Flavorful Blueberry Lemon Star Cookies with White Glaze
These blueberry lemon star cookies combine a tender crumb with fresh lemon zest and juicy blueberries, topped with a smooth white glaze for a light, flavorful treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 4 ounces (115 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- Zest of 2 medium lemons (about 2 tablespoons)
- 1 cup (150 g) fresh blueberries (can substitute frozen, thawed and drained)
- 1 teaspoon vanilla extract
- For the white glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (dairy or plant-based)
- Optional: pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and cream cheese until smooth and fluffy, about 2-3 minutes.
- Gradually beat in granulated sugar until light and creamy. Add egg and vanilla extract, mixing until combined.
- Stir in lemon zest.
- Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in blueberries, being careful not to crush them.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough to about ⅓-inch (8 mm) thickness. Cut with star-shaped cookie cutter and transfer to prepared baking sheets.
- Bake for 12-15 minutes until edges are lightly golden but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Prepare glaze by whisking powdered sugar, lemon juice, and milk until smooth. Adjust consistency as needed.
- Drizzle or pipe glaze over cooled cookies. Let set for about 30 minutes before serving.
Notes
Chill dough to prevent spreading and keep star shapes crisp. Use fresh lemon zest for best flavor. Fold blueberries gently to avoid soggy dough. Adjust glaze thickness by adding powdered sugar or lemon juice. Roll dough between parchment sheets to reduce sticking. Cookies can be stored at room temperature for 3 days or frozen unglazed for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9
- Fat: 6
- Carbohydrates: 16
- Protein: 2
Keywords: blueberry cookies, lemon cookies, star-shaped cookies, white glaze, easy homemade treats, holiday cookies, blueberry lemon star cookies