Blueberry Cookies are a delightful twist on the traditional cookie. Bursting with juicy blueberries and balanced with a soft, chewy texture, these cookies are as beautiful as they are delicious. Whether you’re looking for a unique addition to your cookie rotation or a vibrant treat to impress guests, these Blueberry Cookies check every box.
Fresh blueberries are typically associated with muffins and pancakes, but incorporating them into cookies gives you a treat that’s both surprising and satisfying. The sweetness of the cookie dough pairs perfectly with the tart pop of blueberries, creating a flavor profile that’s balanced and bright.
These cookies aren’t just a summer treat—they’re wonderful year-round. You can use fresh or frozen blueberries, making them a great option regardless of the season. They’re also incredibly easy to make, requiring only basic ingredients and one bowl. No need for chilling the dough or complex techniques.
This recipe uses simple pantry staples and skips any alcohol, pork-derived gelatin, or bacon products, making it suitable for diets and safe for family gatherings. The vibrant hue of baked blueberries makes these cookies visually appealing as well.
If you’re trying to get kids excited about fruit, these cookies are a great way to do it. The blueberries add a fun texture and color that appeals to both kids and adults. They also make great lunchbox treats or after-school snacks.
One of the best things about these cookies is their texture. The dough bakes into a perfectly soft center with crisp edges, and the blueberries burst into little pockets of fruity flavor. It’s a sensory experience in every bite.
You can customize the recipe by adding white chocolate chips, lemon zest, or even a touch of cinnamon to enhance the flavor. However, the base recipe is so good that it stands on its own just fine.
These cookies are perfect for bake sales, potlucks, picnics, or simply to enjoy with a cup of tea. They hold up well at room temperature, making them easy to transport and store.
Another bonus? They come together in under 30 minutes from start to finish. You can whip up a batch in the morning and have fresh cookies ready before your coffee’s even cold.
They also freeze beautifully. You can freeze the dough balls and bake them off when needed, or freeze the finished cookies and thaw them as desired.
These Blueberry Cookies are sure to become a family favorite. They’re charming, delicious, and just a little bit different from the standard cookie fare. Plus, they bring a pop of natural sweetness and color to any dessert table.
With a short ingredient list, no chill time, and fresh fruity flavor, these cookies are a go-to when you want something fast and satisfying. Ready to get baking?
Servings: 20 cookies
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total Time: 24 minutes
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the blueberries. Be careful not to overmix to avoid smashing the berries.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12–14 minutes, or until edges are lightly golden. Centers may look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips:
- For extra flavor, add 1 teaspoon of lemon zest to the dough.
- If using frozen blueberries, coat them lightly in flour before folding to reduce bleeding.
- Do not overbake; cookies continue cooking on the tray after removing from the oven.
- Try adding white chocolate chips for a sweeter variation.
Why You Will Love This Recipe:
- Quick and easy with no chill time
- Unique and fruity flavor
- Beautiful presentation with vibrant blueberries
- Kid-approved
- Perfect for any time of year
These Blueberry Cookies are a fruity, flavorful take on the classic cookie. With a soft center, golden edges, and bursts of juicy berries in every bite, they’re as delightful to eat as they are to look at. A simple, crowd-pleasing treat that’s ready in under 30 minutes.
Blueberry Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries if frozen, do not thaw
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the blueberries. Be careful not to overmix to avoid smashing the berries.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12–14 minutes, or until edges are lightly golden. Centers may look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1 teaspoon of lemon zest to the dough.
- If using frozen blueberries, coat them lightly in flour before folding to reduce bleeding.
- Do not overbake; cookies continue cooking on the tray after removing from the oven.
- Try adding white chocolate chips for a sweeter variation.
