Soft Lemon Blueberry Cookies Recipe
Introduction
Enjoy the delightful combination of bright lemon and juicy blueberries with these soft lemon blueberry cookies. They are tender, flavorful, and topped with a luscious blueberry buttercream that makes them perfect for any occasion.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 2 Tbsp (12g) lemon zest (about 2 lemons)
- 1 large egg (50g, without shell)
- 1 large egg yolk (18g)
- 3 Tbsp (45g) fresh lemon juice
- 3 cups (362g) all-purpose flour
- 2 Tbsp (16g) cornstarch
- 3/4 tsp (3.6g) baking powder
- 1/2 tsp (2.4g) baking soda
- 1/2 tsp (3g) salt
- 4 cups (480g) powdered sugar
- 3–5 Tbsp (15–30g) whole milk, as needed
- 1 tsp (5g) vanilla extract
- 1/4 cup (80g) blueberry jam
Instructions
- Step 1: In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2–3 minutes. Beat in the egg, egg yolk, and fresh lemon juice until smooth and well combined.
- Step 2: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 3: Cover the dough and chill it in the refrigerator for at least 30 minutes. This prevents spreading and enhances the lemon flavor.
- Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 5: Scoop 2-tablespoon portions of dough, roll each into a ball, and flatten slightly. Place the cookies about 2 inches apart on the prepared baking sheets.
- Step 6: Bake for 10–12 minutes, until the edges begin to turn golden but the centers remain soft.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 8: To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until combined. Stir in vanilla extract and 3 tablespoons of milk. Add the blueberry jam and beat until creamy and fluffy. Add more milk if you prefer a softer consistency.
- Step 9: Spread or pipe the blueberry buttercream onto the cooled cookies. For an extra touch, sprinkle a little lemon zest or drizzle some additional blueberry jam on top.
Tips & Variations
- Chilling the dough is essential for the best texture and flavor; don’t skip this step.
- Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice will not have the same impact.
- For a dairy-free version, substitute butter with a plant-based alternative and use almond or oat milk in the frosting.
- Try adding fresh blueberries into the dough for bursts of juicy fruit in every bite.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If refrigerated or frozen, bring cookies to room temperature before frosting or serving. Reheat frozen cookies gently in a low oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of blueberry jam?
Frozen blueberries can be used in the dough, but for the frosting, blueberry jam provides the best texture and sweetness. If you want to use fresh or frozen blueberries in the frosting, consider cooking them down into a thick syrup first.
Why is cornstarch used in this cookie recipe?
Cornstarch helps create a softer, more tender cookie by reducing gluten formation. It gives these cookies their delicate, melt-in-your-mouth texture.
Print
Soft Lemon Blueberry Cookies Recipe
- Total Time: 1 hour 7 minutes
- Yield: 24 cookies 1x
Description
Soft Lemon Blueberry Cookies are a delightful treat combining zesty lemon flavor with sweet blueberry buttercream frosting. These tender cookies have a buttery texture and a vibrant citrus note, perfect for spring or summer gatherings. Topped with a creamy blueberry buttercream, they offer a perfect balance of tart and sweet in every bite.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 2 Tbsp (12g) lemon zest (about 2 lemons)
- 1 large egg (50g, without shell)
- 1 large egg yolk (18g)
- 3 Tbsp (45g) fresh lemon juice
- 3 cups (362g) all-purpose flour
- 2 Tbsp (16g) cornstarch
- 3/4 tsp (3.6g) baking powder
- 1/2 tsp (2.4g) baking soda
- 1/2 tsp (3g) salt
Blueberry Buttercream Frosting
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 3–5 Tbsp (15–30g) whole milk, as needed
- 1 tsp (5g) vanilla extract
- 1/4 cup (80g) blueberry jam
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, about 2 to 3 minutes. Then beat in the egg, egg yolk, and fresh lemon juice until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet lemon mixture, mixing until a soft dough forms.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking and enhances the lemon flavor.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and Shape: Using a cookie scoop or tablespoon, portion 2-tablespoon sizes of dough. Roll each into a ball, place on the baking sheets about 2 inches apart, and gently flatten each ball slightly to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just start to turn golden brown while the centers remain soft.
- Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and ensures they firm up properly.
- Make the Frosting: In a clean bowl, beat the softened butter until smooth. Gradually add the powdered sugar while beating on low speed until combined. Mix in the vanilla extract and 3 tablespoons of whole milk. Then add the blueberry jam and beat until the frosting is creamy and fluffy. Add extra milk if you want a softer texture for easier spreading or piping.
- Frost and Decorate: Spread or pipe the blueberry buttercream onto the cooled cookies. For an extra decorative touch, sprinkle some lemon zest or drizzle additional blueberry jam on top.
Notes
- Chilling the dough is essential for preventing excessive spreading and intensifying the lemon flavor.
- You can adjust the amount of milk in the frosting to achieve your preferred consistency.
- Use fresh lemon zest for the best citrus flavor; avoid the white pith which is bitter.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more intense blueberry flavor, use high-quality blueberry jam or homemade preserves.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cookies, soft lemon cookies, blueberry buttercream, lemon zest cookies, citrus cookies, soft baked cookies, homemade cookies
