These Lemon Blueberry Sugar Cookies are about to steal your heart—and your taste buds. Picture soft, chewy centers bursting with juicy fresh blueberries, a zesty kick of lemon zest, and a delightful sugary crunch on the outside.
They’re like a little citrus-berry party in your mouth, perfect for picnics, snack breaks, or just because you deserve something delicious today.
I’ve been tinkering with sugar cookies for years, and let me tell you, this combo is a game-changer. The bright lemon flavor dances with the sweet blueberries, and that crisp sugar coating? It’s the cherry—or, well, blueberry—on top.
Ready to bake some magic? Let’s dive into this lemon blueberry cookie recipe that’s sure to become a staple in your kitchen!
Table of Contents
- Why You’ll Love This Cookie Recipe
- Ingredient Notes and Substitutions
- How To Make Lemon Blueberry Cookies
- Tips for Success
- Recipe
- Storage & Freezing Tips
- Variations – Make Them Your Own
- What To Serve With Lemon Blueberry Cookies
- Lemon Blueberry Sugar Cookie FAQs
- More Cookie Recipes
- Why This Recipe Rocks
- Reviews
Why You’ll Love This Cookie Recipe
These aren’t your average sugar cookies. Oh no, they’ve got personality! The lemon zest brings a refreshing tang that pairs perfectly with the natural sweetness of fresh blueberries.
The texture? Soft and chewy with just the right amount of crispiness around the edges, thanks to a roll in granulated sugar before baking.
They’re irresistible, whether you’re sharing them at a summer gathering or sneaking one with your afternoon coffee. Plus, they’re super easy to make—let’s get started!
If you loved the lemon blueberry flavor of my Lemon Blueberry Brownies or my Glazed Lemon Blueberry Pound Cake, Lemon Blueberry Coffee Cake, and you loved my Blueberry Muffin Cookies, Easy Blueberry Pie, Strawberry Blueberry Pie, or Blueberry Crumb Pie, then you’ll love these tasty cookies, and they may just become one of your favorite Cookie Recipes!
Ingredient Notes and Substitutions
See the printable recipe card at the bottom of this post for the complete ingredient list with quantities.
All-Purpose Flour (2 1/2 cups): The backbone of these cookies, giving them structure. I’ve tested this with good ol’ All-purpose flour, and it’s perfect. Want a gluten-free twist? Try a 1:1 gluten-free baking flour blend (like Bob’s Red Mill)—just keep an eye on the dough’s texture, as it might need a touch more chilling.
Baking Powder (1/2 teaspoon) & Baking Soda (1/2 teaspoon): These little leaveners team up for the ideal lift—puffy but not cakey. No subs here; they’re a dynamic duo worth keeping as-is!
Salt (1/2 teaspoon): Just a pinch to balance the sweetness and wake up all those flavors. Regular table salt works, or you can swap in fine sea salt if you prefer.
Granulated Sugar (1 cup + 1/4 cup for rolling): The star of the show! One cup gets creamed with butter for that soft, chewy base, and the extra 1/4 cup is for rolling—don’t skip it; it’s what gives these cookies their crispy, sparkly edge. Out of granulated? Turbinado sugar works for rolling in a pinch, though it’ll add a slight molasses vibe.
Butter (1 cup, room temperature): Unsalted butter is my go-to for controlling the salt level. Make sure it’s softened (not melted!) for that light, fluffy creaming magic—about 60-65°F if you’re fancy with a thermometer. Substitute with margarine or plant-based butter if you’re dairy-free, but the texture might be a smidge softer.
Large Egg (1, room temperature): Binds everything together and adds richness. Room temp is key so it mixes smoothly—pop it in warm water for 5 minutes if you forgot to set it out. Egg-free? Try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let it sit 5 minutes), though the cookies might be a tad denser.
Lemon Zest (from 2 large lemons, approx. 2 tablespoons): This is where the zing lives! Freshly zested lemons bring bright, natural flavor—don’t settle for less. No fresh lemons? A 1/2 teaspoon of lemon extract can step in, but it’s not quite the same citrus party. Zest is worth the effort! Pro Tip: Got extra lemons after zesting? Squeeze a tablespoon of fresh lemon juice into the dough for an extra punch, or save it for a glaze (mix with powdered sugar)—it’s your call!
