Wild Blueberry & Lingonberry Cookies Recipe

Name: Wild Blueberry & Lingonberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon fresh nutmeg, grated; 1/2 teaspoon cinnamon; 1/2 cup unsalted butter, soft; 1 cup sugar; 1 large egg, beaten; 1/2 cup half-and-half or 1/2 cup 2% low-fat milk; 1 1/2 cups fresh blueberries, wild; 1/2 cup fresh lingonberry; 3 tablespoons candied ginger, finely chopped

Servings: persons

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon fresh nutmeg, grated
1/2 teaspoon cinnamon
1/2 cup unsalted butter, soft
1 cup sugar
1 large egg, beaten
1/2 cup half-and-half or 1/2 cup 2% low-fat milk
1 1/2 cups fresh blueberries, wild
1/2 cup fresh lingonberry
3 tablespoons candied ginger, finely chopped

1
Preheat oven to 375 degrees.
2
Grease and set aside cookie sheets.
3
Mix together flour, baking powder, salt and spices.
4
In a large bowl, cream together butter and sugar until light and fluffy.
5
Add in the lightly beaten egg.
6
Next add the flour mixture into the butter mixture, alternating with the half and half.
7
Gently add in the blueberries, lingonberries and candied ginger.
8
Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
9
Cool on wire racks.
10
These cookies will last 3 days if stored in a tightly covered container.

768

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon fresh nutmeg, grated, and more.

Yes, Wild Blueberry & Lingonberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Blueberry & Lingonberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions