Blueberry Lemon Cookies Recipes

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BLUEBERRY-LEMON BUTTER COOKIES



Blueberry-Lemon Butter Cookies image

Good refrigerator cookie dough to keep in the freezer for last-minute desserts or treats.

Provided by PJ's kitchen

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h40m

Yield 36

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
2 egg yolks
½ cup dried blueberries
2 tablespoons lemon zest
2 teaspoons vanilla extract
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Sift flour, baking powder, and salt together in a medium bowl.
  • Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.
  • Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
  • Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
  • Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.

Nutrition Facts : Calories 102 calories, Carbohydrate 12.6 g, Cholesterol 24.9 mg, Fat 5.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 24.3 mg, Sugar 5.7 g

LEMON BLUEBERRY COOKIES



Lemon Blueberry Cookies image

This is one of those "I've been meaning to try" recipes, so if you do try them, let me know what you think.

Provided by Diana Adcock

Categories     Dessert

Time 44m

Yield 32 cookies, 16 serving(s)

Number Of Ingredients 11

1/2 cup butter, room temp
1/3 cup white sugar
2 egg yolks, room temp
1 1/2 teaspoons lemon peel, grated
1 1/4 cups flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dried blueberries
parchment paper
sugar

Steps:

  • Preheat oven to 375 degrees.
  • Like a cookie sheet with parchment paper and set aside.
  • In a large mixing bowl combine the butter and sugar.
  • Using an electric mixer beat at medium until well incorporated and fluffy.
  • Beat in egg yolks and lemon peel.
  • Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
  • Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
  • Stir in blueberries*.
  • Place dough on lightly floured surface, divide in half.
  • Knead each half until dough holds together.
  • Using your hands form 16 balls out of each half.
  • Place the first 16 evenly on the parchment lined cookie sheet.
  • Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
  • Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
  • Repeat with second half.
  • *You can also use dried cranberries or cherries for these cookies.

Nutrition Facts : Calories 116.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 36, Sodium 94, Carbohydrate 13.6, Fiber 0.3, Sugar 4.2, Protein 1.4

BLUEBERRY DROP COOKIES



Blueberry Drop Cookies image

A delicious alternative to chocolate chip cookies.

Provided by Brianna

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 48

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
¼ cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 ½ teaspoons lemon zest
1 cup fresh blueberries

Steps:

  • In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
  • Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
  • Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 58.2 calories, Carbohydrate 8.7 g, Cholesterol 4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 46.7 mg, Sugar 4.5 g

CHEWY LEMON BLUEBERRY COOKIES RECIPE - (3.9/5)



Chewy Lemon Blueberry Cookies Recipe - (3.9/5) image

Provided by HeidiHo5

Number Of Ingredients 28

Cakey version:
Ingredients
2 1/2 cups All Purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/2 cup (1-stick) butter
1 cup brown sugar
3/4 cup white sugar
2 eggs
3/4 cup sour cream
3 tablespoons lemon juice (about 1 large lemon)
1 teaspoon lemon zest
1 cup fresh blueberries
OR
CHEWY VERSION:
1 3/4 cups all-purpose flour
1 cups bread flour (can use AP flour, but won't be as chewy)
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1-stick) butter, cut into cubes
1 cup brown sugar
3/4 cup white sugar
1 egg yolk
1/4 cup lemon juice (about 1 to 2 large lemons)
1 teaspoon lemon zest
1/2 cup sour cream
1 1/2 cup fresh blueberries

Steps:

  • Preheat oven to 350°F. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled). Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown. Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.

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