Ingredients for Almond Blueberry Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 teaspoon almond extract
- zest of 1 lemon
- 1 cup sliced almonds
- 1 cup fresh blueberries
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How to Make Almond Blueberry Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- 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.
- Beat in 1 large egg until well combined.
- Stir in 1/4 cup milk, 1 teaspoon almond extract, and the zest of 1 lemon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup sliced almonds and 1 cup fresh blueberries.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (this helps prevent the blueberries from bleeding).
- Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- 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.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
21g
Carbs
10g
