It’s one thing to make Blueberry Cookies, but quite something more to make cookies that are a vivid blue-purple hue that will turns heads.
I’m used to doing blueberry recipes for, say, muffins that involve carefully folding in the berries to avoid bursting or smearing them. No such care involved here. The goal is to straight-up emulsify those lil suckers so their juice and color gets everywhere in that dough.
The flavor gets everywhere, too, and is perfect within a buttery dough with a dappling of white chocolate chips.
Bready or Not Original: Blueberry Cookies
These vibrantly purple cookies are naturally colored by blueberries! The blueberry flavor is very much there, too. This is a cookie that will turn a lot of heads and make bellies very happy. Note that the soft dough needs time to chill before it can be worked with. Makes about 37 cookies.
Servings: 37 cookies
Equipment
- parchment paper
- small cookie scoop or teaspoon
Ingredients
- 1/2 cup frozen blueberries
- 1/2 cup unsalted butter (1 stick) softened
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup plus 2 Tablespoons all-purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
Instructions
- Place the frozen blueberries in a microwave-safe bowl and zap in the microwave until thawed. Do 20 seconds, stir, then perhaps another 20 seconds, stir again, and do more if needed. Don’t drain away the juice–you’ll use everything in the bowl.
- In a large mixing bowl, mix butter, sugar, and salt until light and fluffy. Add in the full contents of the blueberry bowl followed by the lemon juice and vanilla. The mixture may look curdled at first but keep beating until it smooths out and emulsifies the blueberries.
- Add the flour, cornstarch, and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the white chocolate chips.
- Cover the dough and chill for at least 2 hours or overnight.
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper.
- Use a small cookie scoop or spoon to create dough balls. Space them out on the baking sheet.
- Bake until cookies are set, about 10 to 14 minutes. Let set on pan a few minutes before transferring to a cooling rack.
- Store in a sealed container at room temperature. If stacking cookies, place waxed paper between the layers; cookies are quite soft and may stick together otherwise.
