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Soft Lemon Blueberry Cookies

These cookies are soft, tender, and infused with lemon flavor, topped with a delightful blueberry frosting, making them perfect for snacks or parties.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 Tbsp lemon zest (about 2 lemons)
  • 1 large egg (without shell) Approximately 50g
  • 1 large egg yolk Approximately 18g
  • 3 Tbsp fresh lemon juice Approximately 45g
  • 3 cups all-purpose flour Approximately 362g
  • 2 Tbsp cornstarch Approximately 16g
  • 3/4 tsp baking powder Approximately 3.6g
  • 1/2 tsp baking soda Approximately 2.4g
  • 1/2 tsp salt Approximately 3g
For the blueberry frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar Approximately 480g
  • 3 - 5 Tbsp whole milk, as needed Approximately 15–30g
  • 1 tsp vanilla extract Approximately 5g
  • 1/4 cup blueberry jam Approximately 80g

Method
 

Prepare the Cookie Dough
  1. In a large bowl, cream butter, sugar, and lemon zest until light and fluffy, about 2–3 minutes. Beat in the egg, egg yolk, and lemon juice until smooth and well combined.
Combine Dry Ingredients
  1. In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Chill the Dough
  1. Cover and chill dough for at least 30 minutes. Chilling helps prevent the cookies from spreading too much and intensifies the lemon flavor.
Preheat and Prepare
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and Shape
  1. Scoop 2-tablespoon portions of dough, roll into balls, and flatten slightly. Place 2 inches apart on the baking sheets.
Bake
  1. Bake for 10–12 minutes, or until the edges are just beginning to turn golden. The centers should remain soft.
Cool Completely
  1. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting
  1. Beat butter until smooth. Gradually add powdered sugar, beating on low speed until combined. Mix in vanilla and 3 Tbsp milk. Add blueberry jam and beat until creamy and fluffy. Add more milk for a softer texture if needed.
Frost and Decorate
  1. Spread or pipe blueberry buttercream onto cooled cookies. For extra flair, add a sprinkle of lemon zest or a drizzle of blueberry jam on top.

Notes

Serve these cookies with Greek yogurt for added protein and enjoy as a delightful snack with tea or milk. These cookies can be frozen for later enjoyment. Chilling the dough enhances the lemon flavor and texture.