Blueberry Cookies

Why You’ll Love This Recipe

Blueberry Cookies are a soft, chewy treat bursting with juicy blueberries and rich vanilla flavor. These cookies combine the comforting texture of classic drop cookies with the fruity brightness of fresh or dried blueberries. Perfect for dessert or an afternoon snack, they offer a beautiful balance of sweet and tart flavors in every bite.

ingredients

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

all-purpose flour
unsalted butter
granulated sugar
brown sugar
vanilla extract
eggs
baking soda
salt
fresh or dried blueberries
cornstarch (for extra softness)
white chocolate chips (optional, for added sweetness)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Gently fold in the blueberries and white chocolate chips if using.

Scoop dough balls onto the prepared baking sheet, spacing them a few inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers are just set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 20 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Use freeze-dried blueberries for a more concentrated berry flavor without excess moisture.
Add lemon zest to brighten the flavor profile.
Swap white chocolate chips with dark chocolate for a richer taste.
Use almond extract instead of vanilla for a subtle nutty twist.
Chill the dough before baking for thicker cookies.

storage/reheating

Store Blueberry Cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days for extended freshness.
Freeze baked cookies for up to 2 months—thaw at room temperature or warm in the microwave for 10 seconds.

FAQs

Can I use frozen blueberries?

Yes, but thaw and pat them dry before folding into the dough to prevent excess moisture.

Why are my cookies spreading too much?

Make sure the dough is not too warm; chilling it before baking helps control spreading.

Can I make the dough ahead of time?

Yes, cookie dough can be stored in the fridge for up to 3 days or frozen for later use.

Can I skip the white chocolate chips?

Absolutely, they’re optional and the cookies will still be delicious without them.

Are these cookies very sweet?

They have a balanced sweetness, especially if using tart fresh blueberries.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Can I add nuts?

Yes, chopped pecans or walnuts make a great addition.

Are these cookies soft or crispy?

They’re typically soft and chewy, especially in the center.

Do I need to use cornstarch?

Cornstarch helps create a soft texture but can be omitted if unavailable.

What type of blueberries work best?

Fresh are ideal, but dried or freeze-dried blueberries also work well.

Conclusion

Blueberry Cookies are a delicious fusion of soft, buttery dough and vibrant berry flavor. Whether you make them with fresh or dried fruit, they’re a comforting, crowd-pleasing treat that’s easy to love and even easier to share. Enjoy them with coffee, milk, or on their own for a sweet moment of blueberry bliss.

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