Usually when I think of blueberries and baking, the first thing that comes to mind are blueberry muffins. I love the streusel topping, and how the blueberries get plump and juicy in the oven.
However, a few weeks ago I stumbled upon a recipe for Brown Sugar Blueberry Cookies on one of my favorite blogs. I started reading the responses of everyone who tried the recipe, and people kept saying that the cookies tasted a little like a muffin, except even better; they were soft, warm and chewy with the perfect amount of sugar. Plus, I am a Capital Offender of cookie-dough eating, and even though muffin batters taste okay, they really can’t compare with deliciousness of cookie dough.
This cookie dough was delicious. It comined sweet, Golden Brown sugar, cinnamon, and vanilla extract, and reminded me a little of Fall…Which was strange in the midst of 90 degree St. Louis summer heat, but satisfying nonetheless. The smell of the cookies baking in the oven was like having one of those scented candles burning in the kitchen (the ones that smell like “Cinnamon Rolls” or “Pumpkin Streusel”).
I brought these into work last Friday and everyone loved them. People kept saying “I’ve never heard of blueberry cookies,” and then they’d try them and their eyes would light up. One woman even asked for the recipe. I’m glad I ventured out and tried the cookies, rather than making a more standard muffin. I’m going to add these to my cookie repetoire, and might even frost them or sprinkle sugar on top next time…
Brown Sugar Blueberry Cookies (slightly adapted from How Sweet It Is)
makes 12-15+ cookies
1 stick butter, at room temperature
3/4 cup packed Golden Brown sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon milk
3/4 cup fresh blueberries
Preheat oven to 375.
Beat butter and sugar with an electric mixer until smooth. Add egg and
vanilla, mixing well until combine, about 2 minutes. Stir in flour,
baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on
low speed. Mix until dough comes together. Add in milk. If dough is
still crumbly, add milk 1 tablespoon at a time until it comes
together. Fold in blueberries gently with a spatula – it is okay if
they break a bit. Refrigerate for 30 minutes.
Remove dough from fridge and roll into 1 1/2 inch balls or scoop out
with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool
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