Blueberry Sugar Cookies

Satisfy your sweet tooth with these heavenly blueberry sugar cookies. Topped with a creamy lemon frosting, they are simply irresistible!

Okay, okay, I know, I know, “ENOUGH WITH THE BLUEBERRY LEMON RECIPES!” I just couldn’t help myself, I LOVE the combination of blueberries and lemons, I think it’s my new vibe! I also had a TON of lemon frosting left from my previous recipe Blueberry Galette so I had to do something with the lemon frosting besides eating it by the spoonful.

Also, is it me, or do desserts taste better the next day?

Why You Will Love This Recipe:

To start, these blueberry sugar cookies are made with blueberries and hints of lemon. What other reasons do you need to love this recipe … Kidding!!!

These blueberry sugar cookies are topped with a creamy lemon frosting that is made with lactose free ingredients such as butter and cream cheese. You can get my lemon cream cheese frosting recipe here (frosting)

These blueberry cookies are extremely easy to make and only take about 12 minutes to fully bake.

Lastly, well I’ve said it before and I’ll say it again, the combination of lemon and blueberries are absolutely divine. These blueberry cookies are perfect!

Recipe At A Glance:

Flour: Flour is the main ingredient. I used all purpose flour.

Sugar: These are sugar cookies afterall.

Blueberries: Fresh or frozen will work. I used fresh blueberries.

Salt: For taste.

Vanilla Extract: For flavor.

Milk: Lactose free milk to soften the cookies for a more cakey texture.

Eggs: You will need two.

Baking Powder: One tsp.

Baking Soda: One tsp.

Butter: Melted lactose free butter will be needed for this recipe.

Equipment Needed:

Cookie Sheet: To bake the cookies on.

Parchment Paper: For the cookies.

Handheld Mixer: For mixing the batter.

Mixing bowl: For your ingredients.

Microwave safe bowl: To melt the butter.

Ice Cream Scoop: For scooping the cookies and adding to the cookie sheet.

Whisk: For mixing the dry ingredients.

Spatula: To gently mix the blueberries into the batter.

Kitchen Scale: For accurate measurements.

Step By Step Instructions:

Step One:

Preheat your oven to 350F

Add a small amount of cooking oil to your cookie sheet and place parchment paper over top then set aside and gather your ingredients.

Step Two:

In a microwave-safe bowl, add lactose-free butter and melt for about 10-15 seconds or so.

In the same bowl, add lactose-free milk, and vanilla extract then set aside.

Step Three:

In a large mixing bowl, add flour, sugar, baking soda, baking powder and salt. Using a whisk, mix the dry ingredients until there are no lumps.

Step Four:

Pour the wet ingredients into the dry mix then add in the eggs and mix the entire batter using a handheld mixer.

Step Five:

Wash your fresh blueberries and toss them into the batter, gently mix with a spatula, trying not to pop the blueberries.

Once the blueberries are combined into the batter, take an ice cream scoop and scoop out blueberry cookie dough and place them onto the cookie sheet that you set aside earlier.

Step Six:

Place the blueberry cookies into the oven and bake for 10-12 minutes or until they start to brown.

Remove the cookie sheet from the oven and allow the cookies to cool for about 15 minutes.

Move the blueberry cookies to a cooling rack to cool completely

Thank you for reading my blog post today, if you are a lemon and blueberry fan like myself then have a look at my Blueberry Galette Recipe, my Blueberry Lemon Loaf and/or my Blueberry Mini Cheesecake.

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

A beautiful day begins with a beautiful mindset.