Blueberry rum cookie

I love blueberry and I tend to add blueberry to every desert I made. And I usually would add rum to my deserts during holiday seasons. Hope you like this recipe.




2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup sugar ½ cup brown sugar 1 stick unsalted butter 1 egg york ¼ cup whole milk ⅛ cup rum 1 cup blueberries 1 teaspoon vanilla extract 2 teaspoons lemon zest

Nutritional information

No nutrition information available


Combine flour, baking powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add egg and beat to incorporate. Add milk, rum, vanilla extract, and lemon zest. Stir well. Stir the dry ingredients into the wet ingredients. Fold in the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Use an ice cream scoop to scoop dough onto cookie sheets. Bake for 20 minutes or until golden brown around the edges. Cool the cookies on a wire rack. Enjoy!