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Soft Lemon Blueberry Cookies


  • Author: Joscelyn | Wife Mama Foodie
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Description

Soft lemon blueberry cookies that are lightly sweetened and have a fluffy texture. Recipe includes vegan and gluten free options.


Ingredients

Scale

Soft Lemon Blueberry Cookies: (Gluten-Free Version Below)

1/2 cup unsalted butter, softened (*for dairy-free, I like Miyoko’s European Style Butter)

1/3 cup (66g) granulated sugar or coconut sugar (75g)

1 1/4 cup (168g) + 1 tablespoon (8g) all-purpose flour, divided

2 teaspoons lemon zest

1 teaspoon baking powder

1/4 teaspoon of salt

1/4 cup (67ml) milk

1 tablespoon (15ml) fresh lemon juice

1 teaspoon pure vanilla extract

1 cup (6oz) fresh or frozen blueberries

Gluten-Free Soft Lemon Blueberry Cookies:

6 tablespoons unsalted butter, softened (*for dairy-free, I like Miyoko’s European Style Butter)

1/3 cup (66g) granulated sugar or coconut sugar (75g)

1 cup (135g) + 1 tablespoon gf flour blend, divided

1/3 cup (32g) blanched almond flour

2 teaspoons lemon zest

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (67ml) milk

1 tablespoon (15ml) fresh lemon juice

1 teaspoon pure vanilla extract

1 cup (6oz) fresh or frozen blueberries

Glaze: (There’s a maple sweetened glaze here)

1 cup (113g) powdered sugar

1/4 teaspoon vanilla extract, optional

12 teaspoons lemon juice or more milk

23 teaspoons milk of choice


Instructions

Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

In mixing bowl, beat together softened butter together with sugar until fluffy. Blend in flour(s), minus the extra 1 tablespoon, lemon zest, baking powder, and salt. Add milk, lemon juice, and vanilla, beating until smooth.

Combine blueberries and reserved 1 tablespoon flour in a separate bowl, then gently fold into the batter.

Use a cookie scoop or rounded tablespoon to evenly measure the dough. One scoop makes smaller cookies and pressing two scoops together makes larger cookies.

Bake cookies in preheated oven for 15 minutes or until lightly brown and center of the cookies are set. May take more or less time in the oven depending on your oven temperature and the size of your cookies. Makes about 2 dozen cookies.

Glaze:

In a small bowl, whisk together powdered sugar, vanilla, lemon juice, and just enough milk to get a thick, but pourable consistency. Drizzle over cooled cookies.

Notes

*Can also use coconut oil, although it will have a distinct coconut flavor.