A pretty, swirled sugar cookie that combines a classic flavor combo, these Lemon Blueberry Cookies are chewy, delicious, and just really fun! A lemony sugar cookie dough gets swirled with freeze-dried blueberry powder creating a beautiful and delicious cookie.
Recipe Background and Details
Ever since creating my chewy strawberry sugar cookies, I've wanted to create a blueberry version. Well I finally did it and they are so fun! Pair these with some lemon blueberry ice cream to really double down on that classic flavor combination.
Freeze-dried fruits are such a great ingredient to use in baked goods and also in ice cream as they add flavor and color, but not moisture. I use them in the chewy strawberry cookies I just mentioned, in the glaze for my Blueberry Cardamom Muffins, and in the dough and frosting for my Hot Cross Buns. I also have a freeze-dried strawberry ice cream recipe that I've been making for years that I really need to get posted!
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Ingredients for Lemon Blueberry Cookies
- butter - I call for unsalted but I very often use salted - they will both work just fine
- sugar - granulated and light brown give these cookies the best, chewy texture
- egg
- lemon zest - we won't use the juice in this recipe
- vanilla extract (or lemon extract/oil if you want it really lemony)
- all purpose flour
- baking powder
- baking soda
- kosher salt
- freeze-dried blueberries - we will crush them into a fine powder. I have seen where you can actually purchase freeze-dried blueberry powder if you'd rather use that.
See recipe card for quantities.
Instructions - how to make lemon blueberry cookies
Gather cookie dough ingredients and make blueberry powder by blending freeze-dried blueberries in a spice grinder, blender, or food processor.
cream butter and sugar until fluffy before adding egg, vanilla, and lemon zest. Blend again until combined and fluffy. Add dry ingredients and mix until well combined and a dough forms.
Divide dough in half. Add blueberry powder to one half and mix well to fully combine. Portion dough out into 1 tablespoon balls.
Place two balls together, fold them over each other once or twice depending on how swirled you want them and then roll into a ball. Roll in sugar and place onto a parchment lined tray, flattening very slightly. Bake in preheated oven.
Substitutions and Variations
- These cookies could be made with any freeze dried fruit powder.
- Make them smaller or larger - just keep an eye and adjust the cooking time up or down.
- If you don't want a distinct marbling like in these photos, you can add the blueberry powder to the mixer before dividing dough and give it a very gentle mix so that you see streaks of purple throughout. This saves a little time and you'll still have a beautiful cookie!
- Add lemon extract or food-grade lemon essential oil to really boost the lemon flavor. If blueberry extract exists, I imagine it would be fun to use in the blueberry portion of the dough.
- To pull more flavor from the lemon zest, rub it into the sugar with your finger tips before creaming it with the butter.
- Add some dried blueberries to really bump up the flavor (Different from freeze-dried. They're like little blueberry raisins so they'd really add to the chewiness factor)
- Divide dough into thirds and add another color such as pink (raspberries or strawberries) or green (matcha powder). I'm planning on doing a version with blueberries and matcha that I think will look kind of like little earth cookies!
Make Ahead and Storage
- Cookies can be shaped and refrigerated for 24-48 hours before baking if covered very well with plastic wrap to prevent drying out. Alternatively, the dough can be chilled, wrapped well, for 24-48 hours before being scooped, rolled, and baked.
- The dough balls can be made, flattened, and frozen in a single layer before being transferred to freezer bags and frozen for up to 3 months. Roll in sugar before baking.
- Baked cookies can be frozen for up to 3 months wrapped and sealed well in freezer bags.
Related - cookie and bar recipes
Looking for other recipes like this? Try these:
- Sourdough Discard Blondies
- Sourdough Discard Peanut Butter Cookies
- Sourdough Discard Chocolate Chip Cookies
- Easy Lemon Bars with Shortbread Crust
Lemon Blueberry Cookies Recipe
A pretty, swirled sugar cookie that combines a classic flavor combo, these Lemon Blueberry Cookies are chewy, delicious, and just really fun! A lemony sugar cookie dough gets swirled with freeze-dried blueberry powder creating a beautiful and delicious cookie.
- Total Time: 0 hours
- Yield: 30 cookies
Ingredients
8 ounces unsalted butter, room temperature (2 standard sticks)
1 cup white granulated sugar
½ cup light brown sugar
1 egg
zest from one whole lemon
1 teaspoon vanilla extract (or lemon extract if you want it really lemony)
2 ¼ cups all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 ounces freeze-dried blueberries, ground into a fine powder
Instructions
Preheat oven to 350 degrees F. Gather cookie dough ingredients and make blueberry powder by blending freeze-dried blueberries in a spice grinder, blender, or food processor. Set powder aside while you make the dough.
In the bowl of a stand mixer fitted with paddle attachment or with a hand mixer, cream butter and sugars until fluffy before adding egg, vanilla, and lemon zest. Blend again until combined and fluffy. Add dry ingredients and mix until well combined and a dough forms.
Divide dough in half. Add blueberry powder to one half and mix well to fully combine. Portion both doughs out into 1 tablespoon balls. *see notes if you want to skip this step
Place two balls together, fold them over each other once or twice depending on how swirled you want them and then roll into a ball. Roll in sugar and place onto a parchment lined tray about 2 inches apart, flattening the tops very slightly. Bake in preheated oven for 8 minutes. Repeat until all dough balls have been baked.
Let cookies cool on tray for a few minutes before transferring to racks to cool completely before storing. Make sure you enjoy some while they're still warm!
Notes
If you don't want a distinct marbling like in these photos, you can add the blueberry powder to the mixer before dividing dough and give it a very gentle pulse/mix or fold it gently with a rubber spatula so that you see streaks of purple throughout. This saves a little time and you'll still have a beautiful cookie! If you do this, you will just scoop 2 tablespoons of dough, roll in sugar, and bake.
- Prep Time: 20 minutes
- Cook Time: 8 minutes per tray
- Category: baking, cookies, summer, desserts
- Method: baking
- Cuisine: American
Samantha says
My toddler declared these to be "so yummy"! Thankfully my mother has a freeze dryer, so the blueberries were easy for me to find. I knew the lemon zest alone wouldn't be as much lemon flavor as I would like, so I added 2 tsp lemon juice as well. Next time I would probably do 1- 1 1/2 tsp instead. Will be making these again!
anita | wild thistle kitchen says
Well I agree with your toddler! How sweet! Yes the lemon flavor can be bumped up for sure - a bit of lemon oil is really nice too. I'm so glad you and your toddler enjoyed these! Thank you so much for letting me know and for the rating and review! xo - Anita