Lemon Sugar Cookies with Marionberry Frosting

Lemon Sugar Cookies with Marionberry Frosting

Good morning, beautiful people. We’re halfway through the work week, which is enough to make anyone smile. High fives all around!

As some of you might know, I love me some quality television. My college days were spent studying or doing homework with The Office always playing in the background. Those episodes never get old! While I enjoy programs with drama such as Orphan Black, Homeland, and Game of Thrones, sometimes a girl just needs to laugh. That’s where Portlandia comes into play. If you’ve never seen Portlandia, it’s a half hour sketch show starring Fred Armisen and Carrie Brownstein. One of the episodes in Season 2 is entitled “Brunch Village”; it follows several of the characters who wait in line on a Sunday for some award-winning Marionberry Pancakes. Until the show, I had never heard of Marionberries. I did my research and discovered that they are a variety of blackberries grown specifically in Oregon. Sadly, I live on the opposite side of the country, so I cannot eat them in their fresh form; however, I found some Marionberry Preserves at Target and figured that I needed to buy a jar! I received the Portlandia Cookbook for Christmas and can’t wait to try these preserves on pancakes. Until then, let’s talk cookies.





Cookies with frosting are an ultimate win for me. The creamy texture of frosting sandwiched delicately between two buttery cookies is both delicious and enchanting. Oreos, Do-si-dos, and don’t even get me started on macarons! Frosting always is a crowd-pleaser when tucked between cookies.

With spring just around the corner, I wanted to create something bright and citrusy! The snow is melting and our temperatures are rising. All of the more reason to celebrate with cookies and frosting and Marionberry preserves. These cookies bake similarly to snicker doodles. They’re soft in the middle with a little crunch on the outsides. Lemon and blackberries have always been a favorite flavor combination for me.



When life gives you lemons, make lemon cookies.

Lemon Sugar Cookies with Marionberry Frosting


    Lemon Sugar Cookie Dough
  • 1-3/4 cup flour
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • granulated sugar for rolling cookies
    Marionberry Frosting
  • 1/4 cup butter (softened)
  • 3/4 cup powdered sugar
  • 1 teaspoon milk (or cream)
  • 3 teaspoons marionberry preserves (or blackberry)
  • 1/2 teaspoon lemon juice


  1. Preheat oven to 350 F.
  2. In a medium-size mixing bowl, combine flour, baking powder, salt and baking soda. Set aside.
  3. In another medium-size mixing bowl, place butter. Cream for several minutes until butter is light and fluffy. Slowly add egg, lemon, lemon zest and sugar. Beat until smooth.
  4. Slowly pour flour mixture into butter mixture, but avoid over-mixing dough. Form dough into ball and refrigerate for an hour.
  5. Remove dough from refrigerator and roll into one-inch balls. Roll dough balls in sugar then place on a parchment-lined cookie sheet. Cookies will spread similarly to snicker-doodles so leave approximately two inches between each cookie ball.
  6. Place cookies in oven and bake for 10-12 minutes or until cookies are golden brown. Let cookies cool before assembling sandwiches.
  7. Spread about a tablespoon of frosting on one flat side of cookie and press second cookie into first cookie to seal the sandwich. Repeat for all cookies.
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 Roll the lemon cookies in sugar!


While cookies are cooling, make the Marionberry frosting.


Perfect dessert for Easter or a wedding shower!


Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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