Super soft cake-like blueberry cookies are perfect for snacking at any time of day. Delicate and sweet, with a bright lemon flavor, and topped with a luscious cream cheese frosting. You won't be able to stop at one. These are the perfect spring and summer time dessert!
How do we feel about super soft cookies? Like sink your teeth into it and they just melt right in your mouth? Kinda like Lemon Ricotta Cookies or Pumpkin Cookies with Brown Butter Icing?! I personally am here for it! There is something about a delicately soft cookie that you can't just eat one of them. You have to go back for AT LEAST one more - if not two or three..... 😉
These lemon blueberry cookies are the perfect sweet treat for the summer. Bursting with in-season ripe blueberries and topped with the most luscious cream cheese frosting. Honestly, anything smothered in cream cheese frosting (cough cough I am looking at you Old Fashioned Pumpkin Loaf) and I am totally weak for. My self-control just goes out the window. I can't stop it!
I know you will love these sweet blueberry cookies so let's get baking!
Ingredients Needed
Lemon Blueberry Cookies
- Butter - make sure your butter is at room temperature before starting this recipe. Set it out on the counter about 30 minutes before making it. This will help it incorporate better into the sugar and batter.
- Sugar
- Sour Cream - use full-fat sour cream for this recipe
- Eggs
- Vanilla - I always Always ALWAYS use vanilla bean paste* for all my baking recipes. It yields a much better and richer vanilla flavor (plus I can't get over those vanilla bean specks!). However, you can use the same about of vanilla extract and it will work just fine.
- Lemon - we will use the zest AND juice of 1 lemon for these cookies for maximum lemon flavor. You will need a good lemon zester* for this recipe.
- Flour - King Arthur flour is my preferred brand of flour to bake with.
- Baking Powder - make sure yours is fresh within the past 6 months! I always write the date on my container when I purchase, so I know when to toss it and but a new one (even if it isn't;t used all the way up).
- Salt
- Fresh Blueberries - rinse and fully dry before adding to the batter. We do not want any extra liquid in the dough.
*afflilate links
Cream Cheese Frosting
- Cream Cheese - full-fat cream cheese is best for this recipe. And make sure it is at room temp before using. The butter will need to be as well. This will help both mix well together without any lumps and clumps.
- Butter - make sure it is at room temp.
- Powdered Sugar
- Vanilla - I use the vanilla bean paste* here too, but vanilla extract will also work
- Salt
- Lemon
How to Make
Start with the cookies:
- Preheat the oven. To 350 degrees.
- Mix the butter and sugar. In a stand mixer, mix the butter and sugar together until light and fluffy (for 3-4 minutes)
- Add in the liquid ingredients. Add in sour cream, eggs, vanilla, lemon juice, and zest. Mix until just combined (about 30 seconds).
- Add in the dry ingredients. Add in the flour, baking powder, and salt and mix until combined. The dough will be quite sticky.
- Fold in the blueberries. Remove the bowl from the mixer and add in the fresh blueberries. Gently fold in with a spatial until evenly distributed throughout the batter.
- Bake. Scoop out onto a baking sheet lined with parchment paper using a cookie scoop. Bake for 14-15 minutes.
- Cool. Once finished, remove from oven and let cool on the sheet for 5 minutes, then move to a cooling rack to finish cooling.
Then make the cream cheese frosting while baking:
- Cream together butter and cream cheese. In a bowl add cream cheese and butter. Mix with a hand mixer until smooth and creamy and no lumps remain.
- Add in the rest of the ingredients. Add in the powdered sugar, vanilla, salt, and lemon zest, and juice. Mix well until smooth.
- Frost cookies. Spoon the over the slightly warm or cooled cookies and enjoy!
PRO TIP: I have frosted the cookies about 5 minutes after they have come out of the oven and are still warm. The warmth from the cookies makes the frosting slightly melt and kind of turn into a glaze and it is HEAVENLY! I have also waited until the cookies have cooled to frost. I will just scoop a little out with a spoon and place it on top and then spread it out slightly to the edges. Both are great options and either can be done!
Frequently Asked Questions
Because these have fresh fruit in the actual cookies and cream cheese in the frosting, you will need to keep these cookies stored in the fridge (covered tightly). They will last up to 4-5 days in the fridge.
