Lemon Cookies Recipe

Learn how to make the BEST Lemon Cookie Recipe! These cookies are delicious plain or you can add a lemon glaze even more lemon flavor! This is a soft and chewy cookie recipe everyone will love – we can’t ever get enough! Homemade Lemon Sugar Cookies The best cookie recipe is an easy one, and…

The post Lemon Cookies Recipe appeared first on Crazy for Crust.

Learn how to make the BEST Lemon Cookie Recipe! These cookies are delicious plain or you can add a lemon glaze even more lemon flavor! This is a soft and chewy cookie recipe everyone will love – we can’t ever get enough!

Overhead shot of lemon cookies mixed with lemon slices and iced lemon cookies

Homemade Lemon Sugar Cookies

The best cookie recipe is an easy one, and these lemon cookies are exactly that! I’ve been working on this recipe for YEARS and finally perfected it! It’s one of our favorite lemon desserts ever.

  • They are light, lemony cookies that are perfect any time of year – no one can resist these cookies! They have the perfect texture too – soft and chewy on the inside with crackly tops.
  • They have lemon extract and zest in the dough and then are rolled in granulated sugar before baking. It gives them a lightly crispy, sugary coating that is so good.
  • You can keep them plain or add another punch of lemon with a simple lemon glaze.
Ingredients in lemon cookies

Ingredients Needed

  • Butter: Make sure to use softened unsalted butter
  • Sugars: This recipe uses Granulated Sugar and Brown Sugar for the dough and Powdered Sugar for the glaze (if you use it). I find the brown sugar keeps them softer than just using white sugar.
  • Lemon Zest: While you might wonder why there is no lemon juice in the cookies don’t worry! The lemon zest is where all the flavor is!
  • Lemon Extract: This is a MUST. Without it the cookies won’t have the punch of lemon flavor you expect from a lemon cookie.

Click to see the recipe card below for full ingredients & instructions!

How to Make Lemon Cookies

creamed butter and sugar in bowl.

1. Cream butter, both sugars, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer).

cookie dough in bowl.

2. Mix in the egg, lemon extract, baking soda, and salt. Add the flour and mix until the dough comes together.

cookie ball in bowl of granulated sugar.

3. Scoop 1-tablespoon or 2 tablespoon cookie dough balls with a cookie scoop and roll in granulated sugar.

cookie balls on cookie sheet.

4. place on cookie sheet lined with parchment paper (or wax paper) and chill for at least 30 minutes.

5. Once chilled, bake cookies on baking sheets lined with parchment paper or silicone mats and bake until light golden brown. Cool cookies on a wire rack before adding frosting.

spoon drizzling icing over the top of cookie on rack.

Optional Lemon Glaze

These cookies are fantastic plain but I also love icing them with a simple lemon glaze to amp up that lemon flavor.

To make the glaze: Simply whisk powdered sugar, lemon juice and milk or heavy cream in a small bowl then drizzle it on the cookies.

If you’re using milk, you’ll need less than if you’re using cream. The glaze will also be thinner and more runny. If you want it to be more of a set glaze, use the cream.

Stack of lemon cookies with icing on the top cookie

Expert Tips

  • Be sure to scrape the sides of the bowl while mixing – especially if using a stand mixer.
  • If you want a brighter yellow cookie, add a few drops of yellow food coloring.
  • This same recipe can be made with lime or orange – use the same recipe but substitute the zest and juice of whichever citrus you’re using.

Storage

  • How to store lemon cookies: You can store cooled cookies in an airtight container for up to three days.
  • How to freeze cookies: Freeze them for up to two months. I prefer freezing them unfrosted. Place paper towels between each layer of cookies to absorb the moisture when thawing.
Stack of five iced lemon cookies with top on cut in half

FAQ

Do you have to chill lemon cookies? 

Yes, for the best results, freeze the dough for at least 30 minutes. This will firm up the butter, so your cookies don’t spread too much while they bake.

Why did my cookies not flatten? 

Most likely, it’s because there was too much flour in the dough. When you measure flour for cookies, use a kitchen scale or spoon and level method to get the right amount.

