These Frosted Sugar Cookies with Blueberry Cheesecake Frosting are soft, thick, chewy, and bakery-style, with lightly golden edges and tender centers. Topped with a creamy frosting made with real dried blueberries, cream cheese, and a hint of lemon, they’re sweet, tangy, and full of delicious fruity flavor!
Not Your Average Frosted Sugar Cookies
Sugar cookies are a classic dessert for a reason. Whether you’re serving classic soft and chewy sugar cookies, lemon sugar cookies, or frosted sugar cookie bars, they’re always a good choice and a hit with any crowd.
However, if you really want to impress your friends and family, these sugar cookies with frosting are just the thing. Instead of traditional frosting, they’re topped with a thick, creamy blueberry cheesecake frosting that’s sweet, tangy, and truly unique.
Paired with soft, thick cookies, this recipe delivers a unique, spring-inspired twist for an impressive dessert that’s perfect for summer cookouts, baby showers, graduation parties, and everyday treats!
Recipe Ingredients
Flour: A combination of all-purpose flour and bread flour gives the cookies structure while keeping them soft and chewy in the center. If needed, you can use only all-purpose flour. Or, for gluten-free frosted sugar cookies, use a 1-to-1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Leaveners: Both baking powder and baking soda combine to give the cookies incredible lift, ensuring a chewy texture and tender crumb.
Salt: A must in any dessert, this balances the sweetness and enhances the rest of the ingredients. You’ll notice if it’s not there!
Butter: I recommend unsalted butter for this recipe, giving the frosted sugar cookies a rich flavor and contributing to the tender crumb.
Granulated Sugar: This sweetens the dough and helps give the cookies structure. You can’t have sugar cookies without sugar, after all!
Egg: One large egg helps the cookies hold their shape while keeping them moist and chewy.
Flavor Extracts: Pure vanilla extract and almond extract add depth, enhance the sweetness of the cookies, and infuse the dough with a delicious vanilla, nutty taste.
Blueberry Cream Cheese Frosting: Unsalted butter, brick-style cream cheese, heavy cream (or half and half), vanilla extract, powdered sugar, salt, dried blueberries, lemon zest, and lemon juice create a thick, tangy frosting with a bold blueberry flavor and bright citrusy notes.
How to Make Frosted Sugar Cookies with Blueberry Cheesecake Frosting
Step 1. Sift the dry ingredients into a large bowl.
Step 2. Next, beat the granulated sugar and butter in a second bowl. Add the vanilla extract, almond extract, and egg, and beat until combined.
Step 3. Add the dry ingredients to the bowl of wet ingredients, and mix just until combined.
Step 4. Portion the dough into equal-sized balls, and chill them in the fridge. This allows the flour to hydrate, preventing the cookies from spreading and contributing to the soft texture!
Step 5. Arrange the cookie dough balls on a parchment paper-lined baking sheet, leaving space between each piece. Bake just until the edges are set, and the center is slightly puffed. Let the cookies cool completely on the baking sheet.
Step 6. In the meantime, crush the dried blueberries into a powder. Beat butter and powdered sugar in a large bowl until smooth and creamy. Add the remaining frosting ingredients and mix until smooth.
Step 7. Spread or pipe the blueberry cheesecake frosting over the cooled cookies, add sprinkles if desired, and enjoy!
My Top Tips & Tricks
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Measure your flour accurately. If possible, use a kitchen scale to measure your flour. Or, follow the spoon and level method. See my tips below!
- Avoid overmixing the cookie dough. Otherwise, your frosted sugar cookies will turn out dense and tough instead of soft and chewy.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Create perfectly circular frosted sugar cookies. Use a circular biscuit cutter or bowl to make the cookies circular, and scoot the cookies, swirling the cutter or bowl around them on the baking pan while they’re still warm.
- Cool your cookies completely. If they’re still warm when you add the frosting, it will melt and slide right off.
How to Measure Flour Accurately
- Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
- Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
- Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
- Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.
Frequently Asked Questions
How should I store frosted sugar cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, they’re best kept chilled. Let them sit at room temperature for about 15-20 minutes before serving for the best texture.
Can I freeze frosted sugar cookies?
Yes! You can freeze the cookies with or without frosting.
For the best results, freeze unfrosted cookies in an airtight container for up to 2 months. Then, thaw and frost them before serving.
If freezing frosted cookies, arrange them on a baking sheet until the frosting is set. Then, transfer them to a freezer-safe container, placing parchment paper between each layer to prevent them from clumping together. Thaw in the fridge or at room temperature when you’re ready to serve.
Can I use a different frosting?
Absolutely. Feel free to use any store-bought or homemade frosting you like best. Easy cream cheese frosting, chocolate frosting, or strawberry buttercream frosting all make delicious options.
Why did my sugar cookies spread?
Cookies typically spread if the dough wasn’t chilled long enough, the butter was too soft, or there was too little flour. Be sure to chill the dough for at least 2 hours and measure your ingredients carefully for thick, soft frosted sugar cookies.
More Cookie Recipes You Need in Your Life
- Brown Sugar Cookies
- Old Fashioned Chewy Peanut Butter Cookies
- Key Lime Cookies with a Sugar Topping
- Blueberry Cookies
- Soft & Chewy M&M Cookies with Brown Butter
- Brown Butter Chocolate Chip Toffee Cookies
I hope you love my Frosted Sugar Cookies Recipe! The cookies are soft, chewy, and topped with an incredible, tangy, fruity, blueberry cheesecake topping that takes them over the top. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Soft Frosted Sugar Cookies (with Blueberry Cheesecake Topping!)
Ingredients
Sugar Cookies
- 1 c all purpose flour
- 1/2 c bread flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c butter room temperature
- 3/4 c granulated sugar
- 1 egg room temperature
- 2 tsp pure vanilla extract
- 1/8 tsp pure almond extract
Blueberry Cream Cheese Frosting
- 1/2 cup unsalted butter room temperature
- 4 oz cream cheese almost room temperature
- 1 1/2 – 2 1/2 tbsp heavy cream or half-and-half
- 1 tsp vanilla extract
- 1 1/2 -2 1/2 cups powdered sugar
- 1/8 tsp salt
- 1/2 c freeze dried blueberries
- 1 tsp lemon zest
- 2-3 tsp lemon juice
Instructions
- In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add granulated sugar and butter, and beat with a hand mixer for 2-3 minutes.
- Then, add the vanilla and almond extracts and egg. Beat on medium until well combined.
- Add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Use a large, 3 tablespoon-sized cookie scoop to form the cookie balls. Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough. Remove your chilled dough from the refrigerator. Place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. Bake the cookies at 350 degrees for about 10-13 minutes or until the edges of the cookies are set and the center is slightly puffed. Use a circular biscuit cutter or bowl to make the cookies circular and scoot the cookie make them thicker. Let the cookies rest for about 15-20 minutes or until completely cooled. I’ll be hard, but worth the wait.
- Make Blueberry Frosting. Crush dried blueberries into a powder. Use a food processor or place them in a zip-top bag and roll with a rolling pin until finely crushed
- In a large bowl, beat room temp butter + powdered sugar until creamy. Add vanilla, lemon juice + zest, salt, heavy cream, and blueberry powder. Mix until smooth. Adjust to your liking—more sugar for thickness/sweetness, more cream or lemon juice for a thinner frosting
- Spread or pipe onto cooled cookies and top with sprinkles.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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