Blueberry Cookies
Indulge in these delightful Blueberry Cookies with soft, chewy centers and a hint of crispiness on the edges, bursting with juicy sweetness and a comforting aroma.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until you have a soft dough.
- Gently fold in the fresh blueberries.
- Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
You can substitute gluten-free flour, use frozen blueberries, add lemon zest, or replace nuts with seeds. Store in an airtight container for up to a week; freeze for up to three months.