Description
These Blueberry Whirlwind Cookies are soft, cake-like treats bursting with juicy blueberries and complemented by optional white chocolate chips. Perfect for summer baking, they offer a delightful balance of sweetness and a hint of lemon zest, making them a deliciously fresh dessert option.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cornstarch (if using frozen blueberries)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Add-ins
- 1 cup fresh or frozen blueberries
- ½ cup white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which adds airiness to the cookies.
- Add Egg, Vanilla, and Lemon Zest: Mix in the large egg, vanilla extract, and lemon zest until the batter is smooth and well combined, giving the dough a fresh zing.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cookies.
- Prepare Blueberries: If using frozen blueberries, toss them gently with cornstarch to reduce moisture that could make the dough runny or the cookies soggy.
- Fold in Blueberries and White Chocolate Chips: Carefully fold in the blueberries and optional white chocolate chips, ensuring you do so gently to keep the blueberries intact and distributed evenly.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges turn lightly golden and the centers are set but still soft.
- Cool the Cookies: Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- These cookies have a soft, cake-like texture with juicy blueberry bursts in every bite.
- You can omit the white chocolate chips or substitute them with chopped nuts for a different flavor and texture variation.
- For best texture, chill the dough for 30 minutes before baking to prevent excessive spreading and to enhance flavor.
