Blueberry Cookies are soft, chewy treats bursting with sweet-tart blueberries and a hint of vanilla. These cookies combine the comfort of a classic cookie with the bright, juicy pop of fresh or dried blueberries. Perfect for summer gatherings, afternoon snacks, or simply satisfying your sweet tooth, they bring a fruity twist to your cookie lineup.

ingredients

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

all-purpose flour
baking soda
salt
unsalted butter
brown sugar
granulated sugar
egg
vanilla extract
fresh or dried blueberries
white chocolate chips (optional)

directions

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

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

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

Add the egg and vanilla extract to the creamed mixture and beat until well combined.

Gradually stir in the dry ingredients until just incorporated.

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

Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them 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

Swap fresh blueberries with dried ones for a more concentrated flavor and less moisture.
Add lemon zest for a citrusy brightness.
Replace white chocolate chips with chopped dark chocolate for a richer taste.
Try adding chopped nuts like pecans or walnuts for extra texture.
Use a mix of raspberries and blueberries for a berry medley.

storage/reheating

Store Blueberry Cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for extended freshness.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
To reheat, warm in the microwave for 8–10 seconds for a soft, fresh-from-the-oven feel.

FAQs

Can I use frozen blueberries?
Yes, but use them straight from the freezer to avoid too much moisture in the dough.

Do I need to adjust baking time with fresh vs. dried berries?
Dried berries may bake slightly faster; keep an eye on your cookies.

Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free baking flour.

Why are my cookies too soft?
They may need a couple more minutes in the oven or more time to cool and set.

What’s the best way to prevent spreading?
Chill the dough for 20–30 minutes before baking.

Can I omit the chocolate chips?
Absolutely—leave them out or replace with nuts or extra berries.

How do I keep blueberries from bleeding into the dough?
Coat them lightly in flour before folding into the dough.

Can I double the recipe?
Yes, this recipe scales well for larger batches.

Do these cookies work with plant-based butter?
Yes, use a vegan butter substitute for a dairy-free version.

Are these cookies kid-friendly?
Very much so—sweet, fruity, and fun to make together.

Conclusion

Blueberry Cookies are a sweet and fruity twist on the traditional cookie, offering soft texture and bursts of berry flavor in every bite. Whether you enjoy them plain, with chocolate, or a citrusy zing, they’re a crowd-pleaser that’s easy to make and even easier to love.