Vanilla Extract (1 teaspoon): A warm, cozy undertone that rounds out the flavors. Pure vanilla extract is best, but imitation works if you’re in a bind—just don’t tell my taste buds I said that.
Fresh Blueberries (1 cup): The juicy gems of this recipe! Fresh blueberries hold their shape and burst just right in the oven. Frozen can work (don’t thaw them!), but they might bleed a bit more and make the dough wetter—pat them dry and toss in a teaspoon of flour to keep things tidy.
How To Make Lemon Blueberry Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl or stand mixer, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 5-8 minutes).
Add the egg to the mixture.
Add lemon zest, and vanilla extract, and beat until fully incorporated
Gradually add the dry ingredients into the wet mixture.
Mix until just combined
Gently fold in the blueberries using a spatula, being careful not to crush them.
Scoop out dough (about 1 ½ tablespoons per cookie) and roll into balls. Roll each dough ball in the extra granulated sugar for a crisp, sugary coating.
Place the cookies 2 inches apart on the prepared baking sheet. Press down gently. (You can refrigerate for 30 minutes or longer if desired.)
Bake for 10-12 minutes in a preheated 375°F (175°C) oven or until the edges are lightly golden and the centers are just set.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
Before we jump into the recipe, here are a few tricks I’ve learned along the way to make these cookies absolutely perfect:
- Fresh Blueberries: Trust me, fresh blueberries are the way to go here. Frozen blueberries can work (don’t thaw them, or they may become mushy!), and they might make the dough a bit wetter than we’d like. Fresh, firm berries keep things just right.
- Beat That Butter and Sugar: This step is key! Use equal parts butter and sugar and beat them in a large bowl until they’re light and fluffy—think 5 to 8 minutes. Patience pays off with the best texture.
- Chill If You Need To: If your dough feels soft or sticky, pop it in the fridge for 30 minutes. It’s optional, but it helps the cookie dough balls hold their shape in the oven.
- Sugar Coating Magic: Rolling the dough in sugar before baking gives these cookies that signature crispy edge. Don’t skip it!
- Bake Smart: Pull them out when the edges are golden brown and the centers are still soft—they’ll firm up on the baking sheet as they cool. Let them rest there for 5 minutes before moving to a wire rack.
- Boost the Lemon: Want more zing? Add a tablespoon of fresh lemon juice to the dough or drizzle a simple lemon glaze over the cooled cookies.
If you make this recipe and love it, be sure to leave a comment and rating!
Recipe
Sugar Coated Lemon Blueberry Cookies Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup butter room temp
- 1 large egg room temp
- Zest of 2 large lemons approx. 2 tablespoons
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 5-8 minutes). Add the egg, lemon zest, and vanilla extract, beat until fully incorporated. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the blueberries using a spatula, being careful not to crush them.
- Scoop out dough (about 1 ½ tablespoons per cookie) and roll into balls.
- Roll each dough ball in the extra granulated sugar for a crisp, sugary coating.
- Place cookies 2 inches apart on the prepared baking sheet. Press down gently. (You can refrigerate for 30 minutes or longer if desired.)
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- The number of cookies made may range from 18 – 24 cookies per batch depending on how large you make the cookies. The smaller the size of cookies, the more cookies will make.
- See more Tips for Success in the blog post just above this recipe card.
- See FAQs in the blog post just below this recipe card.
Nutrition
Storage & Freezing Tips
- Room Temperature: Keep these beauties in an airtight container for up to 4 days—they’ll stay soft and delicious.
- Freezing Dough: Roll the dough into balls and freeze them for up to 3 months. When you’re ready, bake straight from frozen—just add an extra minute or two.
- Freezing Baked Cookies: Layer them with parchment paper in a container and freeze for up to 3 months. Perfect for a sweet surprise whenever you need it!
Variations – Make Them Your Own
Want to switch things up? Drizzle a quick lemon glaze (mix powdered sugar with lemon juice) over the cooled cookies for an extra zesty punch.
