Upcycled Lemon Blueberry Sugar Cookies

Upcycled Lemon Blueberry Sugar Cookies

We’re proud to partner with Renewal Mill to create this bright and fruity sugar cookie recipe that’s vegan, gluten-free, and sustainably made. Renewal Mill upcycles food byproducts into high-quality flours and baking mixes—helping reduce food waste and fight climate change. Flavored with LorAnn Organic Lemon and Blueberry Bakery Emulsions, these cookies bake up with golden, crispy edges and soft, chewy centers—and are rumored to taste just like a bowl of Fruity Pebbles cereal!

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Ingredients

1 package Renewal Mill Gluten-Free Sugar Cookie Mix
½ cup vegetable oil or LorAnn Grapeseed Oil 
1/3 cup + 2 tablespoons water
¼ teaspoon LorAnn Organic Lemon Bakery Emulsion
¼ teaspoon LorAnn Blueberry Bakery Emulsion
3-4 drops LorAnn Liquid Gel Blue Food Coloring – optional
Powdered sugar

Recipe PDF

Upcycled Lemon Blueberry Sugar Cookies
R0557.pdf Download PDF

Directions

1
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2
Pour the entire bag of sugar cookie mix into a mixing bowl.
3
Add oil and water and gently combine. Mix until all the dry ingredients are moistened and form a soft dough.
4
Split dough in half and add one half to another bowl.
5
In the first bowl, add LorAnn Organic Lemon Bakery Emulsion and gently combine.
6
In the second bowl, add LorAnn Blueberry Bakery Emulsion and LorAnn Liquid Gel Blue Food Coloring and gently combine.
7
Use a ½ Tablespoon to scoop out a ball of lemon dough and a ball of blueberry dough.
8
Gently combine the two doughs and roll into 1-inch balls. Coat each ball in powdered sugar, then place on a parchment-lined cookie sheet, spacing them at least 2 inches apart.
9
Bake 12-15 minutes in the center of the oven, until cookies are golden brown at the edges. Rotate the cookie sheet halfway through the baking time.
10
Let cookies set for 30 seconds on cookie sheet before removing to a cooling rack.
11
Makes 24 cookies. 

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