Stack of lemon cookies with icing on the top cookie
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Lemon Cookies Recipe

The PERFECT lemon cookie! These cookies are good plain or made extra lemony with icing.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings 25 cookies
Calories 115kcal
Cost 15

Ingredients

  • ½ cup (113g) unsalted butter, softened
  • cup (134g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of one lemon
  • 1 large egg
  • 1 teaspoon lemon extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) granulated sugar, for rolling

Optional Glaze:

  • ¾ cup (85g) powdered sugar
  • 1 tablespoon (15ml) lemon juice
  • 2-3 teaspoons (10-15ml) milk or heavy cream

Instructions

  • Place butter, ⅔ cup granulated sugar and brown sugar, and lemon zest in a large bowl. Beat with a hand or a stand mixture for 2-3 minutes, or until creamed and fluffy.
  • Mix in egg, lemon extract, baking soda and salt, then mix in flour until cookie dough forms.
  • Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
  • To frost: whisk powdered sugar with lemon juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing).
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Video

Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Favorite Lemon Desserts

Last Updated on May 26, 2024

The post Lemon Cookies Recipe appeared first on Crazy for Crust.

Fruit Pizza Cookies

Fruit pizza cookies with one missing a bite.These easy fruit pizza cookies combine sweet sugar cookies, creamy cheesecake topping, and juicy fruit for an irresistible dessert!

Fruit pizza cookies with one missing a bite.

Our Fruit Pizza Cookies are going to take your dessert game to the next level. We top sweet, chewy sugar cookies with a decadent, creamy spread and colorful, juicy fruit to create an irresistible dessert that’s perfect for summer parties or simply to indulge in as a satisfying, sweet snack!

Fruit pizza cookies with cheesecake icing, fresh berries, and honey.

What are Fruit Pizza Cookies?

Our fruit pizza cookies are like little bites of heaven! They start with a soft, chewy sugar cookie base that’s so buttery and delicious it practically melts in your mouth. Then we slather on a generous layer of creamy cheesecake ricotta topping and top them off with fresh, juicy fruits like plump strawberries, bursting blueberries, and tangy raspberries. It’s like a fruity handheld cheesecake that no one can get enough of!

Sugar cookies on a wire rack.

Ingredients You Need

For the Cheesecake Ricotta Topping:

  • Cream Cheese – This makes the topping super smooth and creamy and gives it that tanginess we all love in cheesecake. Make sure that it’s at room temperature so that it mixes easily.
  • Whole Milk Ricotta Cheese – Using ricotta makes the topping super creamy and dreamy.
  • Cold Heavy Cream – Be sure to use full-fat cream — it whips up light and fluffy, giving the topping the luxe texture that makes it absolutely irresistible!
  • Powdered Sugar – We use confectioner’s sugar so that the topping turns out silky smooth without any graininess.
  • Lemon Zest – Zest adds a concentrated citrusy flavor that brightens up the other rich flavors.
  • Vanilla Extract – The extract infuses the topping with warm flavor.
  • Honey – This addition is optional, but we love to drizzle honey on top for a touch of extra sweetness!

For the Toppings:

  • Strawberries – Juicy and sweet, they add a burst of fresh flavor and a vibrant red color.
  • Blueberries – These little pops of sweetness add a lovely blue hue to your cookies.
  • Raspberries – Slightly tart and oh-so-delicious, they add another beautiful splash of bright red color.

For the Cookies:

  • Sugar Cookie Dough Package – This is our key to making it a breeze to put these cookies together. It’s the perfect sweet and buttery base that’s quick to prepare!
Sugar cookies topped with a cheesecake icing, fresh berries, and honey.

How to Make Easy Fruit Pizza Cookies

  1. Bake the cookies. Prepare the dough by shaping it into a dozen round cookies and bake them until golden brown on the edges, per the instructions on the package. 
  2. Make the topping. Add the cream cheese and powdered sugar to a medium bowl and beat before adding the cream, ricotta, zest, and extract and beating again until smooth and fluffy.
  3. Assemble. Once the cookies have cooled, spoon the sweetened cheese mixture over the top of each cookie and top with the berries. Garnish the cookies with honey and serve or store immediately. 

Note: You can easily make the elements of fruit pizza cookies ahead of time and store them until you’re ready to assemble them. Bake the cookies and store them at room temperature in an airtight container. Or prepare the frosting ahead of time and refrigerate it for up to 3 days.

Fruit pizza cookies topped with berries with one missing a bite.

