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Blueberry Cookies with Homemade Blueberry Sauce Recipe

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4.1 from 4 reviews

Delight in these soft and chewy blueberry cookies, bursting with fresh blueberry sauce infused with lemon juice. The cookies are lightly sweetened, rolled in sugar for a delicate crunch, and perfect for a sweet treat or dessert. Chilled before baking to develop flavors and texture, these cookies bake to a tender crumb with delightful cracks on top.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Ingredients

Blueberry Sauce

  • 1 cup fresh blueberries (stems removed)
  • 2 teaspoons granulated sugar
  • 1 tablespoon fresh lemon juice (not bottled)

Dry Ingredients

  • 2 cups all purpose flour
  • 1½ tablespoons cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt

Wet Ingredients & Dough

  • ½ cup unsalted butter (room temperature)
  • 1½ cups granulated sugar (divided, 1¼ cups + ¼ cup)
  • 2 tablespoons milk
  • 1 large egg
  • ¼ teaspoon purple food dye (liquid, optional)

Instructions

  1. Make the blueberry sauce: In a medium pot over medium-low heat, combine fresh blueberries, sugar, and lemon juice. Cook stirring frequently until the blueberries break down and thicken, about 5-8 minutes. Set aside to cool.
  2. Combine the dry ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, and kosher salt. Set aside.
  3. Cream the butter and sugar: In another large bowl, beat the unsalted butter with 1¼ cups of granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the blueberry sauce: Scoop 3 tablespoons of the cooled blueberry sauce and fold it into the creamed butter and sugar mixture. Reserve any extra sauce for another use.
  5. Add remaining liquid ingredients: Mix in milk, the large egg, and purple food dye if using. Stir just until combined.
  6. Add dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined and no dry flour remains.
  7. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for 3 hours to firm up the dough and enhance flavor.
  8. Prep your tools: Preheat oven to 325ºF (163ºC). Line a baking sheet with parchment paper or a Silpat mat and set aside.
  9. Pour sugar: Place the remaining ¼ cup granulated sugar onto a shallow plate for rolling.
  10. Form the cookies: Scoop approximately 1 heaping tablespoon of chilled dough and roll it into balls.
  11. Roll in sugar: Roll each dough ball in the sugar on the plate to coat completely. Place on prepared baking sheet spaced apart (about 6 cookies per sheet).
  12. Chill the extra dough: Return unshaped dough to refrigerator while baking the first batch or prepare a second baking sheet if available.
  13. Bake: Bake cookies in preheated oven for 15 minutes or until cracks form on the surface.
  14. Cool: Remove from oven and allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely for an additional 20 minutes. Handle gently to avoid breaking.

Notes

  • Using fresh lemon juice, not bottled, ensures a bright flavor in the blueberry sauce.
  • Chilling the dough is essential for proper texture and to prevent spreading during baking.
  • Extra blueberry sauce can be saved and used as a topping for pancakes or yogurt.
  • Optional purple food dye adds a fun color but can be omitted without affecting taste.
  • Handle cookies gently after baking as they are soft when warm.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/blueberry-cookies-with-homemade-blueberry-sauce-recipe/