Description
Blueberry Cake Cookies with Creamy Vanilla Drizzle
Ingredients:
For the Cookies:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup buttermilk
1 cup fresh blueberries
For the Creamy Vanilla Drizzle:
1/2 cup sweetened condensed milk
1 tsp vanilla extract
1/4 cup heavy cream
Pinch of salt
Directions:
Prepare the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until everything is well combined.
Gently fold in the fresh blueberries.
Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let cool on a wire rack.
Make the Creamy Vanilla Drizzle:
In a small saucepan over low heat, combine the sweetened condensed milk, vanilla extract, heavy cream, and a pinch of salt.
Stir continuously until the mixture is heated through and thickens slightly (about 3-4 minutes).
Remove from heat and allow it to cool slightly before drizzling over the cookies.
Assemble and Serve:
Once the cookies are fully cooled, drizzle them generously with the creamy vanilla topping.
Serve warm or at room temperature, and enjoy these soft, cake-like cookies with a rich vanilla drizzle!
Prep Time: 15 minutes | Baking Time: 15 minutes | Total Time: 30 minutes
Servings: 12 cookies
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