Dessertscakemehometonight
Blueberry Frosted Lemon Cookies
These blueberry frosted lemon cookies are perfect for any spring or summer dessert table. The soft and tender lemon cookies are bursting with bright citrus flavor and have a delicate, melt-in-your-mouth crumb. The blueberry buttercream is full of vibrant blueberry berry flavor with a naturally beautiful color. The bright citrus flavor pairs perfectly with the sweet-tart berry frosting for a refreshing, well-balanced treat.
👥 16 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 1h🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- food processor
- spatula
📝 Preparation Steps
1
Lemon Cookies
2
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
3
In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
cornstarch1 tbspbaking powder1 tsp
4
In a small bowl, combine and massage the granulated sugar and lemon zest to release the natural lemon oils. This enhances the lemon flavor in the cookies. Set aside.
lemon zest2 tsp
5
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, powdered sugar, and lemon-infused granulated sugar until smooth and creamy. Add in the egg and lemon juice and mix until smooth. Pour in the dry ingredients and mix on low speed until a soft cookie dough forms.
¾ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuppowdered sugar1 cup½ cups powdered sugar2large egg (room temperature)1lemon juice2 tbsp
6
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pan, allowing room for spreading. Bake the cookies for approximately ⏱️ 12 minutes until the cookies puff up in the center and remain pale on the edges. Cool the cookies on the pan for ⏱️ 1 minute and then transfer to a wire rack to cool completely.
7
Easy Blueberry Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for ⏱️ 5 minutes until light and creamy.
¾ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
powdered sugar1 cup½ cups powdered sugar2
10
Use a food processor to grind the freeze-dried blueberries into a fine powder. Then, add in the freeze-dried blueberry powder to the butter mixture and mix on low speed until well incorporated.
freeze-dried blueberries1 oz¼ cup freeze-dried blueberries (finely chopped)
11
Add the heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
vanilla extract2 tsp
12
Increase the speed on the mixer to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
13
Frosting the Cookies
14
Fill a piping bag fitted with a Wilton 1A piping tip with the blueberry frosting. Pipe a swirl of the frosting onto the cookies and spread the frosting with an offset spatula. Decorate the cookies with finely chopped freeze-dried blueberries and lemon zest.
freeze-dried blueberries1 oz¼ cup freeze-dried blueberries (finely chopped)lemon zest2 tsp
Nutrition Facts
calories
440 kcal
fat Content
26 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
34 g
sodium Content
145 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
51 g
saturated Fat Content
14 g
unsaturated Fat Content
9 g
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