Name: Lemon Blueberry Amish Sugar Cookies
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 1 cup butter (softened); 1 cup vegetable or canola oil; 1 cup granulated sugar; 1 cup powdered sugar; 2 large eggs (at room temperature); 2 tsp. vanilla extract; 1 tsp. lemon extract; zest of 2 medium lemons; 4 1/2 cups all-purpose flour; 1 tsp. baking soda; 1 tsp. cream of tartar; 4 oz. freeze-dried blueberries; zest of 1 medium lemon; 1/4 cup fresh lemon juice; 3 tbsp. melted butter; 1 tsp. vanilla extract; 3 - 4 cups powdered sugar

Soft, buttery, melt-in-your-mouth Amish Sugar Cookies stuffed with a potent punch of dried blueberries, lemon zest for fresh lemon flavor, and slathered with tangy lemon icing! Intense fruitiness abounds in these Lemon Blueberry Amish Sugar Cookies.

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It will come as NO surprise to anyone that I used my favorite sugar cookie recipe, these Amish Sugar Cookies, to once again create a new flavor, these Lemon Blueberry Cookies.

I feel like it’s an appropriate time to share these cookie because I think we’re all craving springtime right now, and these are really giving me sunny, springy vibes. I’m totally over winter right now, and I’m in FL so that’s not even fair.

Still, I’m ready for the next season. Let’s go spring!

Lemon Blueberry recipes are some of my favorite in the springtime, and I’ve shared many over the years. I wanted to share a Lemon Blueberry cookie recipe specifically though, and as I started rounding out the idea more fully, I thought: I might as well use my favorite sugar cookie recipe, Amish Sugar Cookies.

Surprise, surprise.

But why the heck not? They’re soft, puffy, rich, buttery, and have a melt-in-your-mouth quality, but they’re also sturdy enough to stand up to a thick layer of frosting and a good amount of mix-ins.

They’re a beautiful canvas and launching pad for all manner of cookie flavors and variations. Amish Sugar Cookies are nothing if not versatile, and for the foreseeable future, I’ll come back to that recipe again and again.

Baking with fruit can be tricky, and certain fruits are cooperative in pies, breads, and muffins, but weird in cookies. Blueberries are one of those fruits. It’s best to use dried or freeze-dried berries in cookies.

I like using dried fruit if I’m making a healthy cookie or a breakfast cookie. Something denser. But for a dessert cookie, I prefer freeze-dried. They’re lighter and won’t weigh things down. While dried blueberries totally work in these cookies too, if you can locate freeze-dried blueberries, that’s my personal pick.

They are not hard to find — Target, Publix, Walmart — and even CVS! — carry a wide variety of freeze-dried fruit.

Anyway, freeze-dried blueberries are absolutely phenomenal for achieving robust and intense blueberry flavor that is fully authentic and not remotely artificial. I think the flavor of the fruit is brighter and more intense in freeze-dried options versus simply dried.

Freeze-dried fruits are so concentrated. You can crush them into small crumbs, or even dust, and not only is the flavor still plenty robust, but then it’s also very well-dispersed. They’ll find their way into the smallest nooks and crannies. They absorb some moisture in baking, and almost plump up!

As opposed to fresh berries, they don’t burst and end up mushy and messy, so this is quite a great result: plump and flavorful, not mushy.

These cookies are no more work than traditional frosted sugar cookies, so there’s very little standing between you and a batch of fabulously fruity Lemon Blueberry Amish Sugar Cookies!

I seriously don’t know of a more versatile cookie recipe in all existence. I’ve tested this one eight ways to Sunday, and it’s as reliable and adaptable as it gets.

To peruse through every other variation of Amish Sugar Cookies that I’ve come up with, take a look below:

Lemon Blueberry Amish Sugar Cookies

Sarah

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 1 hr

Total Time 1 hr 40 mins

Course Cookies

Servings 48

Ingredients

For Lemon Blueberry Cookies:

1 cup butter softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs at room temperature
2 tsp. vanilla extract
1 tsp. lemon extract
zest of 2 medium lemons
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
4 oz. freeze-dried blueberries

For Lemon Glaze:

zest of 1 medium lemon
1/4 cup fresh lemon juice
3 tbsp. melted butter
1 tsp. vanilla extract
3 - 4 cups powdered sugar

Instructions

For Lemon Blueberry Cookies:

In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs, vanilla, lemon extract, and lemon zest.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!
Gently and carefully fold in freeze-dried blueberries. They're a bit delicate.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by rounded teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.
Meanwhile, prepare lemon glaze.

For Lemon Glaze:

In a medium bowl, whisk together lemon zest, lemon juice, melted butter, vanilla, and 3 cups powdered sugar until smooth.
Add additional powdered sugar, as needed, to achieve desired consistency. I like my glaze to be rather thick -- thin enough to easily spread, but not runny or drippy. Since the glaze contains melted butter, it can begin to thicken and set up after a few minutes sitting. If this happens as you're icing the cookies, you can pop the glaze in the microwave for about 5-8 seconds, that's all it takes is a few seconds, and the glaze will thin back out to spread easily.
Glaze the cookies, sprinkle with crushed freeze-dried blueberries for garnish, if desired, and allow to set.
Once set, store cookies in airtight containers in a cool, dry place. If stacking cookies, layer with foil or parchment paper.
Cookies will last for a week at room temperature, for 10 days if stored in the refrigerator, and can be frozen for up to 3 months if well wrapped.