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    Home » Recipes » Easy Vegan Cookies

    Easy Vegan Lemon Blueberry Sugar Cookies

    Published: Jul 15, 2023 · Modified: Feb 4, 2024 by Megan Calipari · This post may contain affiliate links · 2 Comments

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    These Vegan Lemon Blueberry Sugar Cookies are soft, delicious and SO easy to make. They are so bright and fruity! And this recipe uses frozen wild blueberries so you can make them year-round!

    When I make cookies, I usually steer toward chocolate flavors like Vegan Peanut Butter Chocolate Chip Cookies, or Vegan Double Chocolate Cookie, but today I wanted to make something different.

    Easy Vegan Lemon Blueberry Sugar Cookies on a white cloth
    These cookies are super soft and gooey and full of blueberry flavor.

    So I made these Lemon Blueberry Sugar Cookies and brought them to a get-together and they were a smash hit.

    These 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.

    Stack of four easy vegan lemon blueberry sugar cookies
    The most fun way to use frozen blueberries.

    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!

    defrosted wild blueberries added into the bowl
    Add thawed frozen wild blueberries.
    Blueberries mixed into the butter and sugar
    Mix them in.
    white chocolate chips added into the cookie dough
    Add the dry ingredients and white chocolate chips.

    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.

    scooped lemon blueberry sugar cookie dough on a sheet tray
    Scoop and chill thr dough
    cookies ready to bake
    Just before baking add a few more blueberries.

    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.

    Hand holding a vegan lemon blueberry sugar cookie

    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 Buttercream Frosting spread with a knife to create lines.
      Blueberry Frosting
    • Vegan Blueberry Lemon Cake slice on a small plate with lemon slices in the scene.
      Vegan Blueberry Lemon Cake
    • A fork with a bite of chocolate blueberry cake on it.
      Blueberry Chocolate Cake (Single Layer!)
    • Vegan Blueberry Oat Flour Pancakes on a beige plate with a gold fork and knife with a bite of pancake on the work.
      Vegan Blueberry Oat Flour Pancakes (No Banana!)

    If you tried this Vegan Lemon Blueberry Sugar Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Hand holding a cookie on a stack of cookies

    Easy Vegan Lemon Blueberry Sugar Cookies

    Megan Calipari
    These Vegan Lemon Blueberry Sugar Cookies are soft, delicious and SO easy to make. The perfect summer dessert!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Chill Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12 Cookies
    Calories 259 kcal

    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.

    Nutrition

    Serving: 1CookieCalories: 259kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 2mgSodium: 187mgPotassium: 25mgFiber: 1gSugar: 22gVitamin A: 2IUVitamin C: 1mgCalcium: 55mgIron: 0.1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Paige

      July 18, 2023 at 6:30 pm

      Hi! What brand of white chocolate chips do you recommend? Thanks!

      Reply
      • Megan Calipari

        July 19, 2023 at 3:02 am

        I love the Enjoy Life mini white chocolate chips!

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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