Almond Blueberry Cookies Recipe

Ingredients for Almond Blueberry Cookies

• All Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Unsalted Butter
• 3/4 cup granulated sugar
• 1 large egg
• Whole Milk
• 1 teaspoon almond extract
• Zest of 1 lemon
• 1 cup sliced almonds
• Frozen Blueberries

How to Make Almond Blueberry Cookies

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar using a hand mixer until light and fluffy.
4. Beat in 1 large egg until well combined.
5. Stir in 1/4 cup milk, 1 teaspoon almond extract, and the zest of 1 lemon.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Gently fold in 1 cup sliced almonds and 1 cup fresh blueberries.
8. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (this helps prevent the blueberries from bleeding).
9. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Baking time may vary depending on your oven.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. Store in an airtight container at room temperature for up to 3 days.