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Blueberry Snickerdoodles

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 all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

*1 cup fresh blueberries

1/4 cup granulated sugar & 1/2 tablespoon cinnamon for rolling cookies in

Preheat oven to 375°F.

Beat together butter, vegetable oil, granulated sugar, powdered sugar, and egg. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Slowly beat flour mixture into the butter mixture. Gently fold in the blueberries, being careful not to crush them. Otherwise you'll end up with purpleish-blue cookies, but if that's your thing, then go for it!

In a small bowl, combine the 1/4 cup granulated sugar and cinnamon. Shape dough into 1-inch balls, then roll in cinnamon-sugar mixture. 

Place balls 3 to 4 inches apart on a greased baking sheet. With a flat-bottomed glass dipped in cinnamon-sugar, slightly flatten cookies. Be careful not to totally crush the berries though. Again... blue cookies.

Bake for 11-13 minutes, or until edges being to slightly brown and a toothpick inserted into the center of the cookie comes out clean. Allow to cool.

Makes about 2 1/2 dozen cookies.

*Because of the fresh berries, these cookies are best eaten within 3-4 days after being made.

Source: Adapted from Sunset, 1998. 

Printed From: Bakergirl