Red, White and Blue Cookies

Recipe by: Amanda Hernandez, MA, RD

Soft and delicious sugar cookies loaded with blueberries and strawberries and topped with a lemon glaze.

Make This Recipe

3 cups white-whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sugar

12 tablespoons butter, softened

1/4 cup lemon juice + 1 tablespoon lemon zest

2 Eggland's Best Large Eggs

1 cup plain Greek yogurt

1 cup chopped strawberries

1 cup blueberries

2 tablespoons softened cream cheese

1 1/2 cups powdered sugar

Buy Recipe

Whisk together the flour, baking powder, baking soda and salt together. Beat in the sugar, butter, lemon zest, eggs and Greek yogurt.
Mix in the flour mixture and the blueberries and strawberries.
Refrigerate the cookie dough for 1 hour.
Line 2 baking sheets with parchment paper and preheat oven to 350 degrees.
Drop about 1 1/2 tablespoon balls of cookie dough on baking sheets and bake for 15 minutes until cookies are cooked through.
Whisk together the lemon juice and cream cheese in a separate bowl. Whisk in the powdered sugar. Once the cookies are completely cooled, drizzle cookies with the glaze.

**Store cookies in a sealed container for up to 4 days.