Blueberry Cookies

These Blueberry Cookies are soft, chewy, and bursting with fresh blueberry flavor! Made with real blueberries, vanilla, and white chocolate chips, these cookies are sweet, buttery, and slightly tangy, making them the perfect treat for any occasion.

Why You’ll Love This Recipe

• Soft & chewy – A buttery, melt-in-your-mouth texture.
• Packed with blueberries – Made with fresh or freeze-dried blueberries for extra flavor.
• Easy to make – No chilling required—ready in 20 minutes!
• Perfectly sweet & slightly tangy – Balanced flavors with vanilla and lemon zest.
• Customizable – Add white chocolate, nuts, or cream cheese swirls!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup fresh or freeze-dried blueberries
• ½ cup white chocolate chips (optional)
• 1 tsp lemon zest (optional, for extra brightness)

Directions

this recipe

Step 1: Prepare the Cookie Dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add egg and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.

Step 2: Fold in the Blueberries

1. Gently fold in blueberries and white chocolate chips (if using).

Step 3: Shape & Bake

1. Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are lightly golden.
3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 4: Serve & Enjoy!

• Enjoy warm or store for later!

Servings and Timing

• Servings: 12-16 cookies
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-25 minutes

Variations

• Blueberry Lemon Cookies – Add 1 tbsp lemon juice for a citrusy kick.
• Cream Cheese Swirl – Fold in small chunks of cream cheese for a tangy twist.
• Oatmeal Blueberry Cookies – Add ½ cup rolled oats for a heartier texture.
• Gluten-Free Version – Use gluten-free all-purpose flour.
• Vegan Blueberry Cookies – Substitute vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh for up to 1 week.
• Freezing: Freeze cookie dough balls for up to 3 months; bake straight from frozen, adding 1-2 extra minutes.

FAQs

Can I use frozen blueberries?

Yes! Just toss them in a little flour before folding in to prevent excess moisture.

Can I use dried blueberries?

Yes! Dried blueberries give a more concentrated sweetness.

How do I make my cookies fluffier?

Use cold butter and chill the dough for 30 minutes before baking.

Can I make these cookies healthier?

Use whole wheat flour and reduce sugar by ¼ cup.

What’s the best way to prevent cookies from spreading too much?

Don’t overmix the dough, and chill for 10 minutes before baking.

Can I add nuts?

Yes! Almonds, walnuts, or pecans pair beautifully with blueberries.

Can I make these cookies dairy-free?

Yes! Use dairy-free butter and skip the white chocolate chips.

Why are my cookies turning purple?

Fresh blueberries can release juice—fold them in gently to minimize color bleeding.

Can I make these cookies crispy instead of chewy?

Yes! Bake for an extra 2-3 minutes for crispier edges.

Can I use a cookie scoop for even sizes?

Yes! A small cookie scoop ensures uniform baking.

Conclusion

These Blueberry Cookies are a soft, chewy, and fruit-filled delight that are perfect for any occasion! Whether you love them classic, with chocolate chips, or with a zesty lemon twist, this easy 20-minute recipe will become a new favorite. Try them today and enjoy a burst of blueberry goodness!

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