Description
Lemon Blueberry Cookies are soft lemon-flavored cookies topped with a blueberry jam swirled buttercream frosting. They combine citrus zest and fresh lemon juice in the dough, chilled for perfect texture, then baked and decorated with a creamy, fruity frosting.
Ingredients
- Unsalted butter – 2 cups (452g), divided
- Granulated sugar – 1 ¼ cups (250g)
- Lemon zest – 2 tablespoons (12g)
- Large egg – 1 (50g, without shell)
- Large egg yolk – 1 (18g)
- Fresh lemon juice – 3 tablespoons (45g)
- All-purpose flour – 3 cups (362g)
- Cornstarch – 2 tablespoons (16g)
- Baking powder – ¾ teaspoon (3.6g)
- Baking soda – ½ teaspoon (2.4g)
- Salt – ½ teaspoon (3g)
- Powdered sugar – 4 cups (480g)
- Whole milk – 3-5 tablespoons (15-30g), as needed
- Vanilla extract – 1 teaspoon (5g)
- Blueberry jam – ¼ cup (80g)
Instructions
- Pulse lemon zest and granulated sugar in a food processor for 10-15 seconds until finely combined.
- Cream lemon sugar with 1 cup unsalted butter in a large bowl until light and fluffy, about 2 minutes.
- Add egg, egg yolk, and fresh lemon juice. Mix until combined.
- In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture. Mix until just combined.
- Cover dough and chill in refrigerator for at least 1 hour or overnight.
- Scoop 50g portions of dough, roll into balls, and flatten slightly.
- Place dough balls on baking sheet and chill for 15 minutes.
- Preheat oven to 350°F (175°C).
- Bake cookies for 11-13 minutes until edges are set and golden.
- Cool cookies on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
- Beat 1 cup unsalted butter until smooth and creamy, 2-3 minutes.
- Gradually add sifted powdered sugar on low speed to avoid puffing. Beat on medium for 3-5 minutes until light and fluffy.
- Add vanilla extract and start with 3 tablespoons milk. Adjust milk, 1 tablespoon at a time, to reach spreadable consistency.
- Fold in blueberry jam gently for swirled effect or mix fully for uniform color.
- Spread blueberry jam swirled buttercream on cooled cookies using spatula.
- Swirl frosting gently with spatula back to create marble effect.
- Let cookies sit 10-15 minutes before serving.
Notes
- Chill dough before baking for better texture.
- Adjust milk amount in frosting to control thickness.
- Do not over-mix frosting with jam to keep swirled design.
- Use room temperature butter for frosting to avoid lumps.
- Let cookies cool completely before frosting.
- Prep Time: 1 hour 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: Lemon Blueberry Cookies, lemon cookies, blueberry buttercream, lemon zest cookies, fruit frosting cookies