Sunshine in Every Bite: The Dreamiest Blueberry Lemon-Frost Cookies!
Okay, friends, are you ready to bake up a batch of pure, unadulterated happiness? If you're dreaming of a cookie that's bursting with bright, zesty flavors, studded with juicy fruit, and topped with a perfectly sweet-tart frosting, then hold onto your aprons because
What’s better than a cookie that perfectly balances sweet, tart, and fruity? Not much, in my humble opinion! For years, I've adored the classic combination of blueberry and lemon, and these cookies take that love affair to a whole new level. They're not too fussy, they fill your kitchen with the most incredible aroma, and the end result? A batch of cookies that look as beautiful as they taste. They're a total game-changer for your cookie repertoire!
The Blueberry-Lemon Love Affair: This flavor combination is iconic for a reason! The sweet, slightly tart burst of fresh blueberries pairsperfectly with the bright, zesty notes of fresh lemon in both the cookie and the frosting. It's a match made in heaven.Soft, Tender Crumb: These aren't crispy, crunchy cookies (though there's a time and place for those!). These beauties have a delightfully soft, almost cake-like texture that just melts in your mouth.That Luscious Lemon Frosting: Oh, that frosting! It's smooth, it's sweet but nottoo sweet, and it has just the right amount of tangy lemon zing to complement the cookies perfectly. It’s the crowning glory!Surprisingly Easy to Make: While they look and taste gourmet, the process is wonderfully straightforward. No complicated steps, just pure baking joy!
Spring and Summer Gatherings: They scream sunshine and warm weather!Bake Sales or Potlucks: They're guaranteed to be the first to disappear.A Thoughtful Homemade Gift: Who wouldn't be thrilled to receive a box of these?An Afternoon Pick-Me-Up: With a cup of tea or coffee – divine!A Sweet Treat After Dinner: The perfect light, bright finish to any meal.
Cream the Classics: Butter and sugar get cozy.Add the Flavor Boosters: Egg, vanilla, and all that lovely lemon juice and zest.Combine the Dry Goods: Flour and leaveners get whisked together.Mix it Gently: Dry meets wet, just until combined – no overmixing!Fold in the Jewels: Those gorgeous blueberries get gently folded in.Drop & Bake: Onto the baking sheets they go, then into the oven until just golden.Frosting Frenzy: While they cool, whip up that dreamy lemon frosting.Pretty Please with Frosting on Top: Once cool, each cookie gets a generous swipe of frosting.
Blueberry Lemon-Frost Cookies
Ingredients
For the Cookies: 1 cup (2 sticks) unsalted butter, softened (make sure it’s properly softened, not melted!) 1 cup granulated sugar 1 large egg, at room temperature if possible 2 teaspoons vanilla extract (good quality makes a difference!) 2 teaspoons fresh lemon juice (freshly squeezed is a MUST for brightness!) 2 teaspoons lemon zest (from about 1-2 lemons – zest before juicing!) 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup fresh blueberries (if using frozen, do NOT thaw them – see notes!)
For the Dreamy Lemon Frosting: 2 cups powdered sugar, sifted (sifting prevents lumps!) 2 tablespoons fresh lemon juice 1 tablespoon lemon zest (for that extra zing!) 2 tablespoons unsalted butter, melted 1-2 tablespoons milk (as needed for desired consistency – start with 1!)
