Description
Blueberry Cake Cookies with Creamy Vanilla Drizzle
Ingredients:
For the Cookies:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup buttermilk
1 cup fresh blueberries
For the Creamy Vanilla Drizzle:
1/2 cup sweetened condensed milk
1 tsp vanilla extract
1/4 cup heavy cream
Pinch of salt
Directions:
Prepare the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until everything is well combined.
Gently fold in the fresh blueberries.
Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let cool on a wire rack.
Make the Creamy Vanilla Drizzle:
In a small saucepan over low heat, combine the sweetened condensed milk, vanilla extract, heavy cream, and a pinch of salt.
Stir continuously until the mixture is heated through and thickens slightly (about 3-4 minutes).
Remove from heat and allow it to cool slightly before drizzling over the cookies.
Assemble and Serve:
Once the cookies are fully cooled, drizzle them generously with the creamy vanilla topping.
Serve warm or at room temperature, and enjoy these soft, cake-like cookies with a rich vanilla drizzle!
Prep Time: 15 minutes | Baking Time: 15 minutes | Total Time: 30 minutes
Servings: 12 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure all ingredients are at room temperature, especially the butter and eggs, for a smooth batter. When creaming the butter and sugar, beat for a full 3-4 minutes until pale and fluffy. This incorporates air for a cake-like texture. When adding the dry ingredients, mix only until the flour disappears; overmixing leads to tough cookies. To prevent blueberry bleed, toss the fresh blueberries in a tablespoon of the measured flour before folding them in. For uniform cookies, use a medium cookie scoop (about 1.5 tablespoons).
Serving Suggestions
These elegant cookies are versatile. Serve them as a delightful dessert with a scoop of vanilla ice cream or lemon sorbet. For a brunch treat, pair them with a cup of coffee or tea. They also make a beautiful addition to a dessert platter alongside fresh fruit and cheese. For a special occasion, sprinkle the drizzled cookies with edible lavender or lemon zest.
How-to Summary
In summary: Cream butter and sugar, add eggs and vanilla. Whisk dry ingredients separately. Combine wet and dry mixes alternately with buttermilk. Fold in floured blueberries. Scoop and bake at 350°F for 12-15 minutes. For the drizzle, warm condensed milk, cream, vanilla, and salt until thickened. Cool both components before drizzling and serving.
Frequently Asked Questions
Can I use frozen blueberries? Yes, but do not thaw them. Use directly from the freezer and toss in flour to prevent a purple, soggy batter.
What can I substitute for buttermilk? Make a quick substitute by adding 3/4 tsp lemon juice or vinegar to 1/4 cup regular milk. Let it sit for 5 minutes before using.
How do I store these cookies? Store in a single layer in an airtight container at room temperature for up to 2 days. For longer storage, freeze undrizzled cookies for up to a month.
My drizzle is too thick/thin. How can I fix it? If too thick, whisk in a teaspoon of warm cream. If too thin, allow it to cool longer; it will thicken as it cools.
Can I make the dough ahead? It’s best baked fresh. For advance prep, you can mix the dry ingredients and wet ingredients separately, combining and baking just before serving.
Common Mistakes to Avoid
Avoid these pitfalls: Using melted butter instead of softened will flatten your cookies. Overmixing the batter after adding flour develops gluten, resulting in dense cookies. Placing dough on a warm baking sheet causes spreading; always use a cool sheet. Drizzling the glaze onto warm cookies will cause it to melt and soak in instead of creating a beautiful finish.
Conclusion
These Blueberry Cake Cookies with Creamy Vanilla Drizzle perfectly blend the soft texture of cake with the convenience of a cookie. The juicy blueberries and rich vanilla drizzle create a sophisticated flavor profile that’s surprisingly simple to achieve. By following the detailed steps and tips provided, you can master this impressive treat. They are sure to become a cherished recipe for any occasion, from casual gatherings to elegant celebrations.