These lemon blueberry cookies are a chewy, no-chill recipe! These cookies are filled with lemon taste and frozen wild blueberries.These cookies are really easy to make because they do not require a mixer! To add more acidity, the dough balls are rolled in lemon sugar before baking, resulting in complete perfection.All natural hues, drizzled with a lovely magenta blueberry glaze! Best of all, these cookies are gluten-free, nut-free, and can easily be vegan! When I started testing these lemon blueberry cookies, I wanted them to be chewy and perfect for spring.

I tried fresh blueberries, but they turned out more like muffins or cakey cookies.However, when frozen wild luscious blueberries are used, they make the ultimate cookie! P/s: Another choice if you want to make more magic from lemon: Passionfruit Lemon Yogurt Slice Lemon Blueberry Cookies For 4 ServingsAuthor: ChrisTotal time: 15 minutes Ingredients 2 ¾ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter melted and slightly cooled 1 ¼ cup white granulated sugar ¼ cup brown sugar packed light brown sugar Zest of 2 lemons 1 tablespoon lemon juice freshly squeezed 1 large egg at room temperature 1 egg yolk at room temperature ¾ cup frozen wild blueberries Steps Melt the butter in the microwave.Pour into a large mixing bowl and let cool for 15 minutes.

Preheat the oven to 350°F.Prepare two cookie sheets using parchment paper.Sift the flour into a se

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