These Vegan Lemon Blueberry Sugar Cookies are soft, delicious and SO easy to make. The perfect summer dessert!
Jump to RecipeThese cookies are so easy to make and bake up super soft and full of blueberry flavor. I use frozen blueberries here for ease and so you can make these treats with great results year-round!
Ingredients
Flour: Regular all-purpose flour. I always recommend King Arthur brand.
Baking Powder: For leavening.
Salt: Bor balance.
Vegan Butter: My favorite vegan butter for baking are the Soy-Free Earth Balance Buttery Sticks.
Sugar: Regular granulated sugar.
Lemon Zest and Juice: All of the lemon flavor in these Vegan Blueberry Lemon Sugar Cookies comes from real lemon! No extract needed.
Vanilla: For background character.
Frozen Wild Blueberries: My favorite brand is Wymans.
Mini White Chocolate Chips: I used Enjoy Life white chocolate chips.
Method
These Vegan Lemon Blueberry Sugar Cookies are so easy to make in just a few steps!
Start by defrosting the frozen blueberries by either letting them sit at room temperature for about 30 minutes, or microwaving them for about 30 seconds.
Then, cream together vegan butter, sugar and lemon zest.
Next add lemon juice, vanilla and defrosted blueberries along with any juice they have released and mix until combined.
Then add flour, baking powder and salt.
And now, add some white chocolate chips.
Finally, scoop, chill and bake!
Top Recipe Tip
I know its tempting, but don't skip the chill time!
The cookies will bake much thinner.
Use Frozen Wild Blueberries
I chose frozen wild blueberries for these Vegan Lemon Blueberry Sugar Cookies for a couple reasons.
First, frozen blueberries are consistent in flavor year-round.
Second, and specifically, wild blueberries have the most blueberry flavor!
So these cookies will have big blueberry flavor no matter when you make them.
My favorite brand is Wymans.
My Favorite Baking Sheet
My favorite baking sheets are these by Nordic Ware.
They are sturdy, bake evenly and will last forever.
Favorite Cookie Scoops
Using a cookie scoop is the best way to get evenly sized and round cookies.
I have this cookie scoop by Cuisinart. Its scoops about 3 tablespoons of dough if you use a flat scoop.
I was heaping the scoops because I like jumbo cookies.
Storage
To store these Vegan Lemon Blueberry Cookies, place the cookies in an airtight container and keep at room temperature for up to three days.
Or, freeze for up to a month.
Looking for More Blueberry Recipes?
Blueberry Chocolate Skillet Cake
Vegan Blueberry Cobbler Skillet
📖 Recipe
Easy Vegan Lemon Blueberry Sugar Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 2 Baking Sheets
- Parchment Paper
- Cookie Scoop optional
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Granulated Sugar
- Zest of 1 Lemon
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- ¾ Cup Frozen Wild Blueberries, defrosted
- 2 Cups + 2 Tablespoons All Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- ½ Cup White Chocolate Chips
- ¼ Cup Frozen Wild Blueberries Optional, just for topping the cookies
Instructions
- In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream together the non-dairy butter, sugar and lemon zest until well combined and fluffy.8 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, Zest of 1 Lemon
- Into the bowl add the lemon juice and vanilla and mix to combine. Then add the thawed blueberries and any juice that they released during thawing and mix to combine.1 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract, ¾ Cup Frozen Wild Blueberries, defrosted
- Add the flour, baking powder and salt and stir until just combined.2 Cups + 2 Tablespoons All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- Next add the white chocolate chips and stir to distribute.½ Cup White Chocolate Chips
- Line a baking sheet with parchment paper and use a 3-4 tablespoon cookie scoop, to scoop about 12 cookie dough mounds onto the baking sheet. Wrap with plastic and refrigerate for at least 1 hour.
- Preheat oven to 350* F and line another baking sheet with parchment paper.
- Place 6 cookie dough balls onto the baking sheet and press a few extra frozen blueberries into the top of each cookie. Bake in a 350* oven for 19-21 minutes or until the edges are just set.¼ Cup Frozen Wild Blueberries
- Repeat with the other cookies.
Paige
Hi! What brand of white chocolate chips do you recommend? Thanks!
Megan Calipari
I love the Enjoy Life mini white chocolate chips!