Lemon Blueberry Amish Sugar Cookies
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.
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.