These Soft Fresh Blueberry Cookies are the result of a reader’s request for a soft and light cookie made with fresh blueberries. She liked the recipe she had, but wished the texture wasn’t so hard, and asked for a solution to this. I can’t say I blame her because I’m a soft cookie fan myself. That’s the only way to go, if you ask me.
When you guys come to me with a challenge, I’ll tackle just about anything. I love problem-solving, a trait I likely get from my father. I’ll work on something until I get it. When I started brainstorming this recipe, I wondered what should be tinkered with, and then realized I really already had an exceptional soft cookie recipe that would lend itself well to the flavor of fresh blueberries.
I can’t say for certain if the reader who requested this recipe fix will be satisfied with this, but I can’t imagine how anyone wouldn’t be. These cookies are wonderfully tender and soft, melting in your mouth effortlessly. Plus, they’re packed with extra blueberries for a pop of fresh, tangy flavor in every bite. It doesn’t hurt that they’re a simple cookie with a short ingredient list.
Aren’t those always the best recipes, though?
These blue-speckled beauties are just right in every way. They’re the kind you’ll eat a dozen of in one sitting without thinking twice. Then give it another hour or so, and you’re back for more. But they’re packed with fruit, so it’s okay to eat a ton, right?
Tell me what recipe you’d like me to tackle next! What can I fix for you?
A Few Tips Before You Get Cooking:
- The longer you chill the dough, the more flavor it gets. But that said, when we’re talking about fresh fruit as a mix-in, I don’t recommend letting it chill longer than a day since we want the fruit as fresh as possible.
- Over-baking is the enemy of a soft cookie. Always take your cookies out of the oven just a moment before you actually think they’re finished; that’s usually when they’re baked just right!
- The less mixing the better. It keeps the cookie texture softer. Plus, once you’ve added the berries, you definitely don’t want to overmix and burst the berries.
- Once baked, you can freeze these in an air-tight container for up to 3 months. Just thaw and enjoy.
Brown Butter Blueberry Cookies with Vanilla Glaze
Adapted from Foodbeast
Yield – about 4 dozen
Ingredients:
- 3 sticks butter (1 1/2 cups), room temperature
- 4 ½ cups all purpose flour
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 3/4 cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
- 1.5 pints fresh blueberries
Directions:
1. In a medium bowl, combine flour, baking powder, and salt.
2. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Beat in vanilla until blended.
3. Gradually add flour mixture and beat on low just until incorporated. Gently stir in the blueberries until evenly distributed, being careful not to break them. Cover and chill at least 1 hour, or up to 24 hours.
4. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.
5. Roll dough into tablespoon-sized balls. Place balls on parchment paper-lined trays, 6-8 cookies per tray depending on the size. Bake cookies 10-12 minutes until set, checking after 5 minutes. They should be set and puffed, and just slightly golden around the very edge. Allow cookies to cool on baking sheet, then transfer to wire rack to cool completely. Enjoy and store in an air-tight container.