Variations

  • Shape – These cookies can also be transformed into one large “pizza.” Spread the sugar cookie on a sheet tray and bake until golden brown. Once it’s cooled, add the cheesecake topping and the fruit.
  • Mascarpone Cheese – Swap out the cream cheese for a rich and slightly sweet alternative.
  • Greek Yogurt – Trade out the ricotta for a tangy, creamy twist that also adds a punch of protein.
  • Orange Zest – Swap out the lemon for orange zest to give your topping a different citrusy flavor.
  • Almond Extract – Add a nutty, sweet flavor to the topping with almond extract.
  • Agave Syrup – Instead of honey, use a drizzle of agave syrup as garnish. 
  • Fruits – Use any fruits that you like! Try sliced kiwi, diced mango or pineapples, sliced peaches, or even blackberries.
  • Cookies – Instead of just a sugar cookie base, use another variety like oatmeal peanut butter, chocolate chip, or snickerdoodle cookies. Or, brighten it up by using lemon-flavored cookies!

Can I Store Leftover Fruit Pizza Cookies? 

While you can store leftovers, keep in mind that the cream cheese and fruit may soften the cookies so you probably want to eat them up within a day or two. We doubt anyone will have a problem doing that, though! 

To refrigerate, place cookies in an airtight container in a single layer, or separate them with layers of parchment paper. They’ll remain fresh for up to 2 days. 

We don’t recommend freezing fruit pizza cookies since their texture will change once they are thawed.

More Crave-Worthy Cookies

We can never have too many cookie recipes! If you’re like us, check out more of our decadent and delicious cookies:

Soft and Chewy Fluffernutter Cookies

Pecan Pie Cookies

Super Soft Pumpkin Cookies

Date Cookies with Chocolate Chips and Walnuts

Fruit pizza cookies with one missing a bite.
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Fruit Pizza Cookies

These easy fruit pizza cookies combine sweet sugar cookies, creamy cheesescake topping, and juicy fruit for an irresistible dessert!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: fruit pizza cookies
Servings: 12 cookies
Author: Food Dolls

Ingredients

For the Cookies:

  • 1 16 oz package sugar cookie dough

For the Cheesecake Ricotta Topping:

  • 8 oz cream cheese room temperature
  • 3/4 cup powdered sugar
  • 1/2 cup cold heavy cream
  • 1/2 cup whole milk ricotta cheese
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract

For the Toppings:

  • 1 cup strawberries sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • Honey for garnish

Instructions

Bake the Cookies:

  • Preheat the oven according to the package instructions for the sugar cookie dough.
  • Shape the dough into 12 cookie rounds.
    1 16 oz package sugar cookie dough
  • Bake as per the package instructions and set aside to cool completely.

Prepare the Cheesecake Ricotta Topping:

  • In a mixing bowl, beat the cream cheese and powdered sugar until fluffy.
    8 oz cream cheese, 3/4 cup powdered sugar
  • Add the heavy cream, ricotta cheese, lemon zest, and vanilla extract. Beat slowly until combined, then increase the speed to high and beat until stiff peaks form and the mixture is fluffy. Be careful not to overbeat.
    1/2 cup cold heavy cream, 1/2 cup whole milk ricotta cheese, 2 teaspoons lemon zest, 1 teaspoon vanilla extract

Assemble the Dessert Pizza Cookies:

  • Spread about 2 tablespoons of the cheesecake ricotta topping on each cooled cookie.
  • Top with a mix of strawberries, blueberries, and raspberries.
    1 cup strawberries, 1 cup blueberries, 1 cup raspberries
  • Drizzle with honey, if desired.
    Honey
  • Serve immediately.

Notes

Make Ahead Tips:
  • Prepare the cookies, and store them in an airtight container.
  • Prepare the frosting, beat, and refrigerate it for up to 3 days.
  • Assemble just before serving.
Feel free to use your favorite fruits.
This can also be made into a 1 large “pizza” Spread the sugar cookie on a sheet tray, and bake until golden. Continue with the remainder of the recipe

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 181mg | Potassium: 145mg | Fiber: 2g | Sugar: 24g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 1mg

Chocolate Crinkle Cookies

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie. I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies. How…

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.

Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie.

I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies.

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.

The Best Chocolate Crinkle Cookies in Existence

Thousands of calories were spent testing these Chocolate Crinkle Cookies to find the perfect texture and taste. The slightest adjustments in ingredients make a huge difference, especially when it comes to the chocolate flavor. We opted for a balance of cocoa powder and melted chocolate, to get a rich and fudgey cookie that also has the crisp edge, sturdiness and chewy-factor we love. I’m convinced we’ve come up with the best Chocolate Crinkle Cookies in existence.

