Tuesday, May 28, 2013

Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting

In need of a delicious & healthy snack? How about some delicious blueberry yogurt cookies! I found these surprisingly delicious! I ran across this recipe on Pintrest, and adapted it just a little bit when I was making it. 


Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting

For the blueberry yogurt cookies:
1 cup granulated sugar
1 1/2 cups plain Greek yogurt
1 Large Egg
1 Teaspoon Vanilla
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Fresh or Frozen Blueberries (from Sunset Valley Organics, of course!) 

1 (8oz) Package cream Cheese, softened
2 3/4 Cups Powder Sugar
1/4 Cup Fresh Lemon Juice
2 Teaspoons Grated Lemon Zest

Make The Cookies:
1. Preheat the oven to 375 degrees fahrenheit. Grease several baking sheets, or line them with silicone baking mats and set aside. 

2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla. 

3. In a Separate bowl, whisk the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in blueberries.

4. Drop tablespoonfuls of cookies dough onto the prepared baking sheets, leaving about 2 inches of space between each cookies. 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 for two minutes, then move the cookies to a wire cooling rack to cool completely  

Note: Some of the blueberries will burst during baking, this is to be expected and will not effect the taste. 

Make The Frosting:
1. 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. 

Note: These cookies are best eaten within 1 to 2 days. 

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