Almond Blueberry Cookies
Indulge in the perfect balance of nutty and fruity flavors with these irresistible Almond Blueberry Cookies! Crafted with buttery, golden edges and a soft, chewy center, these cookies combine the crunch of sliced almonds with the sweet, tangy burst of dried blueberries. The addition of pure vanilla extract brings a warm, comforting aroma, while a touch of milk ensures a soft, melt-in-your-mouth texture. With just 15 minutes of prep time and simple ingredients, these delectable treats are an elevated take on classic cookies, making them ideal for afternoon tea, holiday gift boxes, or an everyday sweet snack. Whether you’re craving a treat packed with wholesome almonds or the luscious flavor of blueberries, these cookies are guaranteed to please every palate. Perfectly portioned to yield 24 cookies, this recipe will satisfy your sweet tooth without any fuss!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 70 grams sliced almonds
- 90 grams dried blueberries
- 1 tablespoon milk
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Beat with a hand or stand mixer until the mixture is light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until a dough forms. Do not overmix.
Fold in the sliced almonds and dried blueberries using a spatula, ensuring they are evenly distributed throughout the dough.
If the dough feels dry, add the tablespoon of milk and mix gently to bring it together. The dough should be soft but not sticky.
Using a tablespoon-sized cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Almond Blueberry Cookies as a delightful snack or dessert!
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 219.1 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 338 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
