and bake the cookies: Scoop the dough into balls and arrange these cookie dough balls on a parchment paper lined baking sheet or two. Bake until golden brown at the edges.
Glaze the cookies: Stir the powdered sugar, lemon juice and lemon zest together, adding more sugar or more lemon juice to get a good consistency. Drizzle over the cookies once they are cooled.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, choose a gluten-free cookie mix and use gluten-free flour.
Lemon zest: If you don’t have fresh lemon, you can use ½ teaspoon of lemon extract instead of the lemon juice and omit the lemon zest. Or you can sub bottled lemon juice for the fresh.
Salted butter: You can sub unsalted butter and pinch of salt.
Frozen blueberries: You can use fresh blueberries instead but they might affect the texture of the dough a little.
Add another flavor: A few drops of vanilla extract or coconut extract or even almond extract can add another dimension to the overall flavor.
Serving Suggestions
With brunch: Pair your bacon, sheet pan eggs and breakfast tacos with some of these lemon blueberry cookies to add a contrasting sweet element to the meal.
As a sweet treat: Whether you serve these with dalgona coffee or your favorite homemade smoothie, you’ll find anything goes!
For dessert: Serve the cookies by themselves or pair them with ice cream or maybe mango mousse.
How to Store Blueberry Lemon Cookies
Store: Keep leftovers in an airtight container at room temperature for up to 4 days. Alternatively, refrigerate them for up to a week.
Freeze: You can freeze these in an airtight container for 2 to 3 months.
Thaw: Defrost it in the refrigerator overnight or at room temperate for a couple of hours.
Top Tips
Take care with the blueberries: When adding the blueberries to the lemon blueberry cookie dough, fold them in with a spatula or wide metal spoon and, if needed, knead them in using your hands. Treat them gently so you don’t crush them.
Let them cool before glazing: You can make the lemon glaze while the cookies are baking but don’t drizzle it over them until they’re cooled, otherwise it will melt and spread out and not look so pretty.
Feeding a crowd: Double or even triple this recipe if you are expecting a crowd. Trust me, leftovers are unlikely!
Lemon and Blueberry Cookies FAQs
I recommend using frozen blueberries. They hold their shape much better and don’t stain all the dough blue like fresh blueberries would. You can use fresh ones if you want but they’re much more delicate and likely to split and leak juices when mixing them into the dough. Don’t worry – they come out soft and delicious after the cookies are baked.
The butter or dough might have been too warm, in which case chill the dough next time or add some extra flour to thicken the dough. The blueberries do add moisture during baking but extra flour can absorb it. Make sure you’re using frozen (not thawed) berries. You can thin the dough with lemon juice if it’s too thick or flatten the cookies before baking for a thinner shape.
The Best Lemon Blueberry Cookies Recipe
Lemon Blueberry Cookies
Equipment
- Cookie Scoop 1½-Tablespoon
Ingredients
For the Cookies:
- 1 Package sugar cookie mix, 17½ Ounces
- ½ Tablespoon lemon zest
- ½ Cup salted butter, at room temperature, sliced
- 1 Cup blueberries, frozen or fresh
- 2½ Tablespoons lemon juice, fresh
- ⅓ Cup all purpose flour
- 1 egg, large
For the Lemon Glaze (Optional):
- 1 Teaspoon lemon zest
- 1 Cup powdered sugar
- 2 to 3 Tablespoons lemon juice, about 1 lemon
Instructions
- Preheat the oven to 375°F and line a pair of large baking sheets with parchment paper.
Make the Cookie Dough:
- In a large bowl, whisk the cookie mix, flour and ½ Tablespoons of lemon zest until combined.
- Add the egg, butter and 2½ Tablespoons of lemon juice and beat with a stand mixer or hand mixer until you get a firm dough.
- Gently fold in the blueberries, kneading them in gently with your hands if needed. Take care not to crush the berries.
- Scoop out the dough using a cookie scoop and shape it into balls, pressing down to make cookies.
Bake the Cookies:
- Arrange the cookies an inch or 2 apart on the baking sheets.
- Bake for 8 to 12 minutes or until the cookie edges are golden.
- Let them cool before making the optional glaze.
Make the Glaze:
- Mix the powdered sugar with lemon zest and juice.
- You might need to add more powdered sugar or more lemon juice to get the consistency just right.
Glaze the Cookies:
- Drizzle glaze over the cooled cookies and serve.
Notes
Let them cool before glazing: You can make the lemon glaze while the cookies are baking but don’t drizzle it over them until they’re cooled, otherwise it will melt and spread out and not look so pretty.
Feeding a crowd: Double or even triple this recipe if you are expecting a crowd. Trust me, leftovers are unlikely!
Nutrition
These gorgeous crisp and slightly chewy lemon blueberry cookies are perfect if you love the combination of lemon and blueberries. You’ll find these lemon blueberry cookies are incredibly popular thanks to their fruity flavor and melt-in-the-mouth texture. No one will be satisfied with just one!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The lemon glaze is such a game changer! I couldn’t stop eating these sweet treats.
The lemon blueberry cookies had such a fresh, zesty flavor—I’ll definitely be making them again soon.