How to Make Lemon Blueberry Cookies with Cream Cheese Frosting

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Looking for a cookie that tastes like spring in every bite? These Blueberry Lemon Cookies with Cream Cheese Frosting are bursting with juicy blueberries, zesty lemon flavor, and topped with a tangy, creamy frosting that makes them irresistible. They’re soft, chewy, and absolutely perfect for brunch, baby showers, or a fresh afternoon treat.

Why You’ll Love These Cookies:

  • Soft and chewy texture thanks to the butter, oil, and sugar combo
  • Bright lemon flavor from both zest and juice
  • Juicy blueberries in every bite
  • Tangy cream cheese frosting for the perfect topping
  • Great for spring parties, baby showers, or weekend baking

Prep Details

Preparation Time10 minutes
Baking Time10–12 minutes
Total Time~25 minutes
Level of DifficultyEasy
Servings~20 cookies
Calories per Serving~160

Ingredients

Cookie Dough

  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 Tbsp vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (80g) fresh blueberries, tossed with 1 tsp flour

Cream Cheese Frosting

  • 4 oz (113g) full-fat brick cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) confectioners’ sugar
  • 1–2 tsp lemon juice (optional, for tang)
  • 1/2 tsp vanilla extract
  • Pinch salt

How to Make Blueberry Lemon Cookies

  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add in vegetable oil, egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
  6. Gently fold in blueberries that have been tossed in flour.
  7. Scoop the dough onto the prepared baking sheet and bake for 10–12 minutes, or until edges are lightly golden.
  8. Let cookies cool completely before frosting.

How to Make the Frosting

  1. In a medium bowl, beat together softened cream cheese and butter until smooth.
  2. Add confectioners’ sugar, lemon juice (if using), vanilla extract, and a pinch of salt. Mix until creamy and fluffy.
  3. Spread or pipe onto completely cooled cookies.

Tips and Tricks

  • Toss blueberries in flour to prevent sinking and bleeding into the dough
  • For extra lemony flavor, add more zest to the frosting
  • Use a cookie scoop for uniform cookie sizes
  • Store cookies in an airtight container in the fridge for up to 4 days
  • Let cookies come to room temperature before serving for the best texture

Make Ahead & Storage

  • Make the dough ahead and refrigerate for up to 48 hours before baking
  • Freeze unfrosted cookies for up to 2 months
  • Frosting can be made 1–2 days ahead and stored in the fridge
How to Make Lemon Blueberry Cookies with Cream Cheese Frosting
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How to Make Lemon Blueberry Cookies with Cream Cheese Frosting

Recipe by The Slow Table Team
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Cookie Dough

  • 1/2 cup (113g) unsalted butter, softened

  • 1/4 cup (50g) granulated sugar

  • 1/4 cup (50g) packed light brown sugar

  • 2 Tbsp vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 Tbsp lemon zest

  • 1 Tbsp lemon juice

  • 1 1/2 cups (190g) all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup (80g) fresh blueberries, tossed with 1 tsp flour

  • Cream Cheese Frosting

  • 4 oz (113g) full-fat brick cream cheese, softened

  • 1/4 cup (57g) unsalted butter, softened

  • 1 1/2 cups (180g) confectioners’ sugar

  • 1–2 tsp lemon juice (optional, for tang)

  • 1/2 tsp vanilla extract

  • Pinch salt

Directions

  • How to Make the Cookie Dough
  • Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add in vegetable oil, egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add dry ingredients to the wet ingredients, mixing just until combined.
  • Gently fold in blueberries that have been tossed in flour.
  • Scoop the dough onto the prepared baking sheet and bake for 10–12 minutes, or until edges are lightly golden.
  • Let cookies cool completely before frosting.
  • How to Make the Frosting
  • In a medium bowl, beat together softened cream cheese and butter until smooth.
  • Add confectioners’ sugar, lemon juice (if using), vanilla extract, and a pinch of salt. Mix until creamy and fluffy.
  • Spread or pipe onto completely cooled cookies.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but do not thaw them—fold them in frozen to prevent too much moisture.

Can I skip the frosting?
Sure! These cookies are delicious on their own but the frosting adds that extra wow factor.

Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, but results may vary slightly.