Yes! Soft lemon blueberry cookies can be made up to 24 hours before serving. Make the cookies according to the directions and cool them completely. Store in an airtight container in the fridge (do not frost). Make the cream cheese frosting and also store it in an airtight container in the fridge. 30-60 minutes before serving, remove from the fridge and place the cream cheese frosting on top.
Absolutely! Make the cookies according to the directions and cool them completely. Place the cookies on a baking sheet lined with parchment paper and place them in the freezer for 30 minutes to flash freeze. Once frozen place in a freezer safe airtight bag and store in the freezer for up to 6 months. The same can be done with the cream cheese frosting as well. Make completely and store in a freezer-safe airtight bag in the freezer for up to 6 months. Remove both and place in the fridge for 24 hours to thaw. 30-60 minutes before serving, remove from the fridge and place the cream cheese frosting on top. Alternatively, the frosting can be made right before frosting as well - it doesn't have to be made ahead of time and frozen but it is able to be.
Yes, you can. I prefer to use fresh blueberries in this recipe though. If you use frozen, use the same amount still frozen. The batter will likely turn colors from the blueberries, so if you do not mind that then frozen ones can be used in a pinch.
More Blueberry Recipes
- Southern Blueberry Cobbler
- Iced Blueberry Loaf
- Lemon and Blueberry Ricotta Pound Cake
- Blueberry Protein Bars {made with Kodiak Cakes}
- Sous Vide Lemon Blueberry Cheesecake
Recipe
Soft Lemon Blueberry Cookies with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 36 cookies 1x
Description
Super soft cake-like blueberry cookies are perfect for snacking at any time of day. Delicate and sweet, with a bright lemon flavor, and topped with a luscious cream cheese frosting. You won't be able to stop at one. These are the perfect spring and summer time dessert!
Ingredients
Cookies
- ½ Cup + 2 Tablespoons Butter - room temperature
- 1 ¼ Cup Sugar
- ¼ Cup Sour Cream
- 2 Eggs
- 1 Teaspoon Vanilla
- Zest and Juice of 1 Lemon
- 2 ½ Cup Flour
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Fresh Blueberries
Cream Cheese Frosting
- 4 Ounces Cream Cheese - room temperature
- ¼ Cup Butter - room temperature
- 2 Cup Powdered Sugar
- ¼ Teaspoon Vanilla
- ⅛ Teaspoon Salt
- Zest and Juice from ½ Lemon
Instructions
Cookies
- Preheat the oven. Preheat to 350 degrees.
- Cream together butter and sugar. In a stand mixer, mix the butter and sugar together until light and fluffy (for 3-4 minutes)
- Add in wet ingredients. Add in sour cream, eggs, vanilla, lemon juice, and zest. Mix until just combined (about 30 seconds).
- Add in dry ingredients. Add in the flour, baking powder, and salt and mix until combined. The dough will be quite sticky.
- Fold in blueberries. Remove the bowl from the mixer and add in the fresh blueberries. Gently fold in with a spatial until evenly distributed throughout the batter.
- Bake. Scoop out onto a baking sheet lined with parchment paper using a cookie scoop. Bake for 14-15 minutes.
- Cool. Once finished, remove from oven and let cool on the sheet for 5 minutes, then move to a cooling rack to finish cooling.
Cream Cheese Frosting
- Cream together butter and cream cheese. In a bowl add cream cheese and butter. Mix with a hand mixer until smooth and creamy and no lumps remain.
- Add in the rest of the ingredients. Add in the powdered sugar, vanilla, salt, and lemon zest, and juice. Mix well until smooth.
- Frost cookies. Spoon the over the slightly warm or cooled cookies and enjoy!
Notes
- For the frosting: I have frosted the cookies about 5 minutes after they have come out of the oven and are still warm. The warmth from the cookies makes the frosting slightly melt and kind of turn into a glaze and it is HEAVENLY! I have also waited until the cookies have cooled to frost. I will just scoop a little out with a spoon and place it on top and then spread it out slightly to the edges. Both are great options and either can be done!
- Store leftovers covered tightly in the fridge for 4-5 days.
- See the post for how to freeze or make them in advance.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 14 g
- Sodium: 40.4 mg
- Fat: 5.5 g
- Carbohydrates: 21.3 g
- Fiber: 0.3 g
- Protein: 1.6 g
- Cholesterol: 24.2 mg
Keywords: Soft Lemon Blueberry Cookies with Cream Cheese Frosting, lemon blueberry cookies, soft blueberry cookies,
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