Best Blueberry Lemon Cereal 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.

BLUEBERRY-LEMON BUTTER COOKIES

Steps:

• Sift flour, baking powder, and salt together in a medium bowl.
• Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.
• Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
• Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
• Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.

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 LEMON CHEERIOS®

Steps:

• Spoon yogurt into bowl.
• Top with cereal, blueberries and lemon peel.
• Drizzle with honey. Serve immediately.