Chunky Blueberry Lemon Cookies

Bright, chewy, and bursting with lemony goodness, these Chunky Blueberry Lemon Cookies are a bakery-style treat with a zesty twist. The mix of dried blueberries, lemon zest, and a perfectly chewy dough makes them irresistible. I originally made this recipe for my mom, who loves all things blueberries, and these were a hit! The dried blueberries complement these cookies perfectly without altering their texture. Here's how to make them step-by-step!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1 ½ cups sugar

• 2 eggs

• 4 tbsp lemon zest (from about 2 large lemons)

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1 ½ cups cake flour

• 1 ½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups dried blueberries

💡 Tip: Cold butter helps give these cookies their signature chunky texture—don’t skip this step!

Instructions

1. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the cold cubed butter and sugar on medium-high speed for 3–4 minutes, until the mixture becomes light and fluffy. This step helps build the cookie’s structure and adds air for a soft interior.

2. Add the Zest and Extracts

Scrape down the bowl with a spatula. Add the lemon zest, and mix briefly to combine. Then add the eggs, one at a time, mixing until just combined. Stir in both the vanilla and lemon extracts.

3. Incorporate the Dry Ingredients

With the mixer on low, gradually add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix just until the dough comes together—it should be thick but not overworked.

Avoid overmixing to keep your cookies soft and tender.

4. Fold in the Blueberries

Add the dried blueberries, and give the dough just a couple of quick turns in the mixer to evenly distribute them. You can also fold them in by hand for a gentler mix.

5. Shape and Chill

Using a large cookie scoop, scoop out generous portions of dough. Don’t level off the top—let it stay rugged and chunky for that signature look. Place each dough ball on a parchment-lined baking sheet, about 2 inches apart, with the chunky side facing up.

Cover loosely with plastic wrap and refrigerate for 30–60 minutes.

Chilling helps prevent spreading and deepens the flavor.

6. Bake

Preheat your oven to 400°F for about 30 minutes after chilling. Once ready, remove the plastic wrap and bake the cookies for 11–13 minutes, or until the edges turn golden brown while the centers remain soft and slightly gooey.

7. Cool and Serve

Let the cookies cool on the pan for a few minutes before transferring them to a wire rack. Enjoy warm, or store in an airtight container for up to 3 days.

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How to Store Your Chunky Blueberry Lemon Cookies

To keep these cookies fresh and chewy:

• Room Temperature: Store in an airtight container at room temperature for up to 3–4 days. Place a piece of parchment or wax paper between layers to keep them from sticking.

• Fridge: If you prefer a firmer texture, they can be stored in the fridge for up to a week. Just let them sit at room temperature for a few minutes before serving.

• Freezer (Baked): These cookies freeze beautifully! Once fully cooled, store them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw at room temperature or warm in the oven at 300°F for 5–7 minutes.

• Freezer (Unbaked Dough): Freeze pre-scooped cookie dough balls on a tray until solid, then transfer to a zip-top freezer bag. Bake from frozen at 400°F, adding 1–2 minutes to the bake time.

Freezing tip: Write the baking temperature and time on the bag for easy future baking!

Print

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Chunky Lemon Blueberry Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These chunky blueberry lemon cookies are bursting with juicy berries and zesty citrus flavor, perfectly balancing sweet and tangy in every soft, chewy bite. Ideal for summer snacking or a bright twist on classic comfort treats

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 1/2 cups sugar
• 2 egg
• 4 tbsp lemon zest (2 large lemons)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups dried blueberries

Instructions

1. Mix the butter and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the lemon zest, and mix until combined.
3. Next, add the eggs one at a time, followed by both lemon and vanilla extracts, mixing until just combined.
4. Then add the cake flour, all-purpose flour, cornstarch, baking soda, and salt, and mix until just combined without overmixing the dough. The dough will be thick.
5. Add the dried blueberries and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Using a large cookie scoop, make chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet with parchment paper, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. About 30 minutes before you plan to bake the cookies, preheat the oven to 400 degrees Fahrenheit to ensure the correct temperature.
8. Remove the plastic wrap and bake for 11-13 minutes or until the cookies become golden brown on the edges but gooey in the middle.
9. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• You can use unsalted butter. Replace 3/4 tsp of salt with 1 tsp.

If you try these Chunky Blueberry Lemon Cookies, I’d love to hear what you think! Leave a comment below to share your thoughts or any fun twists you added.

And if you snap a photo, don’t forget to tag me on social media [@zestylemonbakery], absolutely love seeing your baking creations come to life!