Cookie 25 – Lemon Blueberry Cookies

This recipe is almost identical to the one found at SpoonForkBacon.com, so go see Jenny’s to see the original. I was going to change it up more than I did and add a cream cheese poppyseed frosting, but to be completely honest with you, I got tired. The dishes had piled up so high from baking cookies and cooking dinner that I just wanted to give up and go to bed instead. I didn’t add the pearl sugar at the end because like I said I wanted to add frosting. If I change my mind tomorrow, I’ll add more pictures, but for now…

Lemon Blueberry Cookies

Rating: 41

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 36

Serving Size: 1 cookie

Lemon Blueberry Cookies

Quick and easy homemade lemon blueberry cookies recipe. No kitchen mixer required for this blueberry lemon cookie recipe!

Recipe Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups Greek yogurt
  • 1 egg, beaten
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • 1 15-ounce can blueberries in light syrup, rinsed

Recipe Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
  4. Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
  5. Rinse the canned blueberries and gently fold them into the cookie batter.
  6. Use a cookie scoop or spoon to drop approx. 2 tablespoons of cookie batter for each cookie an inch or two apart on the baking sheet. (Jenny at SFP would have you sprinkle a pinch of pearl sugar on top of them here.)
  7. Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.

Cookie Recipe 1: Meyer Lemon Ginger Cookies

The second “Fifty-Two” series officially begins! 2012 brings a lot of fresh beginnings, and I’m kicking the New Year off with a follow-up to Fifty-Two Cakes. Introducing FIFTY-TWO COOKIES! I apologize in advance to all my coworkers who are about to put on a few pounds because I’m back in the kitchen showing my oven a little love. I’m hoping to meet all the coworkers I don’t know yet over some delicious sugary goodness!

I got a couple of Meyer Lemons in my KC Door to Door Organics box this week, and was stumped for a way to use them. Until my friend Amy suggested it as a key ingredient in cookies. Brilliant! I asked everyone to vote for one of the three suggested ingredients on Facebook (by the way – if you have Facebook, please “Follow This Blog” below and to the right!) and ginger won out.

Ginger Meyer Lemon Cookies Recipe Ingredients

  • 3/4 cup sugar, 1/4 cup sugar
  • 1/2 cup butter, softened
  • 2 Meyer lemons (1/2 tablespoon grated lemon peel, 1/4 cup lemon juice
  • 1 egg)
  • 1 1/2 cups flour
  • 1 teaspoon ginger powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Ginger Meyer Lemon Cookies Recipe Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Cream 3/4 cup sugar and softened butter until combined. Add the grated lemon peel, lemon juice, egg, flour, vanilla, ginger powder, salt, baking soda and cream of tartar and mix just until blended. Roll into balls, roll in the remaining 1/4 cup sugar like a snickerdoodle. I topped each of mine with a small piece of crystallized ginger just for fun, but that’s totally optional. I used my fancypants new cookie scoop to make mine and they were perfectly even! Bake for about 18 minutes. After a couple of minutes cooling on the pan, transfer to a wire rack to cool the rest of the way. Enjoy!

Makes about 18 cookies with 1.5 tbsp scoops.

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