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Lemon Blueberry Cookies with Blueberry Cream Cheese Frosting Recipe

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4.3 from 2 reviews

Soft, thick lemon cookies infused with fresh lemon zest and juice, topped with a vibrant and naturally colored blueberry cream cheese frosting made from freeze-dried blueberries. These cookies have a tender, slightly chewy texture and a bright citrus flavor, perfect for spring or summer treats. Chilling the dough ensures the perfect consistency and texture for baking.

Ingredients

Lemon Cookies

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 Tablespoons fresh lemon zest
  • 1 large egg, at room temperature
  • 1 Tablespoon (15g/ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract

Blueberry Frosting

  • 1/2 cup (about 15g) freeze-dried blueberries*
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 ounces (113g) full-fat block-style cream cheese, softened to room temperature
  • 2 and 1/2 cups (300g) confectioners’ sugar
  • 1 Tablespoon (15g/ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch of salt, to taste
  • optional: lemon slices and fresh blueberries for garnish

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  2. Cream Butter, Sugar, and Lemon Zest: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and fresh lemon zest on medium-high speed until light and fluffy, about 3 minutes. This process is essential for incorporating air and flavor evenly.
  3. Add Wet Ingredients: Add the egg, lemon juice, and vanilla extract to the creamed mixture. Beat on medium-high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl, then beat again as needed. The mixture may look slightly curdled, which is normal.
  4. Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined. The resulting dough will be thick and sticky.
  5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling helps develop the flavor and texture, making it easier to shape the cookies.
  6. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If dough has been refrigerated for longer than 2 hours, allow it to sit at room temperature for about 15 minutes to soften slightly.
  7. Shape the Cookies: Using a medium cookie scoop or spoon, portion about 1.5 tablespoons (30g) of dough each, then roll into balls. Place the cookie dough balls 3 inches apart on the prepared baking sheets.
  8. Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are lightly browned but centers still appear soft and slightly underbaked. Overbaking will result in dry cookies, so watch carefully.
  9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
  10. Make Blueberry Powder: Place freeze-dried blueberries in a food processor or blender and grind until powdery. Sift through a fine mesh sieve to remove larger seeds, resulting in about 2 tablespoons (10g) of blueberry powder.
  11. Prepare Blueberry Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and cream cheese on medium-high speed until creamy and smooth, approximately 2 minutes. Add confectioners’ sugar, blueberry powder, lemon juice, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds to combine ingredients, then increase to high speed and beat for an additional 2 minutes until light and fluffy. Taste the frosting and add more salt if it is too sweet.
  12. Frost the Cookies: Spread or pipe the blueberry frosting onto completely cooled cookies. Optionally, garnish each cookie with a thin lemon slice and a fresh blueberry just before serving.
  13. Storage Instructions: Store unfrosted cookies in an airtight container at room temperature up to 1 week. Store frosted cookies tightly covered in the refrigerator for up to 5 days to maintain freshness and frosting texture.

Notes

  • Make Ahead & Freezing: Cookie dough can be made ahead and refrigerated for up to 3 days. Dough balls freeze well for up to 3 months; bake frozen dough balls with an extra minute added to the baking time—no thawing needed. Baked unfrosted cookies also freeze well for up to 3 months. For frosting, use immediately or store tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw frosting in refrigerator and re-beat with a splash of heavy cream or milk to restore spreadable texture if necessary.
  • Special Tools: Citrus zester, citrus juicer, mixing bowls, electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, cookie scoop, cooling rack, food processor, fine mesh sieve, offset spatula.
  • Freeze-Dried Blueberries Info: Available at regular grocery stores, health food stores, Target, Whole Foods, and Trader Joe’s; do not substitute with chewy or gummy dried blueberries as they do not grind into powder properly.
  • Frosting Variations: Cream cheese can be omitted to make a blueberry buttercream; replace cream cheese with an extra 4 Tbsp (57g) unsalted butter (total 3/4 cup or 170g butter).
  • Alternative Freeze-Dried Fruit: Freeze-dried strawberries can be used instead of blueberries for a strawberry frosting variation.

Find it online: https://recipesbyliza.com/lemon-blueberry-cookies-with-blueberry-cream-cheese-frosting-recipe/