Easy Lemon Blueberry Cookies Soft Fluffy Recipes
EASY LEMON BLUEBERRY COOKIES (SOFT & FLUFFY)
Lemon Blueberry Cookies are super soft, ultra fluffy, and topped with a delicious lemon glaze. This easy gluten free dessert recipe makes a wonderful treat for your Easter and Spring parties!
Provided by London Brazil
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Finely zest two lemons using a Microplane. (You want a really fine zest!)
- In a large bowl mix together flour, lemon zest, soda, and salt.
- Whisk together coconut sugar, honey, egg, vanilla, coconut oil and lemon juice in a separate large bowl.
- Add dry ingredients to wet ingredients and mix by hand until well combine.
- Carefully stir in blueberries until just mixed.
- Line a large baking sheet with parchment paper.
- Scoop out 2-tablespoons worth of batter and place onto the baking sheet. Repeat with remaining cookie dough, making sure they are all at least 2-inches apart. Press each ball of dough down slightly.
- Optional: Place 2-3 additional blueberries on the surface of the cookie dough balls.
- Bake cookies in preheated oven for 13-15 minutes, or until the edges are slightly golden.
- While cookies are baking whisk together lemon glaze ingredients in a small bowl.
- Once cookies have cooled to room temperature, drizzle glaze over each one.
Nutrition Facts : Calories 163 kcal, Carbohydrate 25 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 88 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
LEMON BLUEBERRY COOKIES
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
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
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