These delicious blueberry cookies are quick, easy and so fun! They are naturally a deep blue color. These cookies have a strong blueberry flavor! They are unique, unforgettable and so flavorful. They are soft, chewy and melt in your mouth tasty. These cookies are great for any occasion!
Why You’ll Love This Recipe
- These blueberry cookies are beautiful!
- This recipe is made with only 6 main ingredients.
- They have a soft and gooey texture.
- The white chocolate adds flavor.
- Since they use frozen blueberries, they can be made all year long.
- Great for Easter, Mother’s Day, gender reveal parties, Fourth of July and more.
- Both kids and adults love them.
- They have a delicious blueberry flavor! For the cherry version, try these Easy Cherry Cookies!
- This recipe is naturally egg free and nut free. Use gluten free flour to keep them gluten free.
- Check out these Lemon Blueberry Cookies for another fun and fresh dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for blueberry cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use frozen blueberries. This will not work with fresh berries. Then, microwave until thawed and jammy. The mixer will end up breaking up most of the blueberries.
Use cold butter right from the fridge. This prevents the dough from being even more sticky. In addition, this helps keeps the cookies from spreading too thin in the oven. Cut butter into small cubes before adding to mixing bowl. For vegan, use dairy free butter.
Granulated sugar adds sweetness. Brown sugar or coconut sugar will significantly darken the hue of the cookies.
Both all purpose flour and gluten free 1 to 1 flour can be used. For this recipe, do not substitute with an alternative flour.
Baking powder helps these cookies rise.
Add in a pinch of sea salt if desired.
Lastly, fold in white chocolate chips. Regular chocolate chips work well too. Or, use chopped pecans or walnuts.
All About Blueberries
Blueberries are a superfood packed with nutrients and health benefits.
They are low in calories, high in fiber, and loaded with antioxidants. Blueberries have one of the highest capacities of antioxidants in fruits and veggies.
They are a great source of vitamin C, vitamin K, and manganese.
Taste & Texture
These blueberry cookies have a strong blueberry flavor. The blueberries add a burst of sweetness and flavor that complements the cookie base perfectly. The cookie base is similar to a classic sugar cookie. They are sweet and buttery. The white chocolate chips add flavor too.
These cookies have a soft texture that is perfect for a sweet treat. They are thick, soft, gooey and delicious.
How to Make
First, microwave blueberries for 30 seconds or until thawed. Set aside. Do not drain.
In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
Then, add in thawed blueberries and any blueberry juice in the bowl. Beat to combine.
Add in flour, baking powder and sea salt. Stir to combine.
Fold in white chocolate chips. Place the mixing bowl in fridge for 20 minutes while oven preheats.
Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use a cookie scoop to scoop balls of dough onto pan. Push down slightly on each ball of dough.
Bake for 10 to 12 minutes or until cookies are set in the middle.
Finally, remove from oven. Allow blueberry cookies to cool on pan for 10 minutes. Then carefully move to a wire rack.
Expert Tips & Tricks
Make this recipe exactly as written for best results.
Use frozen blueberries. Do not use fresh berries.
Microwave blueberries until thawed. Do not drain! The berries and their natural juices are vital for this recipe.
If you only have fresh berries, try this Blueberry Coffee Cake instead!
Use either all purpose flour or gluten free 1 to 1 flour. Do not use another flour.
Chill the dough to make it easier to work with. Due to the blueberries, this dough is slightly sticky at first. It is much easier to handle after chilling.
Use a cookie scoop to scoop balls of dough. This creates beautifully shape, evenly sized cookies.
These cookies do not spread much while in the oven. Press down slightly on each ball of dough before baking.
Do not over bake! They are meant to be soft and fluffy.
Flavor Variations & Add Ins
There are several ways to switch up the flavor of these blueberry cookies.
Add in regular chocolate chips.
Fold in chopped pecans.
Fold in chopped walnuts.
Add in a squeeze of lemon juice and lemon zest.
Top with a streusel topping to make blueberry muffin cookies.
Roll cookies in sugar before baking.
Top with vanilla frosting.
Top with buttercream frosting.
Fold in some oatmeal to make blueberry oat cookies.
How to Serve & Store
These blueberry cookies are perfect for serving as a dessert or snack.
Serve with a glass of milk, coffee or tea.
They are delicious fresh out of the oven, but can also be stored in an airtight container for up to 4 days.
These are amazing served warm with a scoop of vanilla ice cream! It will remind you of blueberry pie.
If you want to enjoy them warm, simply reheat in the microwave for a few seconds before serving.
Freeze for 1 month if needed.
Frequently Asked Questions
Sure! Use dairy free butter to keep these cookies vegan. They are made without eggs.
Use gluten free 1 to 1 flour.
No, do not use fresh blueberries. Fresh berries have much less liquid in them.
Sure! Lemon and blueberries go well together. Feel free to add in some lemon zest as well.
Yes, regular chocolate chips add a great flavor.
Hand Mixer: This hand mixer is small, easy to store and easy to use. Great for baking cookies.
KitchenAid Stand Mixer: This heavy duty mixer is a staple in my kitchen.
USA Pan 3 Piece Cookie Sheet Set: These are the best cookie sheets for baking.
Pre-Cut Parchment Paper Sheets: Use this parchment paper for lining the cookie sheet.
Pyrex 3 Glass Mixing Bowls: If using a hand mixer, use these glass mixing bowls.
Pyrex Glass Measuring Cups: These are great measuring cups.
Cookie Scoop: I highly recommend using this cookie scoop. This creates round, evenly sized cookies.
You May Also Like
- Raspberry Cheesecake Cookies
- Strawberry Cheesecake Cookies
- Gluten Free Blueberry Muffins
- Blueberry Cheesecake Cookies
- Vegan Blueberry Muffins
If you make this blueberry cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more delicious recipes, check out these Dessert Recipes.
Get the Recipe: Blueberry Cookies
- First, microwave blueberries for 30 seconds or until thawed. Set aside. Do not drain.
- In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
- Then, add in thawed blueberries and any blueberry juice in the bowl. Beat to combine. There may be some small blueberries still intact but most will be puréed.
- Add in flour, baking powder and sea salt. Stir to combine.
- Fold in white chocolate chips. Place bowl in fridge for 20 minutes while oven preheats.
- Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use a cookie scoop to scoop balls of dough onto pan. Push down slightly on each ball of dough. These cookies do not spread much in the oven.
- Bake for 10 to 12 minutes or until cookies are set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a wire rack.
- Use frozen blueberries. Do not use fresh blueberries.
- The thawed blueberries and their juice are needed for the texture.
- This recipe purposely does not have eggs.
- Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not substitute another flour.
- The cookie dough is a little sticky. Chilling the dough for 20 minutes makes handling them easier.
- These cookies do not spread much while baking. Therefore, press down slightly on each ball of dough before baking.
- Do not bake too long. They are meant to be soft. Cookies will firm up slightly as they cool.
- Store covered at room temperature for up to 4 days.
- Freeze for up to 1 month.
- Original recipe inspiration taken from Justine Snacks!
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