How to make Chocolate Crinkle Cookies:

Make Cookie Dough: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20-second intervals, stirring, until melted and smooth. Set aside. Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt. In a mixing bowl combine oil and sugars and mix in eggs. Incorporate sour cream and vanilla then mix in melted chocolate. Stir in dry ingredients, just until combined. Fold in mini chocolate chips. Chill dough in the fridge for at least 2 hours, or overnight.

Two images showing chocolate crinkle cookie dough before and after the chocolate is added.

Roll and Bake: Scoop two heaping Tablespoon-size balls of cookie dough to form 18 cookies. Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar then powdered sugar and place on a baking sheet, 2 inches apart. Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.

Two images showing chocolate crinkle cookies before and after they are baked.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.

To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.

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The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.
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Chocolate Crinkle Cookies

We can't get enough of this rich and delicious Chocolate Crinkle Cookies recipe. Think, chewy cookie, marries fudgy brownie, with three types of chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill Dough: 2 hours
Total Time 2 hours 35 minutes
Servings 18 cookies
Calories 322kcal
Cost 8

Ingredients

Rolling:

Instructions

  • Melt Chocolate: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20 second intervals, stirring, until melted and smooth. Set aside.
  • Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt.
  • Wet Ingredients: In a mixing bowl combine oil and sugars. Mix in eggs. Mix in sour cream and vanilla.
  • Combine: Mix in melted chocolate to wet ingredients. Stir in dry ingredients, just until combined. Fold in mini chocolate chips.
  • Chill dough in the fridge for at least 2 hours, or overnight.
  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
  • Prep Cookies: Scoop two heaping tablespoon size balls of cookie dough (should make 18 cookies). Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar, and then powdered sugar and place on a baking sheet, 2 inches apart.
  • Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.

Notes

Mint or Peppermint Crinkle Cookies: Use chopped Andes mints or crushed candy canes in place of chocolate chips.
Make Ahead Instructions: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.
Freezing Instructions: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.

Nutrition

Calories: 322kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 118mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg

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2 Ingredient Peanut Butter Cookies

These 2-ingredient peanut butter cookies are easy to make and need no eggs, flour, dairy, or leavening agents. I love their addictive, chewy texture! Looking for peanut butter cookie recipes? Try my healthy peanut butter cookies, coconut flour peanut b…

2 ingredient peanut butter cookies recipe.These 2-ingredient peanut butter cookies are easy to make and need no eggs, flour, dairy, or leavening agents. I love their addictive, chewy texture! Looking for peanut butter cookie recipes? Try my healthy peanut butter cookies, coconut flour peanut butter cookies, or crispy peanut butter cookies next. Nothing saddens me more than when I’m craving…

Un-Chocolate Chip Cookies

Recipes for cookies without chocolate chips are nothing new, of course, but when I posted a picture of my “un”-chocolate chip cookie on Instagram two weeks ago I had quite a few people asking for the recipe, so I thought a blog post was in …

chewy chocolate chipless cookies on parchment paper

Recipes for cookies without chocolate chips are nothing new, of course, but when I posted a picture of my “un”-chocolate chip cookie on Instagram two weeks ago I had quite a few people asking for the recipe, so I thought a blog post was in order. While I personally love a warm pan-banging chocolate chip cookie, I have found that cookies without chocolate are also just as tasty. And, with a good friend who hates chocolate (what?) and another friend allergic to chocolate, I wanted something I could quickly make that would keep everyone happy and safe. What Makes this Chocolate Chipless Cookie Recipe Different This cookie is my Chocolate Chip Cookie 2.0 recipe with a few small changes. Since the chocolate is omitted, I do chill the dough in the freezer for 20 minutes; I’ve found that this helps the cookie not to spread and keeps its cute round shape. Increasing the oven temperature to 400F [200C] helped the cookies turn golden brown on top and bottom, and also helped them crisp beautifully. And sprinkling the flaky salt on the tops of the cookies before baking vs after brought out more flavor without tasting overwhelmingly salty.  I also really like dark brown […]

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White Chocolate Covered Oreos

Looking for a festive treat to add to your 4th of July celebration? Look no further than these White Chocolate-Dipped…
The post White Chocolate Covered Oreos appeared first on Southern Food and Fun.

Looking for a festive treat to add to your 4th of July celebration? Look no further than these White Chocolate-Dipped…

The post White Chocolate Covered Oreos appeared first on Southern Food and Fun.

