These blueberry cookies are a sweet treat packed with juicy blueberries. They have a lovely soft texture that will make you smile with every bite!
Whenever I make these cookies, I can’t help but eat a few right from the oven. The fruity flavor makes them feel like a special breakfast, too. Who said cookies are just for dessert? 😄
Key Ingredients & Substitutions
Blueberries: Fresh blueberries give the best flavor, but frozen ones are just as good! Just make sure to drain any excess liquid so your cookies don’t get soggy. If blueberries aren’t available, try other berries like raspberries or chopped strawberries.
Butter: Unsalted butter keeps the cookie sweetness in check. If you need a dairy-free option, you could use coconut oil or a plant-based butter alternative. Both work well in this recipe!
Sugars: Granulated sugar adds sweetness while brown sugar adds moisture and a subtle depth. If you’re looking to cut down on sugar, you can use coconut sugar or a sugar substitute like erythritol or stevia, but check the conversion ratios.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a heartier cookie or gluten-free flour if you’re avoiding gluten. Just be aware of potential changes in texture.
Extracts: Vanilla is a must for a lovely aroma. Almond extract adds a unique flair, but feel free to skip it if you’re not a fan. Experimenting with orange or lemon zest can also add a refreshing twist!
How Do I Get the Right Texture for My Cookies?
The key to soft, chewy cookies is in the mixing and baking times. Cream your butter and sugars well—this incorporates air, making them light. Don’t over-mix once you add the flour; mix until just combined to keep the cookies tender.
- Preheat your oven fully and use parchment paper to prevent sticking.
- For uniform cookies, use a cookie scoop; it helps keep them the same size for even baking.
- Watch the edges—they should be lightly golden, while the centers remain soft as they will firm up as they cool.
How to Make Blueberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup fresh or frozen blueberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon almond extract (optional)
For Topping (Optional):
- Coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-12 minutes for baking. You’ll have delicious blueberry cookies ready in about 30 minutes from start to finish, perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier!
2. Prepare the Blueberries:
If you’re using fresh blueberries, simply toss them into a small bowl. For frozen blueberries, let them thaw and make sure to drain any extra liquid. Use a fork to gently mash the blueberries a bit, just to release some of their juices.
3. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to cream these together until the mixture is light and fluffy. This process helps to incorporate air for soft cookies!
4. Mix in the Egg and Extracts:
Add in the egg and vanilla extract. If you’re using almond extract, go ahead and add that too! Mix everything together until well combined.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure these dry ingredients are mixed well for even baking.
6. Mix Everything Together:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; it’s okay if there are a few lumps—over-mixing can lead to tough cookies!
7. Fold in the Blueberries:
Carefully fold in the mashed blueberries. Be gentle to keep some whole blueberries intact, giving your cookies delightful bursts of fruit flavor!
8. Scoop the Cookies:
Using a tablespoon, scoop dollops of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. If you’d like, sprinkle some coarse sugar on top of each cookie for a little extra sweetness and crunch.
9. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 10-12 minutes. Keep an eye on them; the edges should be slightly golden while the centers will look soft. They will firm up as they cool!
10. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Now, enjoy your delightful blueberry cookies!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Just make sure to thaw the frozen blueberries before using them. Drain the excess liquid to prevent the cookie dough from becoming too wet, which can affect the texture of your cookies.
Can I Substitute the Butter with Margarine or a Vegan Butter?
Yes, you can substitute the unsalted butter with margarine or a vegan butter alternative. However, make sure they are softened just like butter to create a nice fluffy mixture when creamed with the sugars.
How to Store Leftover Blueberry Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just ensure they’re well-wrapped to prevent freezer burn!
Can I Add Other Ingredients to This Recipe?
Definitely! Feel free to add ingredients like chopped nuts (walnuts or pecans) or white chocolate chips for some extra flavor. If you’re adding more ingredients, be mindful of the overall moisture content in your dough!
