If you are looking for a bakery style cookie without the bakery price, these Lemon Blueberry Cookies are it! They are crunchy on the outside, chewy on the inside and covered in a butter cream swirled frosting. They are nearly too pretty to eat.
Lemon Blueberry Cookies
I may be biased but these Lemon Blueberry Cookies are a really pretty cookie to serve, and so festive they’ll dress up any party or buffet table.
I am sure they will become one of your favorites just like these Lemon Blueberry Cheesecake Bars and Blueberry Vodka Lemonades.
How to Make Lemon Blueberry Cookies
Ingredients:
For The Cookies:
- Sticks of Butter – softened
- Sugar
- Vanilla Extract
- Egg
- Flour
- Baking Powder
- Lemon Flavoring (I used Goodman’s but any brand will work)
- Yellow Food Coloring Gel
For The Frosting:
- Butter – softened
- Cream Cheese
- Powdered Sugar
- Blue Food Coloring Gel
- Yellow Food Coloring Gel
Directions:
In the mixing bowl of a stand mixer, using the whisk attachment, add the Butter, Sugar, Vanilla, Lemon Flavoring, and Egg, and blend until light and fluffy.
Add several drops of the Yellow Food Coloring Gel, until the desired shade of bright yellow is achieved.
In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added.
Remove the whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
Line two cookie sheets with parchment paper, and roll the cookie dough into small 1-inch balls and place the balls on the parchment paper.
Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little.
Take a flat bottom glass, dip it in sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look.
When the cookies are done, remove from the oven to a wire rack to cool completely.
While cookies are cooling, make the Frosting.
In the mixing bowl of a stand mixer, add the softened butter, and cream cheese, and blend to combine.
Add the powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy.
Divide the Frosting evenly into two bowls.
In one bowl, add a few drops of the Yellow Food Coloring Gel, and stir to blend until the Frosting is bright Yellow. If the Frosting thinned a bit add a Tablespoon of Powdered Sugar, and stir to blend.
In the other bowl, add a few drops of the Blue Food Coloring Gel, and stir to blend. If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
Using plastic wrap, tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point.
Place a Blueberry on the top of each cookie.
Allow the Frosting to set or firm up a bit, about 30 minutes.
Serve, and Enjoy!
Lemon Blueberry Cookies
Ingredients
For The Cookie Dough
- 2 Sticks of Butter – softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla
- 1 Egg
- 3 cups of Flour
- 1 Tablespoon of Baking Powder
- 1 Tablespoon of Goodman’s Lemon Flavoring
- Yellow Food Coloring Gel
For The Frosting
- 4 Tablespoons of Butter – softened
- 4 ounces of Cream Cheese
- 4 cups of Powdered Sugar
- Blue Food Coloring Gel
- Yellow Food Coloring Gel
Instructions
- In the mixing bowl of a stand mixer, using the whisk attachment, add the Butter, Sugar, Vanilla, Lemon Flavoring, and Egg, and blend until light and fluffy.
- Add several drops of the Yellow Food Coloring Gel, until the desired shade of bright yellow is achieved.
- In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added.
- Remove the whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
- Line two cookie sheets with parchment paper, and roll the cookie dough into small 1-inch balls and place the balls on the parchment paper.
- Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little.
- Take a flat bottom glass, dip it in sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look.
- When the cookies are done, remove from the oven to a wire rack to cool completely.
- While cookies are cooling, make the Frosting.
- In the mixing bowl of a stand mixer, add the softened butter, and cream cheese, and blend to combine.
- Add the powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy.
- Divide the Frosting evenly into two bowls.
- In one bowl, add a few drops of the Yellow Food Coloring Gel, and stir to blend until the Frosting is bright Yellow. If the Frosting thinned a bit add a Tablespoon of Powdered Sugar, and stir to blend.
- In the other bowl, add a few drops of the Blue Food Coloring Gel, and stir to blend. If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
- Using plastic wrap, tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
- Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
- Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point.
- Place a Blueberry on the top of each cookie.
- Allow the Frosting to set or firm up a bit, about 30 minutes.
- Serve, and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.