Blueberry Frosted Lemon Cookies
These blueberry frosted lemon cookies are full of bright berry and citrus flavor. The lemon cookies are soft and tender and pair perfectly with a sweet blueberry buttercream frosting that adds a beautiful pop of flavor and color. Perfect for spring and summer baking, they bring a fresh, vibrant twist to any dessert table.
Blueberry Frosted Lemon Cookies
These blueberry frosted lemon cookies have all the charm and chemistry—bright and balanced.
The cookies are made with soft, tender lemon cookies that bring a bright, zesty spark, while the blueberry buttercream frosting swoops in smooth and sweet—like a perfect match you didn’t see coming.
The flavors play off each other effortlessly, proving that sometimes the best pairings are the ones that just work. Every bite feels a little nostalgic, a little playful, and totally irresistible.
Honestly, they’re so good, you might just cause a scene in a delicatessen. And after one bite, don’t be surprised if someone nearby says, “I’ll have what she’s having.”
If berries and citrus make you blush, check out my strawberry frosted lemon cookies, lemon blueberry cupcakes, and lemon raspberry cupcakes.
Why You Will Love This Recipe
- Easy and impressive: Simple steps and simple ingredients create cookies that look as stunning as they taste.
- Soft and tender texture: Each cookie bakes up soft and delicate with a light, melt-in-your-mouth crumb.
- Bright and citrusy: Fresh lemon juice and zest infuse every bite with a vibrant, citrus flavor.
- Big berry flavor: The blueberry buttercream is full of real blueberry flavor and beautiful color from freeze-dried blueberries.
- Seasonal favorite: With their vibrant colors and fresh flavors, these cookies are ideal for spring and summer gatherings.
Recipe Ingredients
Lemon Cookies
- Cake flour – Cake flour creates a light and soft texture. I don’t recommend all-purpose flour for this recipe as it will make the cookies more dense.
- Cornstarch – Helps the cookies have a soft, tender texture.
- Baking powder + salt
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Powdered sugar + granulated sugar – This combination of sugars creates the perfect amount of sweetness and helps create the delicate texture of the cookies.
- Lemon juice + lemon zest – Fresh lemon zest and juice adds a bright, citrusy flavor.
- Egg – Room temperature.
Easy Blueberry Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Freeze-dried blueberries – Made into a fine powder with a food processor. For this frosting recipe, you will need about 1 ounce of freeze-dried blueberries.
- Heavy cream
- Vanilla extract
- Salt
How to Make Blueberry Frosted Lemon Cookies
Make the lemon cookie dough.
Portion the cookie dough using a large cookie scoop and place on prepared baking pans.
Bake and cool the lemon cookies.
Make the easy blueberry buttercream frosting.
Frost the lemon cookies with the blueberry buttercream frosting.
Decorate the cookies with freeze-dried blueberries and lemon zest.
Courtney’s Expert Cookie Baking Tips
- Do not substitute all-purpose flour for cake flour. Cake flour will give the cookies a light and soft texture while all-purpose flour will create a more dense cookie.
- Use fresh lemon juice and lemon zest for the brightest citrus flavor.
- Massage the lemon zest and granulated sugar together for a more intense lemon flavor.
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Do not over bake the cookies. The cookies should remain a pale color and have no caramelization on the bottom or around the edges.
- Immediately when the cookies come out of the oven, use the back of a spoon, a small bowl, or a round cookie cutter to gently shape the cookies so they are perfectly round.
Frequently Asked Questions
If you can’t find freeze-dried blueberries, you could use my recipe for blueberry buttercream frosting made with blueberry reduction which is frozen blueberries that have been cooked and blended into a puree. You will need about half of the recipe for the cookies. I found freeze-dried blueberries on Amazon.
Yes! Use a medium cookie scoop (1 ½ tablespoon) to create smaller cookies. For baking, check the cookies at around 9-10 minutes. The cookies should be puffed up in the center and set on the edges. The yield of the recipe will about double.
For this recipe, you will want to stick with cake flour. The cake flour contains less protein which gives the cookies their signature soft and tender texture. All-purpose flour will make the cookies more dense.
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Blueberry Frosted Lemon Cookies
Ingredients
Lemon Cookies
- 2 ½ cups (313 g) cake flour (do not substitute)
- 1 tbsp (8 g) cornstarch
- 1 tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (100 g) granulated sugar
- 2 tsp (2 tsp) lemon zest
- ¾ cup (170 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 cup (120 g) powdered sugar
- 1 (1) large egg (room temperature)
- 2 tbsp (30 ml) lemon juice
Easy Blueberry Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 1 oz (30 g) freeze-dried blueberries
- ¼ cup (60 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- ¼ cup (60 g) freeze-dried blueberries (finely chopped)
- 2 tsp (2 tsp) lemon zest
Instructions
Lemon Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, combine and massage the granulated sugar and lemon zest to release the natural lemon oils. This enhances the lemon flavor in the cookies. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, powdered sugar, and lemon-infused granulated sugar until smooth and creamy. Add in the egg and lemon juice and mix until smooth. Pour in the dry ingredients and mix on low speed until a soft cookie dough forms.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pan, allowing room for spreading. Bake the cookies for approximately 12 minutes until the cookies puff up in the center and remain pale on the edges. Cool the cookies on the pan for 1 minute and then transfer to a wire rack to cool completely.
Easy Blueberry Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light and creamy.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
- Use a food processor to grind the freeze-dried blueberries into a fine powder. Then, add in the freeze-dried blueberry powder to the butter mixture and mix on low speed until well incorporated.
- Add the heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Frosting the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the blueberry frosting. Pipe a swirl of the frosting onto the cookies and spread the frosting with an offset spatula. Decorate the cookies with finely chopped freeze-dried blueberries and lemon zest.
Notes
- Room temperature: Store the cookies in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the cookies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the frosted cookies in an airtight container in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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