Upcycled Lemon Blueberry Sugar Cookies


We’re proud to partner with Renewal Mill to develop this delicious and fruity sugar cookie recipe that is vegan, gluten-free, and sustainable. Renewal Mill is a sustainable food company that upcycles foods to manufacture flours and baking mixes to help fight climate change and food waste. This recipe uses our NEW Organic Lemon Bakery Emulsion to add fruity flavors to these cookies that contain golden, crispy edges and soft, chewy centers. According to LorAnn’s Recipe Development Team, these tasty cookies taste like a bowl of fruity pebbles cereal!


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


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 lemon flavoring and gently combine.

6. In the second bowl, add blueberry flavoring and blue gel 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 roll the two doughs together to form a 1-inch ball. Roll the cookie ball in the powdered sugar until covered and then place it on the ungreased cookie sheet, prepared with parchment paper, 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 to cool.

Makes 24 cookies. 

Recipe PDF

  Name Download File type
Upcycled Lemon Blueberry Sugar Cookies
R0557.pdf 4157 KB

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