Blueberry Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup frozen blueberries
02 - 2 cups multipurpose gluten-free flour (with xanthan gum)
03 - 1 ½ tablespoons cornstarch
04 - 1 ½ teaspoons baking powder
05 - ½ teaspoon kosher salt
06 - 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
07 - ½ cup unsalted butter or vegan baking stick, room temperature
08 - 1 ¼ cups granulated sugar
09 - 2 tablespoons milk

→ Coating

10 - 2 tablespoons granulated sugar

# Instructions:

01 - In a medium microwave-safe bowl, heat frozen blueberries in 20-second increments, stirring after each interval, until soft and jammy (about 2-2.5 minutes). Set aside to cool and thicken.
02 - In a large bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and kosher salt. Set aside.
03 - In a small bowl, mix 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. Initially it will be thick and tacky.
04 - In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter (or vegan alternative) and 1¼ cups sugar until soft and creamy, about 2-3 minutes.
05 - Slowly beat the cornstarch mixture, milk, and 3 tablespoons of the cooled blueberry jam into the creamed butter mixture. The mixture will appear magenta and slightly chunky.
06 - Gradually incorporate the flour mixture into the wet ingredients until just combined. The dough will be sticky and lavender-colored.
07 - Cover the bowl with plastic wrap and refrigerate for at least 2.5 hours. This step is essential to prevent excessive spreading during baking.
08 - Preheat oven to 165°C (325°F). Line a baking sheet with parchment paper.
09 - Using a 2-ounce cookie scoop, portion dough into 12 balls. If dough sticks to the scoop, rinse it halfway through to remove residue.
10 - Roll each dough ball in the reserved 2 tablespoons of granulated sugar until completely coated.
11 - Place dough balls 8-10 cm (3-4 inches) apart on the prepared baking sheet. Bake at 165°C (325°F) for 15 minutes. Store extra dough balls in the refrigerator while others are baking.
12 - Immediately after baking, use a spatula to reshape cookies into perfect circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to prevent breakage.

# Notes:

01 - If chilled overnight, the dough will turn blue instead of lavender with blue flecks.
02 - Bake only 6 cookies at a time for best results.

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