The best ever blueberry cookies get their vibrant color and fruity flavor from frozen wild blueberries. These cakey cookies, super cute and studded with white chocolate chips, are also delicious.
Ingredients
- 0.5 cups wild blueberries
- 0.5 cups unsalted butter
- 0.5 cups white sugar
- 0.25 teaspoons salt
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 0.5 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 0.5 teaspoons baking powder
- 0.5 cups white chocolate chips
Instructions
-
1
Place frozen blueberries in a microwave-safe bowl. Microwave until blueberries are thawed, about 1 minute. Do not drain.
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2
Beat butter, sugar, and salt together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add in blueberries and their juices, lemon zest, lemon juice, and vanilla and beat on high speed until fairly smooth, about 5 minutes. Mixture will look curdled initially, but will emulsify and smooth out after several minutes of mixing on high speed.
-
3
Mix in flour, cornstarch and baking powder on low speed until combined. Stir in white chocolate chips.
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4
Cover cookie dough and refrigerate until chilled, 30 to 60 minutes.
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5
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment.
-
6
Scoop out 1 1/2 tablespoon-sized balls of dough; place 1 1/2 inches apart on the prepared baking sheets. Use damp hands to flatten the cookies slightly.
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7
Bake in the preheated oven until cookies just begin to turn brown on the edges, 10 to 14 minutes. Cool cookies on the pan for 5 minutes, then remove to a wire rack to cool completely.
Nutrition Facts
Per serving
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