Tuesday, January 23, 2018

Blueberry Yogurt Cookies with Lemon Cream Cheese Glaze

I was trying to use up some frozen blueberries at one point and decided to make these soft blueberry yogurt cookies with lemon cream cheese glaze. (Well, I made blueberry breakfast bars first, but those didn’t turn out right. The dough was too crumbly and didn’t hold together, so I’m not posting about them.)

If you play your cards right, you could get about 24 cookies (I got 21, but had no idea what the yield should be). They don’t keep more than a few days, but I’d wager they freeze well once baked. I found that I had about twice as much glaze as I needed, so I reduced the amounts for you below; I also found the glaze a bit too liquid, so go easy on the lemon juice. I even wonder whether these would be better without the glaze in the first place…

For the blueberry yogurt cookies
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup granulated sugar
1 ½ cups lactose-free plain Greek yogurt
1 large egg, beaten
1 tsp. vanilla
1 cup fresh blueberries (I used frozen blueberries)

For the lemon cream cheese glaze
4 oz. lactose-free cream cheese, softened
1 ½ cups confectioners’ sugar, sifted
2 Tbsp. fresh squeezed lemon juice
1 tsp. grated lemon zest

For the blueberry yogurt cookies
Preheat oven to 375 °F. Line 2 baking sheets with parchment paper or a silpat and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, mix together the sugar and yogurt, then blend in the egg and vanilla. Add the dry ingredients and mix until just combined; gently fold in the blueberries.

Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes (this took closer to 15 minutes for me, but my blueberries were frozen), until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely.

For the lemon cream cheese glaze
Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Slowly add the confectioners’ sugar and lemon juice and beat until creamy, about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies. These cookies are best eaten within 1 to 2 days.

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