Go Back

Blueberry Lemon-Frost Cookies

These cookies boast a delightful blend of sweet blueberries and tangy lemon frosting, offering a refreshing and satisfying dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries Gently fold in to preserve their shape
  • Zest of 1 lemon
For the Frosting
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the egg and vanilla extract until well blended.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, stirring until just combined.
  5. Gently fold in the fresh blueberries and lemon zest, being careful not to crush the blueberries.
  6. Using a cookie scoop or spoon, drop the dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Let the cookies cool on the sheet for a few minutes before transferring them to wire racks to cool completely.
Frosting
  1. While the cookies cool, mix together the powdered sugar and lemon juice to create the frosting.
  2. Once the cookies are completely cool, drizzle the frosting over them.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and transfer to a freezer-safe container for up to 3 months. Reheat in the microwave for 10-15 seconds.