Description
Sweet blueberry cookies combine fragrant berries with buttery richness for an irresistible treat. Homemade goodness awaits you in this simple yet delightful dessert that brings comfort and joy to any moment.
Ingredients
Scale
Primary Ingredients:
- 1 large egg
- ½ cup (1 stick or 113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (120 grams) fresh blueberries (or ½ cup dried blueberries)
Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- ¼ cup (50 grams) brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional/Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup (85 grams) white chocolate chips
Instructions
- Prepare your workspace by setting the oven temperature to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt in a medium mixing bowl, ensuring even distribution of leavening agents.
- In a separate large bowl, cream butter with granulated and brown sugars using an electric mixer, whipping until the mixture becomes airy and pale, approximately 2 minutes.
- Incorporate egg, vanilla extract, and optional lemon zest into the butter-sugar mixture, blending until smooth and fully integrated.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until a cohesive dough forms without overmixing.
- Carefully fold fresh blueberries into the cookie dough, distributing them evenly to ensure each cookie will have a burst of fruity flavor.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 12-14 minutes, or until cookie edges turn golden and centers appear set but slightly soft.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Gently fold blueberries into the dough to prevent them from breaking and bleeding color throughout the cookie.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thick, chewy texture.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them to avoid adding extra moisture to the dough.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 155
- Sugar: 10 g
- Sodium: 73 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg