Description
A delicious lemon sugar cookie topped in blueberry frosting.
Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup lemon sugar
- 1/4 cup fresh squeezed lemon juice
- 1 cup white sugar
- 2 eggs, room temperature
- 1 pkg of lemon pudding powder
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 1/2 cup fresh blueberries
- 1/4 cup white sugar
- 1 tablespoon water
- 1/2 cup butter, softened
- 16 oz powdered sugar
- 1 tablespoons corn syrup
- 4–5 tablespoons cream
Instructions
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and both sugars until whipped together.
- Beat in the eggs.
- Add lemon juice and lemon pudding powder until smooth.
- Add flour mixture one cup at a time until completely mixed.
- Using a cupcake batter size scoop, scoop cookies onto cookie sheet.
- Gently mash them down a little.
- Bake for 10-12 minutes. Remove from heat when they look almost done.
- Allow to cool completely before frosting.
- In a sauce pan, combine blueberries, white sugar, and water over medium heat.
- Allow it to reach a boil, and then, smash the blueberries with a potato masher.
- Using a sieve, strain the blueberries from the mixture. Set the mixture aside to cool.
- In a mixing bowl, beat the butter until creamy.
- Then, add the powdered sugar and mix until crumbly.
- Add the corn syrup and 2-3 tablespoons of cream.
- Beat on medium high and slowly add the blueberry sauce.
- Once it’s incorporated beat on high. If it is too thick add 1-2 tablespoons of cream.
- Then, beat on high for 5-8 minutes until it’s almost doubled in size.
- Fit a large star tip on a frosting bag and fill it.
- Pipe swirls of frosting on each cookie.
- Let them sit to harden for a few hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Cookie Cookie Frosting
- Cuisine: American
