These naturally colored vegan blueberry cookies are the perfect springtime treat! l GMA
Frozen blueberries are the secret ingredient to this sweet, dairy-free recipe.
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Soft Lemon Cookies - Melt in your mouth
Lemon cookies are super simple to make and delicious. Made with a combination of lemon juice and zest, they have a tremendous natural flavor. I really enjoy them with a nice cup of tea or glass of milk.
Get the recipe:
There are a few tips to making these tasty lemon cookies. First, I find the juice from one lemon is about perfect. If you want them more or less lemony, simple adjust the amount of juice accordingly.
I always use a few drops of yellow food coloring to make them really yellow and vibrant. This is totally optional, and you can be the judge.
The zest from one lemon is about perfect form my liking. Just be careful not to zest too far into the lemon as it will become bitter. You only want the zest from the shiny part of the skin.
The amount of sugar and vanilla extract can be altered too. Just be careful not to over power the lemon flavour with vanilla extract.
Watch the video and give our lemon cookies a try. As always, let us know what you think.
Video Chapters:
0:00 Introduction
0:21 Making the cookie dough
1:42 The lemon ????
2:01 Making the cookie dough, cont.
3:11 Forming the cookies ????
4:20 The baking process
4:41 The outcome
5:01 The taste test
5:17 Conclusion????????????
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Soft Blueberry Cookies
An old fashioned soft cookie recipe filled with blueberries and glazed with a light lemon glaze, Melt in your mouth delicious cookies that will take you back to the days of Grandma! Printable Recipe Link:
Blueberry Muffin Cookies | Sally's Baking Recipes
Packed with blueberries and brightened with a hint of lemon, these cakey blueberry muffin cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and a sweet lemon glaze for a truly unforgettable treat!
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Gourmet Blueberry Muffin Cookies You'll LOVE
These gourmet blueberry muffin cookies are HUGE and full of flavor! They are packed full of fresh blueberries and crisp, crumbly streusel. Just like the muffin, but in cookie form!
Recipe:
Ingredients
Streusel
6 Tablespoons unsalted butter (85g)
1 ¼ cups all-purpose flour (155g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (65g)
¼ teaspoon salt
Cookie Dough
½ cup unsalted butter, softened (113g)
2 oz cream cheese, softened (57g)
½ cup granulated sugar (100g)
¼ cup light brown sugar firmly packed (50g)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
2 cups cake flour (225g)
1 Tablespoon cornstarch
1 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries (158g)
Glaze
⅔ cup powdered sugar (83g)
1 Tablespoon milk, plus additional if needed
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Instructions
00:00 Introduction
00:22 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare streusel.
Streusel
Cut butter into pieces, place in a microwave-safe dish and heat in the microwave in 15 second intervals, stirring in between, until melted. Set aside to cool a bit.
00:33 In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, and salt.
01:10 Drizzle melted butter over the flour mixture and use a fork to toss and claw the ingredients together until you have a crumbly streusel. Set aside while you prepare the cookie dough.
Cookie Dough
02:27 In a large mixing bowl (or bowl of a stand mixer), combine butter, cream cheese, and sugars and use an electric mixer to beat until well-creamed, light, and fluffy (at least a minute on high speed).
03:40 Add egg and vanilla extract and stir until completely combined.
04:04 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
05:10 Gradually add the dry ingredients to the wet, stirring on low-speed until just combined.
05:50 Add blueberries and use a spatula to gently fold into the batter until well distributed.
06:25 Scoop dough by level 1 ½ Tablespoon sized scoop and drop on prepared baking sheet.
06:43 Grab a handful of streusel (about a heaping tablespoon) and press firmly onto the top of the cookie dollop. Scoop another level 1 ½ Tablespoon-sized scoop of dough and drop directly on top of the streusel. Portion out another handful of streusel and press gently but firmly on top of the dough to slightly flatten the cookie and to embed the streusel into the cookie.
08:03 Repeat with remaining cookie dough, spacing cookies at least 2” apart on baking sheet.
09:32 Bake in center rack of 350F (175C) oven for about 15 minutes and a toothpick inserted in the center of the cookie comes out clean or with moist crumbs. Allow to cool completely on baking sheet before drizzling with glaze.
Glaze
10:09 Combine powdered sugar and 1 Tablespoon of milk and whisk until smooth. If too thick, add additional milk, a splash at a time, until smooth.
10:56 Drizzle glaze over cooled or mostly cooled cookies. Allow to solidify before serving.
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