PIES AND TACOS
These Blueberry Cookies are soft, chewy, and bursting with juicy blueberry flavor.
Beat room-temp butter until fluffy. Add sugar and beat until light and creamy. Mix in egg, yolk, and vanilla until combined.
Whisk flour, baking powder, baking soda, and salt. Add to wet ingredients and mix on low until just combined.
Fold in frozen blueberries and white chocolate chips gently to avoid overmixing and color bleeding.
Bake for 10 to 12 minutes, until the edges are just set and lightly golden. The centers will look slightly underdone but will firm up as they cool.
Blend 1/2 cup blueberries, strain if desired. Whisk 1–2 tsp purée at a time into 1 cup powdered sugar until glaze forms (2–4 tsp total). Or use 1–2 tbsp blueberry jam as a shortcut.
Drizzle the glaze over the cooled cookies and let it set for about 10–15 minutes before serving.
These cookies are a total win.