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Soft Blueberry Button Cookies


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  • Glaze:
  • 1/2 Cup Butter, softened
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar, packed
  • 1 1/2 tsp Lemon Peel, grated
  • 1 Egg
  • 1/2 Cup Lemon Greek Yogurt
  • 1/3 Cup Blueberry Juice Cocktail
  • 1 tsp. Almond Extract
  • 2 Cups Flour
  • 1 1/2 tsp. Cinnamon
  • 1 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/4 tsp. Baking Soda
  • 1 to 1 1/2 Cups Fresh Blueberries
  • 1 Cup Powdered Sugar
  • 2 Tbs. Blueberry Juice Cocktail
  • 1 Tbs. Butter, melted



Step 1

Preheat oven to 350 degrees. In a large bowl, cream butter, sugars and lemon peel until light and fluffy. Beat in egg; then beat in yogurt, juice and extract until blended. In another bowl whisk together flour, cinnamon, baking powder, salt and baking soda. Gradually add to creamed mixture and beat well. Drop by rounded teaspoonfuls 2" apart on ungreased cookie sheet. Press 4 blueberries into each partially flattened cookie to resemble a button. Bake 13-15 minutes or until edges begin to brown. Remove from pans to wire rack to cool slightly. In a bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.

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