These lemon Blueberry Cookies are soft, chewy and packed with lemon flavor, then topped with a swirled blueberry frosting. Made with butter, lemon zest, and blueberry jam, they're the perfect balance of sweet and tangy!
These cookies are unreal! Soft, tangy, and that blueberry frosting is next-level—I’m already planning my next batch.’
- Megan T.
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Bailey's Thoughts ...
At some point, we’ve all been assigned bringing dessert— baby showers, brunches, Mother’s Day, random get-togethers, you name it. And while a store-bought tray of cookies would technically do the job, why not show up with something that looks like it came from a bakery but is shockingly easy to pull off? Enter these Lemon Blueberry Cookies. Soft, buttery, bursting with lemon flavor, and topped with a swirled blueberry frosting that requires zero piping bags or decorating skills—just a spoon and a little confidence. If you can spread butter on toast, you can frost these cookies.
This lemon blueberry cookie recipe is pretty straightforward—you’ll start by creaming the lemon sugar with the butter, then adding the egg and lemon juice, followed by the dry ingredients. The chilling step is important, so the dough doesn’t spread too much when baking. You’ll shape the dough into balls, chill them for 15 more minutes, then bake until golden. Once they cool, it’s all about the frosting: a quick swirl of blueberry jam into your buttercream gives a gorgeous finish and with minimal effort and simple ingredients you have the perfect cookie!
I can’t stress enough how important the chill time is—don’t skip it! It ensures that the cookies hold their shape while baking and gives them that soft, chewy texture we all love. If you’re short on time, make the dough ahead and chill overnight. When you bake, use a kitchen scale to weigh your dough portions—this keeps the cookies consistent in size, so they bake evenly. And remember, let them cool completely before frosting.
- Bailey
PS - My DIY cupcake flower bouquet is another adorable dessert for any event!
Ingredients
Unsalted Butter: Any brand works as long as it’s not labeled “spreadable,” which contains too much oil and won’t cream properly. Use room temperature butter.
Granulated Sugar: Basic white granulated sugar works best.
Lemon Zest: Pick bright yellow lemons with smooth skin—dull or wrinkled ones have less flavor.
Egg + Egg Yolk: Use large eggs for consistent results.
Fresh Lemon Juice: Buy fresh lemons and squeeze them yourself. Bottled lemon juice won’t give the same bright, fresh taste.
All-Purpose Flour: Use a kitchen scale for the most accurate measurement—too much flour will make the cookies dry.
Cornstarch: This helps keep the cookies soft and thick.
Baking Powder + Baking Soda: Grab fresh containers if yours are more than six months old—old leaveners won’t give the cookies the right rise.
Powdered Sugar: Stick to a name-brand powdered sugar to avoid clumps in the frosting. If you notice lumps, make sure to sift.
Vanilla Extract: Pure vanilla extract gives the best flavor—skip anything labeled "imitation vanilla."
Milk: Whole milk works best to smooth out the frosting without making it too runny. Avoid skim or low-fat milk, which won’t give the right consistency.
Blueberry Jam or Preserves: Use thick blueberry jam or preserves for the best swirl effect in the frosting. Do not use jelly—it’s more watery and won’t mix properly, leading to a runny frosting. Look for jam with whole fruit pieces for the best texture.
Instructions
- Prepare the lemon sugar: Pulse granulated sugar and lemon zest in a food processor until combined and fragrant.
- Make the cookie dough: Cream butter and lemon sugar together. Mix in egg, egg yolk, and lemon juice until combined. In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt, then mix into the wet ingredients until a dough forms.
- Chill and shape the dough: Cover with plastic wrap and chill the dough until firm. Use a large cookie scoop to portion 50g cookie dough balls, roll smooth, and flatten slightly. Chill again before baking.
- Bake the cookies: Arrange on a parchment-lined baking sheet and bake until the edges are golden brown and the centers look slightly underbaked. Let cool on the cookie sheet, then transfer to a cooling rack.
- Make the frosting: Beat butter until smooth. Mix in powdered sugar, vanilla extract, and milk until combined. Drop spoonfuls of blueberry jam into the frosting and swirl gently with a rubber spatula.
