Blueberry Cookies
Delightful cookies bursting with the sweetness of blueberries and creamy white chocolate, perfect for sharing or enjoying on your own.
Ingredients
Main Ingredients
- ⅔ cup frozen blueberries (thawed) Microwave to thaw before use.
- ⅔ cup cold unsalted butter (sliced into cubes) Use cold for best texture.
- ¾ cup granulated sugar
- 2 cups all-purpose flour (or gluten-free flour) Ensure it’s certified gluten-free if needed.
- 1 tsp baking powder
- 1 pinch sea salt
- ¾ cup white chocolate chips Can be substituted with dairy-free chips.
Instructions
Preparation
- Gather all ingredients and microwave the frozen blueberries for about 30 seconds until thawed. Set aside.
- In a stand mixer, beat cold butter and granulated sugar on high for about 2 minutes until fluffy.
- Add the thawed blueberries and any juices to the butter sugar mixture, and beat until just combined.
- In a separate bowl, whisk together flour, baking powder, and sea salt. Gradually mix this into the wet ingredients to form a sticky dough.
- Gently fold in the white chocolate chips until evenly distributed.
- Refrigerate the cookie dough for 20 minutes.
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Scoop dough onto the prepared pan, flattening slightly, and bake for 10 to 12 minutes.
- Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature to keep soft for up to five days. Cookies can also be frozen for up to three months.