Description
Learn how to make the most incredible chewy blueberry cookies with this foolproof recipe! These soft, cake-like cookies are bursting with fresh blueberries and have the perfect tender texture.
Ingredients
For the Cookie Base:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup white sugar
- ½ cup butter, softened
- 2 large eggs, beaten
- ½ teaspoon lemon extract
- ½ cup milk
For the Star of the Show:
- 1 cup fresh blueberries
Instructions
Turn your oven to 375°F and grease up those cookie sheets. I learned the hard way that even with parchment paper, these can stick if you skip the greasing.
Put your flour, baking powder, and salt through a sifter into a bowl. Sarah always says this step makes them light and fluffy instead of dense.
Beat that softened butter with the sugar until it looks lighter and feels fluffy. My hand mixer takes about 5 minutes on medium speed.
Mix in your beaten eggs and that lemon extract until everything looks smooth and combined.
This part matters – add milk, then flour, then milk, then flour, then milk again. Mix just enough to combine after each addition. Sarah warned me that overmixing makes tough cookies.
Gently stir in those blueberries. Be gentle or they’ll burst and turn everything purple.
Spoon dough onto your sheets about 1½ inches apart. Bake until the edges look golden but the centers still seem a bit soft.
Let them sit on the hot pan for 5 minutes, then move to cooling racks. Good luck not eating them all warm.
Notes
Take your eggs and milk out 30 minutes before you start baking
Pull them from the oven when they look slightly underdone – they keep cooking on the hot pan
Fresh berries hold their shape better than frozen, but frozen works fine
Don’t peek in the oven too early – opening the door messes with the temperature
I learned this one the hard way: spreading too much means your butter was too warm
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American