About a week ago, I made blueberry cornbread, and bought way more blueberries than necessary for the recipe. I froze some for later use, but I still had a container that was on its last legs in the refrigerator, and needed to come up with another recipe quick. Blueberry and cream cookies. I’ve wanted to make blueberry cookies for a while now, but only saw recipes that called for dried blueberries. While that sounded OK, I wanted to try using fresh berries, and finally found a recipe from allrecipes that called for them. The recipe itself looked like a chocolate chip cookie recipe, so I adapted it to match my own, and made these blueberry and cream cookies.
These cookies were fantastic! They were soft and cake-like, with bursts of juice from the blueberries. The almond extract in this recipe (you can substitute vanilla if you’re allergic) added a nice sweet and nutty flavor that really complimented the berries. I think these would be the perfect cookie with a cup of tea; or at least I imagine it would. I couldn’t stop eating them right off the baking rack. One thing to make note of is that these cookies are best on the first, maybe second day only. I wanted to take them to work with me, at least what was left over, but with the blueberries being so fresh, they made the cookies a little too soft (uncomfortably soft) and moist. I didn’t think it would be a good idea to share them at that stage. Though these have become one of my favorite spring cookies, I would like to try them again with dried blueberries, and maybe make ice cream sandwiches. I also liked the cookie batter so much on its own, that I might make another batch with nothing else added.
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
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.