Blueberry Cookies
Buttery, melt-in-your-mouth shortbread cookies studded with fresh blueberries, easy to make and ready in about 35 minutes. Use dairy butter, or swap in block-style vegan butter for a dairy-free version.
Ingredients
- 1 cup butter softened; use vegan butter for vegan version
- ½ cup powdered sugar
- 1 tsp vanilla
- 2 cups all-purpose flour
- ¾ cup blueberries fresh
- 1 tsp lemon juice fresh
Instructions
- Preheat the oven to 200°C.
- Line a baking tray with parchment paper. Set aside.
- In a large mixer bowl, add the butter, sugar, vanilla and lemon juice. Whisk to combine.
- Turn your mixer on low speed and gradually add the flour until fully incorporated.
- Fold in the blueberries carefully.
- On a clean surface, roll the dough with your hands into a long tube.
- Divide the dough with a knife or spatula into about 14 equal pieces.
- Roll each piece of dough into a small ball.
- Transfer the cookie balls to the prepared baking tray and gently press each cookie to flatten it.
- Bake for about 25 minutes, or until the tops start to turn golden.
Notes
Use firm, fresh blueberries and fold them in gently to avoid streaking the dough. For a vegan version, swap the butter 1:1 with block-style vegan butter. Store in an airtight container at room temperature for up to 4 days.