Indulge in the delightful taste of homemade Blueberry Cookies that are soft, chewy, and bursting with the flavor of fresh blueberries. These cookies offer a refreshing twist with a hint of lemon, making them perfect for any occasion. Whether you’re baking for a family gathering, a picnic, or just because, this recipe is sure to impress!
Ingredients:
1/2 cup unsalted butter
1 large egg
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries
1 tablespoon cornstarch
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
Cream the Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This process is essential for incorporating air into the cookies, ensuring they are soft and tender.
Add Egg and Flavorings: Beat in the egg, followed by the vanilla extract and lemon zest, mixing until everything is fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Prepare the Blueberries: In a small bowl, toss the fresh blueberries with cornstarch. This step helps to prevent the blueberries from sinking in the cookie dough.
Fold in Blueberries: Gently fold the blueberries into the cookie dough, being careful not to mash them.
Scoop the Dough: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly golden.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Pairing Suggestions: Serve these cookies with a glass of cold milk, a cup of tea, or a scoop of vanilla ice cream for an indulgent dessert experience.
Presentation: Arrange the cookies on a decorative platter or in a cookie jar for a beautiful display. Consider garnishing with a sprinkle of powdered sugar or a drizzle of lemon glaze for an extra touch.
Temperature: These cookies can be enjoyed warm right out of the oven or at room temperature. If you prefer a warm cookie, you can briefly microwave them for 10-15 seconds before serving.
Creative Variations: Experiment with adding white chocolate chips or nuts (like walnuts or pecans) for added texture and flavor. You can also substitute half of the blueberries with raspberries for a different fruity twist.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. This will help maintain their softness and chewy texture.
Refrigeration: If you want to keep the cookies fresh for longer, place them in an airtight container in the refrigerator for up to 1 week. Just remember to let them come to room temperature before serving, or you can gently warm them up.
Freezing: To enjoy these cookies later, freeze them! Place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in the oven at a low temperature.
Dough Storage: If you want to bake fresh cookies later, you can freeze the cookie dough before baking. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag and store them for up to 3 months. Bake them directly from frozen, adding a couple of extra minutes to the baking time.
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FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries! However, do not thaw them before adding them to the cookie dough. Tossing them with cornstarch will help prevent them from sinking during baking. Keep in mind that frozen blueberries may make the dough a bit wetter, so you might need to adjust the flour slightly.
How can I make these cookies gluten-free?
To make gluten-free Blueberry Cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, or add it separately if your blend does not include it. The texture may vary slightly, but they should still be delicious!
How do I store leftover cookies to keep them fresh?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. If freezing, place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container.
Can I add other ingredients to the cookie dough?
Absolutely! Feel free to customize the recipe by adding mix-ins such as white chocolate chips, chopped nuts (like walnuts or pecans), or even a pinch of cinnamon for extra flavor. Just be sure not to overwhelm the dough, as too many add-ins can affect the texture.
Conclusion:
These Best Ever Blueberry Cookies are not just a treat; they are an experience of flavor and texture that will leave your taste buds wanting more. The combination of fresh blueberries and lemon zest provides a delightful twist on traditional cookies, making them perfect for any occasion. Whether you enjoy them with a cup of tea or as a dessert after dinner, these cookies are sure to be a hit!
📖 Recipe:
Print
Best Ever Blueberry Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Indulge in these Best Ever Blueberry Cookies, where soft and chewy texture meets the burst of fresh blueberries and a hint of zesty lemon. Perfect for any occasion, these cookies offer a fruity twist on the classic favorite, making them a delightful treat for your family and friends. Enjoy them warm or at room temperature for a satisfying dessert experience!
Ingredients
1/2 cup unsalted butter
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- In a small bowl, toss the fresh blueberries with cornstarch to coat them lightly. Gently fold the blueberries into the cookie dough.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh blueberries.
Store cookies in an airtight container for up to 3 days at room temperature or in the refrigerator for up to 1 week.
Freeze leftover cookies or dough for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 140 kcal
