Chewy Lemon Blueberry Cookies (Dairy Free)
Lemon blueberry cookies have a soft, chewy texture bright with juicy bursts of blueberries and a citrusy lemon flavor. These delicious cookies are the perfect balance between sweet and tangy. Not to mention, they’re dairy free and can easily be made gluten free.
Looking for more blueberry recipes? Try my easy apple and blueberry crumble, 10 minute blueberry chia jam, or banana blueberry oatmeal muffins.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these chewy lemon blueberry cookies:
- Dairy free butter – partially melted.
- Organic cane sugar
- Light brown sugar
- Egg
- Vanilla extract
- Lemon zest and fresh lemon juice
- All purpose flour
- Baking soda
- Kosher salt
- Fresh blueberries
How to Make Lemon Blueberry Cookies: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Preheat & prep. Preheat your oven to 350°F/175°C and line a baking sheet with parchment paper.
- Mix wet ingredients. In a large bowl, whisk the partially melted butter, cane sugar, brown sugar, egg, vanilla extract, lemon zest, and lemon juice until smooth.
- Mix dry ingredients. In another bowl, whisk together the flour, baking soda, and salt.
- Combine. Add the dry ingredients to the wet, mixing until just combined.
- Fold in blueberries. Use a rubber spatula to fold in the blueberries, being careful not to overmix.
- Chill, then scoop. Freeze the dough in the bowl for 5 minutes then use a 1.5-tablespoon cookie scoop to scoop the dough into round cookie dough balls. Place them 2 inches apart on your prepared cookie sheet.
- Press & bake. Lightly press down on the cookie dough balls until they’re about 1/4 inch thick. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool & enjoy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- Don’t overmix. Overmixing the dough can lead to dense cookies.
- Zest first, then juice. It’s difficult to zest a cut lemon. So, zest the lemon before cutting and juicing to make the process easier.
- Chill longer for chewier cookies. If you prefer an extra chewy cookie, chill the dough for 30 minutes, then let it sit at room temperature for 5 -10 minutes before baking.
Quick Tip: Use fresh or frozen blueberries. Fresh blueberries work best, but if using frozen blueberries, add them straight from the freezer. Don’t defrost them otherwise the cookies will have too much moisture.
Storage
Store the cooled cookies in an airtight container on the counter for up to 4 days or in a freezer-safe container in the freezer for up to 2 months.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this lemon blueberry cookie recipe using what you already have? Here are some ideas…
- No organic cane sugar? – use white sugar.
- Make them gluten free – use a gluten-free flour blend with xanthan gum for best results. I’ve had great success with Bob’s Red Mill 1:1 Baking Flour.
- Not dairy free? – use unsalted butter.
- Add-ins – mini white chocolate chips or chopped nuts. Macadamia nuts or shaved almonds would be delicious!
- Add a tangy lemon glaze – mix powdered sugar with a small amount of lemon zest and lemon juice until you’ve reached your desired consistency. Add to the tops of the cookies once cooled.
Frequently Asked Questions
Frozen blueberries have more moisture than fresh blueberries. If using frozen, fold them into the dough quickly. Then place it directly into the freezer to chill. Otherwise, the color will bleed and the cookies will be blue.
Chilling the dough (even for a short period of time) creates more depth of flavor and also prevents the cookies from spreading too much in the oven. The result is often a chewier cookie.
You can use an electric hand mixer or stand mixer with the paddle attachment, but you can just as easily whip them up in a couple of bowls. It’s up to you.
More Blueberry Recipes
- Easy Apple and Blueberry Crumble
- 10 Minute Blueberry Chia Jam
- Banana Blueberry Oatmeal Muffins
- Fluffy Blueberry Dairy Free Pancakes
- Lemon Blueberry Baked Oatmeal
I hope you love these Lemon Blueberry Cookies! If you make this recipe, please leave a comment & a star rating below. Thank you!
Chewy Lemon Blueberry Cookies (Dairy Free)
Ingredients
- ½ cup partially melted dairy free butter or unsalted butter if not dairy free
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- zest of 1 small lemon
- 2 tablespoons lemon juice 1 small lemon
- 1 ½ cups all purpose flour use GF if needed
- ½ teaspoon baking soda
- pinch of kosher salt
- ½ cup fresh or frozen blueberries if frozen, do not thaw
Instructions
- Preheat your oven to 350°F/175°C and line two baking sheets with parchment paper.
- In a large bowl, whisk the partially melted butter, cane sugar, brown sugar, egg, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet, mixing until just combined.
- Use a rubber spatula to fold in the blueberries, being careful not to overmix.
- Freeze the dough in the bowl for 5 minutes then use a 1.5-tablespoon cookie scoop to scoop the dough into round cookie dough balls. Place them 2 inches apart on your prepared cookie sheet.
- Lightly press down on the cookie dough balls until they’re about 1/4 inch thick. Bake one baking sheet at a time for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.