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Blueberry Cookies

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.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 20 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.