Have you ever tried using blueberries in cookies in place of chocolate chips? They make a fantastic summer dessert! Blueberries become very soft and juicy when baked into cookies. I served these at a recent get-together with friends and the entire plate of cookies was devoured within minutes. They’re truly a crowd pleaser! And the recipe is so easy to prepare.
This is possibly one of the softest, most delicate cookie recipes I’ve ever created. The heavy cream is a wonderful complement to the berries.
Because blueberries are so delicate, I highly recommend freezing them before adding them to the recipe. This will prevent the berries from breaking while they’re being stirred into the cookie dough and it will also keep them intact while the dough is scooped onto the baking sheets.
Blueberries and Cream Cookies
Yields: 30 to 40 cookies
- 3 cups (15 ounces) all-purpose flour
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks (6 ounces) unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ⅔ cup heavy cream
- 2 cups blueberries, frozen
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- In a medium size bowl, whisk together the flour, zest, baking soda and salt. In a liquid measuring cup, combine the heavy cream and vanilla.
- In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and then scrape down the sides of the bowl.
- Add the flour mixture and heavy cream, alternating, until all of the ingredients are incorporated. Stir in the blueberries with a spatula.
- Use a 2-tablespoon scoop to measure out the cookie dough onto the parchment. Allow to chill for 10 to 15 minutes in the refrigerator.
- Bake the cookies for 15 to 17 minutes, or until the edges are just starting to brown.