Description
Irresistible Blueberry Lemon Frost Cookies are a delightful treat balancing sweet blueberries and zesty lemon in a soft cookie with a vibrant lemon glaze. They offer pure joy in every bite.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 1 1/2 cups (about 250g) fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries, optional)
- 3 cups (360g) powdered sugar, sifted
- 1/4 cup (60ml) freshly squeezed lemon juice
- Zest of 1 large lemon
- 2–4 tablespoons milk or heavy cream
Instructions
- Whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- In a stand mixer, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium speed for 3-5 minutes until light and fluffy. Scrape down sides.
- Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract and zest of 2 large lemons until just combined.
- Gradually add the dry flour mixture to the wet ingredients on low speed, mixing until just combined. Do not overmix.
- Gently fold in 1 1/2 cups fresh blueberries (or frozen, optionally tossed with 1 tablespoon flour) using a spatula until evenly dispersed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, leaving 2 inches between cookies.
- Bake for 10-12 minutes, until edges are lightly golden and centers are set. Rotate baking sheet halfway through.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, prepare frosting: In a medium bowl, whisk together 3 cups sifted powdered sugar, 1/4 cup fresh lemon juice, and zest of 1 large lemon.
- Add 2-4 tablespoons milk or heavy cream, one tablespoon at a time, whisking until the frosting is smooth and pourable (thick enough to coat a spoon, not watery).
- Once cookies are completely cool, frost them. Spread, dip, or drizzle the lemon frosting over each cookie.
- Optionally, garnish with a sprinkle of fresh lemon zest or a single blueberry while frosting is wet.
- Allow frosting to set for 15-30 minutes before serving or storing. Store in an airtight container at room temperature for 3-4 days.
Notes
- Spoon and level flour for accuracy to prevent tough cookies.
- Ensure butter is softened, not melted, for optimal texture.
- Room temperature eggs emulsify better for a smoother dough.
- Avoid overmixing the dough once flour is added to prevent tough cookies.
- If using frozen blueberries, do not thaw and consider tossing with flour to prevent sinking.
- Chilling the dough helps meld flavors, makes it easier to handle, and prevents excessive spreading.
- Cool cookies completely before frosting to prevent the glaze from melting.
- Sift powdered sugar for a smooth, lump-free frosting.
- Use fresh lemon juice for the best flavor in the frosting.
- Adjust frosting consistency with milk or cream until pourable but not watery.
- Allow frosting to set before storing for easier handling.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 45 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A