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Blueberry Lemon-Frost Cookies

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Blueberry lemon‑frost cookies are soft, buttery cookies bursting with juicy blueberries and topped with a bright, tangy lemon glaze. They combine fresh flavors and tender texture for a cookie that feels special yet easy to make.

Ingredients

  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • Zest of 1 lemon
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups all‑purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup fresh or frozen blueberries
  • For the lemon glaze: 1 cup powdered sugar + 2‑3 Tbsp lemon juice (and extra lemon zest, optional)

Instructions

  1. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy. Stir in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Gently fold in the blueberries, being careful not to crush them too much.
  5. Scoop the dough onto the prepared baking sheet (about 1‑Tbsp to 1½‑Tbsp per cookie) spacing them a few inches apart. Chill the dough for about 20–30 minutes if it’s quite soft.
  6. Bake for about 12–14 minutes, until the edges are lightly golden and centers are set. Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack.
  7. While they cool, whisk together the powdered sugar and lemon juice (and additional zest if using) to make the glaze. Drizzle or spread the glaze over the cooled cookies and let it set before serving.

Notes

  • You can use frozen blueberries—just fold them into the dough while still frozen to minimize bleeding. [{cite}turn0search1{cite}]
  • For a more intense lemon flavor, include a small amount of lemon extract or increase the zest. [{cite}turn0search1{cite}]
  • If you prefer less moisture in the cookies, opt for dried blueberries instead of fresh or frozen pairs.
  • Chilling the dough before baking helps control spread and keeps the cookies nicely shaped. [{cite}turn0search3{cite}]
  • Store cookies in an airtight container at room temperature for up to 3 days. They also freeze well—either dough or baked cookies.

Nutrition

Find it online: https://recipesbyliza.com/blueberry-lemon-frost-cookies/