Lemon Blueberry Drop Cookies Recipes

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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

LEMON BLUEBERRY DROP BISCUITS



Lemon Blueberry Drop Biscuits image

[DRAFT]

Provided by Food Network

Time 18m

Yield 12 Biscuits

Number Of Ingredients 7

2 cups Pillsbury BEST™ Self Rising Flour
1/3 cup turbinado sugar, plus additional for garnish
1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
2/3 cup milk
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 cup fresh blueberries

Steps:

  • HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.

LEMON BLUEBERRY DROP COOKIES



Lemon Blueberry Drop Cookies image

Simple to mix, quick to bake, attractive & delicious. I made these for my neighbor's garden party open house and got several requests for the recipe.

Provided by Patricia J.

Categories     Drop Cookies

Time 25m

Yield 2 DOZEN

Number Of Ingredients 11

2 cups flour
1 tablespoon flour
1 cup fresh blueberries
1 cup sugar
1/2 cup butter, room temperature
1 egg
1 teaspoon lemon peel, grated
1 teaspoon baking powder
1 tablespoon lemon juice
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
  • toss the blueberries with 1 tablespoon of flour to coat.
  • using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
  • combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
  • very carefully add the blueberries so that none are brused.
  • using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
  • cool on racks and store in tins or zip-lock bags in the refrigerator.
  • makes 2 dozen.

Nutrition Facts : Calories 1344.7, Fat 50, SaturatedFat 30.1, Cholesterol 227.8, Sodium 1442.9, Carbohydrate 210.4, Fiber 5.4, Sugar 107.9, Protein 17.5

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 DROP SCONES



Lemon Blueberry Drop Scones image

I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. -Jacqueline Hendershot, Orange, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 14 scones.

Number Of Ingredients 14

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 large egg, room temperature
1/4 cup butter, melted
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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