These lemon blueberry cookies with lemon mascarpone whipped cream are the perfect summer cookies. The cookies are bright and fresh, yet soft and slightly chewy, and the lemon mascarpone whipped cream is the perfect creamy topping. They taste like summer and I think you’re going to love them.

ingredients needed for lemon blueberry cookies

For the Cookies:

• 1/2 cup (100 g) granulated sugar
• Zest of 1 lemon
• 1/2 cup (113 g) salted butter, softened
• 1/4 cup (54 g) brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (195 g) all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup fresh blueberries

for the lemon mascarpone whipped cream:

• 1/2 cup (120 g) heavy cream
• 1/4 cup (56 g) mascarpone cheese
• 1 teaspoon maple syrup
• 1/2 teaspoon vanilla extract
• zest of 1 lemon

how to make the cookies

1. prep your oven and baking sheets
2. infuse the sugar with lemon
3. cream the butter and sugars
4. add the wet ingredients
5. incorporate the dry ingredients
6. fold in the blueberries
7. scoop and bake
8. cool the cookies

how to make lemon mascarpone whipped cream

1. in a bowl, combine:
   • heavy cream
   • mascarpone cheese
   • maple syrup
   • vanilla extract
   • lemon zest
2. beat with a hand or stand mixer until soft peaks form (about 3–5 minutes)
3. dollop generously onto each cooled cookie just before serving

blueberry substitutes

If you can’t find fresh blueberries or they just aren’t your fav, here are a few subs that will work as well!

• frozen blueberries: let the blueberries thaw first, try to squeeze off an excess juice, then add to the dough.
• raspberries or blackberries: mix even more gently so you don’t get too much juice in the dough!
• dried blueberries: for a chewier texture and more concentrated flavor.
• chopped strawberries: Add a sweet and fruity twist—just make sure to blot excess moisture.
• white chocolate chips: A great option if you want a non-fruit variation that still pairs well with lemon.

why i bake in grams with a kitchen scale (and why you should too)

Whenever possible, use grams and a digital kitchen scale for baking. Measuring by weight is far more accurate than using cups, especially for dry ingredients like flour or brown sugar. Even a small mismeasurement can change the texture of your cookies—too much flour and they’ll be dry, too little and they may spread too much. A scale takes the guesswork out of baking and ensures consistent, professional-quality results every time.

other recipes you’ll love

• rhubarb upside down cake
• lemon raspberry white chocolate cookies
• raspberry cheesecake cookies
• lemon blueberry cake

lemon blueberry cookies with mascarpone whipped cream

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 9 cookies

ingredients

  

lemon blueberry cookies

• 1/2 cup (100 g) granulated sugar
• zest of one lemon
• 1/2 cup (113 g) salted butter, softened
• 1/4 cup (54 g) brown sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (195 g) all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup fresh blueberries

lemon mascarpone whipped cream

• 1/2 cup (120 g) heavy cream
• 1/4 cup (56 g) mascarpone cheese
• 1 teaspoon maple syrup
• 1/2 teaspoon vanilla extract
• zest of one lemon

instructions

 

• Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.
• Place the granulated sugar and lemon zest in a large bowl. Use your fingers to rub the lemon zest into the sugar, releasing the lemon oils.
• Add the butter and brown sugar. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
• Add the egg and vanilla extract. Mix until well combined, until the dough looks lighter in color and slightly fluffy, about 1 minute.
• Add the flour, salt, baking powder, and baking soda. Mix on low until just combined. Add the blueberries and use your hands to gently mix them in, trying not to burst any blueberries.
• Use a large (1/4-cup) cookie scoop to scoop out the dough. Place up to 5 cookies on each baking sheet, spaced equally apart. Bake for 9-12 minutes, until the edges are just starting to brown. Let the cookies cool on the baking sheet for 15 minutes, then transfer to a cooling rack to cool completely.
• While the cookies cool, make the topping. Place the heavy cream, mascarpone cheese, maple syrup, vanilla extract, and lemon zest in a large bowl. Use a stand mixer or hand mixer to mix until soft peaks form, about 3-5 minutes.
• Dollop a few tablespoons of the cream on top of each cookie and enjoy! Keep any extra cookies in the fridge. Cookies will stay good for up to 2 days.