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Lemon Blueberry Cookies

5 from 7 votes
Time: 1 hour 21 minutes
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These super soft Lemon Blueberry Cookies are easy to make and beautiful too. They are buttery lemon cookies topped with blueberry jam, drizzled with lemon glaze, and a sprinkle of fresh lemon zest. A delicious cookie for any and all occasions.

For more lemon and blueberry, try my Lemon Curd Cake, Mini Lemon Meringue Pies, Blueberry Earl Grey Muffins, or my Strawberry Blueberry Pie!

Lemon Cookies topped with blueberry jam, lemon glaze, and lemon zest with extra blueberry jam on the side.

Why You Will Love This Lemon Blueberry Cookies Recipe

  • THE FLAVOR! There is nothing boring and “one note” about these cookies. They are reminiscent of a lemon sugar cookie with the pop of blueberry from the jam and even more lemon flavor from the glaze and added zest.
  • SURPRISINGLY EASY… Looking at these beautiful blueberry lemon cookies you would think they were hard to make, but they are so simple. Whip up the cookie dough, roll into balls, smash, top with jam, bake, drizzle with glaze, and sprinkle with zest. That’s all!
  • NO UGLY COOKIES from bleeding blueberries. You know what I am talking about… the grey and green color that happens when you bake with fresh or frozen blueberries. That is completely avoided with this recipe!
  • A BEAUTIFUL DESSERT to make for baby or bridal showers, birthday parties, church picnics, and family barbecues. These are also great for a weekend or weekday indulgent dessert.

Here’s A Quick Video Tutorial:

Ingredients in Lemon Blueberry Cookies

  • Unsalted Butter: You can use salted butter but omit the added salt below. Make sure it is melted and then slightly cooled (it shouldn’t be warm but it also shouldn’t be solidifying again).
  • Sugar: Uses both granulated sugar and light brown sugar in this recipe. The granulated sugar gives the cookies a chewy texture while the brown sugar gives them a tender softness.
  • Egg: Make sure it is brought to room temperature.
  • Sour Cream: Full fat is the best option and again, bring it to room temperature.
  • Lemons: Zested and juiced. Don’t forget to wash your lemon under cool water prior to zesting and juicing.
  • Flour: This recipe uses all purpose flour, but gluten free flour can be used in it’s place (I use 1:1 by Bob’s Red Mill).
  • Baking Powder: An essential leavening agent.
  • Cornstarch: This is used to add a tender stability to the cookie. It also means they won’t spread too much and become pancakes.
  • Salt: To boost the flavors and balance sweetness levels.
  • Blueberry Jam: Feel free to use store-bought or homemade jam. If you are wanting to use frozen or fresh blueberries I recommend making this small batch jam recipe.
  • Powdered Sugar: Also known as confectioner’s sugar. Make sure the packaging is labeled 10x powdered so your glaze isn’t grainy.
Ingredients. All-purpose flour, baking powder, corn starch, salt, melted unsalted butter, granulated sugar, brown sugar, lemon juice, lemon zest, sour cream, an egg, and blueberry jam.

Equipment Needed:

  • Hand Mixer or Stand Mixer: Using will cut down on the prep time and makes for a smooth cookie dough. Make sure you are using the beater attachment for this recipe.
  • Large Cookie Scoop: For scooping even amounts of cookie dough.
  • Cookie Baking Sheet: Prepared with either parchment paper or a silicone baking mat. Do not bake these cookies on a bare baking sheet.
  • Wire Rack: For cooling the cookies. I also like to drizzle the lemon glaze on my cookies while they are still on the rack.

How to Make Lemon Blueberry Cookies

Here is a quick summary of how to make these cookies, the recipe card below will have more details.

MIX UP THE LEMON COOKIE DOUGH by creaming together the butter, sugars, and lemon zest. Add the lemon juice, sour cream, and egg. Fold in the all purpose flour, baking powder, corn starch, and salt. The dough will be slightly sticky, but that’s okay!

CHILL the lemon cookie dough for at least 30 minutes but no longer than 1 day. Don’t forget to cover the surface of the cookie dough with plastic wrap.

Lemon cookie dough mixed together in a mixing bowl, ready to chill in the refrigerator.

