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Blueberry cookies
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
Course: Breakast
Cuisine: International
Servings: 12 cookies
  • 1/4 cup butter at room temperature
  • 1 cup packed sugar
  • 3 tablespoons milk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons Lio licious freeze dried blueberry powder
  • 2 tablespoons Lio licious freeze dried whole blueberry + A few more for garnishing
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon  baking soda
  • 1/4  teaspoon  salt
  1. In a mixing bowl, add butter and sugar and combine it.
  2. Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
  3. In the fluff mixture sift all purpose flour, baking powder, baking soda, blueberry powder, whole blueberry and salt.
  4. Using rubber spatula, stir the dry mixture into fluff mixture until just combined. Note - Do not over mix it.

  5. Cover bowl with plastic wrap and let rest at room temperature for at least 30 minutes to 1 hour.
  6. Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit or 176 degree celsius.

  7. Line parchment on a cookie tray. Take a small dollop of cookie mixture and shape them.  Place them 2 inches apart. I got 12 cookies out of it.
  8. Bake them for about 9 -10 minutes.

  9. Let cookies cool completely on sheet. Garnish with few whole blueberries.
  10. These cookies can be stored at room temperature for up to 2 days.