Ingredients
Blueberry Mixture
- 1 cup frozen unsweetened wild blueberries
Cookie Dough
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla paste
- 1/2 teaspoon lemon juice
- 2/3 cup freeze-dried blueberries, ground
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Coating
- Sugar, for coating
- Confectioners’ sugar, for coating
Instructions
- Thaw the berries: Pour the frozen wild blueberries into a small microwave-safe bowl and heat them in the microwave for 30 to 60 seconds until they are soft but still cool to the touch. Set aside the thawed blueberries for later use.
- Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for about three minutes, scraping the bowl as needed to ensure thorough mixing. Add the egg, vanilla paste, lemon juice, and ground freeze-dried blueberries, then beat for one to two minutes until a soft dough forms. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture into the wet ingredients on medium-low speed until just combined. Finally, use a wooden spoon to fold in the thawed wild blueberries along with any juice from their bowl. Cover the dough and refrigerate it for at least two hours to allow flavors to meld and dough to firm up.
- Shape and coat the dough balls: Preheat your oven to 400°F (204°C) and line two baking sheets (15x10x1-inch) with parchment paper. Prepare two shallow bowls—one filled with granulated sugar and the other with confectioners’ sugar. Scoop rounded tablespoon-sized portions of the dough and gently roll each into a ball between your palms. First, roll the dough ball in granulated sugar, then coat it thickly in confectioners’ sugar. Place the coated balls onto the prepared baking sheets, spacing them about two inches apart to allow for spreading. If you have extra dough, keep it refrigerated while baking the first batch to maintain cold temperature for better texture.
- Bake the cookies: Bake for 10 to 11 minutes until the edges and tops are just set but the cookies remain soft. Remove from oven and carefully transfer the cookies to a wire rack to cool completely before serving.
Notes
- Using both frozen wild blueberries and ground freeze-dried blueberries creates a layered and intense blueberry flavor.
- Chilling the dough is important as it helps the cookies keep their shape and boosts flavor development.
- Coating the dough balls twice in sugar and confectioners’ sugar gives the signature crinkle and a delightful sweet crust.
- Keep any extra dough refrigerated while baking to prevent melting and excessive spreading.
- If you don’t have a stand mixer, a large bowl and hand mixer can be used for creaming the butter and sugar.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
