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
- Whisk the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, cream the butter, sugar, and lemon zest using a mixer until light and fluffy, about 3 minutes.
- Add the egg, lemon juice, and vanilla extract to the mixture and beat until combined, scraping the bowl as necessary.
- Mix the dry ingredients into the wet ingredients on low speed until a thick, sticky dough forms. Chill the dough covered for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 1.5 Tablespoons of dough, roll into balls, and place them 3 inches apart on the prepared baking sheets.
- Bake for 11-13 minutes or until the edges are lightly browned. The centers should remain soft. Avoid over-baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Process freeze-dried blueberries into a 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 extract. Mix well and add salt to taste.
- Spread or pipe the frosting on cooled cookies 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 at least 2 hours to ensure the cookies hold their shape when baked.
These cookies are best enjoyed fresh but can be stored for several days if needed.
Feel free to adjust the amount of lemon zest for a more pronounced citrus flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.