blueberry and cream cookies


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1-stick) unsalted butter room temperature
  • ¼ cup half and half (milk is fine too)
  • 1 egg
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon almond extract
  • 1 cup fresh blueberries picked over


  1. Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats. In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg, half and half and almond extract and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a spatula and fold in blueberries.

    Using a medium ice cream scoop or heaping tablespoons, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.

    Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned about 12-15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Cookies are best eaten within two days.