I made you Vegan Lemon Blueberry Sugar Cookies. ← That might just be the greatest sentence that’s even been written.
So long, “It was the best of times, it was the worst of times…” I’ve got you beat with this zippy summery treat!
There are many reasons to love this recipe, but let me give you three:
1. You don’t need to chill the dough.
I have a love/hate relationship with chilling cookie dough.
That said, when I have a cookie craving, I need it satisfied STAT. So it’s pretty wonderful that you can get these cookies in the oven in just about 10 minutes. And then into your mouth about 15 minutes after that.
But don’t worry. Even though we’re not chilling this dough, these cookies are still super chewy and (vegan) buttery. Think: Those thick, extra chewy bakery-style sugar cookies!
2. It’s packed with summer flavors.
I dare you to name a better summer duo than blueberry and lemon. I dare ya!
I can’t come up with one. It’s a classic for a reason –– you get a sweet burst of blueberry alongside the bright and tart lemon, and it tastes just like summer vacation.
3. They’re rolled in sugar!
To sparkle like sand at the beach.
No, not really. Just for the extra hit of sweetness and an addictive crunch.
I love a baked good (or fried good, like donuts!) rolled in sugar. That contrast between soft, chewy interior and crunchy exterior is just… one of my favorite food experiences. Hands-down!
In terms of ingredients, they’re pretty standard in terms of vegan cookies.
You’ll cream together some vegan butter and cane sugar, then add in your vanilla and lemon zest (from one large lemon or two smaller ones — I always err on the side of a little too much lemon zest versus not enough!).
Then, dry ingredients: my go-to Organic All-Purpose Flour from Bob’s Red Mill, raising agents, and salt.
This flour from Bob’s Red Mill has a higher protein content than most all-purpose flours (in the 10-12% range!), so we’re ensuring an extra chewy texture in these cookies by using this flour!
Once everything is combined, you’ll carefully fold in some freeze-dried blueberries. Kind of an obscure ingredient! I like using them here because they don’t add any extra moisture, but they do add a ton of extra flavor. The dried process concentrates the blueberry flavor and it’s just… so good. Plus, they soften once added to the batter and baked.
Honestly though, I’m not really sure why you’re still reading.
I mean, thank you so much. It really does mean a lot.
But also… you could have these cookies in the oven in about ten minutes. Go forth and bake, my friend! You won’t regret it one bit.Print
Vegan Lemon Blueberry Sugar Cookies
These chewy, buttery, PERFECT Vegan Lemon Blueberry Sugar Cookies are ready to make your summer so sweet and delicious!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12-13 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
- 1/2 tablespoon ground flaxseed
- 1 and 1/4 tablespoons water
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar (plus more for rolling)
- splash vanilla extract
- zest of 1 large lemon
- 1 and 1/3 cups Bob’s Red Mill Organic All-Purpose Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch salt
- 1/2 cup freeze-dried blueberries
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine your ground flax and water. Mix to combine and set aside.
- In the bowl of your stand mixer (or in a large bowl with a hand mixer), beat your butter and sugar together well until light and fluffy, for 1-2 minutes.
- Add vanilla and lemon zest, and beat again until combined, scraping down the sides of the bowl if necessary.
- Add your flax mixture, and beat again until combined.
- In a smaller bowl, add your flour, baking soda, baking powder, and salt. Whisk to combine.
- With the motor running on low, add your dry ingredients to your wet ingredients and mix until just combined. Scrape the sides and bottom of the bowl if necessary.
- With a rubber spatula or wooden spoon, carefully mix in your freeze-dried blueberries, taking care to not crush them too much.
- Roll dough into 12-13 golf ball-sized balls, and place each on the prepared baking sheet.
- Bake for 12-14 minutes, or until lightly golden brown around the edges of each cookie.
- Cool cookies on the baking sheet for 2 minutes before moving them to a cooling rack to cool completely. YUM. Summer!
Adapted from the Easy Sugar Cookies recipe from AllRecipes.
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