We have so many blueberries and they needed to be eaten in some way, shape or form fast, so as not to go bad. Solution: bake something, obviously. Of course, I didn't have to look very far to find a recipe I wanted to try. Yup, my Pinterest Cookie Board. Lo and behold, I give you Snickerdoodle Blueberry Cookies.
They are super tasty and a great way to mix up traditional snickerdoodles, as well as use some antioxidant filled fruit. Makes them healthy, right?
Here's the recipe:
Blueberry Snickerdoodle Cookies
by Kerry of Bakergirl
1/2 cup (1 stick) butter, softened
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 heaping cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup fresh blueberries*
1/4 cup granulated sugar & 1/2 tablespoon cinnamon for rolling cookies in
Preheat oven to 375°F.
Beat together butter, vegetable oil, granulated sugar, powdered sugar,
and egg. In a separate bowl, combine flour, baking soda, cream of
tartar, and salt. Slowly beat flour mixture into the butter mixture.
Gently fold in the blueberries, being careful not to crush them - otherwise, you'll end up with purpleish-blue cookies.
In a small bowl, combine the 1/4 cup granulated sugar and cinnamon.
Shape dough into 1-inch balls, then roll in cinnamon-sugar mixture. Place balls 3 to 4 inches apart on a greased baking sheet. Kerry
suggested flattening the cookies slightly with a
flat-bottomed glass dipped in cinnamon-sugar. I didn't do that and I
like the shape mine turned out. If you do do this, remember to be
careful and not to totally crush the berries or else ... blue
Bake for 11-13 minutes, or until edges being to slightly brown and a
toothpick inserted into the center of the cookie comes out clean. Allow
Makes about 2 1/2 dozen cookies.
*Because of the fresh berries, these cookies are best eaten within 3-4 days of making.
Source: Adapted from Sunset, 1998.
Look at that oozing berry! And ohhh, they are so scrumptious and unfortunately all gone.