Well it’s official, I’m a junior in high school! School started yesterday, and we had a modified schedule so I would be able to meet all of my teachers. I’m not stranded without any of my friends in any class, so I think I’ll be alright! Also, while I’m getting adjusted to my new schedule in school, I head back to the gym this week after taking our annual week-long break. It’s a strange schedule, but next week, things should start to settle in.
I put blueberries in a cookie. Not dried blueberries- fresh, plump, juicy blueberries. In a cookie. And it was delicious. These irresistible delights from Sweet Pea’s Kitchen are like a perfectly puffy cloud cookie, and once you get a squirt of the fresh summer berries, these are irresistible. They would make a perfect, light ending to your Labor day barbecues, a perfect breakfast, lunch, dinner, snack, midnight snack…the possibilities are endless! 🙂
Brown Sugar Blueberry Cookies
- 1 3/4 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1 stick butter, at room temperature
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 3/4 cup fresh blueberries
- 1/2 cup granulated sugar, for rolling dough
- Preheat the oven to 370 degrees and prepare 2 baking sheets. In a stand mixer, cream together the butter and the brown sugar until light and fluffy. Add in the egg and vanilla extract until fully incorporated. Add in the milk until it just comes together.
- In a separate bowl, sift together the flour, baking powder, cinnamon and nutmeg. Slowly add the dry ingredients into the wet ingredients, being careful not to overmix (or else you’ll get hockey puck cookies-ew)! Fold the blueberries in gently, taking extra caution not to pop them.
- Take a medium sized bowl and add the 1/2 cup granulated sugar. Using a tablespoon or an ice cream scooper (or your hands), make balls of dough and roll them in the granulated sugar, then place them on a tray.
- Bake for 15-18 minutes, or until the cookie centers are set and the tops are lightly colored.
They’re almost too easy. 🙂