I have fond memories of picking blueberries and enjoying icy cold lemonade at my aunt’s house. This cookie is an attempt to marry those two flavors and memories. —Renee Murby, Johnston, Rhode Island
Soft Blueberry Button Cookies
Soft Blueberry Button Cookies
Prep Time
30 min
Cook Time
15 min
Yield
about 2-1/2 dozen
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons grated lemon zest
- 1 large egg, room temperature
- 1/2 cup fat-free lemon Greek yogurt
- 1/3 cup blueberry juice cocktail
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 to 1-1/2 cups fresh blueberries
- GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons blueberry juice cocktail
- 1 tablespoon butter, melted
Directions
- Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy, 5-7 minutes. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture.
- Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button.
- Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly.
- In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.
Nutrition Facts
1 cookie: 114 calories, 4g fat (2g saturated fat), 16mg cholesterol, 74mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 1g protein.