Browned Butter Chocolate Chip Cookies

The best Browned Butter Chocolate Chip cookies recipe freshly baked on a piece of parchment paper, sprinkled with sea salt.What makes these Browned Butter Chocolate Chip Cookies heavenly is (obviously) the flavor, plus the crispy edge and soft, chewy center. Browning the butter is such an easy and crucial step that gives the cookies a deep caramel flavor that is to die for. We have too many favorite cookie recipes here, including Biscoff Cookies,…

The best Browned Butter Chocolate Chip cookies recipe freshly baked on a piece of parchment paper, sprinkled with sea salt.

What makes these Browned Butter Chocolate Chip Cookies heavenly is (obviously) the flavor, plus the crispy edge and soft, chewy center. Browning the butter is such an easy and crucial step that gives the cookies a deep caramel flavor that is to die for.

We have too many favorite cookie recipes here, including Biscoff Cookies, Sugar Cookies, S’mores Cookies, and Our Favorite M&M Cookies!

The best Browned Butter Chocolate Chip cookies recipe freshly baked on a piece of parchment paper, sprinkled with sea salt.

Browned Butter Chocolate Chip Cookies reign supreme

There’s just something elevated and special about Browned Butter Chocolate Chip Cookies. I mean, my Perfect Chocolate Chip Cookies recipe is definetly a staple at home, but when I want something a even fancier, with that real “WOW” factor, these browned butter cookies are my go-to. They have an extra depth of flavor from browning the butter that just melts in your mouth. And who can resist the chunks of chocolate scattered throughout? HEAVEN.

How to make Browned Butter Chocolate Chip Cookies:

Brown the butter: Place 1 stick of butter in a medium skillet over medium heat. Swirl the pan frequently as the butter melts and beings to foam and froth. Wait for the subtle nutty smell, and a few crackles and pops. The butter will turn a light golden/amber color, and that’s when it’s time to remove from it from heat and immediately pour it into a small bowl. Let it cool to room temperature.

Two images showing how to brown butter in a pan, then after it's poured into a white bowl.

Make Dough: Mix the remaining stick of butter and brown sugar together for about 3 minutes, until creamed and fluffy. Add granulated sugar, cooled browned butter and vanilla and mix for 2 minutes. Add the egg and egg yolk and mix until smooth. Pour in flour, salt, and baking soda and mix on low speed until incorporated. Use a spatula to fold in the chocolate chunks and chips. Cover dough and refrigerate for 20 minutes.

Two images showing how to make easy browned butter chocolate chip cookie dough before and after chocolate chips and chunks are added.

Bake and Cool: Scoop dough into 2 Tablespoon size portions and roll into a ball. Place on parchment lined baking sheets. Bake at 350°F for 11 to 14 minutes, or until just barely golden on the edges. Remove from the oven and cool on the baking sheet for 5 minutes before transfering to a wire cooling wrack to cool completely.

Two images showing freshly baked chewy brown butter chocolate chip cookies on a wire rack, then some stacked and broken in half to show the melted chocolate chips.

Storage and Freezing Instructions:

To Store: Store cookies in an airtight container at room temperature for a few days, or freeze.

To Freeze: Baked cookies will freeze well in a freezer-safe container for up to 3 months. Browned Butter cookie dough may also be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to cook time, if needed.

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The best Browned Butter Chocolate Chip cookies recipe freshly baked on a piece of parchment paper, sprinkled with sea salt.
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Browned Butter Chocolate Chip Cookies

Stop your search for the perfect cookie, this Browned Butter Chocolate Chip Cookies are literally heaven! They have a perfect crispy edge while still being soft, chewy, and just melt in your mouth. The browned butter is such an easy and crucial step that gives this cookie a deep caramel flavor that is to die for!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cool 45 minutes
Total Time 40 minutes
Servings 18
Calories 313kcal
Cost 5

Ingredients

Instructions

  • Brown Butter: Place ½ cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
  • Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
  • Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
  • Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
  • Bake for 11 to 14 minutes, or until just barely golden on the edges. 
  • Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.

Video

Notes

  • To add Toffee Bits: substitute ½ of the chocolate chunks for toffee pieces.
  • Salt: Try sprinkling a little bit of sea salt or finishing salt on the top of each cookie before baking.
Store leftover cookies in an airtight container at room temperature for a few days, or freeze.
Freezing Instructions: Freeze baked cookies in an airtight container for to 3 months. Cookie dough may also be frozen. Add a few minutes to bake time for frozen cookie dough balls.
Recipe originally adapted from Joy the Baker.

