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.

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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.

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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.