Snickerdoodles are a childhood favorite of mine. Sugary with a bit of cinnamon, you’d be hard pressed to find someone who would turn this cookie down.
I purchased several pints of fresh blueberries when they went on sale, which doesn’t happen often. Sealed in a plastic bag, I put one pint in the freezer for another day. Saturday was that day, when after about two months of frozen hibernation I pulled the blueberries out for these cookies.
My idea was to integrate tartness into these sugary sweet cookies by simply folding the blueberries into the dough. While they’re frozen, they will thaw quickly and your dough can get messy. Put your dough into the fridge to firm up if it starts to get hard to roll.
Blueberry Snickerdoodle Cookies
- 2 sticks of salted butter
- 1 ½ cups white granulated sugar
- ½ cup powdered sugar
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp light corn syrup
- 1 ½ cups blueberries
Preheat the oven to 375.
In the bowl of a stand mixer or a large bowl, cream together the butter and both sugars.
In a medium bowl, whisk the flour, baking soda, baking powder and cinnamon.
Pour the vanilla extract, eggs and corn syrup into the creamed butter and sugar. Add the dry ingredients by ½ cup and mix until incorporated.
Fold the blueberries into the dough gently. If you notice any skins or broken blueberries, toss them out.
Roll the dough between your hands until you get a ball about 1 inch wide. Line a baking sheet with parchment paper or a silicone mat and place the cookie dough balls onto the sheet a few inches apart. Bake for 10-15 minutes or until the sides are golden brown. Cool on a baking rack and enjoy!