Description
These Blueberry Heaven Cookies combine the natural sweetness of juicy blueberries with a perfect cookie texture, creating a delightful treat that’s not only delicious but also packed with antioxidants. Perfect for any occasion!
Ingredients
2 cups all-purpose flour (substitute with almond flour for gluten-free version)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened (coconut oil works for dairy-free)
1 cup granulated sugar (or coconut sugar for a caramel-like flavor)
1 large egg, room temperature
1 tsp vanilla extract
Zest of one lemon, freshly grated
1 1/2 cups fresh blueberries (or frozen, unthawed for year-round baking)
Optional: 1/4 tsp almond extract for added flavor
Instructions
Prepare Your Workspace: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This ensures even baking and helps prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. For extra flavor, add 1/4 tsp ground cardamom (optional) for a touch of spice.
Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
Add Wet Ingredients: Add the egg, vanilla extract, and lemon zest to the butter-sugar mixture. Beat until smooth and fully incorporated.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as it can result in tough cookies.
Fold in Blueberries: Gently fold in the blueberries using a rubber spatula, being careful not to crush them. Reserve a few to place on top of the cookies for visual appeal.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Healthier Alternatives:
Substitute half of the all-purpose flour with whole wheat pastry flour for more fiber.
Use coconut sugar to reduce the glycemic index.
Add 2 tablespoons of ground flaxseed for an omega-3 boost.
For a low-sugar option, use monk fruit sweetener instead of granulated sugar.
Serving Suggestions:
Serve slightly warm, paired with a scoop of vanilla ice cream, and garnish with fresh blueberries and mint.
Create a cookie sandwich by adding lemon mascarpone between two cookies for a delightful twist.
For brunch, serve with fresh fruit and artisanal cheeses for a modern cookie grazing board.
Common Mistakes to Avoid:
Using wet blueberries without patting them dry.
Overmixing the dough after adding flour.
Skipping the chilling time, which can lead to cookies spreading too thin.
Using old baking powder that doesn’t help the cookies rise.
Storing Tips:
Store cookies in an airtight container at room temperature for up to 3 days. Add a slice of bread to keep them moist.
For longer storage, refrigerate or freeze them. Freeze dough balls for up to 2 months and bake as needed, adding 2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
