Description
A soft, crackled cookie bursting with juicy blueberries, perfect for snacks or sharing.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (pat dry)
- 1/2 cup powdered sugar for rolling and dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry mix to the wet mix, stirring until just combined.
- Gently fold in the blueberries.
- Scoop spoonfuls of dough onto the prepared sheet, leaving space between them.
- Roll each dough ball in powdered sugar until well coated.
- Bake for 12–15 minutes, until edges are lightly golden and tops show small cracks.
- Let cookies cool on the sheet for 5 minutes, then move to a rack to finish cooling.
Notes
Pat blueberries dry to avoid extra moisture. Use room-temperature eggs for a smoother dough. Chill the dough in the fridge for up to 24 hours for easier handling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg