Sunday, August 26, 2012

Blueberry Brown Sugar Cookies

I just love it when my cookies sparkle after they have been rolled in sugar. Since blueberries (in my opinion) get sour as they bake, rolling the cookies in sugar is a great way to even out the taste. Recipe below. Follow me on this blog for more blog updates! Enjoy!

Blueberry Brown Sugar Cookies

1 3/4 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 stick butter, at room temperature
3/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
1 tbsp milk
3/4 cup fresh blueberries
1/2 cup granulated sugar, for rolling dough

  1. Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. In a medium bowl, whisk the flour, salt, baking powder and cinnamon; set aside.
  3. In the bowl cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; beat until combined, about 30 seconds. Add the dry ingredients and beat until just dough comes together, about 30 seconds. 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.
  4. Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and sheets should hold 12 balls.
  5. Bake until the cookies centers are just set and very lightly colored, 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.

Yields: about 2 dozen

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