Origin Browned Butter Blueberry

Browned butter adds depth and complexity to many baked goods, turning the usual buttery taste into a warm, toasty flavor. Paired with blueberries, these cookies offer a unique twist on the classic blueberry treat, perfect for those who enjoy rich, aromatic flavors.

What I Love About This Recipe

The browned butter brings a nutty, caramelized depth to the cookies, balancing the fresh burst of blueberries. These cookies have a perfect chewy texture with just the right amount of sweetness — a sophisticated twist on a fruity classic.

Also Read : Wasabi Shrimp Sushi Cups

Browned Butter Blueberry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

170

kcal

Ingredients

• 1 cup unsalted butter

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 large egg

• 2 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup fresh or frozen blueberries

• 1 tbsp lemon zest (optional, for a citrusy kick)

Directions

• Brown the butter: In a medium saucepan, melt butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let cool slightly.
• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until creamy.
• Add the egg and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until combined.
• Gently fold in the blueberries and lemon zest, if using.
• Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10–12 minutes, or until the edges are golden and the centers are set.
• Cool on a wire rack before serving.

Notes

• If using frozen blueberries, don’t thaw them before adding to the dough to prevent them from bleeding too much color.
• For extra flavor, sprinkle a pinch of sea salt on top of the cookies before baking.
• These cookies pair wonderfully with a glass of cold milk or a cup of tea.

The post Browned Butter Blueberry appeared first on RecipeWikki.

Origin Strawberry Lemonade Cookies

Strawberry lemonade is a beloved summer drink, and these cookies bring that familiar refreshing taste into cookie form. With the perfect balance of sweetness and tartness, they have quickly become a favorite for picnics and outdoor gatherings.

What I Love About This Recipe

These cookies are a fun and creative twist on traditional lemonade cookies, with the addition of juicy strawberry flavor. The result is a zesty, fruity bite with a soft, melt-in-your-mouth texture that’s perfect for any occasion.

Also Read : Copycat Cheesecake Factory Buffalo Blasts

Strawberry Lemonade Cookies

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

120

kcal

Ingredients

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• ½ cup freeze-dried strawberries, finely crushed

• 1 tsp vanilla extract

• ½ cup powdered sugar (for rolling)

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, beat the butter and sugar together until light and fluffy.
• Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
• Gradually add the dry ingredients to the wet mixture and mix until smooth.
• Gently fold in the crushed freeze-dried strawberries.
• Roll dough into 1-inch balls and place them on the baking sheet.
• Roll each dough ball in powdered sugar and slightly flatten with the back of a spoon.
• Bake for 10–12 minutes or until edges are golden.
• Let cookies cool on a wire rack.

Notes

• Use fresh lemon juice and zest for the best flavor.
• If you can’t find freeze-dried strawberries, fresh strawberries can be substituted, though they will make the dough wetter.
• For an extra strawberry touch, drizzle the cooled cookies with strawberry glaze or jam.

The post Strawberry Lemonade Cookies appeared first on RecipeWikki.

Origin Peach Cookies Recipe

Peach cookies, or “Pesche Dolci,” originate from Italy and are especially popular in Eastern European cuisines. Traditionally made to resemble real peaches in both look and taste, these cookies are often filled with jam or cream and decorated with colored sugar.

What I Love About This Recipe

They’re not just delicious — they’re stunning! The outer sugar coating, soft peach-flavored dough, and creamy filling make them both a treat for the eyes and a delight to eat. Great for festive occasions or when you want to impress your guests.

Also Read : Sloppy Joe Garlic Bread

Peach Cookies Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

180

kcal

Ingredients

• 3 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup milk

• 1 tsp vanilla extract

• ½ tsp almond extract (optional)

• Peach or apricot jam, for filling

• Peach schnapps or juice, for brushing

• Red and yellow food coloring

• Granulated sugar, for rolling

• Fresh mint leaves (optional, for garnish)

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, then milk and extracts.
• Gradually mix in the dry ingredients until a soft dough forms.
• Roll into 1-inch balls and place on baking sheet.
• Bake for 12–15 minutes, until bottoms are lightly golden. Let cool completely.
• Hollow out the flat side of each cookie gently with a small spoon or knife.
• Fill with jam and sandwich two cookies together.
• Mix a bit of red and yellow food coloring with peach schnapps or juice. Brush cookies lightly to resemble peach skin.
• Roll in granulated sugar and decorate with mint leaves if desired.

Notes

• You can use a small piping bag to fill cookies neatly with jam or cream.
• For a shortcut, use canned peach jam and skip coloring if preferred.
• Cookies taste even better after resting overnight.

The post Peach Cookies Recipe appeared first on RecipeWikki.