For this new recipe, I had a vision in my head of what I wanted them to look like before I really knew what I wanted them to be. I knew I wanted a thick and soft lemon cookie with a pretty pastel blueberry frosting. Okay kitchen team, LET’S GO!
The winning lemon cookie recipe is adapted from my lemon ginger cookies, with a few key tweaks. We skipped the spices, added a touch of cornstarch for extra softness, increased the lemon zest, and added a bit more flour for thicker cookies.
And as for the blueberry frosting, it’s a spin on the strawberry cream cheese frosting from my favorite strawberry cake. If you’ve ever wondered if you can use other freeze-dried berries instead of strawberries for that frosting, the answer is a definitive YES! (But you may need to sift out some seeds.)
Here’s Why You Need These Exact Ingredients:
For the Lemon Cookies:
Flour: All-purpose flour provides the structure.
Cornstarch: A little cornstarch makes for extra-soft and tender cookies; it’s a key ingredient in these soft chocolate chip cookies, too.
Baking Soda: Provides lift for thick cookies.
Salt: A little salt balances the sweet and amplifies the lemon and vanilla flavors.
Freeze-Dried Blueberries: Grind them and then sift out the seeds to get blueberry powder with intense flavor and natural color. Make sure to buy the super-lightweight ones labeled freeze-dried, not regular dried blueberries, which are chewy like raisins. We can usually find them in Target and Trader Joe’s. You can also find them online.
Butter & Cream Cheese: Creamy base for the frosting. Use block-style cream cheese—save the spreadable kind in a tub for blueberry bagels.
Confectioners’ Sugar: Sweetens, thickens, and stabilizes.
Lemon Juice, Vanilla, + Salt: Round out and enhance the blueberry flavor.
Success Tips for the Best Lemon Blueberry Cookies
Don’t skip chilling the dough: This prevents spreading and improves texture.
Use fresh lemon zest: It provides much more flavor than juice alone. Remember to zest the lemons first, before slicing and juicing—much easier than the other way around!
Measure flour correctly: Weigh or spoon and level your flour to avoid dense cookies.
Bake on light-colored (silver) baking sheets: Dark metal pans conduct heat faster and can cause the cookies to over-brown on the bottom. I always use and recommend these half sheet pans lined with silicone baking mats or parchment for cookies.
Blueberry Cream Cheese Frosting
Fresh blueberries can end up curdling your frosting, so you need freeze-dried blueberries to make the best blueberry cream cheese frosting. We do the same with freeze-dried strawberries when making strawberry buttercream.
After you grind them and sift out the seeds, freeze-dried berries make the perfect flavorful “dust” to make a blueberry frosting without any artificial flavoring. They deliver the most intense (and natural) blueberry flavor while, at the same time, do not alter the texture of the actual frosting. And they turn it a naturally pretty purple color, too!
I can usually find them at major grocery stores in the dried fruit section and at Target and Trader Joe’s. You can also order them online, but tend to be much more expensive that way.
Can I skip the cream cheese in the frosting?
Yes, you can skip the cream cheese in the blueberry frosting to make blueberry buttercream. Replace with just 4 Tablespoons (57g) of softened butter, bringing the total amount of butter you need to 3/4 cup (170g).
Soft, thick lemon cookies flavored with real lemon zest and juice, topped with naturally colored blueberry cream cheese frosting. For best results, don’t skip chilling the dough and be sure to use freeze-dried blueberries (not simply “dried”) for the frosting.
Lemon Cookies
Blueberry Frosting
Make the cookies: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, lemon juice, and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. The mixture will look curdled; that’s ok.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be thick and sticky. Cover and chill cookie dough in the refrigerator for at least 2 hours (and up to 3 days).
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Scoop dough, about 1.5 Tablespoons (30g) of dough each, and roll into balls. Arrange cookies 3 inches apart on the baking sheets.
