Fruity blueberry cookies (Print Version)
# Ingredients:
→ Needed for Cookies
01 -
2 tablespoons food coloring in purple (optional)
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1/4 teaspoon soda for baking
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1/4 teaspoon salt
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1 large egg
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1/2 teaspoon zest from a lemon
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1 1/2 cups plain flour
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1 teaspoon pure vanilla essence
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1 cup white sugar
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1/2 teaspoon baking powder
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1 tablespoon coarse sugar for topping
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1/2 cup blueberries, fresh
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1/2 cup butter, softened and unsalted
# Instructions:
01 -
Preheat at 350°F. Line your baking tray with parchment paper to prevent sticking.
02 -
Grab a bowl, toss in your flour, soda, baking powder, and salt, and whisk it all up. Put it aside for now.
03 -
Use your mixer to whip sugar and softened butter together. Beat for 3-4 minutes till it's super airy and pale.
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Throw in the vanilla and egg, and mix till it’s smooth and even. No lumps allowed.
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Add the flour mixture bit by bit to your butter combo. Stir until it’s just mixed, but don’t keep at it forever—overmixing can ruin your cookies!
06 -
Carefully stir in your lemon zest and blueberries. If you're opting for purple, this is when to add that food coloring and mix until the shade is even.
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Scoop out 1-inch balls of dough, space them out on your sheet, and gently press them down a bit. Sprinkle some coarse sugar on top to make them pop.
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Slide your tray into the oven and bake for around 12-15 minutes. The edges should get a golden touch, and the centers will seem slightly soft—that's a good thing!
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Leave the hot cookies on the tray for 5 minutes. Then transfer them to a cooling rack. Dig in once they’ve fully cooled.
# Notes:
01 -
For the best result, fresh blueberries are key. Frozen ones might make your dough too watery.
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If the dough feels super soft, let it chill in the fridge for 15 minutes.
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Before baking, adding a bit of extra zest on top boosts the lemon flavor.
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The food coloring’s totally optional, but it’s what makes these cookies pop!