Best 4 Blueberry Lemon Butter Cookies Recipes

LEMON BLUEBERRY COOKIES

Steps:

• Cream softened butter and granulated sugar until light and fluffy scraping sides of the bowl as needed for 2-3 minutes.
• Add egg and powdered sugar and continue mixing.
• Gradually add vegetable oil a little at a time making sure it's fully combined before adding more
• Using a separate bowl combine dry ingredients of All Purpose Flour, Baking Soda, and Cream of Tartar and stir to combine.
• Add about ½ of the dry ingredients making sure they fully combine with butter mixture.
• Then add freshly squeezed lemon juice, lemon zest and vanilla extract to cookie dough.
• Add remaining dry ingredients until combined. Dough will soft. Hand stir in fresh blueberries. About half a pint. Use remaining blueberries to press on a couple on top of each cookie dough
• Using a medium cookie scoop place cookie dough 2 inches on greased baking sheet
• Bake in a preheated 350 degree oven for 7-9 minutes. Edges will turn golden when done. Do not over bake
• Allow cookies to cool on baking sheet for a minute or two before removing cookies to a rack to cool completely.

LEMON BLUEBERRY COOKIES

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.

BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
• Sift together flour, baking powder and salt.
• In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
• Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
• Bake 12 to 15 minutes.

CHEWY LEMON BLUEBERRY COOKIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled). Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown. Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.