Wild Blueberry Lingonberry Cookies
Indulge in the rustic charm of Wild Blueberry Lingonberry Cookies, a delightful fusion of sweet and tart flavors that will brighten your dessert table. Packed with the antioxidant-rich goodness of wild blueberries and the distinctive tang of lingonberries, these soft, buttery cookies offer a unique flavor profile that's perfectly complemented by optional white chocolate chips for extra decadence. Ideal for baking enthusiasts looking to try something new, this quick and easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 12 minutes. Whether served as an after-dinner treat or a midday snack, these vibrant cookies are a crowd-pleasing sensation. Tailored for berry lovers and cookie aficionados alike, this recipe is your ticket to a deliciously memorable baking experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Wild blueberries (fresh or frozen, thawed if frozen)
- 0.5 cup Lingonberries (fresh, frozen, or preserved)
- 0.5 cup White chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the wild blueberries and lingonberries. If using white chocolate chips, fold them in at this stage as well. Be gentle to avoid breaking the berries too much.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough 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 lightly golden but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Wild Blueberry Lingonberry Cookies! Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 466.1 g | 169% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 262.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 363 mg | 28% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 774 mg | 16% | |
*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.
