Blueberry Cookies

Print Recipe

These are the ultimate blueberry cookies! You only need 7 simple ingredients and they're ready in under 30 minutes!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 123

Author Gabby Kislanko

Equipment

Ingredients

½ cup butter, softened (regular or dairy free)
1 cup granulated sugar
1 egg
¼ teaspoon vanilla
¾ tsp salt
1 tsp baking powder
2 cups all-purpose flour
⅔ cup frozen blueberries

US Customary - Metric

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

Measuring Flour: Be sure to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Blueberries: Be sure to use flavorful blueberries, or else the blueberry flavor in the cookies won't be strong.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition