Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries or thawed frozen blueberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix flour and salt in a bowl. Cut in cold butter until crumbly. Add sugar, egg, vanilla, and mix until dough forms. Chill for 30 minutes.
- Combine blueberries with cornstarch and lemon juice in a small bowl.
- Roll out chilled dough to ¼ inch thickness. Use a 3-inch round cutter to cut circles.
- Place a spoonful of blueberry filling in the center of each dough circle. Fold over and seal edges. Crimp with a fork if desired.
- Arrange on baking sheet and bake for 15-18 minutes until golden brown. Cool slightly before transferring to wire rack.
Notes
- Ensure butter is cold for flaky crusts.
- Thaw frozen blueberries before use and drain excess moisture.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
- Reheat in oven at 350°F for a few minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 9g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg