Soft fruity blueberry cookies (Print Version)
# Ingredients:
→ Cookie Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup fresh blueberries
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1/2 teaspoon lemon zest
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2 tablespoons purple food coloring (optional)
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1 tablespoon coarse sugar for sprinkling
# Instructions:
01 -
Heat your oven to 350°F and line a baking sheet with parchment paper so the cookies don't stick.
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In a bowl, whisk the flour, baking powder, baking soda, and salt together and set aside.
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Beat the softened butter and sugar until it's fluffy and light - about 3-4 minutes with a mixer. It should look pale and airy.
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Mix in the egg and vanilla until everything's smooth and well combined.
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Slowly add the dry ingredients to your butter mixture, stirring just until combined. Don't overmix or your cookies might turn out tough.
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Gently fold in the blueberries and lemon zest. If you want purple cookies, add the food coloring now and mix until the color is even.
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Scoop dough into 1-inch balls, place on your baking sheet, and slightly flatten each one. Sprinkle some coarse sugar on top for extra crunch and sparkle.
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Bake for 12-15 minutes until the edges turn golden. The centers might look a bit underdone, but that's what makes them chewy!
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Let the cookies rest on the baking sheet for 5 minutes, then move to a wire rack to finish cooling. Enjoy once they're cool!
# Notes:
01 -
Fresh blueberries work best in this recipe. Frozen ones can make the dough too wet.
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If your dough feels too soft, chill it in the fridge for about 15 minutes before baking.
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Try sprinkling extra lemon zest on top before baking for more zesty flavor.
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The purple food coloring is optional but gives these cookies their signature look.