Heavenly Blueberry Soft Cookies (Print Version)
# Ingredients:
→ Base Dough
01 -
1 large egg
02 -
1 teaspoon vanilla extract
03 -
1/2 cup unsalted butter, softened
04 -
1 cup white sugar
05 -
1/4 teaspoon baking soda
06 -
1/4 teaspoon salt
07 -
1/2 teaspoon baking powder
08 -
1 1/2 cups regular flour
→ Add-ins
09 -
2 tablespoons (optional) purple food coloring
10 -
1/2 teaspoon the zest of a lemon
11 -
1/2 cup fresh blueberries
→ Extras to Sprinkle
12 -
1 tablespoon coarse sugar
# Instructions:
01 -
Heat your oven up to 350°F (175°C). Throw a sheet of parchment paper onto a baking tray so they won’t be sticking later, plus it makes for easy clean-up.
02 -
Get a medium-sized bowl. Shake together that flour, baking soda, baking powder, and salt with a whisk. Toss it aside for now.
03 -
Take a big mixing bowl and beat softened butter with sugar until it's fluffy and looks pale. An electric mixer works wonders here and should take you about 3-4 minutes. Don't skip this—it’s what makes those cookies soft!
04 -
Toss the egg and vanilla into your sugary-buttery mix, then beat them together until everything is smooth, shiny, and evenly mixed.
05 -
Slowly fold the dry ingredients into the wet mixture. Go easy on the mixing—just stop once all the white specs of flour disappear. Stirring too much might make the cookies dense.
06 -
With a spatula, carefully mix in those blueberries and the lemon zest. If you’re adding food coloring for a fun purple pop, now’s the time. Keep stirring till everything is well dispersed!
07 -
Scoop out the dough into 1-inch-sized balls and pop them onto the baking sheet you prepared earlier. Squash them down a little with your hand and sprinkle coarse sugar on the tops for that extra crunch.
08 -
Put the cookies in your preheated oven and bake for about 12-15 minutes. Once the edges are a faint golden color, they're done. No need to overcook—the middles should still look just a little soft.
09 -
Let the cookies chill on the tray for around 5 minutes before setting them on a cooling rack to finish cooling completely. Enjoy them once they’re ready with tea or milk, or just solo—they’re that good.
# Notes:
01 -
Fresh blueberries are ideal. If using frozen ones, thaw them and pat them dry to avoid extra moisture messing up your dough.
02 -
Skip the food coloring if you prefer the natural blueberry speckles instead of a vibrant purple hue.
03 -
Trouble shaping the dough because it’s sticky? Leave it in the fridge for about 15 minutes first.
04 -
Craving more lemony vibes? Sprinkle some zest over the uncooked dough balls before baking.
05 -
Pop your cookies in an airtight container to keep them fresh for about three days, or freeze them for up to one month.