Bake for 11–13 minutes or until lightly browned around the edges. The centers will look very soft and slightly underbaked. That’s key for a soft texture. Do not over-bake.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Make the blueberry frosting: Using a food processor or blender, process the freeze-dried blueberries into a powdery crumb. Sift it through a fine mesh sieve to rid larger seeds/pieces. You should have about 2 Tbsp, or around 10g, of blueberry powder.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on medium-high speed until creamy and combined, about 2 minutes. Add confectioners’ sugar, blueberry powder, lemon juice, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
Spread or pipe frosting on cooled cookies. Garnish with a lemon slice and a fresh blueberry just before serving, if desired.
Store unfrosted cookies tightly covered at room temperature for up to 1 week. Store frosted cookies tightly covered in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: For the cookies: You can make the cookie dough ahead and chill in the refrigerator for up to 3 days. Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough. Baked (unfrosted) cookies freeze well for up to 3 months. For the frosting: Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
Where to Buy Freeze-Dried Blueberries: I always find them in my regular grocery store in the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also found them in some health food stores. You can also find them online, but they tend to be much more expensive that way. Do not use the chewy/gummy dried blueberries. You need FREEZE-dried berries, which grind into a powder. If you can’t find them, try the raspberry frosting from my lemon raspberry cupcakes but swap out the raspberry jam for blueberry jam.
Can I Skip The Cream Cheese in the Frosting? Yes, you can skip the cream cheese in the blueberry frosting to make blueberry buttercream. Replace with just 4 Tablespoons (57g) of softened butter, bringing the total amount of butter you need to 3/4 cup (170g).
Can I Use Freeze-Dried Strawberries Instead? Yes, for strawberry frosting, you can replace the freeze-dried blueberries with freeze-dried strawberries.
Sunny citrus meets bright blueberry flavor in these soft and thick lemon blueberry cookies. Naturally flavored and colored, they’re made with real lemon and blueberries. There’s absolutely no artificial flavorings, extracts, or food coloring!
If you love the combination of fresh lemon and sweet berries, these soft lemon cookies with blueberry frosting are going to be your new favorite cookie. The cookies are soft and chewy, and they’re flavored with real lemon zest and juice for that unmistakably fresh citrus zing.
And on top? A naturally vibrant blueberry cream cheese frosting made with finely ground freeze-dried blueberries—no artificial colors or flavors to see here, folks!
Today’s lemon blueberry cookie recipe is like a fruity version of a Lofthouse-style soft frosted cookie, but with a little more chew, and not quite as cakey. When I first bit into one of the final test batch, my immediate thought was: this tastes like a cookie version of this reader-favorite lemon blueberry cake!!
Why You’ll Love These Lemon Blueberry Cookies
Thick & soft texture: Thanks to a careful balance of butter, sugar, and a touch of cornstarch.
Real lemon flavor: No extracts needed! Instead, we’re relying on fresh lemon zest and juice. Cream the butter and sugar together with the zest, so it has a chance to release its aromatic oils.
Naturally colored frosting: Freeze-dried blueberries create a lovely lavender hue. You can add a little more for a vibrant purple and deeper blueberry flavor.
Perfect for spring & summer baking: Bright, fresh, unexpected, and crowd-pleasing.
For this new recipe, I had a vision in my head of what I wanted them to look like before I really knew what I wanted them to be. I knew I wanted a thick and soft lemon cookie with a pretty pastel blueberry frosting. Okay kitchen team, LET’S GO!
The winning lemon cookie recipe is adapted from my lemon ginger cookies, with a few key tweaks. We skipped the spices, added a touch of cornstarch for extra softness, increased the lemon zest, and added a bit more flour for thicker cookies.
And as for the blueberry frosting, it’s a spin on the strawberry cream cheese frosting from my favorite strawberry cake. If you’ve ever wondered if you can use other freeze-dried berries instead of strawberries for that frosting, the answer is a definitive YES! (But you may need to sift out some seeds.)
Sugar: Granulated sugar sweetens the tart lemon, and helps the cookies spread.
Lemon Zest + Juice: Zest for aroma and juice for tartness; we use both for maximum lemon flavor.
Egg: One egg binds everything together and provides richness.
Vanilla Extract: The background flavor sitting just behind the lemon.
