Blueberry Sour Cream Cookies Recipe | Soft & Fluffy Homemade Cookies
Ingredients:
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Directions:
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients, alternating with sour cream.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQs:
1. What makes these Blueberry Sour Cream Cookies special?
These cookies are special because they combine the natural sweetness and slight tartness of fresh blueberries with the creamy texture of sour cream, resulting in a soft, fluffy cookie that’s a delightful twist on traditional cookie recipes.
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2. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries instead of fresh ones. Ensure they are thawed and well-drained to prevent adding excess moisture to the dough.
3. How do I prevent the cookies from spreading too much in the oven?
To prevent the cookies from spreading too much, make sure your butter is softened but not melted, and chill your dough for about 30 minutes before baking if the dough seems too soft.
4. Can I substitute the sour cream with another ingredient?
If you don’t have sour cream, you can substitute it with Greek yogurt. The result will be similarly delicious cookies with a slight variation in flavor.
5. How long can I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. You can also freeze them for up to 3 months.
6. Why do I need to let the cookies cool on the baking sheet before transferring them?
Letting the cookies cool on the baking sheet for 5 minutes helps them set and become firm enough to transfer without breaking, ensuring they maintain their shape and texture.
7. Can I add other mix-ins to this recipe?
Absolutely! Feel free to experiment by adding lemon zest for a citrusy twist, white chocolate chips for extra sweetness, or nuts for added crunch.
8. What’s the best way to measure flour for this recipe?
For the best results, spoon the flour into your measuring cup and level it off with a knife. This prevents the flour from being overly packed and resulting in dense cookies.