There’s something incredibly nostalgic about the scent of cookies baking in the oven—especially when they’re infused with the bright zing of lemon and the juicy sweetness of blueberries. These Blueberry Lemon Frost Cookies are like little bites of spring sunshine, tucked into soft, fluffy pillows of cookie goodness.

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I first discovered this flavor combo during a spring farmer’s market stroll, where the smell of fresh lemons and baskets of plump blueberries reminded me of the lemon-blueberry muffins my grandma used to make every Easter. She’d let us help stir the batter with our tiny wooden spoons, always sneaking us a blueberry or two. These cookies bring back that same comforting joy but with a fun, frosted twist.

Whether you’re baking for a springtime brunch, a baby shower, or just a weekday pick-me-up, these cookies are sweet little reminders that simple flavors can be truly special. The lemon zest gives them a citrusy brightness, and the burst of blueberry in every bite makes them irresistibly fresh. And let’s not forget that smooth glaze—light, lemony, and just the right amount of sweet.

Why You’ll Love This Recipe:

Soft and cakey texture with a melt-in-your-mouth finish
Bursting with blueberries in every bite
Bright lemon glaze that perfectly balances the sweetness
Quick and simple enough for beginners
Perfect for spring and summer gatherings or cozy weekend baking

INGREDIENTS YOU’LL NEED:

For the cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen blueberries

For the lemon glaze:

1 cup powdered sugar
1 ½ tablespoons lemon juice
1 teaspoon lemon zest

HOW TO MAKE BLUEBERRY LEMON FROST COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cream the butter and sugar
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This takes about 2–3 minutes and is the base of that soft cookie texture we’re after.

Step 2: Add the eggs and lemon
Crack in your eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest. The lemon zest really brings the fragrance to life—rub it into the sugar first for an extra burst of flavor if you want to get fancy!

Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mix to the wet ingredients, stirring until combined. The dough will be thick but soft.

Step 4: Fold in those blueberries
Gently fold the blueberries into the dough. If you’re using frozen ones, don’t thaw them—this helps avoid blue streaks in the dough. Be careful not to overmix, or the blueberries might break apart.

Step 5: Scoop and bake
Scoop the dough onto a parchment-lined baking sheet using a cookie scoop or tablespoon. Leave some space between each cookie—they spread just a little. Bake for 10–12 minutes or until the edges are lightly golden.

Step 6: Cool and glaze
Let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack. While they cool completely, mix up your lemon glaze. Drizzle or spread the glaze over the cooled cookies and let it set for a few minutes before serving.

HELPFUL TIPS:

Room temperature butter is key—too cold and your dough won’t cream properly, too melted and the cookies will spread too much.
Use fresh lemon zest, not bottled lemon juice, for the best flavor.
If using frozen blueberries, don’t let them thaw before mixing—they’ll bleed into the dough.
A cookie scoop keeps the cookies uniform in size and ensures even baking.
Let the cookies cool completely before glazing so the frosting doesn’t melt off.

DETAILS:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cookies are best enjoyed fresh but also freeze well (without glaze). Just glaze after thawing.
You can adjust the lemon glaze thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
Feel free to swap in other berries like raspberries if you’re feeling adventurous!

NUTRITIONAL INFORMATION: (Per cookie – approximate)

Calories: 150
Fat: 7g
Carbohydrates: 20g
Sugar: 12g
Protein: 2g
Fiber: 0.5g

FREQUENTLY ASKED QUESTIONS:

Can I use dried blueberries instead of fresh or frozen?
Yes, but soak them in warm water for 10–15 minutes first to plump them up. They won’t give quite the same juicy burst, but they’ll still taste great.

Can I make these cookies gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend and make sure your baking soda is certified gluten-free.

Do these cookies need to be refrigerated?
Not necessarily. Store them in an airtight container at room temperature for 3–4 days. If it’s warm or humid, you can refrigerate them to help the glaze set.

STORAGE INSTRUCTIONS:

Store your Blueberry Lemon Frost Cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them unglazed. Once thawed, drizzle the glaze on top and let them sit for a few minutes before serving.

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CONCLUSION

Blueberry Lemon Frost Cookies are the kind of treat that brings a little sunshine to any day. They’re simple enough for a weekday bake and special enough to share with guests at your next get-together. With soft centers, bright citrus flavor, and sweet blueberry bites, these cookies strike the perfect balance between cozy and refreshing.