For the Blueberry Frosting:
Freeze-Dried Blueberries: Grind them and then sift out the seeds to get blueberry powder with intense flavor and natural color. Make sure to buy the super-lightweight ones labeled freeze-dried, not regular dried blueberries, which are chewy like raisins. We can usually find them in Target and Trader Joe’s. You can also find them online.
Butter & Cream Cheese: Creamy base for the frosting. Use block-style cream cheese—save the spreadable kind in a tub for blueberry bagels.
Confectioners’ Sugar: Sweetens, thickens, and stabilizes.
Lemon Juice, Vanilla, + Salt: Round out and enhance the blueberry flavor.
Success Tips for the Best Lemon Blueberry Cookies
Don’t skip chilling the dough: This prevents spreading and improves texture.
Use fresh lemon zest: It provides much more flavor than juice alone. Remember to zest the lemons first, before slicing and juicing—much easier than the other way around!
Measure flour correctly: Weigh or spoon and level your flour to avoid dense cookies.
Bake on light-colored (silver) baking sheets: Dark metal pans conduct heat faster and can cause the cookies to over-brown on the bottom. I always use and recommend these half sheet pans lined with silicone baking mats or parchment for cookies.
Blueberry Cream Cheese Frosting
Fresh blueberries can end up curdling your frosting, so you need freeze-dried blueberries to make the best blueberry cream cheese frosting. We do the same with freeze-dried strawberries when making strawberry buttercream.
After you grind them and sift out the seeds, freeze-dried berries make the perfect flavorful “dust” to make a blueberry frosting without any artificial flavoring. They deliver the most intense (and natural) blueberry flavor while, at the same time, do not alter the texture of the actual frosting. And they turn it a naturally pretty purple color, too!
I can usually find them at major grocery stores in the dried fruit section and at Target and Trader Joe’s. You can also order them online, but tend to be much more expensive that way.
Can I skip the cream cheese in the frosting?
Yes, you can skip the cream cheese in the blueberry frosting to make blueberry buttercream. Replace with just 4 Tablespoons (57g) of softened butter, bringing the total amount of butter you need to 3/4 cup (170g).
Can I use freeze-dried strawberries instead?
Yes, you can replace the freeze-dried blueberries with freeze-dried strawberries.
Soft, thick lemon cookies flavored with real lemon zest and juice, topped with naturally colored blueberry cream cheese frosting. For best results, don’t skip chilling the dough and be sure to use freeze-dried blueberries (not simply “dried”) for the frosting.
Lemon Cookies
Blueberry Frosting
Make the cookies: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, lemon juice, and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. The mixture will look curdled; that’s ok.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be thick and sticky. Cover and chill cookie dough in the refrigerator for at least 2 hours (and up to 3 days).
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Scoop dough, about 1.5 Tablespoons (30g) of dough each, and roll into balls. Arrange cookies 3 inches apart on the baking sheets.
Bake for 11–13 minutes or until lightly browned around the edges. The centers will look very soft and slightly underbaked. That’s key for a soft texture. Do not over-bake.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Make the blueberry frosting: Using a food processor or blender, process the freeze-dried blueberries into a powdery crumb. Sift it through a fine mesh sieve to rid larger seeds/pieces. You should have about 2 Tbsp, or around 10g, of blueberry powder.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on medium-high speed until creamy and combined, about 2 minutes. Add confectioners’ sugar, blueberry powder, lemon juice, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
Spread or pipe frosting on cooled cookies. Garnish with a lemon slice and a fresh blueberry just before serving, if desired.
Store unfrosted cookies tightly covered at room temperature for up to 1 week. Store frosted cookies tightly covered in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: For the cookies: You can make the cookie dough ahead and chill in the refrigerator for up to 3 days. Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough. Baked (unfrosted) cookies freeze well for up to 3 months. For the frosting: Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
Where to Buy Freeze-Dried Blueberries: I always find them in my regular grocery store in the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also found them in some health food stores. You can also find them online, but they tend to be much more expensive that way. Do not use the chewy/gummy dried blueberries. You need FREEZE-dried berries, which grind into a powder. If you can’t find them, try the raspberry frosting from my lemon raspberry cupcakes but swap out the raspberry jam for blueberry jam.
