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Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fresh lemon zest
- 1 large egg, at room temperature
- 1 tablespoon (15g/ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup (about 15g) freeze-dried blueberries*
- 4 ounces (113g) full-fat block-style cream cheese, softened to room temperature
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1 tablespoon (15g/ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
- optional: lemon slices and fresh blueberries for garnish
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and lemon zest using a mixer on medium-high speed for about 3 minutes. Add the egg, lemon juice, and vanilla, mixing until combined.
- Combine the dry ingredients with the wet mixture on low speed until the dough is thick and sticky. Cover and chill for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough for each cookie and roll into balls, placing them 3 inches apart on the baking sheets.
- Bake for 11-13 minutes until the edges are lightly browned and the centers are soft. Avoid over-baking.
- Let the cookies cool on the sheet for 5 minutes before moving them to a rack to cool completely.
- Process freeze-dried blueberries into a fine powder and sift to remove larger pieces.
- Beat the butter and cream cheese until creamy, then add confectioners' sugar, blueberry powder, lemon juice, and vanilla. Mix for 2 minutes until smooth, adjusting sweetness with salt if needed.
- Frost the cooled cookies with the prepared mixture and garnish with lemon slices and blueberries if desired.
- Store unfrosted cookies at room temperature for up to 1 week, and frosted cookies in the refrigerator for up to 5 days.
Notes
Chill the dough for best results, as this helps to achieve the soft texture of cookies.
For best taste, use fresh lemons for zest and juice.
Freeze-dried blueberries can be substituted with fresh for a different flavor profile but may alter texture.
- Prep Time: 180 minutes
- Cook Time: 210 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg