I was scrolling through my Facebook feed and saw this Smitten Kitchen post:
It was for the Leite’s Consummate Chocolate Chip Cookies recipe, but I initially mistook the chocolate chips for blueberries. When I found out they were not blueberries, I was disappointed. While I’m sure Deb’s chocolate chip cookies are wonderful, my brain latched onto the idea of a blueberry-studded cookie. I mean, why not? Why not put blueberries into a cookie?
So I did.
These are thin sugar cookies with little nuggets of fresh blueberries throughout, topped with a crunchy layer of turbinado sugar. I defy you to eat just one, or just two, or just five. Fresh from the oven, they are wonderfully crisp. They do lose that snap if not eaten right away, but even the softer pillowy versions were a hit with my coworkers. This is also a great way to use up the blueberries that are a little too small, hard, and tart for immediate snacking.
Blueberry Cookies
Adapted from Lottie + Doof’s sugar saucers
Yield: 3 – 4 dozen cookies depending on how big you make them
Prep Time: 1 hour, 25 minutes
Cook Time: 15-25 minutes
Total Time: 2 hours
3 sticks (1 1/2 cups or 340 g) unsalted butter , room temperature
1 cup (225 g) sugar
1 cup (200 g) confectioner’s sugar
4 cups (600 g) all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
2 large eggs
1 1/2 cups fresh blueberries, the smaller the better (eat all the giant ones yourself)
3 tsp vanilla extract
1 tsp almond extract
1/2 cup canola oil (or some other neutral oil, like grapeseed)
Whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars together on medium speed until light and fluffy.
With the mixer on medium-low, slowly pour in the oil. Mix until completely incorporated. Add in the eggs and extracts, scraping down the bowl after each addition.
With the mixer on low, add the flour mixture in four batches, waiting for each one to become completely incorporated before adding in the next one.
With a rubber spatula, gently fold in the blueberries. It’s okay if a few break, but do be gentle!
Refrigerate the dough for at least an hour.
Preheat your oven to 350*F. Scoop about 1 1/2-tablespoon size balls out (about the size of a ping pong ball), making sure you gather a few blueberries too. Roll it into a ball, slightly flatten with your palm, and dip one side into a plate of turbinado sugar. Set this on a parchment-lined baking sheet, leaving room for them to spread (because spread they will!), about 9 per cookie sheet.
Pop the entire cookie sheet into the fridge for about 10 minutes so that the dough will firm up again. Then, bake for 15-25 minutes, rotating the sheet halfway through. The cookies are done when the edges and tops are pale golden brown. Cool on the sheet for 5 minutes, then gently transfer the cookies to a wire rack to cool the rest of the way down. If you eat these within a few hours, they should be nice and crispy, but after that, they’ll become soft (but no less delectable). Store in an airtight container.
