Blueberry Almond Sugar Cookies

Today is a big day so we are celebrating with cookies!

It’s fall launch day for Noonday! As an ambassador, I’ve been eagerly {not-so-patiently} waiting to share with everyone the brand new line and today finally is the day! You can head over to my shop to check it all out. I’ll be posting more about this, as well as hosting a giveaway, next month so stay tuned for that! I hope y’all love everything as much as I do.

Now onto the cookies. Yesterday afternoon I was craving a big, soft, chewy cookie with a cup of tea so I whipped these out. They hardly took any time at all! Normally, my “go-to” cookie is brown butter chocolate chip. It’s pretty amazing and, in my opinion, cures just about anything from headaches to heartaches. However, I was feeling something a little bit different yesterday.

Enter blueberry almond sugar cookies.

They are extra soft and chewy with lots of little dried blueberries and sliced almonds in them. And if you’re able to just eat one and walk away, please tell me your secret because with these, it’s pretty much impossible.

They sorta look like chocolate chip cookies, don’t they? These would be fun to surprise a little someone during their first week back to school. I used to love when my mom sneaked homemade cookies into my lunch box along with a little personal note written on a napkin. I can’t wait to do that for my kids one day!

I love this recipe because unlike some sugar cookie recipes, there’s no need to let the dough chill in the fridge before baking. That means you can literally crank these out in about half an hour! They also freeze GREAT for late night snacks later on.

I drizzled melted white chocolate over my cookies after they had cooled a bit…I mean, why not? You certainly don’t have to, but sometimes a drizzle of white chocolate and a pinch of sea salt is the perfect cookie topping. Amen.

Blueberry Almond Sugar Cookies

yields about 2 dozen cookies

Print this Recipe!

Ingredients:

2 3/4 cups all purpose flour

1 3/4 cup sugar

2 eggs

2 sticks unsalted butter, softened

1 tsp baking powder

1/2 tsp baking soda

2 tsp almond extract

3/4 tsp salt

3/4 cup dried blueberries

1/2 cup sliced almonds

1 cup white chocolate chips, for drizzle {optional}

Directions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat sheet.

Cream together the softened butter and sugar until fluffy. Add the eggs and vanilla and continue to beat until mixture is smooth and combined.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients and mix until you have a very soft dough. Add the dried blueberries and sliced almonds. Mix again until just incorporated.

Drop golf ball sized balls of dough onto your prepared baking sheet and gently press down to flatten.

Bake cookies for about 20 minutes until edges are golden brown. Remove from oven and let cool for 5 minutes on the baking sheet then carefully transfer to a rack or plate. If choosing to add the white chocolate drizzle, melt white chocolate chips in a microwave-safe bowl for 30 second increments until smooth, stirring well after each time. Drizzle melted chocolate over cookies.

Time:

35 minutes