Blueberry cookies – the ultimate summer cookies

Since my blueberries are my ultimate fruit, I decided to combine them with some new ingredients to get an innovative dessert. Cinnamon sugar proven itself like an excellent choice, and blueberry cookies disappeared while you say, well, cookies, so I suggest you try them this Sunday. Because at weekends calories do not count.

Blueberries are really one of the healthiest fruits. I read so much about their beneficial properties that it really is a shame not to consume them while they are in the season. Unfortunately – because of the way of harvesting and breeding, they are quite expensive and not very accessible.

I cooked a lot with them last year, so this time I decided to put them in cookies – although I do not actually practice putting fruits in cookies. But if you can make muffins with them, why not cookies. I used a chocolate chip cookie recipe that proved to be a great base, with the addition that baking powder helped these cookies to grow and become soft. I really like this combination with blueberries, and I’m confident that these cookies can be equally prepared with red currants, peaches or plums. Why not? Its summer, there are plenty of fruit to choose from.

Most importantly, they are easy to make and you can eat them right away. I took them to a BBQ party and they were a real hit – only there wasn’t enough of them. You may want to double the amount immediately.

Ingredients for 12 to 14 cookies:

1. 80 g of softened butter
2. 100 g of brown sugar
3. 1 teaspoon vanilla extract
4. 1 egg
5. 1 teaspoon baking powder
6. 1/2 teaspoon of cinnamon
7. 150 g of flour
8. 125 g of blueberries

Instructions:

1. Preheat the oven to 170 ° C, and cover the baking pan with baking paper.
2. Mix the butter, sugar and vanilla until you get a creamy texture. Mix in the egg.
3. Then add a sifted mixture of cinnamon, baking powder, and flour and mix it with a whisk or on a slowest speed on the mixer. Do not mix long, just until all is mixed in, about a minute.
4. At the end gently stir in blueberries with the spatula. It is best to use fresh ones and those American ones because frozen ones will probably paint the dough, and to me it does not look good…
5. Using grapples for ice cream place piles of dough on a baking pan, leaving 2-3 cm gap between them. The cookies will widen and rise. If you do not have a grabber, you can also shape little balls with your hands, just wet them first.
6. Bake for 18-20 minutes or so until the biscuits begin to get the golden color. Cool them and use them immediately.