Blueberry Lemon Frost Cookies Recipe
Introduction
Blueberry Lemon Frost Cookies are a delightful treat combining the sweet burst of fresh blueberries with the bright zing of lemon zest. These cookies are soft, flavorful, and topped with a smooth lemon frosting, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup fresh blueberries
- Zest of 1 lemon
- For the frosting:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy. Gradually mix in the flour until a cookie dough forms.
- Step 2: Gently fold the fresh blueberries and lemon zest into the dough, being careful not to crush the berries.
- Step 3: Preheat your oven to 350°F (175°C). Scoop the dough onto a baking sheet lined with parchment paper, spacing cookies about 2 inches apart.
- Step 4: Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
- Step 5: Prepare the lemon frosting by mixing powdered sugar with lemon juice and zest until smooth. Once cookies are cool, spread a thin layer of frosting over each.
Tips & Variations
- Use frozen blueberries if fresh are unavailable; toss them in a little flour before folding in to prevent bleeding.
- For a thicker frosting, add more powdered sugar; for a more tart flavor, increase the lemon juice slightly.
- Try adding a teaspoon of vanilla extract to the dough for extra flavor depth.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate to keep the lemon frosting fresh for up to one week. To enjoy the best texture, let refrigerated cookies come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work well. To prevent the dough from turning purple, toss them in a little flour before folding them into the dough.
How do I make the frosting thicker or thinner?
Add more powdered sugar to thicken the frosting or more lemon juice to thin it out, adjusting until you reach your desired consistency.
PrintBlueberry Lemon Frost Cookies Recipe
These Blueberry Lemon Frost Cookies are a delightful treat combining the sweet and tart flavors of fresh blueberries and zesty lemon. Soft, buttery cookies are baked to perfection and topped with a smooth lemon-infused frosting, making them ideal for springtime gatherings or anytime you crave a refreshing, fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup fresh blueberries
- Zest of 1 lemon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Frosting
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Incorporate Blueberries and Lemon Zest: Gently fold the fresh blueberries and lemon zest into the dough, carefully to avoid crushing the berries.
- Shape and Chill Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough for easier handling.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the chilled dough to about ¼-inch thickness and cut into desired cookie shapes. Place them on the baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare the Frosting: In a small bowl, beat together the powdered sugar, softened butter, lemon juice, and lemon zest until smooth. Add milk a little at a time until the frosting reaches a spreadable consistency.
- Frost the Cookies: Once the cookies are completely cool, spread the lemon frosting evenly over each cookie. Allow the frosting to set before serving.
Notes
- Use fresh blueberries for best texture, but frozen can be used if thawed and drained.
- Be gentle when folding in blueberries to prevent them from bursting and coloring the dough.
- For a stronger lemon flavor, increase the lemon zest or add a drop of lemon extract in the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Chilling the dough helps maintain the cookie shape during baking.
Keywords: blueberry cookies, lemon cookies, lemon frosting, fruit cookies, baked cookies, spring desserts
