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Calling all sugar cookie lovers!! Meet your new favorite sugar cookie! These frosted blueberry lemon soft sugar cookies are a fun flavorful twist on a favorite classic sugar cookie.
Anyone else a sucker for the soft store-bought sugar cookies? You know the kind that come in the clear plastic boxes with colored icing and sprinkles? And yes, we know they’re not the best but the grip that these cookies had on us as children was tight! We wanted to reinvent those cookies with a fresh life to make them something even more irritable and delicious.
These are not your typical sugar cookies, they’re BETTER! A soft blueberry sugar cookie, frosted with a thick zesty lemon icing is a modern-day fun take on a childhood favorite.
When we were trying to experiment with different cookie flavors, blueberry seemed a little risky but the result knocked it out of the park. It took some brainstorming to figure out how we wanted to achieve the blueberry flavor. But we settled on pureeing freeze dried blueberries. It was the only way we could still achieve the soft texture without making the dough super moist.
Frosted Blueberry Lemon Soft Sugar Cookies
What You Will Need
All Purpose Flour: Fluff, scoop and level your flour as you measure it out. For this recipe, we used all-purpose flour.
Baking Powder: Helps the cookies fluff up instead of spread out when baking.
Eggs: A couple eggs are whisked into the creamed butter and sugar. They help hold the cookies shape and provide moisture to the cookies.
Freeze Dried Blueberries: Order blueberry powder online or make your own blueberry powder with freeze dried blueberries. When blending in a food processor or high powered blender, you can make a fine blueberry powder.
Salted Butter: We prefer salted butter in this cookie because it provides more saltiness to the cookie and you don’t need to add additional salt to dough. But if you have unsalted butter, it works just as well.
Granulated Sugar: You can’t have sugar cookies without sugar!! It helps to provide tenderness to the cookies.
Powdered Sugar: Used in the cookies and the whipped lemon icing. In the cookies, we went with a combo of granulated and powdered sugar to make them super soft and chewy.
Lemons: you’ll need the zest and juice from a couple lemons adds the right punch of flavor to the icing.
Vanilla Extract: Traditional sugar cookie recipes use an almond flavor, but we swapped for vanilla flavoring to better complement the blueberry and lemon in this recipe.
Milk: Just a dash of milk is needed to loosen the icing and achieve a nice consistency.
Lemon Curd: The secret ingredient to the icing. We wanted the icing super lemon-y without making it too tangy. The lemon curd was the special ingredient to making it the perfect flavor.
How to Make the Sugar Cookies
Prep the Dough
Preheat your oven to 350*F and make your dough. Start by blending the freeze dried blueberries into a powder. This is going to give you that bright purple color and strong blueberry flavor in the sugar cookies In a medium bowl, measure your dry ingredients – flour, baking powder, salt, dried blueberry powder and set aside.
Next, add butter and sugars to a stand mixer and cream on medium speed until butter is nice and fluffy. Add in eggs and vanilla and mix to incorporate. Next you will gradually add in your flour mixture with the blueberry powder and mix until a dough forms. Scrape the sides to get any excess you missed and mix one last time to incorporate.
Once your dough has formed, remove the mixing bowl from the stand mixer and start making your dough balls. Line a cookie sheet with silpat liner or a piece of parchment paper. Using a large cookie scoop, scoop a large amount of dough, roll in your hands to form a ball and place on the cookie sheet. Once you have all your cookie dough balls formed, press to flatten on the cookie sheet.
Now it is time to bake!
Place the cookies in the preheated oven for 15-18 minutes. You will know the cookies are done when you touch the top and they do not feel very dough-y. The sides of the cookies may also start to get a golden brown edge.
Remove the sugar cookies from the oven and allow to cool on the counter for 10 minutes. Transfer the cookies to the fridge or freezer to cool for about 10 more minutes. You want your sugar cookies to be cooled before your spread the icing to avoid a melty mess!
While your cookies are cooling, make your frosting.
First, cream butter and powdered sugar in a bowl. Next, mix in vanilla, lemon zest, 1 tablespoon of milk and lemon curd. Blend together. If the consistency is too thick, continue to add milk in one tablespoon at a time until it reaches a nice thick, whipped consistency.
Now it is time to assemble! Remove your chilled cookies from the oven and spread a thick even layer over the top of the cookies. Top with some fresh blueberries and lemon zest and enjoy!!
This post is all about how to make the best blueberry lemon frosted sugar cookies!
Blueberry Lemon Frosted Sugar Cookies:
- Total Time: 47 minutes
Ingredients
Blueberry Sugar Cookie Dough
- 2 sticks salted butter ((if not using salted butter, add 1/2 tsp salt to flour mixture))
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups flour
- 2 tsp baking powder
- 1/2 cup freeze-dried blueberries (blended into a powder)
Whipped Lemon Icing
- 1 stick butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1–3 tbsp milk
- 1 tbsp lemon curd
Instructions
- Preheat oven to 350°F.
- In a medium bowl, measure your dry ingredients, flour, baking powder, salt, dried blueberry powder and set aside. (To make blueberry powder, pure dried blueberries in a food process or high powdered blender until you have reached a powdered consistency. )
- In a stand mixer add butter and sugars and cream on medium speed until butter is nice and fluffy. Add in eggs and vanilla and mix to incorporate.
- Next, gradually add in your flour mixture with the blueberry powder and mix until a dough forms. Scrape the sides to get any excess you missed and mix one last time to incorporate.
- Line a cookie sheet with silpat liner or a piece of parchment paper. Using a large cookie scoop, scoop a large amount of dough, roll in your hands to form a ball and place on the cookie sheet. Once you have all your cookie dough balls formed, press to flatten on the cookie sheet.
- Place the cookies in the preheated oven for 15-18 minutes. You will know the cookies are done when you touch the top and they do not feel very dough-y.
- Remove the sugar cookies from the oven and allow to cool on the counter for 10 minutes. Transfer the cookies to the fridge or freezer to cool for about 10 more minutes. You want your sugar cookies to be cooled before your spread the icing to avoid a melty mess!
- While your cookies are cooling, make your frosting – cream butter and powdered sugar in a bowl. Mix in vanilla, lemon zest, 1 tablespoon of milk and lemon curd. If consistancy is too thick, add milk in one tablespoon at a time until it reaches a nice thick, whipped consistency
- Remove your chilled cookies from the oven and spread a thick even layer over the top of the cookies. Top with some fresh blueberries and lemon zest and enjoy!!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
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