If you’re feeling fancy, toss in some white chocolate chips with the blueberries for a decadent twist. Either way, you’ve got a lemon blueberry cookie recipe that’s all yours!
What To Serve With Lemon Blueberry Cookies
Serve with whipped cream or Greek yogurt and fresh fruit such as mixed berries, like raspberries, blueberries, or strawberries.
As for drinks, serve with hot tea, coffee, or a cold glass of lemonade.
Lemon Blueberry Sugar Cookie FAQs
Got questions about baking these zesty, sugar-crusted lemon blueberry cookies? I’ve got you covered with answers that’ll make your cookie game unstoppable. Let’s tackle the stuff you’re really wondering about!
Not at all! The sugar coating isn’t just for looks—it’s the secret to that delightful crispy edge that contrasts the soft, chewy center. Paired with the tart lemon zest and juicy fresh blueberries, it’s a flavor party, not a sugar overload. Think of it as a tiny sparkle of magic that keeps the balance just right.
You could, but here’s the thing: lemon zest is the MVP of this recipe. It’s fresh, vibrant, and gives these cookies their signature zing without any artificial aftertaste. Lemon extract can pinch-hit (use about 1/2 teaspoon), but it’s like choosing a karaoke track over a live band—not quite the same punch. Zest those lemons—you won’t regret it!
No stress! Chilling is optional here. If you’re in a rush, just scoop those cookie dough balls, roll them in sugar, and bake. The sugar crust helps them hold their shape anyway. They might spread a tad more, but you’ll still get that golden brown goodness. It’s all about real-life baking, right?
Absolutely! These cookies are party-ready champs. Bake them a day ahead and store them in an airtight container at room temperature—they’ll stay soft and delicious. Or freeze the cookie dough balls (sugar-coated or not) and bake them fresh when guests arrive. Bonus: the house will smell amazing, and you’ll look like a baking rockstar.
Those little fresh blueberries can get rowdy, can’t they? Use a gentle hand when folding them in—think of it like tucking them into bed. If a few pop, no biggie; it just adds rustic charm. Unlike frozen blueberries, fresh ones hold their shape better, so stick with those for less mess and more wow.
Oh, let’s get creative! Try adding a few crushed lemon cookie crumbs on top right after baking for extra crunch. Want decadence? Press a couple of white chocolate chips into the hot cookies as they cool on the wire rack. It’s your cookie canvas—play with it!
Flat cookies happen to the best of us! It could be warm butter—ensure it’s softened to room temperature, not melted. Or maybe the dough got too cozy before baking. Pop it in the fridge for 30 minutes if it feels soft. The baking soda and baking powder in this recipe give the cookies a little lift, so trust the process and watch those edges turn golden brown.
These lemon blueberry cookies deserve a sipping sidekick. I’m obsessed with pairing them with a chilled glass of Pink Lemonade—it’s like the flavors are holding hands. For grown-up vibes, try a light, citrusy white wine. Or keep it simple with a cup of tea—earl grey brings out the lemon flavor like nobody’s business.
You bet! Kids love rolling the cookie dough balls in sugar—it’s like a mini art project. Let them zest the lemons (with supervision) or plop the fresh blueberries into the dough. Just be ready for a few “taste tests” along the way. It’s messy, fun, and a memory in the making!
More Cookie Recipes
- Lemon White Chocolate Cookies: Zesty with white chocolate chips.
- Classic Sugar Cookies: Simple chill cookie recipes for any day.
- Blueberry Compote Thumbprints: Fruity and fun.
Why This Recipe Rocks
These lemon blueberry cookies, or blueberry lemon cookies, if you prefer, are the perfect mix of tart and sweet, with a texture that’s soft, chewy, and just a little crispy around the edges. The lemon zest and fresh blueberries make every bite a burst of flavor, and that sugar coating? It’s the secret to their irresistible charm. Whether you’re baking for a crowd or just treating yourself, this recipe from FlavorMosaic.com is your ticket to cookie bliss. So grab your baking sheet, zest those lemons, and let’s make something amazing together!
Happy baking, friends! Let me know how these turn out for you—I’d love to hear your cookie stories!
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