Blueberry Cookies
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These are the ultimate blueberry cookies! Picture a combination of soft and buttery sugar cookies with juicy blueberries. Plus, you only need 7 simple ingredients and they’re ready in under 30 minutes!
While I love my lemon and blueberry cookies, I wanted to create something with even more blueberry goodness! These blueberry cookies are bursting with natural blueberry flavor. Plus, you don’t need to chill the cookie dough!
These are the perfect cookies for spring and summer, but since the recipe uses frozen blueberries you can enjoy them all year long!
Why You’ll Love These Blueberry Cookies
- They’re made in just one bowl because no extra cleanup is always a win in my book!
- I’m using just 7 simple ingredients, nothing too fancy here and I bet you already have everything in your pantry!
- You can easily make this recipe dairy free, so it’s perfect for people with food allergies.
- These blueberry cookies are extra soft, chewy and buttery.
Ingredients Needed
- Blueberries: I’m using frozen blueberries in this recipe, so you can make this recipe year round! No need to wait for blueberry season. If you want, you can use fresh blueberries instead. Make sure to use blueberries that are really flavorful – otherwise the cookies won’t have a strong blueberry flavor.
- Flour: you can use all purpose flour, or if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
- Butter: feel free to use regular butter or vegan butter if you’re dairy free.
- Sugar: since this is more like a sugar cookie, we’re just using granulated sugar.
Step by Step Instructions
Step 1: Microwave the frozen blueberries in a microwave safe bowl for 3-60 seconds, or until soft enough to mash. Mash with a fork and then place in the fridge for 10-20 minutes. The mashed blueberries should be thick, almost like jam.
Step 2: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter with the sugar and mix until light and fluffy.
Step 4: Add in the blueberries and beat until combined, then add the egg and beat again.
Step 5: Mix in all of the dry ingredients until a dough begins to form.
Step 6: Use a medium cookie scoop or a spoon to scoop out 1.5-2 tablespoon sized balls of cookie dough and place on the lined baking sheets 3-4 inches apart.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven once the edges look set but the middle looks slightly underbaked. Let them cool on the baking sheet for 5 minutes before removing to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale when baking cookies. It is so easy to add too much flour, which will give you dry cookies! If you are using measuring cups instead of a kitchen scale, make sure you use the scoop and level method.
- Want an extra hit of blueberries? Add an extra ½ cup of fresh blueberries to the dough just before scooping the cookie dough!
- It’s important to use blueberries that are really flavorful – otherwise the cookies won’t have a strong blueberry flavor and may taste more like regular sugar cookies, since blueberries can often have a very subtle flavor.
- When mashing the blueberries you really want to make sure they’re completely mashed. Then once you’ve put them in the fridge, only take them out once they no longer have a watery texture and are almost like jam.
- Once you’ve added all of the dry ingredients make sure not to overmix! You want to stop mixing as soon as there are no more streaks of flour.
Storage Instructions
Store the cooled blueberry cookies in an airtight container at room temperature for up to 5-6 days.
You can also freeze the baked cookies. Place them in a freezer bag in the freezer for up to 2 months. Let thaw at room temperature before enjoying!
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Blueberry Cookies
Ingredients
- ½ cup (105 g) butter, softened , (regular or dairy free)
- 1 cup (200 g) granulated sugar
- 1 egg
- ¼ teaspoon vanilla
- ¾ tsp salt
- 1 tsp baking powder
- 2 cups (250 g) all-purpose flour
- ⅔ cup frozen blueberries
Instructions
- Microwave the frozen blueberries for 30-60 seconds until they are soft enough to mash, then mash with a fork until all the berries are mashed. Place in the fridge until the texture is less watery and thicker like jam (10-20 minutes)
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the blueberries and beat well until combined. Add in the egg and vanilla and mix again.
- Mix in the dry ingredients (flour, salt, and baking powder) until a dough forms.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
My granddaughter has become persuaded that you, Gabby, are an old family friend who makes us her favorite cookies. (Well, she’s correct.) As soon as she saw the picture of these blueberry cookies, she became frantic for me to learn how you make them. And I will, I told her, I will – just as soon as I figure something out: In most of your recipes, or at least the ones I’ve read, your metric equivalent for 1 cup of granulated sugar is 200 grams. But when I click on the “metric” button for this recipe, your 1 cup granulated sugar shows up as 130 grams. Is it possible one of those numbers is a typo? I’ll help my grandling practice her delayed gratification skills until you advise me which number to use. Thank you, Gabby!
Thank you so much for catching that John! You are correct, it was a typo that has now been corrected. I hope you and your granddaughter enjoy the cookies! 😀
(Stars given in anticipation….) I thank you. My granddaughter thanks you! I can’t wait to try them … so what the hey! I won’t! Time to bake…. By the way, do we think those slightly more expensive blueberries that claim to be “wild” (or free-range, or hormone free, or whatever it is) have more taste than the Stop & Shop store brand that I bought and taste-tested in anticipation, that were the size of gumballs and seemed to contain exactly zero blueberry taste, according to two highly discerning testers under 7 plus one octogenarian?
Awesome. Instead of baking powder, I used 1/2 tsp baking soda, and the cookies were a beautiful blue color after baking.
Hi! Can you freeze the cookie dough to bake in the future?
Definitely! Just add a few extra minutes when baking from frozen.
Hello ma’am!
I decided to do a cooking project with my little ones. This recipe was perfect! My children had a good time bashing them and they turned out delicious! We topped them off with some whipped butter cream icing. I used a whisk the entire recipe as I currently don’t have an electric mixer. Turned out beautifully.
Oh I love the idea of topping them with buttercream! I’m so happy you loved the recipe and had fun making it! Thanks so much for the review 🙂
These are so delicious. They are like a blueberry muffin top bur better because it’s a cookie. Highly recommend!
I am so happy you loved them! Thanks so much for the review! 🙂