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Lemon Cookies with Blueberry Frosting

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Bright and tender lemon cookies topped with creamy blueberry frosting, perfect for spring gatherings.

  • Author: daniel-kim
  • Prep Time: 135 minutes
  • Cook Time: 12 minutes
  • Total Time: 147 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 large egg, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup freeze-dried blueberries, processed into powder
  • 4 ounces full-fat cream cheese, softened
  • 2 and 1/2 cups confectioners’ sugar
  • 1 tablespoon fresh lemon juice (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Make the dry mix: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined.
  2. Cream the butter, sugar, and zest: In a large bowl, beat the softened butter, granulated sugar, and fresh lemon zest together until light and fluffy, about 2 to 3 minutes.
  3. Add the wet ingredients: Add the egg, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract to the creamed mixture, and mix until fully combined and smooth.
  4. Combine wet and dry: Gradually stir in the dry ingredients until just combined.
  5. Chill the dough: Chill the cookie dough in the refrigerator for at least 2 hours.
  6. Preheat the oven: Preheat the oven to 350°F (175°C). Scoop the chilled dough into balls and place them on baking sheets lined with parchment paper.
  7. Bake the cookies: Bake for 11 to 13 minutes or until the edges are lightly golden.
  8. Make blueberry powder: Process the freeze-dried blueberries into a fine powder.
  9. Beat cream cheese and butter: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
  10. Finish the frosting: Add the confectioners’ sugar, blueberry powder, 1 tablespoon fresh lemon juice, and a pinch of salt, mixing until creamy.
  11. Frost and garnish: Frost the cookies with the blueberry frosting and garnish with freeze-dried blueberries or lemon zest.

Notes

Use finely grated lemon zest and chill dough well for best results. Store cookies in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://daytasty.com/lemon-cookies-with-blueberry-frosting/