Blueberry Heaven Cookies
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries (plus a few extra for topping)
1/4 cup freeze-dried blueberries (optional, for extra flavor & color)
Purple gel food coloring (optional, for deeper color)
Coarse sugar or sea salt flakes for topping
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
Gently fold in fresh blueberries and freeze-dried blueberries. Add a few drops of purple gel food coloring if desired.
Scoop out 2-tablespoon portions of dough and place on prepared baking sheet, spacing them 2 inches apart.
Top each cookie with a couple of extra blueberries and a sprinkle of coarse sugar or sea salt.
Bake for 10–12 minutes, or until edges are set but centers still look soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prep Time: 15 minutes | Bake Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal per cookie | Servings: 18
Tips:
Freeze the blueberries for 10 minutes before adding to prevent bleeding into the dough.
Use a cookie scoop for evenly sized, round cookies.
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