- Assemble the cookies: Spread or pipe the blueberry swirl frosting onto cooled cookies. Garnish with lemon zest, fresh blueberries or a drizzle of blueberry jam. Let set before serving.
See recipe card for quantities.
Time Saving Tip
For a quicker version, use store-bought vanilla icing and swirl in blueberry jam. Just keep in mind, the sweetness might be higher than homemade buttercream.
Substitutions
I don’t recommend substitutions for this recipe. Every ingredient plays a role in making chewy lemon blueberry cookies bakery-perfect, and untested swaps could throw off the texture or flavor. If you change something, the results will likely be different—and I can’t guarantee they’ll still turn out the same. Stick with the original recipe for best results.
Variations
Lemon Raspberry Cookies: Swap the blueberry jam for raspberry jam in the frosting for a tangy, slightly tart twist.
Lemon White Chocolate Cookies: Fold ½ cup of white chocolate chips into the dough before chilling for a creamy, sweet contrast to the lemon.
Strawberry Lemon Cookies: Replace the blueberry jam with strawberry jam for a bright, fruity flavor combination.
Orange Blueberry Cookies: Swap the lemon zest and juice for orange zest and juice for a softer citrus profile that pairs beautifully with the blueberry frosting.
Equipment
Some of the products linked here are affiliate links, which means I earn a small commission at no extra cost to you. But I only share tools I personally use and love!
Food Processor or Blender: Pulses granulated sugar and lemon zest together for stronger lemon flavor. If you don’t have one, rub the zest into the sugar with your fingers.
Hand Mixer or Stand Mixer: Ensures a smooth cookie dough.
Parchment Paper: Prevents cookies from sticking and helps them bake evenly. A lightly greased baking sheet can work in a pinch, but parchment is best.
Wire Rack: Allows cookies to cool completely without trapping steam, which keeps the texture just right. If you don’t have one, let cookies cool on a dry cookie sheet, but expect softer bottoms.
Storage
Refrigerate: Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Keep layers separated with parchment paper to prevent sticking.
Freeze: The cookies freeze well without frosting. Place in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature before frosting. Freezing with frosting is not recommended, as it may become too soft when thawed.
FAQ: Blueberry Lemon Cookies
The first chill helps develop flavor and firm up the dough, while the second chill (after shaping) ensures the cookies stay thick and don’t spread too much while baking.
Yes! Raspberry, strawberry, or even blackberry jam all work well for a different flavor twist. Just make sure it’s thick jam or preserves, not jelly.
Related
Looking for other recipes like this? Try these:
- Sprinkle Filled Piñata Cupcakes
- Easy DIY Cupcake Bouquet with Buttercream Flowers
- Gourmet Marshmallow Creme Rice Krispie Treats
- Homemade Frosted Apple Pop Tarts (Easy Recipe)
- How To Make Paint Your Own Cookies (A PYO Tutorial)
- Best Homemade Chocolate Popsicles (Easy Recipe)
- How To Make 4-Ingredient Cake Pops (Easy Recipe)
- Best No Spread Sugar Cookies (No Chilling Required)
Recipe
Soft Lemon Blueberry Cookies (Bakery Style Recipe)
- Total Time: ~2 hours (including chilling and baking)
- Yield: 8-10 cookies
Description
These Bakery-Style Lemon Cookies are soft, thick, and chewy, with a perfectly tangy lemon flavor. Topped with a beautiful blueberry jam swirled buttercream, they make a stunning treat that's both simple and indulgent. The marbled effect on the frosting adds a visual touch that’s sure to impress!
Ingredients
For The Lemon Cookies:
- Unsalted butter (1 cup | 226g)
- Granulated sugar (1 ¼ cups | 250g)
- Lemon zest (2 tablespoons | 12g)
- Large egg (1 | 50g, without shell)
- Large egg yolk (1 | 18g)
- Fresh lemon juice (3 tablespoons | 45g)
- All-purpose flour (3 cups | 362g)
- Cornstarch (2 tablespoons | 16g)
- Baking powder (¾ teaspoon | 3.6g)
- Baking soda (½ teaspoon | 2.4g)
- Salt (½ teaspoon | 3g)
For the Buttercream Frosting:
- Unsalted butter (1 cup | 226g)
- Powdered sugar (4 cups | 480g)
- Whole milk (3-5 tablespoons | 15-30g, as needed)
- Vanilla extract (1 teaspoon | 5g)
- Blueberry jam (¼ cup | 80g)
Instructions
Make the Lemon Cookies:
- Pulse lemon zest (2 tablespoons) and granulated sugar (1 ¼ cups) together in a food processor or blender for 10-15 seconds until the zest is finely incorporated.
