Blueberry Cookies with Homemade Blueberry Sauce Recipe
These delightful blueberry cookies combine a luscious homemade blueberry sauce with a tender, slightly sweet dough. Perfectly coated in sugar and baked to form delicate cracks on top, these cookies offer a blend of fruity freshness and classic cookie texture, ideal for any occasion or as a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the blueberry sauce:
- 1 cup fresh blueberries, stems removed
- 2 teaspoons granulated sugar
- 1 tablespoon fresh lemon juice, not bottled
For the cookies:
- 2 cups all purpose flour
- 1½ tablespoons cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1½ cups granulated sugar, divided
- 2 tablespoons milk
- 1 large egg
- ¼ teaspoon purple food dye (liquid dye), optional
Instructions
- Make the blueberry sauce: In a medium pot over medium-low heat, combine the fresh blueberries, sugar, and lemon juice. Cook, stirring frequently, until the blueberries break down and the mixture thickens, about 5-8 minutes. Remove from heat and set aside to cool.
- Combine the dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, and kosher salt. Set aside.
- Cream the butter and sugar: In another large bowl, beat the unsalted butter and 1¼ cups of granulated sugar until light and fluffy, which usually takes about 3-5 minutes with an electric mixer on medium speed.
- Add the blueberry sauce: Take 3 tablespoons of the cooled blueberry sauce and mix it into the butter and sugar mixture until fully incorporated. Save any remaining sauce for other uses like pancakes if desired.
- Add remaining liquid ingredients: Add the milk, egg, and purple food dye (if using) to the mixture. Mix until just combined without overmixing.
- Add dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until there are no visible dry bits and the dough is well combined.
- Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 3 hours to firm up, which makes shaping easier.
- Prep your tools and oven: Preheat your oven to 325ºF (163ºC). Line a baking sheet with parchment paper or a Silpat mat and set aside. Pour the remaining ¼ cup of granulated sugar onto a shallow plate for rolling.
- Form the cookies: Using about 1 heaping tablespoon of chilled dough per cookie, scoop and roll dough balls by hand.
- Roll in sugar: Roll each dough ball in the sugar on the shallow plate, coating them evenly. Place each coated ball on the prepared baking sheet, spacing six cookies per sheet with enough room around them to expand.
- Chill the extra dough: Return any remaining shaped dough balls to the refrigerator until ready to bake the next batch or work with a second baking sheet to bake continuously, avoiding dough warming at room temperature.
- Bake: Bake the cookies in the preheated oven for 15 minutes or until cracks form on the surface and the edges are set.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes to firm up. Then transfer them to a wire rack to cool completely for an additional 20 minutes. This ensures the cookies hold their shape and don’t break when moving.
Notes
- Using fresh lemon juice instead of bottled is recommended for better flavor in the blueberry sauce.
- The purple food dye is optional and used for a fun color effect in the cookies.
- Chilling the dough is essential for proper texture and easier handling.
- Don’t move cookies too soon after baking as they will be fragile and may break.
- Extra blueberry sauce can be stored in a mason jar in the refrigerator and used as a topping for pancakes or yogurt.
- Using parchment paper or a Silpat mat helps prevent sticking and promotes even baking.
Keywords: blueberry cookies, homemade blueberry cookies, blueberry sauce cookies, fruit cookies, bake blueberry cookies
