Introduction

Blueberry cookies offer a delightful twist on classic cookies by incorporating fresh, juicy blueberries. These treats are soft, flavorful, and perfect for a sweet snack or dessert any time of the day.

Ingredients

2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 cup fresh blueberries

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg until well combined, then gradually add the flour, mixing to form a soft dough.
Step 2: Gently fold the fresh blueberries into the dough, being careful not to crush them. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12–15 minutes or until the cookies are set and lightly golden around the edges. Allow to cool before serving.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the dough to complement the blueberries.
Use frozen blueberries if fresh are not available, but do not thaw them to avoid excess moisture in the dough.
Try substituting half the granulated sugar with brown sugar for a richer taste and a softer texture.

Storage

Store the blueberry cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To reheat, warm in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but it’s best to fold them into the dough while still frozen to prevent excess moisture from affecting the cookie texture.

How do I prevent the blueberries from breaking during mixing?

Gently fold the blueberries into the dough using a spatula rather than stirring vigorously. This helps keep the berries intact and prevents the dough from turning purple or too wet.