Blueberry Heaven Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1 1/2 cups all-purpose flour
→ Wet Ingredients
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
1/2 cup unsalted butter, softened
08 -
1 cup granulated sugar
→ Flavor & Color
09 -
1/2 teaspoon lemon zest
10 -
1/2 cup fresh blueberries
11 -
1 tablespoon coarse sugar for sprinkling
12 -
2 tablespoons purple food coloring (optional)
# Instructions:
01 -
Heat the oven to 350°F (175°C) and line a baking tray with parchment paper.
02 -
In a bowl, mix together salt, baking soda, baking powder, and flour. Leave it aside.
03 -
Use a mixer to beat the softened butter and sugar together for about 3-4 minutes until fluffy and pale-looking.
04 -
Pour in the egg and vanilla extract, and blend everything until it’s smooth and consistent.
05 -
Gradually fold the dry mix into the wet one. Stir lightly until it all comes together, but stop before overmixing.
06 -
Toss the blueberries and lemon zest into the dough, stirring carefully. Add purple food coloring if you want, and mix until the color’s uniform.
07 -
Roll the dough into balls roughly 1 inch wide. Set them on the baking sheet, press down gently, and sprinkle some coarse sugar on top.
08 -
Pop them into the oven and bake for 12-15 minutes. The edges should get a bit golden, while the centers might still seem a tad soft. Let them cool on the tray for 5 minutes before moving them to a cooling rack.
# Notes:
01 -
Gluten-free alternatives work by swapping in a gluten-free flour mix.
02 -
Dairy-free versions are possible by substituting with plant-based butter.
03 -
You’ll get a natural purple tone from the blueberries, but food coloring can make it more vibrant.