Lemon Blueberry Cookies
These lemon blueberry cookies feature bright citrus notes, a soft texture, and a tangy blueberry cream cheese frosting that makes them irresistible. Perfect for spring, they are both tender and practical with a make-ahead dough.
Ingredients
For the Cookies
- 1 and 3/4 cups all-purpose flour (spooned & leveled) Spoon and level for accuracy.
- 1 and 1/2 teaspoons cornstarch Helps keep the cookies tender.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature Use room temperature for easier mixing.
- 3/4 cup granulated sugar
- 2 Tablespoons fresh lemon zest Zest provides essential flavor.
- 1 large egg, at room temperature
- 1 Tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup freeze-dried blueberries Provides concentrated flavor for frosting.
For the Frosting
- 4 ounces full-fat block-style cream cheese, softened to room temperature A sturdier texture for better frosting.
- 2 and 1/2 cups confectioners’ sugar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- pinch salt, to taste Enhances flavor balance.
- optional lemon slices and fresh blueberries for garnish For presentation.
Instructions
Preparation
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
- Cream butter, sugar, and zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest on medium-high for about 3 minutes until light and fluffy.
- Add egg, lemon juice, and vanilla: Beat in the egg, then the lemon juice and vanilla on medium-high for about 1 minute until combined.
- Combine wet + dry: Add the dry ingredients to the wet and mix on low just until no streaks of flour remain.
- Chill the dough: Cover tightly and refrigerate for at least 2 hours and up to 3 days.
- Preheat oven: When ready to bake, preheat to 350°F (177°C) and line baking sheets with parchment or silicone mats.
Baking
- Scoop and space: Scoop about 1.5 tablespoons of dough, roll into balls, and place on baking sheets about 3 inches apart.
- Bake: Bake for about 13 minutes, until the edges are lightly browned but the centers look soft and slightly underbaked.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
Frosting
- Make blueberry powder: Process freeze-dried blueberries into a fine powder and sift through a fine mesh sieve.
- Whip the frosting: Beat cream cheese until creamy, then add confectioners’ sugar, blueberry powder, lemon juice, and vanilla. Beat until fluffy.
- Frost cookies: Spread or pipe frosting onto fully cooled cookies. Garnish if desired.
Notes
Keep unfrosted cookies at room temperature for up to 1 week. Frosted cookies should be refrigerated for up to 5 days. These cookies are best served slightly chilled.