ROLL the lemon cookie dough into balls (use a large cookie scoop to ensure they are all the same size). Place them on a prepared baking sheet with a few inches between them.

SMASH DOWN the dough balls with a fork and make a crisscross pattern. If the fork sticks to the cookies you can dip it in flour to prevent this.

SCOOP FRESH BLUEBERRY JAM, about 1 to 2 teaspoons of jam per cookie, into the very center of the cookie. Spread it to the outer edges without letting it fall off the edges.

BAKE for 9 to 11 minutes, or until the low outer edges of the cookie are slightly browned. You do not want to overbake these or they become super tough and dry. Cool the cookies completely before adding the glaze and zest (or it will just melt and become a mess on your cookies).

LEMON GLAZE AND ZEST TOPPING. Whisk together the powdered sugar and lemon juice until smooth. Drizzle it over your blueberry lemon cookies and top with more lemon zest. Allow the glaze to harden before serving.

Storing Information

Always store your Lemon Blueberry Cookies in an airtight container or they will dry out. At room temperature they will last up to 4 days and in the refrigerator up to 7 days. Please note that the blueberry will bleed into the white glaze after a day making it a purple-ish color.

These cookies can also be frozen for up to 3 months, without the glaze and zest. I recommend glazing these blueberry lemon cookies before you plan on serving them for best result.

3 Tips For Even Better Cookies

  1. Room temperature ingredients ALWAYS! This helps your cookie dough to mix up properly and later bake properly.
  2. Correctly measure your flour so you are not adding too much or too little. This will drastically affect the texture and taste of your cookie. All you have to do is fluff the flour with a whisk, scoop the flour into a measuring cup, and once it is filled, run a knife across the top of the measuring cup to level it out.
  3. Don’t skip chilling the lemon cookie dough. Refrigerating the dough gives it time to firms up and build in flavor. Baking these cookies immediately will cause them to spread too much.
Lemon Blueberry Cookies topped with blueberry jam, lemon glaze, and lemon zest on a cooling rack.

A Few Fun Variations

While these cookies are super delicious as is, here are a few fun ways to make them even better!

USE OTHER TYPES OF JAM like raspberry, grape, boysenberry, fig, strawberry, or anything that pairs well with fresh lemon.

SUBSTITUTE FOR OTHER CITRUS like lime, orange, and even grapefruit.

ADD WHITE CHOCOLATE CHIPS to the lemon cookie dough for a chocolatey boost.

ROLL THE DOUGH BALLS IN GRANULATED SUGAR prior to smashing and baking. This will add a crunchy exterior to the cookies.

Frequently Asked Questions (FAQ’s)

Why didn’t my cookies spread?

This is usually for one of two reasons. One, there was too much flour added to the lemon cookie dough. Two, the cookie dough was a little too cold when you threw them in the oven. Most likely it is a flour issue so make sure you are measuring properly.

Can I double this recipe to make more cookies?

This recipe can easily be doubled with no issues. It will make 32 to 36 cookies.

Can I make these cookies bigger?

Yes. If you want giant bakery style cookies, double the size of the cookie dough balls and the amount of blueberry jam. Bake them for 13 to 15 minutes or until slightly browned around the edges.

Bite taken out of a Lemon Blueberry Cookie.

More Cookie Recipes You Might Enjoy:


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Enjoy Entirely, Elizabeth
Lemon Blueberry Cookies topped with lemon glaze and lemon zest with extra blueberry jam on the side.

Lemon Blueberry Cookies

Elizabeth Swoish
These easy Lemon Blueberry Cookies are soft, buttery, and beautiful. They are lemon cookies topped with blueberry jam, lemon glaze, and fresh lemon zest. A delicious cookie for all occasions!
5 from 7 votes
Prep Time 40 minutes
Cook Time 11 minutes
CHILL TIME 30 minutes
Total Time 1 hour 21 minutes
Course Dessert
Servings 16
Calories 211 kcal

EQUIPMENT

  • stand mixer or hand mixer - with beater attachment
  • baking sheets - lined with parchment paper or silicone baking mats
  • Cookie Scoop - large
  • wire cooling rack

