Blueberry Cookies
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These are the ultimate blueberry cookies! Picture a combination of soft and buttery sugar cookies naturally flavored with juicy blueberries. Plus, you only need 7 simple ingredients and there is no dough chilling required. I’ve tested this recipe with dairy and without dairy and it works perfectly both ways.
While I love my lemon and blueberry cookies and blueberry white chocolate cookies, I wanted to create a cookie that was fully packed with blueberry, as in, infused right into the dough. These wild blueberry cookies are bursting with natural blueberry flavor.
These are the perfect cookies for spring and summer, but since the recipe uses frozen blueberries you can enjoy them all year long!
Featured Reader Review
“These are so delicious. They are like a blueberry muffin top but better because it’s a cookie. Highly recommend!”
Melanie
They are soft and a little bit fluffy, like a cross between a sugar cookie and a blueberry muffin. I tested these cookies many times, because initially they had more of a chewy texture and not enough blueberry flavor. Adding a little more blueberry to the dough makes them slightly more cakey and a lot more
Ingredient Notes
- Blueberries: I’m using frozen wild 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.
- Butter: I’ve tested these blueberry sugar cookies with regular butter and dairy free butter, both work great.
How To Make These Cookies
Mash the blueberries up.
Beat butter and sugar.
Add in blueberries and wet ingredients.
Mix in the dry ingredients.
Bake!
Recipe Developer Expert Tips
- Want an extra hit of blueberries? Add an extra ½ cup of fresh blueberries to the dough just before scooping it onto the baking sheet!
- Blueberry is not a very strong flavor, so it’s important to use the most flavorful blueberries you can get your hands on. I usually find wild frozen blueberries to have the biggest dose of blueberry 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 a jam-like texture.
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Baking FAQ
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You can get these answers and more in my frequently asked questions post!
Blueberry Sugar Cookies (No Chill!)
Video
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 wild 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!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These cookies are delicious, but they would be even better with a higher ratio of blueberries. I recommend making the portions larger and flattening the dough for a better texture!
Thanks so much for your comment, Lia! I’m so glad you thought they were delicious!
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! 🙂