Blueberry Lemon-Frost Cookies

Blueberry lemon-frost cookies are soft, buttery cookies bursting with juicy blueberries and topped with a bright, tangy lemon glaze. They’re the kind of cookie I make when I want something refreshing, colorful, and a little more special than the usual chocolate chip. With their vibrant flavor and tender texture, they’re perfect for spring, summer, or whenever I want a little sunshine in cookie form.

Why You’ll Love This Recipe

I love these cookies because they strike the perfect balance between sweet and tart. The blueberries add juicy pops of fruit, while the lemon zest and glaze keep everything light and fresh. They’re soft, cakey, and melt-in-your-mouth delicious. Plus, they look beautiful on a cookie tray—like something from a bakery, but so easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• Unsalted butter (softened)
• Granulated sugar
• Egg
• Lemon zest
• Lemon juice
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Fresh or frozen blueberries

For the lemon glaze:

• Powdered sugar
• Lemon juice
• Lemon zest (optional for extra zing)

Directions

1. I start by creaming the butter and sugar together until light and fluffy.
2. I add in the egg, lemon zest, lemon juice, and vanilla extract and mix until smooth.
3. In a separate bowl, I whisk together the flour, baking powder, and salt.
4. I gradually mix the dry ingredients into the wet until a soft dough forms.
5. I gently fold in the blueberries, being careful not to crush them too much.
6. I scoop the dough onto a lined baking sheet and chill the cookies for about 20–30 minutes.
7. I bake at 350°F until the edges are lightly golden and the centers are set, about 12–14 minutes.
8. While the cookies cool, I whisk together the glaze ingredients until smooth, then drizzle it over the cooled cookies.

Servings and timing

This recipe makes about 18 to 24 cookies, depending on size. It takes around 15 minutes to prep, 30 minutes to chill, and about 12–14 minutes to bake each batch, so I usually have them ready in about an hour total.

Variations

Sometimes I use wild blueberries for extra flavor or swap in dried blueberries if I don’t want extra moisture in the dough. I’ve also made a cream cheese glaze instead of lemon for a richer topping. For a floral note, I add a touch of lavender or almond extract to the dough. And if I want a crispier cookie, I flatten the dough slightly before baking.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. The glaze sets nicely and keeps them from drying out. They also freeze well—both the dough and the baked cookies. I just let them thaw at room temperature and re-glaze if needed.

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries straight from the freezer. I don’t thaw them first to avoid streaking the dough too much.

Do I need to chill the dough?

Chilling helps the cookies hold their shape and prevents them from spreading too much. I always chill if the dough feels too soft or warm.

Can I make the glaze thicker or thinner?

Yes, I adjust the amount of lemon juice to control the consistency. For a thicker glaze, I use less juice. For a thinner drizzle, I add a bit more.

How do I keep the blueberries from bursting?

I fold them in gently and avoid overmixing. If the dough gets too wet, I chill it a bit longer before baking.

Are these cookies cakey or chewy?

They’re soft and slightly cakey, almost like a lemon blueberry muffin top in cookie form. The glaze adds just the right sweetness on top.

Conclusion

Blueberry lemon-frost cookies are a bright, flavorful twist on classic fruit cookies. I love how easy they are to make and how beautifully they showcase fresh blueberries and zesty lemon. Whether I’m baking for a picnic, a party, or just a treat for myself, these cookies bring a little joy to every bite.

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