Cookies are a versatile treat that can incorporate a wide range of ingredients. There’s no rules when it comes to making cookies, which means amateur bakers can take to their kitchens and whip up a batch of these beloved treats with whatever they have on hand in the pantry or refrigerator.
Blueberries might be a go-to ingredient when baking a pie at home, but they also make for a delicious addition to a freshly baked batch of cookies. This recipe for “Butter Cookies With Blueberries” from Lines+Angles is a testament to the versatility of blueberries when it comes to crafting homecooked baked goods.
3⁄4 cup butter, softened
2⁄3 cup granulated sugar
2 tablespoons light corn syrup
1 pinch salt
3 large eggs
11⁄2 cups all-purpose flour
1 teaspoon baking soda
2⁄3 cup almond meal
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cinnamon
1⁄2 cup dried blueberries, chopped
1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter, sugar, corn syrup, and salt. Add the eggs one at a time, beating after each addition.
3. Add the flour, baking soda, almond meal, and spices. Stir to form a smooth mixture; fold in the dried blueberries.
4. Spoon the mixture into a piping bag fitted with a round piping tip. Pipe 1-inch rounds onto the baking sheet (or use a teaspoon to place small mounds of the mixture on the sheet.)
5. Bake until golden and set, 10 to 15 minutes.
6. Remove from the oven and carefully transfer the cookies to a cooling rack to finish cooling.
