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Soft Lemon Blueberry Cookies

Soft Lemon Blueberry Cookies

These Soft Lemon Blueberry Cookies feature a melt-in-your-mouth lemon cookie topped with creamy blueberry buttercream frosting. They’re fresh, buttery, and bursting with the perfect balance of tart and sweet — a showstopper for any occasion.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

For the Lemon Cookies:
  • 1 cup 226g unsalted butter, softened
  • 1 1/4 cups 250g granulated sugar
  • 2 Tbsp 12g lemon zest (about 2 lemons)
  • 1 large egg 50g, without shell
  • 1 large egg yolk 18g
  • 3 Tbsp 45g fresh lemon juice
  • 3 cups 362g all-purpose flour
  • 2 Tbsp 16g cornstarch
  • 3/4 tsp 3.6g baking powder
  • 1/2 tsp 2.4g baking soda
  • 1/2 tsp 3g salt
For the Blueberry Buttercream Frosting:
  • 1 cup 226g unsalted butter, softened
  • 4 cups 480g powdered sugar
  • 3 –5 Tbsp 15–30g whole milk, as needed
  • 1 tsp 5g vanilla extract
  • 1/4 cup 80g blueberry jam

Method
 

  1. Prepare the Cookie Dough:
  2. In a large bowl, cream butter, sugar, and lemon zest until light and fluffy, about 2–3 minutes. Beat in the egg, egg yolk, and lemon juice until smooth and well combined.
  3. Combine Dry Ingredients:
  4. In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
  5. Chill the Dough:
  6. Cover and chill dough for at least 30 minutes. Chilling helps prevent the cookies from spreading too much and intensifies the lemon flavor.
  7. Preheat and Prepare:
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop and Shape:
  10. Scoop 2-tablespoon portions of dough, roll into balls, and flatten slightly. Place 2 inches apart on the baking sheets.
  11. Bake:
  12. Bake for 10–12 minutes, or until the edges are just beginning to turn golden. The centers should remain soft.
  13. Cool Completely:
  14. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  15. Make the Frosting:
  16. Beat butter until smooth. Gradually add powdered sugar, beating on low speed until combined. Mix in vanilla and 3 Tbsp milk. Add blueberry jam and beat until creamy and fluffy. Add more milk for a softer texture if needed.
  17. Frost and Decorate:
  18. Spread or pipe blueberry buttercream onto cooled cookies. For extra flair, add a sprinkle of lemon zest or a drizzle of blueberry jam on top.

Notes

  • Don’t overbake — these cookies stay soft and light if removed just as the edges set.
  • You can use store-bought or homemade blueberry jam, but make sure it’s thick and not runny.