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Get Ready to Bake: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup and no sticking!Cream Butter & Sugar: In a large bowl, using an electric mixer (handheld or stand mixer), beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.Add Wet Ingredients & Lemon Goodness: Beat in the large egg, then add the vanilla extract, 2 teaspoons of fresh lemon juice, and 2 teaspoons of lemon zest. Mix on low speed until just well combined.Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leaveners evenly.Combine Wet & Dry (Gently!): Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed untiljust combined. Be careful not to overmix at this stage – overmixing can make the cookies tough!Fold in the Blueberries: Gently fold in the 1 cup of fresh blueberries using a rubber spatula. If using frozen blueberries, add them straight from the freezer and fold in carefully to prevent them from bleeding too much color into the dough. Again, be gentle and don't overmix.Drop & Get Ready for the Oven: Drop rounded tablespoons of the cookie dough (a medium cookie scoop works perfectly here!) onto the prepared baking sheets, spacing them about 2 inches apart as they will spread a bit.Bake to Golden Perfection: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are just set. They might look slightly underdone in the very center, but they'll continue to cook a bit on the hot pan.Cool Down Crew: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to wire racks to cool completely. They must becompletely cool before frosting, or the frosting will melt right off!Whip Up the Lemon Frosting: While the cookies are cooling, make the dreamy lemon frosting. In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and the 2 tablespoons of melted unsalted butter. Add 1 tablespoon of milk and whisk until smooth. If the frosting is too thick, add the remaining tablespoon of milk (or even just a teaspoon at a time) until it reaches a smooth, spreadable consistency.Frost Your Beauties: Once the cookies are completely cool, spread a layer of the lemon frosting evenly over the top of each cookie.Let it Set & Devour! Let the frosting set for a bit (about 30 minutes to an hour at room temperature, or quicker in the fridge if you're impatient like me!). Then, pour yourself a glass of milk or a cup of tea and enjoy every single delightful bite!
Baking Sheets (at least two) Parchment Paper (a baker's best friend!) Electric Mixer (Handheld or Stand Mixer) Mixing Bowls (various sizes) Whisk Rubber Spatula Measuring Cups & Spoons Zester or Microplane (for that lovely lemon zest!) Juicer (for the lemon juice) Wire Cooling Racks Medium Cookie Scoop (optional, for uniform cookies)
Don't Overmix Your Dough! This is probably the most important tip for soft cookies. Mix the dry ingredients into the wet untiljust combined. A few streaks of flour are okay. Overmixing develops gluten, which leads to tough cookies.Fresh vs. Frozen Blueberries: Both work! If using fresh, gently rinse and pat them dry. If using frozen, do NOT thaw them before adding to the dough. Tossing frozen blueberries in a tablespoon of flour before adding them can help prevent them from sinking and bleeding too much.Zest Like a Pro: When zesting lemons, only get the bright yellow outer layer. The white pith underneath can be bitter. A microplane zester is your best tool for this! And always zest your lemonbefore you juice it – it's much easier.Room Temperature Egg: Using a room temperature egg helps it incorporate better into the batter, leading to a lighter texture. To quickly bring an egg to room temp, place it in a bowl of warm (not hot) water for 5-10 minutes.Frosting Consistency is Key: You want the frosting to be thick enough to stay on the cookie but still easily spreadable. Adjust with tiny amounts of milk or powdered sugar until you get it just right.Sift That Powdered Sugar: For the smoothest, lump-free frosting, always sift your powdered sugar. It makes a difference!Storing Your Cookies: Store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week (the frosting will firm up more in the fridge). They also freeze beautifully (frosted or unfrosted) for up to 3 months!
With a tall glass of cold milk – the ultimate classic!Alongside a cup of hot tea or coffee for a perfect afternoon treat.As part of a dessert platter with other cookies and fresh fruit.Pack them up in a pretty box as a thoughtful homemade gift .Perfect for spring tea parties, baby showers, or bridal showers – they're so pretty!
Calories: 202 kcal (10% DV)Total Fat: 9g (14% DV)Saturated Fat: 5g (35% DV)
Cholesterol: 30mg (10% DV)Sodium: 85mg (4% DV)Total Carbohydrates: 29g (10% DV)Dietary Fiber: 0.55g (2% DV)Total Sugars: 18g (21% DV)
Protein: 1g (4% DV)Vitamin A: 281IU (6% DV)Vitamin B1 (Thiamin): 0.11mg (7% DV)Vitamin B2 (Riboflavin): 0.08mg (5% DV)Vitamin B3 (Niacin): 0.8mg (4% DV)Vitamin B5 (Pantothenic Acid): 0.11mg (1% DV)Folate: 25µg (6% DV)Selenium: 5µg (8% DV)Manganese: 0.11mg (6% DV)Phosphorus: 24mg (2% DV)Iron: 0.68mg (4% DV)Vitamin C: 1mg (2% DV)Vitamin E: 0.32mg (2% DV)Vitamin K: 1µg (2% DV)Vitamin D: 0.21µg (1% DV)Copper: 0.03mg (1% DV)Calcium: 12mg (1% DV)Alcohol: 0.0g (100% DV)
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