Storage: Blueberry cookies are best fresh out of the oven, but storing them in a sealed container is fine. Place them in an airtight container or plastic bag in a single layer and store in the fridge or at room temperature for up to 5 days!
Freezing: Leave the cookies out completely and place them in a single layer in a freezer-safe plastic bag. Freeze up to 3 months!
tips and tricks
- You can use fresh, dried, or frozen cranberries for this recipe.
- I love to top these muffin cookies with some homemade whipped cream!
- Using nonstick baking spray or greasing with a light coating of butter or oil will work.
- You can add fresh fruit on top or decorate with jam.
- Lightly spray Deep Dish cookie sheet with cooking spray and set aside. In a bowl, cream together the butter and sugar, until smooth and creamy. Add vanilla, egg and milk, a tablespoon of jam and mix until well blended. In a separate bowl, add the flour and baking powder, and stir. Add the packet of dried cranberries (about 8 ounces) to the flour mixture. Add the flour and cranberry mixture to the bowl and mix until combined.
- Using a cookie scoop, or tablespoon, scoop a large amount of batter into the deep cookie sheet and place a teaspoon of blueberry jam in the center. Place another tablespoon of dough on top of the jam, enough to cover, and pinch the bottom of the dough. Place in the oven at 350 and bake for 12 to 15 minutes, or until the cookies are golden brown. Remove from oven to a rack to cool. When cool, serve and enjoy!
