My last post didn’t publish correctly… I was thanking you for all of the thoughtful comments you left on my sweet and sneaky veggie series! I also asked what vegetables you’d like to see in the next sequel series, so please leave a comment with your requests!
And now on to fruits…
Everyone I know owns a lemon tree. My coworkers, my parents, the mailman, the speedy grocery cashier, that one house on my morning running route… Everyone but me.
I sulked for a while over that fact. They were so lucky; they could walk outside and pick citrus any time a lemonade, lemon bar, or lemon meringue pie craving hit. Me, I had to plan ahead for my cravings to ensure I wrote “lemons” on my weekly grocery list.
But then the light bulb in my brain flickered on…
Those trees sprout more than enough fruit to feed an entire army as it is. Most of the lemons ripened too quickly and fall to the ground to rot, where they’re attacked by ants. So maybe, to prevent unnecessary lemon suffering, my friends would give me their extras.
My hypothesis worked! A coworker lugged in a grocery bag full of lemons and plopped in on his desk for me to enjoy. And I immediately drove home to bake cookies.
modified from this recipe
These taste even better if you let them sit in an airtight container overnight! Top with a little cream cheese for an extra tang.
- Preheat the oven to 375°, and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the yogurt and sugar. Add in the egg white, vanilla, and lemon zest, mixing well. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries.
- NOTE: At this point, if the dough is too sticky to work with, refrigerate for 20-30 minutes until slightly firmer. You won’t be able to shape or roll the dough out though!
- Using two spoons, drop a spoonful of dough onto the prepared sheets, repeating with the remaining dough. Bake at 375° for 12-14 minutes, or until firm. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.
The photo with the cookie dough on top of the lemons is too cute!
And the cookies look delicious. =)
Thank you! It was interesting trying to get all of the lemons in a line and the cookies balanced on top… I nearly had cookies rolling all over the table and getting squashed by the lemons!
So glad you enjoyed them!
I couldn’t stop eating them; they were just too good! I hope you don’t mind that I combined the lemon flavor in the frosting into the cookie instead. I absolutely loved them, so thank you for sharing the recipe!
Trying these……NOW! These seriously look amazing. Can’t wait to try.
I hope you enjoy them! I certainly did — I ate 6 as soon as they popped out of the oven! (I justified it by reminding myself how much yogurt and blueberries were in them… Two really healthy ingredients, right?)
These look great!
Is it okay to use the whole egg? I don’t care about the calories or cholesterol in the yolk, but will leaving the yolk in ruin the consistency? Also, can I use frozen blueberries?
Thanks.
Thank you!
I haven’t tried using the whole egg, mainly because I was trying to keep these fat-free, but I’m sure it’d be just fine. If they turn out slightly runny, you could try adding a touch more flour or refrigerating the dough until it reaches a more workable consistency.
Frozen blueberries should work wonderfully. Hope this helps!
Wow, that was fast! Thanks! 🙂
You’re welcome! I’d love to hear how the recipe modifications turn out if you decide to try it. :]
I found a different recipe of yours that led me to your blog and this amazing recipe! I literally walked into my kitchen and instantly made them. They are in the oven as I type 🙂 I love blueberry and lemon anything and had some Greek yogurt that I needed to use so it worked out perfect!! 🙂
Hearing your story just made my day; thank you! I’m thrilled that I came up with a flavor combination you love, so I really hope you like the cookies. :]
Hey,
Amazing recipes and wanna dig in right now, kind of pics.
I found this recipe on pinterest and it was linked to spam.
Thanks for letting me know!
Mine turned out like mini blueberry pancakes:( but still yummy!
Something totally different and delicious!
I’m glad you liked them Krista! I’m not sure why they turned out like pancakes instead; maybe we can figure out the reason before you try them again! 🙂
These are in the oven right now. We,re going on a road trip and thought these would be a good snack. I used lemon no-fat Greek yogurt and lemon extract in place of vanilla and zest. They smell incredible!
I really hope you enjoy them Barb, and have a lovely time on your road trip! We used to pack all sorts of store-bought snacks when we drove 8 hours to visit my grandparents; homemade cookies sound much better. 😉 I love your modifications too — thank you for sharing!