Can I Skip The Cream Cheese in the Frosting? Yes, you can skip the cream cheese in the blueberry frosting to make blueberry buttercream. Replace with just 4 Tablespoons (57g) of softened butter, bringing the total amount of butter you need to 3/4 cup (170g).
Can I Use Freeze-Dried Strawberries Instead? Yes, for strawberry frosting, you can replace the freeze-dried blueberries with freeze-dried strawberries.
Sunny citrus meets bright blueberry flavor in these soft and thick lemon blueberry cookies. Naturally flavored and colored, they’re made with real lemon and blueberries. There’s absolutely no artificial flavorings, extracts, or food coloring!
If you love the combination of fresh lemon and sweet berries, these soft lemon cookies with blueberry frosting are going to be your new favorite cookie. The cookies are soft and chewy, and they’re flavored with real lemon zest and juice for that unmistakably fresh citrus zing.
And on top? A naturally vibrant blueberry cream cheese frosting made with finely ground freeze-dried blueberries—no artificial colors or flavors to see here, folks!
Today’s lemon blueberry cookie recipe is like a fruity version of a Lofthouse-style soft frosted cookie, but with a little more chew, and not quite as cakey. When I first bit into one of the final test batch, my immediate thought was: this tastes like a cookie version of this reader-favorite lemon blueberry cake!!
Why You’ll Love These Lemon Blueberry Cookies
Thick & soft texture: Thanks to a careful balance of butter, sugar, and a touch of cornstarch.
Real lemon flavor: No extracts needed! Instead, we’re relying on fresh lemon zest and juice. Cream the butter and sugar together with the zest, so it has a chance to release its aromatic oils.
Naturally colored frosting: Freeze-dried blueberries create a lovely lavender hue. You can add a little more for a vibrant purple and deeper blueberry flavor.
Perfect for spring & summer baking: Bright, fresh, unexpected, and crowd-pleasing.
For this new recipe, I had a vision in my head of what I wanted them to look like before I really knew what I wanted them to be. I knew I wanted a thick and soft lemon cookie with a pretty pastel blueberry frosting. Okay kitchen team, LET’S GO!
The winning lemon cookie recipe is adapted from my lemon ginger cookies, with a few key tweaks. We skipped the spices, added a touch of cornstarch for extra softness, increased the lemon zest, and added a bit more flour for thicker cookies.
And as for the blueberry frosting, it’s a spin on the strawberry cream cheese frosting from my favorite strawberry cake. If you’ve ever wondered if you can use other freeze-dried berries instead of strawberries for that frosting, the answer is a definitive YES! (But you may need to sift out some seeds.)
Here’s Why You Need These Exact Ingredients:
For the Lemon Cookies:
Flour: All-purpose flour provides the structure.
Cornstarch: A little cornstarch makes for extra-soft and tender cookies; it’s a key ingredient in these soft chocolate chip cookies, too.
Baking Soda: Provides lift for thick cookies.
Salt: A little salt balances the sweet and amplifies the lemon and vanilla flavors.
Sugar: Granulated sugar sweetens the tart lemon, and helps the cookies spread.
Lemon Zest + Juice: Zest for aroma and juice for tartness; we use both for maximum lemon flavor.
Egg: One egg binds everything together and provides richness.
Vanilla Extract: The background flavor sitting just behind the lemon.
For the Blueberry Frosting:
Freeze-Dried Blueberries: Grind them and then sift out the seeds to get blueberry powder with intense flavor and natural color. Make sure to buy the super-lightweight ones labeled freeze-dried, not regular dried blueberries, which are chewy like raisins. We can usually find them in Target and Trader Joe’s. You can also find them online.
Butter & Cream Cheese: Creamy base for the frosting. Use block-style cream cheese—save the spreadable kind in a tub for blueberry bagels.
Confectioners’ Sugar: Sweetens, thickens, and stabilizes.
