Blueberry Cookies
The soft breakfast style cookies feature an abundance of fresh blueberries, fresh orange zest for a bit of zing, sour cream for a little tang, and cream cheese so they melt in your mouth. They are soft and delicious.
Ingredients
- 256 grams all-purpose flour (2 cups)
- 5 grams baking powder (1 teaspoon)
- 3 grams baking soda (1/2 teaspoon)
- 2 grams fine sea salt (1/4 teaspoon)
- 170 grams unsalted butter (3/4 cup), softened
- 110 grams cream cheese (4 ounces), softened
- 200 grams granulated sugar (1 cup)
- 50 grams egg (1 large)
- 10 grams vanilla bean paste or extract (2 teaspoon)
- 80 grams sour cream (1/3 cup)
- 250 grams blueberries fresh (1-1/2 cups)
- 1 each finely grated zest from 1 medium orange
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Add all-purpose flour, baking powder, baking soda and fine sea salt to mixing bowl. Whisk to combine. Set aside.
- Add butter and cream cheese to stand mixer. Beat on low 1 minute.
- Add granulated sugar to stand mixer and beat on low 2 minutes.
- Add egg, vanilla bean paste, fresh orange zest, and sour cream to stand mixer. Beat on low until incorporated.
- Remove the bowl from the stand mixer. Add the flour mixture to the stand mixer bowl and fold in with large spatula or stir with large wooden spoon. Avoid over mixing.
- Gently fold in the fresh blueberries.
- Scoop cookie dough using a medium (2 tablespoons) cookie scoop. Drop onto prepared baking sheets. Do not press cookie dough down. Leave about 3 inches between cookies.
- Bake in preheated oven for 15 minutes, or until edges are light golden brown.
- Remove baking sheets from oven and place on wire racks. Cool completely.
- Store cookies in airtight container.