Brighten someone's day with a batch of these sweet and tangy Lemon Blueberry Cookies. With their chewy cookie texture bursting with berries, they're a perfect sweet treat.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat.
In a large mixing bowl, beat together thte sugar, oil, yogurt, egg, and vanilla.
1 ½ cup granulated sugar, ½ cup neutral oil, ½ cup plain Greek yogurt, 1 egg, 1 teaspoon vanilla extract
In a second bowl, whisk together the flour, baking soda, lemon zest, and salt.
3 ½ cup unbleached, all-purpose flour, 1 teaspoon baking soda, zest of 1 lemon, ½ teaspoon salt
Combine the dry and wet ingredients together and fold in the blueberries.
1 cup blueberries
Scoop the dough into cookie balls and press lightly into disks on the prepared baking sheet. Bake for 8 to 10 minutes or until golden brown and cooked through.
Meanwhile, prepare the glaze by stirring together the powdered sugar and lemon juice. In my experience, using a wooden spoon reduces the amount of lumps.
¾ cup powdered sugar, juice of 1 lemon
Remove the cookies to a wire rack immediately. Cool before drizzling with the glaze. Allow the glaze to set before serving.
Notes
Nutritional values are approximate and apply to one cookie out of a batch of 30.Don't let the cookies get soggy. Immediately remove the cookies to a wire rack to cool. Due to the very moist nature of the berries, if you let them sit on the hot pan, they will go soggy. To freeze baked cookies: Cool the cookies completely on the wire rack before transferring to an airtight container or ziptop freezer bag. Freeze for up to 2 months. To serve: thaw at room temperature in the wrappings and then proceed to glaze them before serving. A note about the fresh lemon: You can use 2 to 3 tablespoons bottled juice and 1 tablespoon dried zest, but fresh lemon will bring more vibrant fresh lemon flavor. Using frozen berries: You can swap frozen berries for fresh in most recipes. Remember that there will be more liquid. Frozen berries will also stain the batter a bluish gray, so keep that in mind if appearance matters in your recipe. To help with both, don't thaw the berries and stir as little and as quickly as possible.