Lemon Blueberry Cookies (Soft, Melt-in-Your-Mouth Recipe!)

Name: Lemon Blueberry Cookies
Prep time: 10 min
Total time: 130 min
Ingredients: 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)

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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!

Lemon blueberry cookies sitting on a wooden cutting board.

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 and Carrot Cake Cookie Sandwiches!

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.

Many lemon blueberry cookies on a wooden cutting board.

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

Ingredients for the lemon blueberry cookies, blueberries, butter, baking soda, cream of tartar, lemon juice, lemon zest, powdered sugar, flour.

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-By-Step Instructions

Step One: Cream the butter and sugar shown in a mixing bowl.

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: lemon blueberry cookie dough in mixing bowl.

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: lemon blueberry cookie dough balls on parchment paper lined baking sheet.

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!

Equipment

Medium Bowl
Large Mixing Bowl
Electric Mixer
Large Baking Sheet
Parchment Paper
Wire Rack

Lemon blueberry cookies on a counter and some on a cutting board with a bowl of blueberries and lemons in the background.

Storage

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.

Top Tip

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.

13 lemon blueberry cookies on a cutting board with a bowl of blueberries and cut lemons in the background.

FAQ

Do I have to use powdered sugar for these cookies or can I substitute granulated sugar?

These cookies require powdered sugar for the airy, melt-in-your-mouth texture. I have not tested these cookies with granulated sugar.

What’s the best way to measure out powdered sugar for accuracy?

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.

Can I make the cookie dough ahead of time?

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.

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