Tangy-Sweet Blueberry Lemon Frost Cookies Recipe

Sweet summer memories dance through every blueberry lemon frost cookie bite, promising a delightful burst of tangy brightness.

Memories of childhood picnics swirl with each delicate morsel.

Sunshine seems to sparkle within these delectable treats.

Soft, pillowy textures melt against your tongue, releasing complex flavor profiles.

Zesty lemon notes perfectly complement the sweet, plump blueberries nestled inside.

Delicate frosting adds a luxurious finish that transforms simple ingredients into something magical.

You’ll want to share these irresistible cookies with everyone who crosses your path.

Steps For Blueberry Lemon-Frost Cookies Easily

Step 1: Warm Up The Oven

Crank your oven to a toasty 350F (175C).

Grab a baking sheet and line it with parchment paper for a smooth cookie-making experience.

Step 2: Whip Butter And Sugar

Grab a spacious mixing bowl and blend softened butter with granulated sugar.

Keep mixing until the mixture looks fluffy and cloud-like, with a creamy texture that’s light as air.

Step 3: Introduce Egg And Vanilla

Drop in the egg and vanilla extract.

Blend thoroughly until everything looks completely unified and smooth.

Step 4: Combine Dry Elements

• Flour
• Baking powder
• Salt

Slowly incorporate these dry ingredients into your wet mixture, stirring until just combined.

Don’t overmix.

Step 5: Shape Cookie Pockets

Scoop small dough portions and flatten into gentle discs.

Place a teaspoon of blueberry jam right in the center of each disc.

Carefully fold the dough over, sealing the edges like a delicate package.

Step 6: Bake To Golden Perfection

Arrange your filled cookies on the prepared baking sheet.

Slide into the oven and bake for 12-15 minutes until edges turn a beautiful golden brown.

Transfer to a wire rack and let cool completely.

Step 7: Craft Zesty Lemon Frosting

In a small bowl, whisk powdered sugar with fresh lemon juice until you create a silky, smooth frosting.

Step 8: Decorate With Flair

Drizzle the tangy lemon frosting generously over the cooled cookies.

Sprinkle blue sugar crystals on top for a sparkling finish that adds a delightful crunch.

Tips For Fluffy Blueberry Lemon-Frost Cookies

• Let butter sit at room temperature for 30-45 minutes before creaming to ensure smooth, even mixing without overworking the dough.
• Chill filled cookies for 10 minutes before baking to help seal edges and prevent jam from seeping out during baking.
• Add lemon juice gradually to powdered sugar, creating a drizzle-friendly texture that's not too thick or runny.
• Use high-quality, ripe blueberry jam for maximum flavor and vibrant color in your cookies.
• Watch cookies closely during last few minutes to prevent over-browning, ensuring a soft, tender texture.

Blueberry Lemon-Frost Flavors For Cookie Lovers

• Gluten-Free Blueberry Lemon Gems: Swap wheat flour with almond or gluten-free blend for a celiac-friendly version that maintains the cookie's delicate texture and tangy flavor.
• Vegan Berry Citrus Cookies: Replace butter with coconut oil, use flax egg instead of regular egg, and opt for plant-based powdered sugar to create a dairy-free, egg-free treat.
• Low-Sugar Zesty Fruit Bites: Substitute granulated sugar with monk fruit sweetener or stevia, and use sugar-free blueberry jam for a diabetic-friendly cookie option that's still bursting with flavor.

Presenting Blueberry Lemon-Frost Cookies At Gatherings

• Picnic Perfect Treat: Pack these blueberry lemon-frost cookies in a cute container for a delightful outdoor snack that'll brighten any picnic spread.
• Dessert Pairing Delight: Serve alongside a chilled glass of lemonade or a light lavender tea to complement the cookie's bright citrus and sweet berry flavors.
• Breakfast Companion Charm: Enjoy these cookies with morning coffee or as a sweet accompaniment to a weekend brunch, adding a touch of indulgence to your meal.
• Gift-Worthy Presentation: Wrap a batch in clear cellophane with a pretty ribbon, creating a homemade gift that looks as amazing as it tastes for friends and family.

Storing Blueberry Lemon-Frost Cookies So They’re Soft

• Store cookies in an airtight container layered with parchment paper for up to 5 days, keeping them fresh and preventing moisture loss.
• Wrap individual cookies tightly in plastic wrap, place in freezer-safe container, and preserve for 2-3 months without losing texture or flavor.
• Keep cookies in sealed container at cool, dry spot for 2-3 days, away from direct sunlight or heat sources to maintain crispness.
• Remove frozen cookies from freezer, let sit at room temperature for 15-20 minutes before serving, ensuring soft and delicious taste.

