Blueberry Lemon Frost Cookies

The smell of lemon and blueberries baking together fills the kitchen with sunshine.
These Blueberry Lemon Frost Cookies are soft, sweet, and topped with creamy lemon frosting that melts in your mouth.

I made them one afternoon when I wanted something bright and happy, and they turned out perfect.
They’re buttery, fruity, and just the right mix of tangy and sweet.

If you love cookies that taste fresh and cozy at the same time, this one’s for you.
Let’s bake a batch and spread a little lemony joy around.

Why You’ll Love This Recipe

• Beautiful and Delicious: The blue sugar crystals make these cookies look fancy, but they’re simple to make.
• Perfect Flavor Balance: Sweet blueberry jam meets tangy lemon glaze for a taste that’s not too sweet.
• Soft and Buttery: These cookies stay soft for days thanks to the butter-rich dough.
• Great for Any Occasion: Perfect for parties, bake sales, or afternoon tea.
• Kid-Friendly: Children love helping to make the thumbprint and adding the sparkly sugar.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: About 30 minutes (plus cooling time)

Servings: This recipe makes about 24 cookies, enough to share with family and friends or keep some for yourself throughout the week.

Difficulty: Easy. Perfect for beginner bakers, and fun for experienced cooks who want a quick, tasty treat.

Required Kitchen Tools

• Mixing bowls (large and medium)
• Electric mixer or hand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Wire cooling rack
• Small bowl for glaze
• Spoon or piping bag for drizzling

Ingredients for Blueberry Lemon Frost Cookies

These cookies come together with simple ingredients you probably already have in your kitchen. The blueberry jam creates a fruity center, while fresh lemon juice makes the glaze bright and refreshing.

For the Cookies:

• Unsalted Butter: 1/2 cup (1 stick), softened to room temperature for a tender, buttery cookie
• Granulated Sugar: 3/4 cup for sweetness and structure
• Egg: 1 large egg at room temperature to bind everything together
• Vanilla Extract: 1 teaspoon to enhance the overall flavor
• All-Purpose Flour: 2 cups, measured by spooning into the cup and leveling off
• Baking Powder: 1 teaspoon to help the cookies rise slightly
• Salt: 1/4 teaspoon to balance the sweetness
• Blueberry Jam: 1/4 to 1/3 cup for filling the centers

For the Lemon Glaze:

• Powdered Sugar: 1 cup for a smooth, sweet glaze
• Lemon Juice: 2-3 tablespoons of fresh lemon juice for tanginess
• Blue Sugar Crystals: 2-3 tablespoons for decoration and sparkle

Variations for Blueberry Lemon Frost Cookies

• Try Different Jams: Use raspberry, strawberry, or blackberry jam instead of blueberry for different flavors.
• Add Lemon Zest: Mix 1 teaspoon of lemon zest into the cookie dough for extra lemon flavor.
• Make Them Mini: Use a smaller cookie scoop to make bite-sized treats for parties.
• Skip the Blue Sugar: Use white sanding sugar or leave the glaze plain for a simpler look.
• Orange Version: Replace lemon juice with orange juice and use orange zest for a citrus twist.

How to Make Blueberry Lemon Frost Cookies Step-by-Step Instructions

1. Prepare Your Workspace

Set your oven to 350°F (175°C) to preheat. Line two baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking and makes cleanup easy.

2. Mix the Wet Ingredients

In a large bowl, beat the softened butter and sugar together with an electric mixer until the mixture looks light and fluffy. This takes about 2 minutes. Add the egg and vanilla extract, then mix until everything is well combined and smooth.

3. Add the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add these dry ingredients to the butter mixture. Mix on low speed until a soft dough forms. Do not overmix, or the cookies will be tough.

4. Shape the Cookies

Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and place them on your prepared baking sheets, spacing them about 2 inches apart. Using your thumb or the back of a small spoon, press down gently in the center of each cookie to create a small well.

5. Add the Blueberry Filling

Spoon about 1/2 teaspoon of blueberry jam into each thumbprint. Do not overfill, or the jam will bubble over during baking.

