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

Scale

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