FAQs

• Can I use frozen blueberries for the jam?

You can use frozen blueberries, but make sure to thaw and drain them completely to prevent excess moisture in the cookies.

• How do I prevent the cookies from spreading too much?

Chill the dough for 30 minutes before baking and ensure your butter is softened but not melted to help maintain the cookie’s shape.

• Is it possible to make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.

• Can I make the dough ahead of time?

You can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate for up to 3 days before baking.

Blueberry Lemon-Frost Cookies You’ll Bake Again Soon

• Burst with Flavor: These cookies pack a delightful punch of tangy lemon and sweet blueberry in every bite, creating an irresistible taste combination that will make your taste buds dance.
• Super Simple Prep: With straightforward steps and minimal ingredients, even beginner bakers can whip up these gorgeous cookies without breaking a sweat or feeling overwhelmed.
• Crowd-Pleasing Treat: Perfect for family gatherings, potlucks, or casual dessert moments, these cookies appeal to both kids and adults with their playful appearance and bright, zesty flavor profile.
• Dress-Up Potential: The beautiful lemon frosting and blue sugar crystal garnish transform these cookies from basic to bakery-worthy, making them look professionally crafted with minimal extra effort.

What’s Needed For Blueberry Lemon-Frost Cookie Magic

• Butter: The rich, creamy foundation that provides tender texture to the cookies.
• Granulated Sugar: Adds sweetness and helps create a golden, crisp exterior.
• Egg: Binds the ingredients together and contributes to the cookie's structure.
• All-Purpose Flour: The primary dry ingredient that gives the cookies their shape and substance.

• Vanilla Extract: Adds depth and warmth to the cookie's overall flavor profile.
• Blueberry Jam: Creates a sweet, fruity center that surprises with each bite.
• Lemon Juice: Provides a bright, tangy note to the frosting.

• Powdered Sugar, Blue Sugar Crystals: Provides visual appeal and extra sweetness to the finished cookies.
• Baking Powder, Salt: Essential for helping the cookies rise and balancing the overall flavor.

Blueberry Lemon Frost Cookies Recipe

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4.7 from 15 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Blissful blueberry lemon frost cookies dance with zesty citrus and sweet berry magic, creating an irresistible dessert sensation. Delicate crumbs melt in your mouth, whisking you to a summer garden of pure delectable delight.

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Ingredients

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Primary Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 1/2 cups all-purpose flour

Flavoring Ingredients:

• 2 teaspoons vanilla extract
• 1 cup blueberry jam
• 2 tablespoons lemon juice

Finishing and Binding Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar
• Blue sugar crystals (for garnish)

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper, ensuring even heat distribution.
2. In a spacious mixing bowl, thoroughly blend softened butter and granulated sugar until the mixture becomes airy and pale, creating a smooth base for the cookies.
3. Incorporate the egg and vanilla extract into the butter-sugar mixture, whisking vigorously to achieve a uniform consistency and enhance the flavor profile.
4. Separately, sift together flour, baking powder, and salt, creating a light, even dry ingredient blend that will provide structure to the cookies.
5. Gradually fold the dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain a tender cookie texture.
6. Form small dough portions into delicate discs, creating a small indentation in the center of each cookie.
7. Carefully place a dollop of blueberry jam in the center of each disc, then gently fold the edges to encase the filling, sealing the jam within the cookie.
8. Arrange the filled cookies on the prepared baking sheet, maintaining even spacing to allow proper heat circulation.
9. Bake for 12-15 minutes, watching for a subtle golden hue around the edges, indicating perfect doneness.
10. Transfer the baked cookies to a wire rack, allowing them to cool completely and develop their final texture.
11. Craft the lemon frosting by whisking powdered sugar with fresh lemon juice until smooth and glossy.
12. Once cooled, delicately drizzle the lemon frosting over the cookies, creating an elegant glaze.
13. Sprinkle blue sugar crystals as a final garnish, adding a touch of sparkle and complementary flavor to the blueberry-lemon treat.

Notes

• Chill the dough for 30 minutes before shaping to prevent spreading and maintain cookie structure during baking.
• Use room temperature ingredients to ensure smooth mixing and even incorporation of flavors.
• Substitute fresh blueberry jam with homemade compote for a more intense fruit flavor and fewer preservatives.
• For gluten-free version, replace wheat flour with almond or gluten-free blend and add xanthan gum for better texture.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 170
• Sugar: 15 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 25 mg