Description

Bring a burst of sunshine to your kitchen with these Soft Blueberry Lemon-Frost Cookies—tender, buttery cookies studded with juicy blueberries and kissed with a bright lemon glaze. Each bite feels like a warm summer breeze: light, tangy, and joyfully sweet. Inspired by lazy afternoons and porch-swing moments, these cookies are equal parts comfort and celebration. They’re perfect for brunch, tea parties, or simply brightening a cloudy day. One bowl, a handful of fresh berries, and a whisk of lemon zest—that’s all it takes to bake happiness into every bite.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 tbsp lemon zest
1½ cups fresh blueberries, tossed in 1 tbsp flour

Lemon Frosting:

1 cup powdered sugar
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

Cream Butter & Sugar: Beat softened butter and sugar until light and fluffy (2–3 min). Add egg, vanilla, and lemon zest.
Mix Dry Ingredients: Whisk flour, baking soda, and salt in a bowl. Gradually add to wet mixture, stirring until just combined—don’t overmix!
Add Blueberries: Gently fold in flour-coated blueberries with a spatula.
Chill (Optional): For thicker cookies, refrigerate dough 30 minutes.
Bake: Preheat oven to 350°F (175°C). Scoop 1½-tbsp dough balls onto parchment-lined trays, spacing 2 inches apart. Bake 11–13 minutes until edges are lightly golden. Cool 5 minutes, then transfer to a wire rack.
Frost: Whisk powdered sugar and lemon juice until smooth and drizzle over cooled cookies. Let set for 15 minutes before serving.

Notes

Toss blueberries in flour to keep them from sinking.
Use fresh lemon juice for a bright, natural flavor.
For a fun twist, fold in white chocolate chips or swap blueberries for raspberries.

Nutrition

Calories: 160Cal Per Serving
Sugar: 11g
Fat: 8g
Carbohydrates: 21g
Protein: 2g