Soft Blueberry Cookies

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 1 Lemon, Zest of
  • 2 Lemons, Juice of

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1/4 cup Milk

Found on grumpyshoneybunch.com

Description

Ingredients

• 1 cup granulated sugar
• 1 large egg
• ½ cup canola oil
• 1 teaspoon vanilla
• ¼ cup milk
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3-1/2 cups all purpose flour
• 2 cups fresh blueberries
• 2 cups powdered sugar
• juice of 2 lemons
• zest of 1 lemon

Directions

• Preheat oven to 350 degrees.
• Whisk together sugar, egg, canola oil, and vanilla and milk. Set aside.
• Stir together baking powder, baking soda, salt and 3 cups flour. Make a well in center of flour mixture and pour liquid into well. Stir until almost combined, then add 2 cups fresh blueberries. Continue to fold ingredients together being careful to not stir too hard in order to keep blueberries intact.
• Turn dough out onto well floured board and gently knead dough to form a soft dough that holds together well, adding more flour as needed. Pat dough down to about ¾ inch thick. Cut cookies with biscuit cutter and place on parchment lined cookie sheet.
• Bake at 350 for 10-12 minutes or until cookies have puffed and no indent is made when top of cookie is touched with your finger.
• Remove from oven and cool at least 15 minutes. Stir together powdered sugar, lemon juice and zest. Add more powdered sugar if you want a thicker glaze. Frost cookies with glaze and let sit until glaze has completely dried. Store in airtight container.