These Lemon Blueberry Cookies are soft, bright, and full of fresh flavor—and they couldn’t be easier to make. Starting with a simple sugar cookie mix, you’ll add lemon juice, blueberries, and white chocolate chips for a cookie that tastes bakery-worthy without the extra work. Perfect for spring and summer, or anytime you want something sweet and sunny in the oven fast.
Lemon and blueberries are two of my favorite things, so putting them together in a cookie seemed like a perfect combination. These cookies are bright, fresh, and perfectly fruity. They make such a pretty treat for special occasions.
Testing notes for lemon blueberry cookies
- We tested these cookies with frozen blueberries and don’t recommend them. They released too much moisture and turned the dough purple.
- We tried using lemon extract rather than fresh lemon juice, and the cookies did not taste as good. The fresh lemon juice really gives these cookies a bright, summery flavor.
I hope you make this recipe. I think you’ll love it!
Looking for more lemon-flavored desserts? Try our lemon icebox pie, delicious lemon bars with shortbread crust, or lemon pound cake.
Ingredient notes
We tried to keep this recipe simple and use mostly pantry and common refrigerator items. Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Sugar cookie mix: We used a mix that was 17.5 ounces.
Sugar crystals: Try demerara sugar or raw cane sugar.
Pin this now to save it for laterHow to make lemon blueberry cookies
You can have these cookies ready in less than one hour!
- Preheat the oven and line one or two baking sheets with parchment paper or silicone liners.
- Stir the sugar cookie mix with butter, egg, lemon juice, and vanilla extract.
- Gently stir in the blueberries and white chocolate chips.
- Bake!
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Lemon Blueberry Cookies Recipe
Ingredients
Ingredients
- 17.5 ounces sugar cookie mix (we used Betty Crocker)
- ½ cup unsalted butter, room temperature
- 1 egg, room temperature
- juice from one lemon
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, room temperature
- ½ cup white chocolate chips
- sugar crystals
Instructions
Directions
- Line a 9×13 baking sheet with parchment paper. Set aside.
- In a medium-sized bowl add 17.5 ounces sugar cookie mix (we used Betty Crocker), ½ cup unsalted butter, room temperature, 1 egg, room temperature, juice from one lemon, and 1 teaspoon vanilla extract. With a spoon mix until fully incorporated. Do not over mix and do not use a hand mixer, as you don’t want the dough to be overly mixed.
- Add ½ cup white chocolate chips and 1 cup fresh blueberries, room temperature and fold them into the batter with a spoon until fully incorporated.
- Preheat the oven to 350° F. Keep the batter at room temperature for 15-30 minutes.
- Use a small cookie scoop (1.6” diameter / 1.2 Tablespoons). Place each cookie scoop onto the baking sheet. Do not flatten.
- Place each cookie scoop onto the baking sheet. Do not flatten. Sprinkle with sugar crystals.
- Cook for 9-12 minutes or until the edges are just slightly brown. Do not overcook the cookies.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes
- Transfer to a cooling rack and enjoy.
Notes
- These cookies are so soft and everyone will think they came from a bakery.
Use fresh lemon juice over lemon extract, as the flavor is much more robust and fresh. - You will get 31 cookies or so with the cookie 1.6” diameter / 1.2 tablespoons scoop, but if you want larger cookies you can use the 2” diameter / 2.6 tablespoons scoop. You may need to cook the cookies for 2 minutes longer for the larger cookie.
- You can replace the blueberries with raspberries, which also goes so great with lemon and white chocolate chips.
Nutrition
Questions and tips
Storage tips
- Store these lemon blueberry cookies in an airtight container for up to five days.
- We do not recommend freezing these cookies after baking, as the texture does not hold up well. They will taste fine, but they fall apart when thawed. You can freeze the unbaked dough.
Of course, you can use this recipe to make giant cookies if you’d like. You’ll need to adjust the baking time accordingly.
You could use blackberries or raspberries in these cookies.