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 211mg | Potassium: 129mg | Fiber: 2g | Sugar: 23g | Vitamin A: 366IU | Calcium: 32mg | Iron: 2mg

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I originally shared this recipe June 2016. Updated July 2022 and May 2024.

The Best Lemon Bars – Easy Family Recipe

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes…

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

What is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

  • Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
  • More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
  • Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
  • Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
  • Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
  • Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.
close up of a small plate holding 2 Homemade Lemon Bars

Ingredients for Homemade Lemon Bars

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

  • Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
  • Powdered (Confectioners’) sugar
  • All-purpose flour

Lemon filling

  • Large eggs
  • Granulated sugar
  • Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
  • Baking powder – don’t skip as this is the key to making the filling lighter.
  • Table salt

Frosting

  • Butter, salted
  • Powdered (Confectioners’) sugar
  • Whole milk – you can substitute 2% milk
  • Vanilla extract
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate with two lemon bars in the front

How to Make Lemon Bars from Scratch

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

  1. Combine butter and sugar.
    With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
  2. Add flour.
    Add the flour and mix just the mixture starts to form clumps. Don’t overmix. close up of raw crust dough showing the lumpy texture
  3. Press into pan.
    Press dough into the bottom of the prepared baking pan, in an even layer. Crust dough pressed into baking dish, before baking
  4. Bake.
    Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

  1. Combine eggs and sugar.
    Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
  2. Add remaining ingredients; blend.
    Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
  3. Add to crust.
    Spread the lemon mixture over top of baked crust. Unbaked lemon filing in baking dish on top of baked crust
  4. Bake.
    Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting. Cooked lemon bars, in baking dish before adding frosting

 D. Frosting

  1. Combine ingredients.
     In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread on cookies.
    Spread over the top of the cooled bars. Refrigerate for at least one hour. Frosted homemade lemon bars, in baking dish

Variation in Method – Without an Electric Mixer

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

  • For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
  • For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

Tips for the Best Lemon Bars

Here are my tips to ensure that your lemon bars turn out perfectly every time:

  • Use fresh lemons. For the best flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide. And, I don’t recommend using Meyer lemons in this recipe; they have less “zing” due to their lower acidity.
  • Don’t overmix the crust. Overmixing the ingredients can lead to a tough and chewy crust. Stop mixing as soon as the ingredients are combined and forming lumps.
  • Bake the crust before adding the filling. Don’t skip this step! Pre-baking the crust ensures that it holds its shape and doesn’t become soggy when the lemon filling is added. 
  • Cool the bars completely. It’s important to let the lemon bars cool to room temperature before frosting, so the frosting adheres properly.
  • Refrigerate before slicing. You need to refrigerate these cookies for at least one hour before slicing, to allow them to set. They will be much easier to slice cold!

Variations on the Classic Lemon Bars Recipe

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

  • Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
  • Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.

Let me know (in the comments below) if you come up with some other fun modifications!

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

How to Serve This Recipe for Lemon Bars

To serve this easy dessert:

  • Using a sharp knife cut the refrigerated cookies into bars. I usually cut them into 15 pieces, but for a larger group, I cut them slightly smaller, into around 24 pieces.
  • Place on a serving platter or individual serving plates.
  • Add a small sprig of fresh mint leaves to the plate or platter for a pop of contrasting color. 

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh lemons?

While it is possible to use bottled lemon juice, I recommend using fresh lemons for the best flavor. Bottled lemon juice lacks the bright, tangy taste that fresh lemons provide.

Can I substitute margarine for butter in the crust?

While margarine can be used as a substitute, the flavor and texture of the crust may be slightly different. Butter is preferred for its rich flavor and superior baking properties.

Can I use a different type of citrus fruit, such as oranges or limes?

Lemon bars are traditionally made with lemons, but you can experiment with other citrus fruits. Let me know how they turn out!

Can I make the lemon bars gluten-free?

Yes, you can make gluten-free lemon bars by using 1 cup gluten-free flour and 1/2 teaspoon xanthan gum. Double-check that all of your other ingredients are also gluten-free.

Do lemon bars need to be refrigerated?

Yes, for best results keep them well covered, in the refrigerator.

How long do lemon bars last in the fridge?

Lemon bars are best eaten within 2 to 3 days, but will last up to 4 to 5 days.

Can you freeze lemon bars?

Yes, you can freeze these lemon bars. It’s best to wrap each bar with plastic wrap, then place in a freezer-safe ziptop baggie. They will last for up to 2 months. Thaw overnight in the refrigerator.
 

