Blueberry Heaven Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened to room temperature
06 -
1 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
→ Flavor Mix-ins
09 -
1/2 cup fresh blueberries
10 -
1/2 teaspoon lemon zest
11 -
2 tablespoons purple food coloring (optional)
→ Topping
12 -
1 tablespoon coarse sugar for sprinkling
# Instructions:
01 -
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper - this keeps your cookies from sticking and helps them bake evenly.
02 -
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now - we'll come back to it shortly.
03 -
In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This usually takes about 3-4 minutes with an electric mixer. You'll notice it change to a paler color and get a bit airy - that's exactly what we want for soft cookies!
04 -
Add the egg and vanilla extract to your butter-sugar mixture. Beat everything together until it's well combined and looks smooth and glossy.
05 -
Gradually add your flour mixture to the wet ingredients, stirring until just combined. Be gentle here - overmixing can make your cookies tough instead of tender. Stop mixing as soon as you don't see any dry flour.
06 -
Using a rubber spatula, carefully fold in the fresh blueberries and lemon zest. If you'd like your cookies to have that pretty purple color, now's the time to add your food coloring. Gently mix until the dough is evenly colored and the blueberries are distributed throughout.
07 -
Scoop the dough into 1-inch balls and place them on your prepared baking sheet, leaving enough space between each for spreading. Lightly press down on each ball with your palm to slightly flatten it. Sprinkle a pinch of coarse sugar on top of each cookie for a bit of sparkle and crunch.
08 -
Slide your cookies into the preheated oven and bake for 12-15 minutes. You'll know they're done when the edges turn a light golden color. Don't worry if the centers still look a bit soft - they'll continue to set as they cool, and this gives you that perfect chewy texture.
09 -
Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack to finish cooling completely. Once they're cool, they're ready to be enjoyed! These fruity treats are perfect with a glass of milk or a cup of tea.
# Notes:
01 -
Fresh blueberries work best in this recipe. If you substitute frozen berries, thaw and pat them dry first, as they release extra moisture that can change your cookie texture.
02 -
The purple food coloring is completely optional. Without it, your cookies will have a more natural look with purple specks from the blueberries.
03 -
If your dough feels too soft to work with, pop it in the refrigerator for 15 minutes before shaping and baking.
04 -
For a more pronounced lemon flavor, sprinkle a bit of extra lemon zest on top of each cookie before baking.
05 -
These cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month.