These Blueberry Cookies were declared “extraordinary” by my kids and disappeared as fast as I could bake them! They also gave me fits. Keep reading to see how other Creative Cookie Exchange members celebrated the end of summer…
People. These Blueberry Cookies. I don’t even know what to say about them. Especially because the depth of the frustration they inspired is only matched by the hyperbolic compliments paid to them by my children. Which leaves me with a conundrum. Not to mention this is the first chance I have had to participate in Creative Cookie Exchange in months, so I am determined to share something.
So here is the deal. I wanted to make cookies with fresh blueberries to celebrate the summer harvest. I found this recipe over at Serious Eats, which I consider to be a reputable source for recipes. Go ahead, go check it out. Notice how pale, fluffy and soft those cookies look? Notice how flat and dark mine are? I tried baking these cookies in large and small sizes, at 300 F, 325 F, 350 F, 375 F (the recommended temperature and the one I ended up liking best) and 400 F. I tried parchment paper (awful), one silicone mat (ok), and the best result was with 2 layers of silicone mats to give some insulation. I rested the dough in the fridge for between 24 and 48 hours! My only changes to the dough were to add the zest of one lemon and a tiny amount of lemon oil. And a sprinkle of tiny pearl sugar before baking for crunch.
Some of the large cookies at a lower temperature…
So why, you might ask, am I sharing these Blueberry Cookies? A few reasons. One, I wanted to participate in Creative Cookie Exchange. Two, my children described these cookies, in all of their sticky, flimsy glory, as “extraordinary” and ate them as fast as I baked them! Third, I am all ears if anyone has any recommendation about the recipe. Other than adjusting the temperature, because believe me, I tried that! Or using a scale, because I did that too. And if you bake them and have no troubles, please comment and let us know what you did. I don’t think it is the oven, but I did just move and this is a rental. Alas.
Sammy often asks me what I care when the cookies were so delicious. Setting aside the whole I am a food blogger and need to photograph the results issue, I have this hang up about finger food. Cookies are finger food and they should therefore be sturdy and not too sticky. I actually could have accepted the spreading and darker color, if they had held together better and not been quite so sticky. Although now, as I am typing, I do wonder how they might be stacked with a lemon curd lightened with whipped cream. A cookie trifle. Yum. This has potential. Trifles are the duct tape of the baking world, doncha know?
Because of how these turned out, and because I barely changed anything, I am just linking you to the recipe.
Summer is almost over, and we have cookies to remember it by! Hint: a lot of these cookies could be made and frozen, to pull out a slice of summer in February!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Apple Shortbread Cookies with Apple Cider Mascarpone Frosting by A Shaggy Dough Story
- Apricot Pochettes by Karen’s Kitchen Stories
- Blackberry and Cream Monte Carlos by All That’s Left Are The Crumbs
- Black Forest Cookies by Spiceroots
- Blueberry Cookies by The Spiced Life
- Kiwi Thumbprints by Flours and Frostings
- Lemon Basil Cookies with Mint by Hezzi-D’s Books and Cooks
- Lemon Meltaways by Oven Delights
- Lemon Sour Cream Cookies by Magnolia Days
- Orange Creamsicle Cookies by 2 Cookin Mamas
- Peach Pie Cookies by Live. Bake. Love.
- Pecan Sandies by Food Lust People Love
- S’mores Blondies by A Baker’s House