6. Bake the Cookies

Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set and very lightly golden, but the centers will still look soft. The cookies will firm up as they cool.

7. Cool Completely

Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven. Then carefully transfer them to a wire rack to cool completely before adding the glaze.

8. Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice, one teaspoon at a time. If it’s too thin, add more powdered sugar.

9. Decorate the Cookies

Once the cookies are completely cool, drizzle or spoon the lemon glaze over each cookie. Immediately sprinkle the blue sugar crystals on top before the glaze sets. Let the glaze harden for about 15-20 minutes before serving or storing.

Serving and Decoration

These cookies look beautiful on a white serving platter where the blue sparkle really stands out. Stack them on a tiered cake stand for parties, or arrange them in a single layer in a decorative tin for gift-giving.

Serve alongside a cup of hot tea or cold lemonade for a refreshing treat. They’re also wonderful with vanilla ice cream for a simple dessert.

How to Serve Blueberry Lemon Frost Cookies

• With Tea or Coffee: These cookies pair perfectly with afternoon tea or your morning coffee.
• As a Dessert: Serve two or three cookies on a small plate with fresh berries on the side.
• For Parties: Display them on a colorful platter for birthday parties or baby showers.
• As Gifts: Package them in clear cellophane bags tied with ribbon for homemade gifts.
• With Ice Cream: Crumble a cookie over vanilla or lemon ice cream for extra flavor.

Storing Blueberry Lemon Frost Cookies

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
• Refrigerator: If your kitchen is very warm, you can refrigerate the cookies for up to 1 week. Bring them to room temperature before serving for the best texture.
• Freezer: Freeze unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature and add the glaze before serving.

Tips and Tricks for Success

• Room Temperature Butter: Make sure your butter is soft but not melted. It should leave a slight indent when pressed.
• Don’t Overfill: Use just a small amount of jam in each cookie to prevent overflow during baking.
• Cool Completely: Never add glaze to warm cookies, or it will melt and slide off.
• Fresh Lemon Juice: Always use fresh lemon juice for the glaze, not bottled, for the best flavor.
• Make the Well Bigger: If the thumbprint fills in during baking, press it down again gently while the cookies are still warm.
• Consistent Size: Use a cookie scoop to make sure all your cookies are the same size so they bake evenly.

Nutrition

Nutrient	Per Cookie (1 cookie)
Calories	135
Total Fat	4g
Saturated Fat	2.5g
Cholesterol	18mg
Sodium	55mg
Total Carbohydrates	23g
Dietary Fiber	0g
Sugars	15g
Protein	1g

Nutritional values are approximate and may vary based on specific ingredients used.

Blueberry Lemon Frost Cookies FAQs

Can I use frozen blueberries instead of jam?
It’s best to stick with jam for this recipe. Fresh or frozen blueberries release too much moisture during baking and will make the cookies soggy.

Why did my thumbprints disappear during baking?
This happens when the dough is too warm or too soft. Make sure your butter is softened but not melted. You can also chill the shaped cookies for 10 minutes before baking.

Can I make these cookies ahead of time?
Yes. You can bake the cookies up to 2 days ahead and store them without the glaze. Add the lemon glaze and blue sugar just before serving.

My glaze is too thick. What should I do?
Add more lemon juice, one teaspoon at a time, until the glaze reaches a drizzling consistency.

Can I use a different color of sugar crystals?
Absolutely. Use pink, purple, or white sugar crystals to match your party theme or personal preference.

Conclusion

Blueberry Lemon Frost Cookies bring together the sweetness of blueberry and the bright tang of lemon in one beautiful, easy-to-make cookie. The soft, buttery texture combined with the fruity jam center and sparkly lemon glaze makes these cookies special enough for any occasion. Whether you’re baking for a party, making treats for your family, or just want something sweet with your afternoon tea, these cookies deliver on both taste and appearance. The simple ingredient list and straightforward steps mean you can whip up a batch anytime the craving strikes.