Blueberry Cookies
Soft, chewy cookies swirled with jammy blueberries. Made with fresh berries, lemon, and butter, these treats are like mini blueberry pies.
Have you ever stumbled into the kitchen, looked at a random ingredient, and thought, “Okay, what can I do with this?” That was me with these cookies. I had a big container of blueberries that I bought on a whim because they were on sale—classic, right? But then, they just sat in the fridge, silently judging me. So, I had a choice: smoothies (boring) or cookies (fun). I mean, is that even a real decision?
I’ll admit, when I told my family I was making blueberry cookies, there were some raised eyebrows. My husband was like, “Shouldn’t blueberries be in muffins or pancakes?” Challenge accepted. By the time these came out of the oven, though, he was eating them like chips. Now, every time I make them, they remind me of that random Saturday when I turned “meh” blueberries into something magical.
Why You’ll Love This Blueberry Cookies Recipe?
These cookies are everything good in life—soft, chewy, buttery, and bursting with jammy blueberry swirls. Think blueberry pie vibes, but in a cookie. And no, you don’t have to deal with rolling out dough or waiting for a pie to cool (because honestly, who has the patience for that?). Plus, they look fancy enough to impress but are super easy to make. Perfect for when you need a dessert that makes people say, “Wait, you made these?”
Ingredient Notes:
Let’s take a closer look at what makes these cookies so special. Each ingredient plays its part—kind of like a band where every member has their moment to shine.
- Fresh Blueberries: These are the lead singers of the show. Cooked down into a sweet-tart jam, they’re the reason these cookies hit that perfect balance of flavor. Use the ripest ones you can find—they’re like little flavor bombs.
- Lemon Juice: Ever notice how a little citrus makes everything pop? That’s what lemon juice does here. It brightens the blueberry flavor like turning the lights on in a room.
- Cornstarch: This is the unsung hero. It thickens the jam so you don’t end up with soggy cookies. Nobody likes soggy cookies.
- Unsalted Butter: Softened butter gives these cookies their creamy, dreamy texture. Oh, and don’t skimp on the quality—good butter makes good cookies.
- Vanilla: It’s the background magic that ties all the flavors together. Vanilla is basically the glue of the baking world.
How To Make Blueberry Cookies?
Baking these cookies is like going on a little adventure—one that ends in deliciousness. Here’s how to do it:
1. Make the Blueberry Jam
First things first: the jam. Toss your blueberries, sugar, lemon juice, vanilla, and cornstarch into a pot. Cook everything on medium-low heat and let it do its thing for 30-40 minutes. Around the halfway point, squish some of the berries with a spoon. Not all of them—just enough to get a mix of textures. When the jam’s thick and gooey (and your kitchen smells amazing), take it off the heat and let it cool completely. This part’s important—warm jam in cookie dough is a recipe for disaster.
2. Prepare Your Dough
Preheat your oven to 350°F and line two baking sheets with parchment paper. In one bowl, whisk together the flour, baking powder, and salt. In another, cream your softened butter and sugar until it’s light and fluffy—think whipped frosting vibes. Add the egg and vanilla, and keep mixing until everything’s smooth.
3. Bring It All Together
Slowly add your dry ingredients to the wet ones. Go easy here; overmixing is the enemy of soft cookies. Once the dough’s all set, gently fold in your cooled blueberry jam. You’re aiming for streaks, not full-on mixing—those swirls are what make these cookies gorgeous.
4. Scoop and Bake
Use a cookie scoop to portion out the dough onto your baking sheets. If you’re feeling fancy, sprinkle a little sugar on top. Bake for 10-13 minutes, then let them cool on the sheet for five minutes before transferring to a rack. And yes, I know it’s hard, but let them cool completely. Warm cookies are great, but these are better when they’ve set.
Storage Options:
These cookies store beautifully—if you have any left, that is. Keep them in an airtight container at room temperature for up to three days. Want to save some for later? Freeze them! Stack the cookies with parchment paper in between, and they’ll last for three months. Just thaw them at room temp, or pop them in the oven for a few minutes to get that fresh-baked feel.
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely! Just make sure to thaw and drain them first, so your jam doesn’t end up watery.
Why is my dough sticky?
Sticky dough usually means your butter was too soft or your flour wasn’t measured right. Chill it for 15 minutes, and you’ll be back on track.
How do I know when the cookies are done?
Look for set edges and slightly soft centers. They’ll firm up as they cool—patience, my friend!
And there you have it: Blueberry Cookies that are as fun to make as they are to eat. Give them a try, and let me know how it goes. Or better yet, share a photo—I love seeing your creations!
Blueberry Cookies
Ingredients
For the Blueberry Jam
- 12 oz 340 g fresh blueberries
- 1/4 cup 50 g granulated white sugar
- 1 tbsp 15 ml lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp 4 g cornstarch
For the Cookies
- 2 1/2 cups 313 g all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup 224 g unsalted butter, softened
- 1 1/4 cups 250 g granulated white sugar
- 1 egg at room temperature
- 1 tbsp vanilla extract
- 1/4 cup 50 g granulated sugar for sprinkling (optional)
Instructions
For the Blueberry Jam
- Combine the blueberries, sugar, lemon juice, vanilla extract, and cornstarch in a medium-sized pot.
- Cook over medium-low heat, stirring occasionally, for 30–40 minutes or until the mixture thickens to a jam-like consistency.
- After approximately 15 minutes, gently mash some of the blueberries with the back of a wooden spoon to release their juices.
- Once thickened, remove the pot from heat and allow the jam to cool completely before using.
For the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the mixture aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together on high speed using an electric mixer until light and fluffy, approximately two minutes.
- Add the egg and vanilla extract to the creamed mixture, beating on medium speed until the batter appears pale and smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Gently fold the cooled blueberry jam into the dough using a rubber spatula. Avoid overmixing to maintain the jam’s vibrant streaks.
- Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets. Sprinkle the tops with granulated sugar, if desired.
- Bake 6 cookies at a time for 10–13 minutes, or until the edges are set but the centers remain slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