INGREDIENTS
 
 

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons cornstarch
  • ¼ teaspoon salt
  • ¾ cup unsalted butter - melted and slightly cooled
  • ½ cup granulated sugar
  • ½ cup brown sugar - light
  • 2 teaspoons lemon zest - about 1 lemon
  • 2 tablespoons lemon juice - about 1 lemon
  • ¼ cup sour cream - room temperature
  • 1 egg - room temperature
  • ½ cup blueberry jam - seedless

Garnish

  • ½ cup powdered sugar
  • ½ – 1 tablespoon lemon juice - about ½ a lemon
  • 1 lemon zest

INSTRUCTIONS
 

  • In a small bowl, rub together the granulated sugar and lemon zest until well incorporated. Set aside.
  • In a large bowl, whisk together all-purpose flour, baking powder, cornstarch, and salt. Set aside.
  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together melted unsalted butter, lemon sugar (from step 1), and brown sugar. This takes 2 to 3 minutes and the mixture should become pale in color.
  • Add lemon juice, sour cream, and egg. Combine until the mixture is smooth and fully incorporated.
  • Add the dry flour mixture and combine. It will be a smooth but slightly sticky dough.
  • Cover the surface of the lemon cookie dough with plastic wrap and refrigerate for 30 minutes to 1 day.
    Lemon cookie dough mixed together in a mixing bowl, ready to chill in the refrigerator.
  • Preheat oven 350 °F and prepare 2 large cookie sheets with either parchment paper or silicone baking mats.
  • Scoop 2 to 3 tablespoons of lemon cookie dough (use a large cookie scoop for even sizes) and roll into a smooth ball. Place on prepared baking sheet and continue until all the cookie dough is gone.
    Large balls of lemon cookie dough on a lined baking sheet.
  • With a fork press the lemon cookie dough balls down to a ½ inch thick making a crisscross pattern. If the fork sticks dip it in all-purpose flour to prevent it.
    Lemon cookie dough balls smashed to a half inch thick with a crisscross pattern using a fork.
  • Scoop 1 to 2 teaspoons of seedless blueberry jam and place it in the center of the cookie. Spread the jam close to the edge of the cookie without letting it spill over.
    Blueberry jam spread on top of smashed lemon cookie dough. Ready to bake in the oven.
  • Bake in the oven for 9 to 11 minutes or until the bottom, lower outer edges of the cookies are slightly browned.
  • Remove cookies from the oven and allow them to cool on the baking sheet for 10 minutes prior to transferring to a cooling rack. Allow them to cool completely before moving on.
  • In a small bowl, mix together powdered sugar and lemon juice until you have a thick glaze.
  • Drizzle the lemon glaze over top the completely cooled lemon blueberry cookies. Top with more lemon zest.
    Cookies on a cooling rack topped with lemon glaze and lemon zest.
  • Allow the lemon glaze to dry and harden prior to serving.

VIDEO

RECIPE NOTES

Storing Information

  • At room temperature, in an airtight container, for up to 4 days.
  • Refrigerated, in an airtight container, for up to 7 days.
  • Frozen (without glaze and zest topping), in an airtight container for up to 3 months.
  • NOTE: The blueberry jam will bleed into the white glaze after a day making it a purple-ish in color.
 

Making Larger Bakery Style Cookies

  • Yields 8 to 10 cookies.
  • Double the amounts of cookie dough and blueberry jam used, per cookie. Bake large cookies for 13 to 15 minutes.
 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on April 22nd, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

7 thoughts on “Lemon Blueberry Cookies”

  1. 5 stars
    My roommate and I were desperately waiting for this recipe to come out when we saw you testing them on your stories. We just made them and they just hit the spot! They are definitaly going onto our go to recipes list.

    Reply
  2. 5 stars
    These cookies were not only delicious, they were SO pretty! I brought them to a boy baby shower and they were such a hit.

    Reply
  3. 5 stars
    These buttery little cookies reminded me so much of the jam thumbprint cookies my grandma used to make when I was a little girl. They were a breeze to make and so soft and tender they literally melt in your mouth. Thanks for a great recipe and a fun, nostalgic trip down memory lane!

    Reply

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