Soft Blueberry Cookies Recipe (Naturally Blue)
These Blueberry Cookies are soft on the inside with crispy outer edges. If you like blueberries, you’ll love this blueberry cookie recipe.
You can never go wrong with a white chocolate and blueberry combination. These perfectly chewy cookies are so simple to make and worth every second of making them.
Want more delicious cookies recipes to try out? If you feel like experimenting with more cookies, you could start with some Italian lemon ricotta cookies (they are also perfect for Valentine’s Day). Or, for something a little nuttier, try making these maple pecan cookies instead.
If you love recipes like this, you may enjoy this Fresh Raspberry Cookies recipe.
Table of Contents
Why We Love This Recipe
- Easy to Find Ingredients – This blueberry cookies recipe contains ingredients that most people will already have in their homes.
- Quick Recipe – To make this Blueberry Cookies recipe you can be done in under an hour.
- One-of-a-Kind Flavor—This is not your average blueberry cookie. The white chocolate and blueberry goodness make this recipe stand out from the crowd.
- Perfect for Parties – Serve these to guests at your next party, and everyone will be impressed.
What’s in This Blueberry Cookies Recipe?
- Flour – the base of our cookies, providing the structure and helping to create that perfect soft texture. It is a must-have for any baking recipe.
- Baking Powder – This acts as our leavening agent, ensuring our cookies rise and have a delightful, light texture.
- Salt—A pinch of salt is essential for balancing the cookies’ sweetness and enhancing the overall flavor profile.
- Butter – Butter brings richness and moisture to the cookies, contributing to that irresistible tender crumb.
- Sugar—Sugar not only sweetens the cookies but also helps achieve a golden-brown exterior and a chewy texture.
- Frozen Blueberries – The star ingredient, frozen blueberries burst with flavor and add a natural sweetness along with a beautiful pop of color to every bite.
- White Chocolate Chips – These add creamy, vanilla notes that perfectly complement the tartness of the blueberries, making each cookie a luscious treat.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Substitutions and Variations
- Not a fan of white chocolate? Use milk chocolate or dark chocolate instead.
- If your grocery store doesn’t have frozen blueberries, simply use fresh! If using fresh blueberries, don’t heat them in step #3; just mix them in with the dry ingredients.
- You can use raspberries instead of blueberries if you want to switch these up.
How to Make Blueberry White Chocolate Cookies Step by Step
- Preheat the oven to 400 degrees Fahrenheit.
- Whisk together all dry ingredients in a large bowl. (Photo 1)
- Soften the frozen blueberries by heating them in the microwave at 30-second intervals, stirring between each, for 1-2 minutes, or by heating them in a small pan over medium heat for 3-5 minutes. (Photo 2)
- Using an electric mixer, cream the butter and sugar together until the mixture is light and fluffy. (Photo 3)
- Beat the softened blueberries into the butter and sugar mixture at high speed to fully incorporate. Increase the speed if the mixture begins to separate. (Photo 4)
- Gradually mix in the dry ingredients until just combined. (Photo 5)
- Gently fold the white chocolate chips into the batter. (Photo 6)
- Chill the batter in the freezer for about 30 minutes or in the refrigerator for about an hour to firm up.
- Form the dough into 12 balls, use a medium cookie scoop, then place on a prepared baking sheet. (Photo 7)
- Bake for 10-13 minutes or until the edges are slightly golden brown.
- Allow the baked cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Recipe Tips
- To prevent sticking, line your baking sheet with a silicone baking mat or parchment paper.
- If the cookies are too soft or cakey, they may not have been baked long enough. Next time, bake for an additional 3-5 minutes.
- If the cookies are too hard and crunchy, they were probably baked for too long.
Storing Tips
Store the Blueberry Cookies in an airtight container or bag for up to one week.
You can also freeze these Blueberry Cookies! To do so, place the fully-cooled cookies in a single layer on a cookie sheet to freeze them individually. Once solid, transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper to prevent them from sticking together. They can be frozen for up to 3 months.
When you’re ready to enjoy them, simply thaw them at room temperature or give them a quick warm-up in the microwave for a just-baked taste.
Serving Suggestions
To enjoy your cookies even more, consider pairing them with a refreshing glass of cold milk or a warm cup of coffee, which serves as the perfect beverage to cut through the sweetness.
For a real treat, serve the cookies with a scoop of vanilla ice cream for a satisfying contrast of flavors and textures. Another excellent option would be to pair them with contrasting flavors such as a cream cheese Danish or banana cream frozen yogurt.
Blueberry Cookies FAQs
Replace the butter with a plant-based alternative for a vegan version, and ensure your white chocolate chips are vegan. If the original recipe requires eggs, you may also want to use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken for 15 minutes) as a substitute.
While reducing the sugar might affect the texture and spread of the cookies, you can use alternatives like coconut sugar for a slightly healthier option. Keep in mind the texture and taste may vary slightly from the original recipe.
If your cookies didn’t spread, it could be because the dough was too cold. Allowing the dough to come to room temperature before baking can help. Over-measuring the flour can also result in a thicker dough that spreads less. Be sure to fluff your flour with a spoon, then lightly spoon it into a measuring cup and level it off rather than scooping it directly from the bag.
Absolutely! Feel free to add nuts like chopped walnuts or pecans for extra texture. Other mix-ins, such as coconut flakes or dried fruit like cranberries, can also be delightful additions. Just be mindful of the total volume of add-ins to ensure the cookies maintain their structure.
More Blueberry Recipes You May Enjoy
- Blueberry Dump Cake
- Watermelon Blueberry Salad
- Fruit Filled Waffle Taco
- Triple Berry Layer Cake
- 3 Ingredient Blueberry Bagels
- Chia Seed Pudding With Blueberry Compote
- See all of our delectable dessert recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Soft Blueberry Cookies Recipe (Naturally Blue)
Ingredients
- 1 cup (125 g) Flour
- ½ tsp. Baking Powder
- ⅛ tsp. Salt
- ⅓ Cup (75 ⅔ g) Butter
- ⅓ Cup (66 ⅔ g) Sugar
- 1⅓ Cup (49 ⅓ g) Frozen Blueberries
- ½ Cup (90 g) White Chocolate Chips
Instructions
- Preheat the oven to 400℉ degrees.
- Whisk together all dry ingredients in a large bowl.
- Soften the frozen blueberries by heating them in the microwave at 30-second intervals, stirring between each, for 1-2 minutes, or by heating them in a small pan over medium heat for 3-5 minutes.
- Using an electric mixer, cream the butter and sugar together until the mixture is light and fluffy.
- Beat the softened blueberries into the butter and sugar mixture at high speed to fully incorporate. Increase the speed if the mixture begins to separate.
- Gradually mix in the dry ingredients until just combined.
- Gently fold the white chocolate chips into the batter.
- Chill the batter in the freezer for about 30 minutes or in the refrigerator for about an hour to firm up.
- Form the dough into 12 balls, use a medium cookie scoop, then place on a prepared baking sheet.
- Bake for 10-13 minutes or until the edges are slightly golden brown.
- Allow the baked cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Notes
- To prevent sticking, line your baking sheet with a silicone baking mat or parchment paper.
- If the cookies are too soft or cakey, they may not have been baked long enough. Next time, bake for an additional 3-5 minutes.
- If the cookies are too hard and crunchy, they were probably baked for too long.
Nutrition Information
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