Bright, zesty, and bursting with fresh blueberries, these soft lemon blueberry cookies are the perfect summertime sweet treat! Made with fresh lemon juice and zest, each bite delivers a delicate yet bold citrus flavor. Baked at 350°F for just 14-15 minutes, they have a light, cake-like texture that pairs beautifully with a luscious cream cheese frosting. For an extra indulgent touch, frost them while they're still slightly warm-the result is a dreamy, melt-in-your-mouth bite that's simply irresistible! Yields 36 cookies.
These cookies have my heart!
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 tender cookies are the perfect sweet treat for the summer. Bursting with in-season ripe blueberries, fresh lemon juice, AND zest, and topped with the most luscious cream cheese frosting. I feel a personal duty as a Southern cook to have a deep love for cream cheese frosting - and I am not made about this responsibility.
Let me show you how I like to make these so that you can make them for your friends and family this weekend!
Welcome to my kitchen, lets bake!
⭐️ PRO TIP: I have frosted the cookies about 5 minutes after they have come out of the oven and are still slightly warm. The warmth from the cookies makes the frosting slightly melt and kind of turn into a glaze and it is HEAVENLY! While recipe testing, I have also waited until the cookies have cooled completely 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 - I just personally prefer the warm and meltly kind. 😉
Recipe
Soft Lemon Blueberry Cookies with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 36 cookies 1x
Description
Bright, zesty, and bursting with fresh blueberries, these soft lemon blueberry cookies are the perfect summertime sweet treat! Made with fresh lemon juice and zest, each bite delivers a delicate yet bold citrus flavor. Baked at 350°F for just 14-15 minutes, they have a light, cake-like texture that pairs beautifully with a luscious cream cheese frosting. For an extra indulgent touch, frost them while they're still slightly warm-the result is a dreamy, melt-in-your-mouth bite that's simply irresistible! Yields 36 cookies.
Ingredients
Cookies
- ½ Cup + 2 Tablespoons Butter - room temperature
- 1 ¼ Cups 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 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 over the slightly warm or cooled cookies and enjoy!
Notes
- For the frosting: I frosted the cookies about 5 minutes after they had come out of the oven and were 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.
- 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
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