Blueberry cookies, my friends, are a thing of beauty. These soft and fluffy cookies are dotted with juicy and fragrant blueberries, celebrating the essence of everyone’s favourite petite purple fruit. Whether it’s a kid’s birthday party, a fancy tea party or simply you digging in for a midnight snack, these delicious cookies check all the right boxes!
Each bite explodes with the divine sweetness of blueberries perfectly balanced with a hint of lemon zest for that delightful tang. Trust me, once you’ve had your first bite, you’ll be coming back for more. It’s irresistibly delicious and I reckon it’s just the cookie recipe you need in your repertoire.
Your baking journey starts now, bakers! Here are the vitals. Prep time: 15 minutes, cook time: 12-15 minutes, total time: about 30 minutes. This recipe will yield 12-15 medium-sized cookies.
So, without further ado, let’s dive into the world of blueberry cookies!
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (at room temperature)
- 1 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fresh blueberries
- Zest of 1 lemon
For this recipe, you’ll need a mixing bowl, an electric mixer (or a whisk), a zester, and a baking sheet.
The blueberries and lemon zest are the stars of the show here, infusing our cookies with a vibrant freshness. The sugar, butter, egg, and vanilla extract add a beautifully balanced sweetness. Flour, baking soda, and salt are our core ingredients that ensure our cookies rise and hold their shape.
Note: If you don’t have blueberries on hand, you can substitute with raspberries or pieces of strawberries.
How To Make Blueberry Cookies
- Preheat your oven to 350��F (175��C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in the egg, followed by the vanilla extract and lemon zest.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until combined.
- Fold in the blueberries gently to avoid squishing them.
- Form the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Bake for about 12-15 minutes or until the edges are lightly golden.
- Once done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.
Tips For The Best Results
- Use room temperature butter for easier mixing.
- Do not over-mix the batter to keep the cookies soft and fluffy.
Storage Tips
- Store in an airtight container for up to 1 week.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can! Just make sure to thaw and dry them properly before adding to the batter.
Q: Can I make the dough in advance?
A: Yes, you can prepare the dough and refrigerate it for up to 2 days.
Q: Why is my dough sticky?
A: If your dough is sticky, try adding a bit more flour or chilling it in the fridge for a few minutes.
Q: Can I bake these cookies in a microwave?
A: It’s not recommended, as microwaves don���t distribute heat evenly, and the cookies might turn out hard or unevenly cooked.
Q: How should I store leftover blueberry cookies?
A: You can store them in an airtight container at room temperature for up to a week.
Nutritional Facts of Blueberry Cookies
Each Blueberry Cookie contains around 125 calories, 4g fat, 2g protein, 21g carbohydrates, 1g fiber, and 12g sugar.
These blueberry cookies are so flavorful, soft, and oh-so-yummy! They are perfect as a sweet treat or a quick grab-and-go snack. You can also serve them as a delightful conclusion to a meal or a great companion to your afternoon tea. So pop into your kitchen, and let’s whip up a storm! Happy baking!
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