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Blueberry Lemon Chia Cookies

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  • Prep 20 min
  • Total 60 min
  • Servings 24
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Bright and soft, these are like eating a blueberry pie rolled into a pretty glazed cookie. The soft crunch of chia lends a fun flair to these delightful cookies. A perfectly unconventional surprise for Christmas cookie plates that’s as easy as can be!
Created Dec 8, 2014
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  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/3 cup flour
  • 4 tablespoons chia seeds
  • 2 lemons, zested and squeezed
  • 1-1/2 cups frozen blueberries or frozen wild blueberries
  • 2 cups powdered sugar
  • 1/8 teaspoon Betty Crocker™ yellow gel food color
  • 1 tablespoon lemon rind or candied lemon rind for garnish (optional)


  • 1
    Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  • 2
    In a large bowl, knead together cookie dough, flour, 3 tablespoons of chia seeds, and lemon zest until well combined. Gently fold frozen blueberries into the dough. Do not overmix.
  • 3
    Drop dough by rounded teaspoons onto baking sheets covered with parchment. Bake in preheated oven for 9-12 minutes, or just until the cookies begin to set and the bottom of the cookies are a very light golden color. Remove and cool completely.
  • 4
    In a small bowl, mix together lemon juice, powdered sugar, and food coloring. Add just enough water (if needed) to make the glaze slightly thicker than syrup. Drizzle icing over cookies. Sprinkle with chia seeds and garnish with slices of lemon rind, if desired.

Nutrition Information

No nutrition information available for this recipe
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