Blueberry Graham Cookies
Pastry Chef Samantha Clark, The Cooked Goose, WesterlyThe perfect sweet treat for any summer gathering, these brown sugar cookies are rolled in cinnamon graham cracker crumbs and loaded with fresh blueberries. With gooey centers and crispy, caramelized edges, you get the flavors of blueberry pie with the ease of a cookie. Be sure to prepare the dough a day before baking.Makes 2 dozen cookies
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 cup (100 grams) cinnamon graham cracker crumbs (from 8 whole cracker sheets) divided * (see Note)
- 1 teaspoon (6 grams) baking soda
- ¾ teaspoon (6 grams) Diamond Crystal kosher salt ** (see Note)
- 2 sticks (226 grams) unsalted butter softened
- 1 packed cup (213 grams) dark brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 teaspoon (5 grams) vanilla extract
- 1½ cups (234 grams) fresh blueberries
Notes
In a medium bowl, whisk together flour, ½ cup (50 grams) graham cracker crumbs, baking soda and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed for 2–3 minutes. Add eggs, one at a time, scraping down the bowl after each addition, then add vanilla.
On low speed, gradually add dry ingredients. Mix until no large streaks of flour remain. Remove the bowl and, using a rubber spatula, gently fold in the blueberries.
Portion the dough into 2 dozen (45-gram) balls, each about the size of a golf ball. Cover with plastic wrap and refrigerate overnight. Do not skip this chilling step or the dough will spread excessively when baked, resulting in very thin cookies that fall apart easily.
When ready to bake, preheat oven to 375°F. Line 2 half-sheet pans with parchment paper. Remove 12 dough balls from the fridge and roll in the reserved ½ cup graham cracker crumbs. Arrange on prepared baking sheets, with no more than 6 cookies per pan.
Bake 10–13 minutes, or until the edges are golden brown and centers are still soft. Cool cookies on the pans for 5 minutes before carefully transferring to wire racks to finish cooling. (They’ll continue to set as they cool.) Repeat for the remaining dozen.
*Note: If you can’t find cinnamon graham crackers, use original or honey-flavored and add ½ teaspoon ground cinnamon to the dry ingredients. Use a food processor, or a plastic bag and a rolling pin, to crush the crackers so they resemble coarse sand. If you prefer larger, bakery-sized cookies, divide dough into 1 dozen (90-gram) balls, each about the size of a plum. Chill overnight, roll in crumbs and bake for 14–16 minutes, with no more than 4 cookies per pan. For convection ovens, reduce the temperature to 350°F and begin checking for doneness at 12 minutes for small cookies or 15 minutes for large cookies.
**Note: This recipe calls for Diamond Crystal kosher salt, so if you are instead using table, sea or Morton kosher salt, the results will not be the same, and potentially saltier. Conversions for salt types are searchable online if needed.
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Photography Credit Alex Joy
