These Blueberry Cookies are the perfect combination of sweet and tangy from the bursts of white chocolate and the gorgeous jammy wild blueberries, they have a rich buttery base with golden crispy edges. Make them during blueberry season and freeze them to enjoy anytime!
These cookies are delicious and pretty for serving at party dessert buffets or at tea time just like our Sugar Cookie Blossoms and Heart Jam Cookies!
I love making this blueberry cookies recipe for easy entertaining! The blueberries burst when baking releasing the prettiest hues of purple and blue. They make a great fruity dessert for spring and summer!
Why You'll Love This Recipe
This blueberry cookie recipe is:
- Quick and Easy: With a prep time of just 10 minutes and a baking time of 9 minutes, these cookies come together in no time. You'll love how fast and simple they are to make!
- Made with Simple Ingredients: The recipe uses common pantry staples like all-purpose flour, cornstarch, baking soda, salt, butter, dark brown sugar, white chocolate chips or chunks, and frozen blueberries.
- The Perfect Flavor Balance: The sweetness of white chocolate chips and the tanginess of blueberries make these cookies absolutely delicious. They have just the right mix of flavors, ensuring you enjoy each bite.
- All-purpose flour: Provides structure and texture to the cookie dough. You can substitute this Gluten-Free flour if you would like.
- Cornstarch: Helps to create tender and soft cookies.
- Baking soda: Helps the cookies to rise and gives them a slightly chewy texture.
- Kosher salt: Enhances the flavor of the cookies and balances the sweetness.
- Unsalted Butter: Provides flavor and richness to the cookie dough.
- Dark brown sugar: Adds moisture and a rich, caramel-like flavor to the cookies. You can substitute white sugar if you prefer.
- Egg: Helps to bind the ingredients together and adds structure to the cookies.
- Vanilla extract: Gives the cookies a warm and comforting flavor.
- White chocolate chips or chunks: Adds sweetness and creaminess to the cookies. You can add any type of chocolate chip you prefer!
- Frozen wild blueberries (can also use fresh blueberries): Provides a tangy burst of flavor and a pop of color to the cookies.
How to Make Blueberry Cookies
- Add butter and sugar to the bowl of a stand mixer.
- Cream until smooth with the paddle attachment.
- Add wet ingredients and mix until combined.
- Gradually mix in flour mixture until combined.
- Fold in white chocolate chips with a rubber spatula.
- Carefully fold in blueberries so they don't break apart and burst before baking.
- Scoop dough onto a prepared cookie sheet.
- Bake edges are golden brown. Allow to set for 5 minutes and transfer to a wire rack to cool.
Frequently Asked Questions
Yes, you can use fresh blueberries, keep in mind that they are larger than the frozen wild blueberries so you may want to toss them in some flour to prevent them from sinking to the bottom of your cookies.
Yes, you can freeze blueberry cookies. Place them in a freezer-safe container or bag and store them in the freezer for up to 3 months. Be sure to separate layers with wax paper to prevent damage.
Once the cookies have cooled completely, store them in an airtight container at room temperature. They should last up to a week, but taste best within the first 3-4 days. They can be frozen for up to 3 months.
When making these cookies, there are a few expert tips and tricks that I've learned along the way to help ensure the best results perfect batch every time.
- Cornstarch: Adding cornstarch to the flour mix helps to create a tender and soft cookie structure. It also contributes to the cookies holding their shape well while baking.
- Frozen vs Fresh Blueberries: Although the recipe calls for frozen wild blueberries, you can also use fresh blueberries. Keep in mind that frozen berries may release more juice when mixed into the dough, which can slightly affect the texture of the cookies. Make sure to adjust baking time accordingly.
- Preventing Blueberries from Sinking: Tossing the blueberries in a small amount of flour helps to prevent them from sinking to the bottom of the cookie. You can use about a tablespoon of flour from the recipe for this purpose.
- Using a Cookie Scoop: A medium cookie scoop (about 2 tablespoons) is perfect for portioning out the dough for evenly-sized cookie dough balls.
- White Chocolate Chips: I like to save some chips or white chocolate chunks to add to the top of the cookie balls just before baking. If you like flatter cookies, press down the balls on the baking sheet before baking.
- Mixer: If you don't have a stand mixer, feel free to use an electric mixer and a large mixing bowl to mix your cookie dough but be sure to fold in the delicate blueberries with a spatula.
- Add lemon zest and lemon juice to the batter for a delicious lemon blueberry cookies variation.
- Swap out the white chocolate chips for dark chocolate chips or milk chocolate chips.
- Add chopped nuts, such as pecans or walnuts, to the cookie dough for added crunch.
- Replace the blueberries with raspberries or blackberries for a different flavor profile.
If you love blueberries you will also love my Blueberry Gin Sour, a pretty drink for spring and summer parties, bursting with blueberry flavor.
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup butter room temperature
- ¾ cup dark brown sugar
- 1 egg
- 1 tablespoon vanilla
- 1 cup white chocolate chips or chunks
- ¾ frozen wild blueberries can also use fresh blueberries
- Preheat the oven to 350°F and cover a baking sheet with parchment paper.
- In a medium-sized bowl, mix together flour, cornstarch, baking soda, and salt, and set aside.
- In the base of a stand mixer or a large bowl with a hand mixer, combine softened butter and brown sugar and cream for 2 minutes on medium speed until fluffy.
- Add vanilla extract and egg, mixing until combined.
- Slowly add the dry ingredients to the mixer on low speed, scraping down the bowl as needed.
- Gently fold in white chocolate chips and blueberries using a silicone spatula.
- Scoop cookie dough using a medium cookie scoop and place on the prepared baking sheet about 2 inches apart.
- Bake for 9 minutes or until golden on the edges, being careful not to overbake.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Leave a Reply