Lemon Blueberry Cookies (Soft and Chewy) – Olives + Thyme

There’s something magical about the combination of lemon and blueberries—bright, tangy, and just sweet enough to make every bite irresistible. These Lemon Blueberry Cookies from Olives + Thyme are the perfect treat for anyone who loves a soft, chewy cookie with a burst of fruity freshness. Whether you’re baking for a summer picnic, an afternoon tea, or just because, these cookies are sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

If you’re still on the fence about making these delightful cookies, here are a few reasons why they’re worth every minute in the kitchen:

Perfect texture – These cookies strike the ideal balance between soft and chewy, with a slightly crisp edge that gives way to a tender center.

Bright, fresh flavors – The zesty lemon and juicy blueberries create a vibrant taste that’s both refreshing and indulgent.
Simple ingredients – You likely have most of what you need in your pantry already, making this recipe easy to whip up on a whim.
Crowd-pleasing appeal – Whether for kids, guests, or a solo treat, these cookies disappear fast.

Versatile for any occasion – Perfect for brunch, dessert, or even a sweet snack with your afternoon coffee.

Ingredients Breakdown

Understanding the role of each ingredient helps ensure your Lemon Blueberry Cookies turn out perfectly every time:

All-purpose flour – The base of the cookie, providing structure and chewiness.

Butter (unsalted, softened) – Adds richness and helps create a tender crumb.
Granulated sugar & brown sugar – The combination ensures sweetness while the brown sugar adds moisture for chewiness.
Egg – Binds the dough and contributes to the soft texture.

Fresh lemon zest & juice – Infuses the cookies with bright citrus flavor.
Fresh blueberries – The star of the show, bursting with juicy sweetness in every bite.
Baking powder & salt – Leavening agents and seasoning to balance the flavors.

Vanilla extract – Enhances the overall depth of flavor.

How to Make Lemon Blueberry Cookies (Soft and Chewy) – Olives + Thyme

Follow these simple steps for the best Lemon Blueberry Cookies:

Cream the butter and sugars – In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.

Add wet ingredients – Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully incorporated.
Combine dry ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
Mix dry into wet – Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.

Fold in blueberries – Gently stir in fresh blueberries to distribute them evenly without crushing.
Chill the dough – Cover and refrigerate for at least 30 minutes to prevent spreading during baking.
Preheat and scoop – Preheat oven to 350°F. Scoop dough into rounded tablespoons and place on a lined baking sheet, spacing them 2 inches apart.

Bake – Bake for 10-12 minutes, until edges are lightly golden but centers are still soft.
Cool – Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for the Best Results

Use room-temperature ingredients – This ensures even mixing and a smoother dough.

Don’t skip chilling – Chilled dough prevents cookies from spreading too much.
Gently fold in blueberries – To avoid a purple-tinged dough, add them last and mix lightly.
Underbake slightly – Removing cookies when they’re just set keeps them soft and chewy.

Try a lemon glaze – For extra citrus flavor, drizzle with a simple powdered sugar and lemon juice glaze after cooling.

Variations and Substitutions

Customize these Lemon Blueberry Cookies to suit your preferences:

Dried blueberries – If fresh aren’t available, use dried (reduce quantity slightly).

Lemon extract – For a stronger lemon flavor, add ½ teaspoon with the vanilla.
Gluten-free – Substitute all-purpose flour with a 1:1 gluten-free blend.
Dairy-free – Use vegan butter or coconut oil in place of butter.

White chocolate chips – Add a handful for extra sweetness and texture.

What to Serve With It

These cookies pair beautifully with:

A hot cup of Earl Grey tea or iced lemonade for a refreshing contrast.

Vanilla bean ice cream for an indulgent cookie sandwich.
Fresh berries and whipped cream for a light dessert platter.

How to Store and Reheat

To keep your cookies fresh:

Room temperature – Store in an airtight container for up to 3 days.
Freezing – Freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temperature.
Reheating – Warm in a 300°F oven for 3-5 minutes to revive softness.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?
Yes, but toss them in flour first to prevent excess moisture and avoid thawing before use.

Why did my cookies spread too much?
This can happen if the dough wasn’t chilled long enough or if the butter was too soft.

Can I make the dough ahead?
Absolutely! Refrigerate for up to 24 hours or freeze scooped dough balls for later baking.

How do I prevent blueberries from staining the dough?
Fold them in gently at the end and avoid overmixing.

Can I double the recipe?
Yes, just ensure your mixer can handle the volume, and bake in batches.

Final Thoughts

These Lemon Blueberry Cookies are a delightful way to enjoy the bright flavors of summer any time of year. Whether you’re sharing them with friends or savoring one with your afternoon tea, their soft, chewy texture and vibrant taste make them a standout treat. Give them a try—you won’t regret it! Happy baking!