More Cookie Recipes to Enjoy

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Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate showing two lemon bars in the front

Best Lemon Bars – A Family Recipe

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Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

  • 1/2 cup salted butter, softened
  • 1/4 cup powdered (Confectioners’) sugar
  • 1 cup all-purpose flour

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
  • 1/4 teaspoon table salt

Frosting

  • 1 tablespoon salted butter , melted
  • 3/4 cup powdered (Confectioners’) sugar
  • 1 tablespoon whole milk (or more)1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

  1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
  2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

  1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

  1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread over the top of the cookies.
  3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
  4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Cookies, desserts
  • Method: bake
  • Cuisine: American

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Chewy Andes Mint Cookies Recipe

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all…

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.

Give my Mint Chocolate Chip Cupcakes a try next when you’re craving a minty dessert. Or whip up a tray of these fudgy Chocolate Mint Brownies to share!

Andes mint chocolate cookies on a baking sheet with parchment paper.

Who else loves popping a chocolate covered mint in their mouth after dinner?

Honestly, I think a few freshly unwrapped Andes mints would make a great dessert! But it’s even better when they are in cookies.

  • Easy to make with a handful of ingredients.
  • Fold Andes mints into a simple cookie dough before baking.
  • Perfect balance of rich chocolate and cool mint flavor.

For this recipe, I took those candies with creamy mint filling and added them to a basic buttery cookie dough. The result is a thin, crispy cookie bursting with chocolate mint flavor.

If you love Andes mints as much as I do, get ready to meet your newest favorite chocolate andes mint cookies!

Ingredient Notes

Ingredients needed to make Andes Mint Cookies.

Reminder

Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.

  • Butter. Butter is the base of our cookies, it adds richness and moisture. I use salted for this recipe, but use whatever you have on hand.
  • Sugar- I like using brown sugar in this recipe because it creates a chewy cookie.
  • Vanilla. Pure vanilla extract enhances the flavor of the chocolate and mint. Use our homemade vanilla extract for delicious results.
  • All purpose flour. Flour gives our cookies structure. These are a thin and crisp cookie. If you prefer a thicker and chewier cookie,
    increase the amount of flour to 1 ½ cups.
  • Baking soda. This helps ensure the cookies stay soft without rising too much.
  • Andes candies. Chopped andes mints are our filling of choice in these cookies! You can occasionally find a bag of the chopped Andes in your baking aisle, otherwise chop them up yourself. Or swap them out for peppermint patties!

How to Make Andes Mint Cookies

Step by step photos showing how to make andes mint chocolate cookies.
  • Chill the dough for 30 minutes. If you need to chill it longer, just know that you’ll have to let the cookie dough sit out a little bit to get soft again before scooping.
  • Make sure to space each ball of cookie dough at least 3 inches apart. These cookies will spread!
  • Sprinkle a pinch of flaked sea salt on the top of each cookie immediately after baking. These amazing Caramel Cookies will remind you of them.
  • Let the cookies cool on the baking tray. They will continue to set as they cool to room temperature.
  • Store cookies in an airtight container at room temperature. Enjoy within 5 days. In my house, they disappear long before then.
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Andes cookies stacked on parchment paper.

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.
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Andes Mint Cookies Recipe

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.
Course Cookies
Cuisine American
Keyword andes mint cookie recipe, mint chocolate chip cookies
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 55 minutes
Servings 15 cookies
Calories 227kcal
Author Aimee

Ingredients

  • 10 tablespoons salted butter melted
  • ¾ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup andes mints chopped

Instructions

  • In a large bowl, whisk together the melted butter and brown sugar until blended.  
  • Add the egg and vanilla and whisk to combine.    
  • Add the flour and baking soda and fold into the batter, just until combined. When the flour has almost all been incorporated, add the chopped andes mints and continue folding until no large lumps of flour
    remain.   
  • Transfer the dough to the fridge to chill for 30 minutes.    
  • While the dough chills, preheat your oven to 350 degrees F and line two large sheet pans with parchment paper.   
  • Scoop 2 tablespoon sized balls on the baking sheets, making sure to place them at least 3” apart, these cookies spread!    
  • Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray. They will set as they cool!    
  • Store any leftover cookies in an airtight container at room temperature for up to five days.

