Christie C. Welcome to the "Twelve Days of Cookies" Special. For the first twelve days in December, a new cookie recipe will be featured to help fill your cookie tins this season. On the Seventh Day of Cookies, my true love sent to me: Seven Blueberry Sugar Cookies.
A few years ago while strolling around the neighborhood with one of my friends, I found out that I lived near a Tea & Spice Exchange. I am a sucker for seasonings and spices, having visited The Belize Spice Farm & Botanical Garden in Golden Stream Village and the Spice and Tea Market in Cozumel five years ago. I try to pick up some exotic things whenever I travel.
While at the Tea & Spice Exchange, I brought a generous amount of Wild Blueberry Sugar with a goal of creating blueberry sugar cookies, complete with dried blueberries and a crunchy topping of blueberry sugar. All I can say is… SUCCESS!
Why You’ll Love This Recipe
- Easy to make
- 9 wholesome ingredients
- Sweet blueberry flavor
- Crunchy on top, super soft on the inside
- Uses super flavorful blueberry sugar
What is Blueberry Sugar?
Blueberry sugar is a type of sugar that is infused or flavored with blueberry extract, dried blueberry powder, or other natural blueberry flavorings.
It is used to add a hint of blueberry flavor to various dishes, including desserts, beverages, or even savory dishes.
How To Make Super Soft and Flavorful Sugar Cookies
Butter and Sugar Creaming: Cream together softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air into the dough, contributing to a softer texture.
Use Eggs: Eggs add richness and moisture to the cookies, enhancing their softness.
Vanilla Extract: Use real vanilla extract for better flavor. The rich taste of vanilla enhances the overall profile of the cookies.
Chill the Dough: Refrigerate the cookie dough for at 2 hours before baking. Chilled dough spreads less during baking, resulting in thicker and softer cookies. You can also chill the dough overnight for even better flavor.
Baking Time: Be cautious not to overbake. Sugar cookies are best when they are just set around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too dry.
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Special Tools and Equipment
2 Large Mixing Bowls
1 Medium Mixing Bowl
Baking Sheets
Wire Rack
Blueberry Sugar Cookies
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 tsp vanilla
- 2 cups (200g) flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1/2 cup (100g) dried blueberries
- 2 tbsp blueberry sugar, for topping
Instructions
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In a large mixing bowl, cream together the sugar and butter until fluffy and creamy. Then, blend in the eggs and vanilla extract.
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In a separate large mixing bowl, sift together the flour, baking powder, and salt.
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Mix the dry ingredients into the wet ingredients a third at a time. Mix until all of the dry ingredients have been fully incorporated.
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Fold the dried blueberries into the cookie dough.
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The the cookie dough into heaping tablespoon sized balls. Line them up on a cookie sheet and allow them to chill the refrigerator for 2 hours or up to 4 days.
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Preheat your oven to 350°F/175°C.
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Place the blueberry sugar in a medium mixing bowl. Roll the tops of the cookies in the blueberry sugar. Use more sugar if necessary.
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Place the sugar cookie balls on a cookie sheet lined with parchment paper, sugar sides facing up.
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Bake at 350°F/175°C for 12 to 13 minutes or until lightly browned on the sides of the cookies and centers are soft.
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Cool the cookies on a wire rack before serving.
