Blueberry Yogurt Cookies

Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting

We found these while on vaca in Washington and they are a keeper!! 

 

Makes about 28 cookies

For the blueberry yogurt cookies:
1 cup granulated sugar
1 1/2 cups honey or plain Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
1 1/2 cups gf glour blend flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

Milk to thin is necessary, I used 1-2 tbsp if want flatter cookies

For the lemon cream cheese frosting:
1 (8-ounce) package cream cheese, softened
2 3/4 cups confectioners’ sugar
1/4 cup fresh squeezed lemon juice
2 teaspoons grated lemon zest

1. Make the cookies: 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. Add milk to thin is necessary, Gently fold in the blueberries.

4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. 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, and then move the cookies to a wire cooling rack to cool completely. Some of the blueberries will burst during baking—this is to be expected and will not affect the taste!

5. Make the frosting: 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. These cookies are best eaten within 1 to 2 days.