Lemon Juice, Vanilla, + Salt: Round out and enhance the blueberry flavor.
Success Tips for the Best Lemon Blueberry Cookies
Don’t skip chilling the dough: This prevents spreading and improves texture.
Use fresh lemon zest: It provides much more flavor than juice alone. Remember to zest the lemons first, before slicing and juicing—much easier than the other way around!
Measure flour correctly: Weigh or spoon and level your flour to avoid dense cookies.
Bake on light-colored (silver) baking sheets: Dark metal pans conduct heat faster and can cause the cookies to over-brown on the bottom. I always use and recommend these half sheet pans lined with silicone baking mats or parchment for cookies.
Blueberry Cream Cheese Frosting
Fresh blueberries can end up curdling your frosting, so you need freeze-dried blueberries to make the best blueberry cream cheese frosting. We do the same with freeze-dried strawberries when making strawberry buttercream.
After you grind them and sift out the seeds, freeze-dried berries make the perfect flavorful “dust” to make a blueberry frosting without any artificial flavoring. They deliver the most intense (and natural) blueberry flavor while, at the same time, do not alter the texture of the actual frosting. And they turn it a naturally pretty purple color, too!
I can usually find them at major grocery stores in the dried fruit section and at Target and Trader Joe’s. You can also order them online, but tend to be much more expensive that way.
Can I skip the cream cheese in the frosting?
Yes, you can skip the cream cheese in the blueberry frosting to make blueberry buttercream. Replace with just 4 Tablespoons (57g) of softened butter, bringing the total amount of butter you need to 3/4 cup (170g).
Can I use freeze-dried strawberries instead?
Yes, you can replace the freeze-dried blueberries with freeze-dried strawberries.
Soft, thick lemon cookies flavored with real lemon zest and juice, topped with naturally colored blueberry cream cheese frosting. For best results, don’t skip chilling the dough and be sure to use freeze-dried blueberries (not simply “dried”) for the frosting.
Lemon Cookies
Blueberry Frosting
Make the cookies: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, lemon juice, and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. The mixture will look curdled; that’s ok.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be thick and sticky. Cover and chill cookie dough in the refrigerator for at least 2 hours (and up to 3 days).
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Scoop dough, about 1.5 Tablespoons (30g) of dough each, and roll into balls. Arrange cookies 3 inches apart on the baking sheets.
Bake for 11–13 minutes or until lightly browned around the edges. The centers will look very soft and slightly underbaked. That’s key for a soft texture. Do not over-bake.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Make the blueberry frosting: Using a food processor or blender, process the freeze-dried blueberries into a powdery crumb. Sift it through a fine mesh sieve to rid larger seeds/pieces. You should have about 2 Tbsp, or around 10g, of blueberry powder.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on medium-high speed until creamy and combined, about 2 minutes. Add confectioners’ sugar, blueberry powder, lemon juice, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
Spread or pipe frosting on cooled cookies. Garnish with a lemon slice and a fresh blueberry just before serving, if desired.
Store unfrosted cookies tightly covered at room temperature for up to 1 week. Store frosted cookies tightly covered in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: For the cookies: You can make the cookie dough ahead and chill in the refrigerator for up to 3 days. Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough. Baked (unfrosted) cookies freeze well for up to 3 months. For the frosting: Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
Where to Buy Freeze-Dried Blueberries: I always find them in my regular grocery store in the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also found them in some health food stores. You can also find them online, but they tend to be much more expensive that way. Do not use the chewy/gummy dried blueberries. You need FREEZE-dried berries, which grind into a powder. If you can’t find them, try the raspberry frosting from my lemon raspberry cupcakes but swap out the raspberry jam for blueberry jam.
Can I Skip The Cream Cheese in the Frosting? Yes, you can skip the cream cheese in the blueberry frosting to make blueberry buttercream. Replace with just 4 Tablespoons (57g) of softened butter, bringing the total amount of butter you need to 3/4 cup (170g).
Can I Use Freeze-Dried Strawberries Instead? Yes, for strawberry frosting, you can replace the freeze-dried blueberries with freeze-dried strawberries.
