Brown Sugar Blueberry Cookies

I’m not sure if I’m going to have a theme this month for Friday’s cookies, but I may go with fruity cookies. That seems appropriate for this time of the year. While we’ve had a dreary summer in Seattle, the weather has finally settled into weeks with sunny days in the mid-70s. Just beautiful! Luckily it’s still been cool enough in my house to turn the oven on and bake, so hopefully I won’t need to bust out the no-bake recipes.

One of my favorite things to do is to go to the farmer’s market and explore what the vendors have to offer. Produce is finally available, after some pretty limited options in previous weeks. I found cherries and blueberries to use in baking. I had spied this recipe a short while ago and once I bought the blueberries, I knew I would be making these cookies this week. How could I resist a cookie that is basically a blueberry muffin in disguise?

Oh my, these cookies smell so good! The dough smells great, and the house smelled divine while they were baking. They do remind you a lot of blueberry muffins, in smell, taste, and texture. I wasn’t sure about adding the cinnamon, but it added a lot. I thought that they would be kind of cakey, but they are chewy with a tiny bit of cakey texture. When you take a bite and bite into a blueberry, you get this burst of sweet flavor. These cookies are incredible and a great way to use the bountiful fruit of summer.

Brown Sugar Blueberry Cookies

½ cup butter, at room temperature
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1-2 tablespoons milk
3/4 cup fresh blueberries

Preheat oven to 375. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat butter and brown sugar until smooth. Add egg and vanilla, stir to combine and then beat until fluffy, about 2 minutes. With the mixer on low, stir in the flour, baking powder, salt, and cinnamon. Mix until dough comes together. If the dough is crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula and refrigerate the dough for 30 minutes.

Roll the dough into 1 1/2 inch balls. Bake for 10-12 minutes until lightly browned and set. Allow to cool slightly on the baking sheet before removing to a wire rack to cool completely.

Recipe from How Sweet It Is