- Cream together the lemon sugar and room temperature unsalted butter (1 cup) in a large bowl until light and fluffy, about 2 minutes. Add large egg (1), large egg yolk (1), and fresh lemon juice (3 tablespoons), mixing until well combined.
- In a separate bowl, whisk together all-purpose flour (3 cups), cornstarch (2 tablespoons), baking powder (¾ teaspoon), baking soda (½ teaspoon), and salt (½ teaspoon). Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- First Chill: Cover and chill the dough for at least 1 hour (or up to overnight) in the refrigerator.
- Once the dough has chilled, scoop 50g portions of dough, roll them into balls, and gently flatten each ball slightly.
- Second Chill: Place the dough balls on the same baking sheet you will use for baking and chill them in the refrigerator for an additional 15 minutes.
- Preheat the Oven: While the dough chills, preheat the oven to 350°F (175°C). This way, the oven isn't on for over an hour, and everything is ready to bake as soon as the dough is chilled.
- Once the dough is chilled, bake for 11-13 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Make the Blueberry Jam Swirled Buttercream Frosting:
- In a mixing bowl, beat room temperature unsalted butter (1 cup) on medium speed for about 2-3 minutes until smooth and creamy.
- Gradually add sifted powdered sugar (4 cups), mixing on low speed to prevent the powdered sugar from puffing up. Once all the sugar is incorporated, increase the speed to medium and continue to beat for 3-5 minutes, until the frosting becomes light, smooth, and fluffy.
- Add vanilla extract (1 teaspoon) and start with 3 tablespoons milk. Mix and check the consistency. Gradually add 1 tablespoon of milk at a time until the frosting reaches a smooth, spreadable consistency. You want it thick enough to hold its shape, but smooth enough to spread easily.
- Add blueberry jam (¼ cup) and mix it into the buttercream. For a swirled effect, mix gently so that streaks of blueberry are still visible. For a solid color, mix until the jam is fully incorporated. Be careful not to over-mix—this will ensure the desired texture and look, whether it's a marbled or uniform color.
- Once the cookies are completely cool, spread the blueberry jam swirled buttercream on top of each cookie using an offset spatula or butter knife. Gently swirl the frosting with the back of the spatula to create a marble effect. Let the cookies sit for 10-15 minutes before serving.
Notes
Note on Jam vs. Jelly vs. Preserves: Jam is made from cooked and pureed fruit, resulting in a smooth consistency, making it the best choice for swirling into frosting. Jelly, made from fruit juice, has a smooth, gelatinous texture and is not recommended for this recipe. Preserves are made from whole or large pieces of fruit in syrup and can be used in the frosting if blended and strained to remove chunks for a smoother texture. For this recipe, jam is the preferred choice for a smooth swirl in the frosting.
Cookie Size: To ensure uniform-sized cookies, weigh each dough ball to 50g using a kitchen scale. This will help you achieve consistent results for even baking and perfect texture.
Note on Milk Quantity: The amount of milk used in this frosting can vary depending on factors like the consistency of the buttercream and the humidity in your kitchen. Start with 3 tablespoons and gradually add up to 5 tablespoons, adjusting until you reach a smooth, spreadable consistency. Keep in mind that adding the jam will thin the frosting a little more.
Shortcut Option: For a quicker version, use store-bought vanilla icing and swirl in blueberry jam. Just keep in mind, the sweetness might be higher than homemade buttercream.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 440
- Sugar: 42.4 g
- Sodium: 110.9 mg
- Fat: 21.2 g
- Carbohydrates: 61 g
- Protein: 3 g
- Cholesterol: 74.9 mg
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