While on my new fitness KICK, I have been looking for recipes that are a bit more healthy. This cookie recipe I stumbled upon is another one of those "looks Perfect on Pinterest, but mine look NOTHING like it" recipes. However, it did taste AMAZING, so I guess that makes up for the way the cookies look! :) It was pretty simple and I had most of the ingredients at home already.
Ingredients
-1 cup granulated sugar
-1 1/2 cups plain Greek yogurt
-1 large egg, beaten
-1 teaspoon vanilla
-2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup fresh blueberries (I used closer to 2, I LOVE blueberries!)
For the lemon cream cheese frosting:
-1 (8-ounce) package cream cheese, softened
-2 3/4 cups confectioners’ sugar
-1/4 cup fresh squeezed lemon juice
-2 teaspoons grated lemon zest
Directions
1. Make the cookies: Preheat the oven to 375 degrees Fahrenheit. Spray cookie sheets with Pam.
2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.
3. In a separate bowl, blend the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in the blueberries.
4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet fora few minutes, and then move the cookies to a wire cooling rack to cool completely. Some of the blueberries will burst during baking—it is A-OKay!
5. Make the frosting: 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 and kept in the Fridge. Nom Nom!
Original recipe can be found here!
Blueberry Cookies with Lemon Cream Cheese Frosting
Ingredients
-1 cup granulated sugar
-1 1/2 cups plain Greek yogurt
-1 large egg, beaten
-1 teaspoon vanilla
-2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup fresh blueberries (I used closer to 2, I LOVE blueberries!)
For the lemon cream cheese frosting:
-1 (8-ounce) package cream cheese, softened
-2 3/4 cups confectioners’ sugar
-1/4 cup fresh squeezed lemon juice
-2 teaspoons grated lemon zest
Directions
1. Make the cookies: Preheat the oven to 375 degrees Fahrenheit. Spray cookie sheets with Pam.
2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.
3. In a separate bowl, blend the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in the blueberries.
4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet fora few minutes, and then move the cookies to a wire cooling rack to cool completely. Some of the blueberries will burst during baking—it is A-OKay!
5. Make the frosting: 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 and kept in the Fridge. Nom Nom!
Original recipe can be found here!
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