I'm in LOVE!!!!!! With these Blueberry Snickerdoodles! OMG!! If you are going to bake something this weekend I definitely recommend these cookies. Soft, delicate and flavoured with cinnamon and blueberries. Mmmm!!! Yummie!
This is the first time I baked snickerdoodle cookies and the name sounded so cute, I had to give them a try. And of course, I really like both blueberries and cinnamon:-)
Have you submitted a contribution to my first My Sweet Party ? The theme of my first party is chocolate and I would love you to join!
Blueberry Snickerdoodles, 2 dozen
1/2 cup (1 stick) butter, softened
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 heaping cups flour
1/2 tsp baking soda
1/2 tsp vanilla sugar
1/4 tsp salt
1 cup fresh blueberries
1/4 cup granulated sugar & 1/2 tbsp cinnamon for rolling cookies in
Preheat oven at 200 degrees C.
Beat together butter, vegetable oil, granulated sugar, powdered sugar and egg. In another bowl, combine flour, baking soda, vanilla sugar and salt. Slowly beat flour mixture into butter mixture.
Gently fold in the blueberries, being careful not to crush them. Otherwise you'll end up with purpleish-blue cookies.
In a small bowl, combine 1/4 cup granulated sugar and cinnamon. Shape dough into 1-inch balls, the roll in cinnamon-sugar mixture. Place balls on a greased baking sheet. With a flat-bottomed glass, slightly flatten cookies. Be careful not to crush the berries though. Again....blue cookies. Sprinkle some extra cinnamon-sugar mixture on top.
Bake for 11-13 minutes, or until edges being slightly brown and a tooth-pick inserted into the center of the cookie comes out clean. Allow to cool.
Because of the fresh blueberries, these cookies are best eaten within 3-4 days of making....but I doubt they will last that long:-)