Fourth of July Blueberry Softbakes
Celebrate Independence Day with these irresistible Fourth of July Blueberry Softbakes, a deliciously festive treat that's sure to impress! Bursting with juicy fresh blueberries and creamy white chocolate chips, these cookies are soft, chewy, and utterly delightful. The dough is easy to prepare, with a buttery base enhanced by a touch of vanilla, and each bite offers a vibrant pop of tangy sweetness from the berries. What sets these softbakes apart is the patriotic drizzle of red, white, and optional blue icing, making them the perfect dessert centerpiece for your holiday gathering. Ready in just under 30 minutes, these cookies are not only visually stunning but also incredibly satisfying for both kids and adults alike. Perfect for Fourth of July barbecues, picnics, or fireworks shows, these blueberry softbakes are a delicious way to add a touch of Americana to your celebrations!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Fresh blueberries
- 0.5 cup White chocolate chips
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 3 drops Red food coloring
- 3 drops Blue food coloring (optional for extra decoration)
Instructions
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix briefly.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the fresh blueberries and white chocolate chips, being careful not to crush the berries.
Using a cookie scoop or tablespoon, drop dollops of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Divide the icing into two portions. Add red food coloring to one portion and stir until evenly colored, leaving the other portion white. (Optional: Add blue food coloring to a third portion for extra flair.)
Using a small spoon or piping bag, drizzle the red and white icing over the cooled cookies in a festive pattern. Let the icing set for 10 minutes before serving.
Enjoy your Fourth of July Blueberry Softbakes with friends and family!
Nutrition Facts
Calories |
4264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 712.5 g | 259% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 464.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 468 mg | 36% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1282 mg | 27% | |
*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.
