Soft & Chewy Blueberry Sugar Cookies
Delightful and easy-to-make blueberry sugar cookies with a soft, chewy texture, perfect for any occasion.
Ingredients
Dry ingredients
- 1 cup all-purpose gluten-free flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients
- 1/4 cup unsalted butter or coconut oil (melted)
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup frozen blueberries Do not use fresh blueberries to prevent the dough from becoming too wet.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
- In another bowl, mix the melted butter (or coconut oil), milk, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the frozen blueberries until evenly distributed.
- Drop spoonfuls of the dough onto a parchment-lined baking sheet, leaving space between each.
Baking
- Bake for about 12-15 minutes, or until the edges are golden. Keep an eye on them as baking times can vary.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to one week or freeze them for up to three months.