Notes

  • Make sure to space each ball of cookie dough at least 3 inches apart. These cookies spread!
  • Sprinkle a pinch of flaked sea salt on the top of each cookie immediately after baking. It will remind you of these amazing Caramel Cookies.
  • Let the cookies cool on the baking tray. They will continue to set as they cool to room temperature.
  • Store cookies in an airtight container at room temperature. Enjoy within 5 days

Nutrition

Serving: 1cookie | Calories: 227kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 164mg | Fiber: 1g | Sugar: 17g

Sweet, minty and chocolatey, these Andes Mint Cookies are begging to be made!

Blueberry Cookies with Crumble Topping

stack of blueberry cookies on cooling rack with gray backgroundThese soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form! Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here! Enjoy these blueberry muffin cookies in the spring or any…

stack of blueberry cookies on cooling rack with gray background

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!

Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here!

a stack of vegan blueberry cookies on a wire rack.

Enjoy these blueberry muffin cookies in the spring or any time of year using fresh, frozen or even dried blueberries. They’re soft, chewy and loaded with plump blueberries, just like my Vegan Blueberry Muffins. The streusel sprinkled on top is the perfect finishing touch!

They can be made gluten free and even customized with flavor boosters, like lemon zest, lavender, or extra berries! A little lemon glaze drizzled on top couldn’t hurt, either.

Why you’ll love these blueberry muffin cookies

  • Just like blueberry muffins – What makes these blueberry muffin-esque cookies so special is their soft and fluffy interior and slightly crisp exterior. It’s what you’d get in a bakery-style muffin but in a cookie!
  • The sweet crumble topping – The 3-ingredient crumble sprinkled on top of the cookies is a lovely and charming finishing touch. It takes this simple cookie recipe over the top!
  • Packed with juicy blueberries – I’m always picking up cases of blueberries as soon as they’re in season so I can use them in blueberry pancakes, lemon blueberry bread, blueberry cake, and, now, these delicious blueberry cookies.
vegan blueberry cookies on a wire rack.

How to make blueberry cookies

Find the complete recipe with measurements in the recipe card below.

Cream the butter and sugars together in the bowl of a stand mixer until creamy and smooth. Next, beat in the milk and vanilla. Stop the mixer and add in the flour, baking soda, cornstarch, and salt. Mix on low speed until just combined.

Lastly, use a spatula to gently fold in the blueberries.

Tip: Be very gentle when folding in the berries. Some will burst but that’s okay! However, if too many burst, the cookie dough will turn green.

cookie dough and fresh blueberries in a large white bowl.

Use a cookie scoop or spoon to scoop the cookie dough from the bowl onto a baking sheet. 

Sprinkle a generous amount of the crumble topping on each cookie dough mound, then gently press it into the dough.

Bake the cookies until they’re golden around the edges. Let them cool slightly, then enjoy!

For extra decoration, add a drizzle of vanilla glaze, lemon glaze, or cream cheese frosting over the cookies when they’re done cooling.

vegan blueberry cookies on a wire rack.

Frequently asked questions

Should I use fresh blueberries or frozen blueberries in these cookies?

Both work well! I like to use fresh blueberries because they don’t bleed as much as frozen blueberries. If you do use frozen berries, do not thaw them ahead of time. You can also use dried blueberries if you’d like.

Can these cookies be made gluten-free?

Yes! Substitute the all-purpose flour for a quality gluten-free flour blend, like Better Batter or Bob’s Red Mill.

What else can I add to the cookie dough?

You can customize the cookies with a 50-50 mix of blueberries and another berry or chocolate chips. You can also add a little lemon zest and/or lemon extract for lemon blueberry cookies, or culinary lavender for blueberry lavender cookies.

Do I have to use blueberries?

Not if you don’t want to! Experiment with chopped strawberries, raspberries, blackberries, peaches, or apples instead of blueberries.

How long do they last?

Vegan blueberry cookies will stay soft and chewy for 2 to 3 days when stored in an airtight container at room temperature. You can also keep them in the fridge for about 5 days or in the freezer for up to 3 months.

close up on a blueberry cookie with a bite taken out of it.
stack of blueberry cookies on cooling rack with gray background
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Blueberry Cookies

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 163kcal

Ingredients

Crumble Topping

Blueberry Cookies

Instructions

  • Make the crumble topping – In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
  • Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
  • In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
  • Beat in the milk and vanilla until fluffy and combined.
  • Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
  • Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
  • Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
  • Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
  • Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!

Notes

  1. Gluten free – Use a quality gluten free flour mix. I like Better Batter and Bob’s Red Mill 1:1 flour.
  2. You can swap the blueberries for strawberries, peaches, apples or other fruits.
  3. They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.

Nutrition

Serving: 1of 20 cookies | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg