Soft Lemon Blueberry Cookies

These soft lemon blueberry cookies have become my absolute favorite spring and summer treat, perfectly balancing bright citrus notes with sweet bursts of blueberry in every bite. The cookies stay incredibly soft for days thanks to a combination of butter richness and just the right ratio of leavening agents, while the blueberry frosting adds an extra layer of fruity sweetness that makes them irresistible. I started making these for my daughter's school bake sales three years ago, and now I get requests from neighbors who still talk about them months later.

I initially created these cookies when I had an abundance of lemons from my backyard tree and wanted something more interesting than basic lemon cookies. The blueberry addition came from my son's suggestion, and honestly, it transformed them into something special that our whole family now considers a signature dessert.

Gather Your Ingredients

• Unsalted butter (1 cup/226g): Creates a tender crumb and rich flavor base. Use European style for more luxurious texture if available.
• Granulated sugar (1 and 1/4 cups/250g): Provides classic sweetness and helps create crispy edges.
• Lemon zest (2 tablespoons/12g): Use zest from about 2 medium lemons for intense citrus oils and flavor.
• Large egg (1, about 50g): Adds structure and moisture to bind the dough.
• Large egg yolk (1, around 18g): Makes cookies softer and richer.
• Fresh lemon juice (3 tablespoons/45g): Squeezed from the zested lemons for bright flavor.
• All purpose flour (3 cups/362g): Spoon and level or weigh for best accuracy and texture.
• Cornstarch (2 tablespoons/16g): Secret to an exceptionally tender texture by reducing gluten development.
• Baking powder (3/4 teaspoon/3.6g): Provides lift for nicely puffed cookies.
• Baking soda (1/2 teaspoon/2.4g): Reacts with lemon juice for additional rise and spread.
• Salt (1/2 teaspoon/3g): Balances and enhances all the other flavors.
• For frosting: 1 cup/226g softened unsalted butter, 4 cups/480g powdered sugar (sifted if lumpy), 3 to 5 tablespoons/15 to 30g whole milk (added gradually), 1 teaspoon/5g vanilla extract, 1/4 cup/80g quality blueberry jam (choose one with visible fruit pieces for flavor and color).

How to Make It

Prepare Your Butter and Sugar Base:

Place truly room temperature butter in a large bowl. Add granulated sugar and lemon zest. Cream with an electric mixer on medium for 2 to 3 minutes, scraping bowl as needed, until very pale and fluffy and the lemon oils perfume the kitchen.

Incorporate the Eggs and Lemon Juice:

Add whole egg and egg yolk, beating until fully combined. Mix in fresh lemon juice, blending another minute until smooth (mixture may look curdled at first, keep mixing).

Combine Your Dry Ingredients:

In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt for 20 seconds.

Mix the Dough Together:

Add dry ingredients to wet. Beat on low just until no flour streaks remain. Fold with spatula a few times to check for hidden pockets. Dough should be soft and slightly sticky.

Chill the Dough:

Cover bowl with plastic wrap, pressing wrap onto dough surface. Chill in refrigerator at least 30 minutes and up to 3 days.

Shape and Bake the Cookies:

Preheat oven to 350°F. Line baking sheets with parchment. Scoop about 2 tablespoons dough per cookie, roll into balls, space 2 inches apart, and optionally flatten slightly. Bake 12 to 14 minutes, rotating tray halfway. Edges should be set and lightly golden, centers looking soft. Cool on sheet 5 minutes, then transfer to rack to cool fully.

Make the Blueberry Frosting:

Beat softened butter until smooth. Add powdered sugar gradually, beating to combine. Mix in vanilla and 3 tablespoons milk, then increase speed and beat for 2 minutes. Add blueberry jam and beat until purple and fluffy. Adjust milk for spreadable consistency.

Frost Your Cookies:

Spread or pipe 1 to 2 tablespoons frosting on fully cooled cookies. Let frosting set for about an hour to form a slight crust.

My favorite part of these cookies is definitely the fresh lemon zest, which I increase to 3 tablespoons when I want an even more pronounced citrus punch. I have a vivid memory of making these with my daughter on a rainy Saturday afternoon when she was learning to bake, and she was so proud of how they turned out that she took a dozen to her teacher the following Monday. That teacher still asks about the recipe two years later, and my daughter has since made them countless times for friends. There is something magical about the way the tart lemon plays against the sweet blueberry frosting that makes people remember these cookies long after they have eaten them.

Flavor Boosters

If you do not have fresh lemons, use bottled lemon juice and dried peel in a pinch, though flavor is less vibrant. Substitute lime zest and juice for an easy tropical twist. Any berry jam (raspberry, strawberry, blackberry) creates a different colored frosting and unique fruit finish. Cake flour can be swapped for even more tender cookies (use 2 3/4 cups). Add Greek yogurt or sour cream for extra tang. Dairy free? Use plant based butter sticks and non dairy milk. Coconut sugar offers a caramel undertone and will turn cookies slightly darker.

Serving Suggestions

These cookies are perfect for spring and summer events, baby showers, and Easter tables, especially with their pretty purple frosting. Serve with tea or lemonade, arrange on a cake stand with fresh blueberries and lemon wedges, or make cookie sandwiches with lemon curd. Kids love them with milk, and the soft crumb is great for little ones. Try crumbling leftovers over yogurt for breakfast, or packaging them in cellophane bags for homemade gifts. Make easy ice cream sandwiches, too, with two cookies and a scoop of vanilla or blueberry ice cream.

Creative Twists

For fall, swap blueberry jam for apple butter or fig jam and add cinnamon to the dough. In winter, use cranberry or cherry jam and a pinch of peppermint extract in the frosting. For holiday flair, sprinkle frosted cookies with crushed candy canes. In spring, embrace strawberry jam. Summer versions are fantastic with fresh blueberries folded into the dough (toss in a little flour first). Boost lemon flavor with more zest, or add a handful of chopped basil to the dough for a herbal twist. Pumpkin butter and pumpkin pie spice create an autumn version.

These cookies never fail to get rave reviews, and they are as beautiful as they are delicious. With the lemon and blueberry combination, you are guaranteed to brighten any occasion.

Common Questions About This Recipe

→ How do I ensure my cookies are soft?

For soft cookies, do not overbake and use the right proportions of butter and sugar as in the instructions. Removing them when barely golden keeps the centers tender.

→ Can I substitute fresh blueberries for blueberry jam?

Blueberry jam lends a concentrated flavor and swirl. Fresh blueberries may add excess moisture and alter the texture, but can be used sparingly if desired.

→ What does lemon zest add to the cookies?

Lemon zest provides aromatic citrus notes and enhances the overall brightness, making the cookies more flavorful and fragrant.

→ How do I achieve a fluffy frosting?

Beat softened butter with powdered sugar gradually, then add vanilla and milk. Mix in blueberry jam and beat until creamy and light for the best texture.

→ Can these cookies be made ahead of time?

Yes, the dough can be made ahead and refrigerated for up to two days. Baked cookies also store well in an airtight container for several days.