These lemon blueberry cookies use lemon zest, fresh blueberries (or frozen!), cream of tartar, and powdered sugar for the most delicious cookies! They melt in your mouth and are so easy to whip together. Using simple ingredients, you’re going to love this lemon blueberry cookie recipe. They are truly the perfect cookie!
It’s currently the middle of winter in this part of the world, but all I can think about are fruity desserts and this recipe tops the list! I’d argue that these blueberry lemon cookies are the perfect summer cookie–when wild blueberries are easy to access and lemons look fresh in the grocery store.
But if you’re like me and already longing for warm weather, why not make them now?
This recipe is similar to shortbread cookies because they are light, fluffy, and airy instead of having a chewy texture. When I was creating this recipe, I was looking to create a texture that felt like biting into a cloud– something that felt light and reminiscent of the spring and summer seasons.
The cream of tartar and powdered sugar in this recipe provided that exact texture!
Looking for another fruity cookie option? Check out these Strawberry Crunch Cookies with Strawberry Cream Cheese Frosting!
The flavor combination of lemons and blueberries is a favorite of mine as evidenced in this lovely Buttermilk Lemon Blueberry Scones with Lemon Glaze recipe. If you’re looking for more fruity desserts, check out these Raspberry White Chocolate Blondies, Strawberry Cheesecake Cinnamon Rolls, Sourdough Lemon Poppyseed Cupcakes, or this Old-Fashioned Apple Crisp Recipe.
Why You’ll Love These Lemon Blueberry Cookies
- Light and Fluffy – These are *not* chewy lemon blueberry cookies. They are light, airy, melt-in-your-mouth cookies with a dreamy texture perfect for warmer months!
- Packed with Flavor – Lemon and blueberries are a dynamic duo! They complement each other beautifully.
- Fresh or Frozen Blueberries Work – If you only have frozen blueberries, they will work just fine in this recipe (I used both variations and found they both worked well).
- Perfect Summertime Cookie – Instead of heavy cookies, these are great for barbeques and summer parties! They are also a great way to welcome spring or as an Easter dessert.
Full List of Ingredients
- Powdered Sugar – The powdered sugar in these cookies makes them melt-in-your-mouth and airy instead of chewy. It’s like eating a lemon blueberry cookie cloud. Perfection. You won’t find any granulated sugar or brown sugar in this recipe.
- Salted Butter – I almost always use salted butter in my recipes. You can use unsalted butter too, but make sure to add 1/4 teaspoon of salt to the dough when you add the flour. Either way, make sure it is room temperature butter.
- Egg – Only one egg is used in this recipe. It helps keep the cookies together.
- Lemon Juice – I used fresh lemon juice from one lemon, which provided me with enough lemon juice for this recipe. I prefer this over the fake lemon extract flavor. In a pinch, you can use bottled lemon juice, but since the recipe calls for lemon zest, I recommend just grabbing a lemon for this recipe!
- Lemon Zest – The lemon zest packs so much fresh lemon flavor! It is such a simple addition that makes a huge difference!
- All-Purpose Flour – I used all-purpose flour in this recipe. I have not tested the cookie recipe with any other type of flour.
- Baking Soda – Baking soda is a leavening agent. This gives the cookies its puffy rise.
- Cream of Tartar – Another leavening agent, it works together with the baking soda to give the cookies their texture. It also provides that melt-in-your-mouth bite.
- Blueberries – I recommend using fresh blueberries, but frozen blueberries work as well. If using frozen blueberries, just make sure to keep them frozen until just before adding to the dough. They may dye the dough a little purplish/blue, but that just adds character (in my humble opinion). Mix in white chocolate chips to add even more sweet flavor to these cookies.
See recipe card for quantities and detailed instructions.
Step One: With an electric mixer, cream together the powdered sugar and butter in a large mixing bowl for about two minutes until the mixture is fluffy. Next, mix in the egg and lemon juice.
Step Two: In a separate medium bowl, sift together the lemon zest, flour, baking soda, and cream of tartar.
Step Three: Gradually add the dry ingredients to the bowl of wet ingredients, mixing thoroughly. Make sure to scrape the sides of the bowl with a rubber spatula to incorporate all the ingredients evenly. Finally, gently fold in the blueberries. The dough will be slightly crumbly. Then, cover the bowl with plastic wrap and let it chill in the fridge for 1-2 hours.
Step Four: Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and using your hands or a cookie scoop, measure out 2-tablespoon-sized cookie dough balls and place them on the cookie sheet, making sure to space them 2 inches apart. Bake for 9-11 minutes or until the cookies start getting golden brown on top. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. This recipe makes about 15 cookies.
Hint: Top each cookie with a few extra blueberries for an extra pop of color and flavor!
- Medium Bowl
- Large Mixing Bowl
- Electric Mixer
- Large Baking Sheet
- Parchment Paper
- Wire Rack
Store these cookies in an airtight container for up to 5 days at room temperature.
You can also freeze these cookies by storing them in an airtight container for up to 2 months. Let them thaw to room temperature on the counter before eating them.
If you want to freeze the dough, first chill the cookie dough in the fridge for one hour. Then, roll them into cookie dough balls, and place them in an airtight container for up to 2 months. Bake them straight out of the oven. You may need to add an extra 1-2 minutes of baking time for the frozen cookies to be completely baked.
Chilling the cookie dough beforehand will keep the cookies from spreading thin and getting crispy! Make sure to chill the dough for 1-2 hours before baking them.
These cookies require powdered sugar for the airy, melt-in-your-mouth texture. I have not tested these cookies with granulated sugar.
Great question! The most accurate way to measure powdered sugar is by weighing it. If you don’t have a scale, fluff the powdered sugar with a fork, spoon it into the measuring cup, and level it off with a straight edge.
Yes! The cookie dough requires 1-2 hours of chill time, but the dough can actually be chilled for up to 24 hours before baking.
Looking for other recipes like this? Try these:
Lemon Blueberry Cookies
- 1 cup salted butter room temperature
- 1 1/2 cups powdered sugar sifted
- 1 large egg
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 cups blueberries fresh or frozen
- In a large mixing bowl, use an electric mixer to cream together the butter and powdered sugar for about two minutes. Mix in the egg and lemon juice. Set aside.
- In a medium-sized bowl, sift together the flour, lemon zest, baking soda, and cream of tartar. Gradually add the dry ingredients to the bowl of wet ingredients as you mix the dough. Scrape the sides of the bowl with a rubber spatula to fully incorporate the ingredients. Finally, gently fold the blueberries into the dough with a rubber spatula or wooden spoon.
- Cover the bowl with plastic wrap and chill in the fridge for 1-2 hours.
- When you're ready to bake the cookies, preheat the oven to 350℉. Line two baking sheets with parchment paper and remove the dough from the fridge. Use your hands or a cookie scoop to roll out 2-tablespoon-sized cookie dough balls and place them on the baking sheet making sure to separate the cookies 2 inches apart. Bake for 9-11 minutes or until the cookies are just starting to get golden brown.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.