Blueberry Cookies are soft, chewy, and bursting with real blueberry flavor. Whether made with fresh, frozen, or freeze-dried blueberries, these cookies bring a fruity twist to classic cookie dough. Perfect for summer gatherings, afternoon snacks, or anytime you crave a sweet-tart treat, they’re a colorful and delicious addition to your dessert lineup.

ingredients

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

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

directions

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

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

Add the egg and vanilla extract, mixing until smooth.

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

Gradually add the dry ingredients to the wet mixture and mix until fully combined.

Fold in the blueberries and white chocolate chips if using. If using fresh or frozen blueberries, pat them dry to reduce excess moisture.

Scoop out the dough and form into balls, then place them evenly spaced on the baking sheet.

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

Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.

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

Substitute the blueberries with raspberries or chopped strawberries for a different berry flavor.
Add lemon zest to the dough for a bright citrus contrast.
Drizzle cooled cookies with a simple lemon glaze for extra sweetness.
Use dark chocolate chips instead of white for a deeper flavor balance.

storage/reheating

Store Blueberry Cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To enjoy warm, reheat briefly in the microwave for 5-8 seconds.

FAQs

Can I use fresh blueberries instead of freeze-dried?

Yes, but fresh or frozen berries may add more moisture, which can affect texture slightly.

Why use cornstarch in cookies?

Cornstarch helps create a soft, tender texture.

Can I skip the chocolate chips?

Absolutely, they’re optional and the cookies are still delicious without them.

How do I prevent the cookies from turning soggy?

Use freeze-dried blueberries or pat fresh/frozen berries dry before mixing into the dough.

Do these cookies need to be chilled before baking?

Not necessarily, but chilling the dough for 15–30 minutes can help control spreading.

Are these cookies overly sweet?

No, they have a balanced sweetness with a hint of tart from the berries.

Can I double the recipe?

Yes, the recipe scales well for larger batches.

Are these cookies kid-friendly?

Yes, the fruity flavor and soft texture make them great for kids.

What kind of flour should I use?

All-purpose flour works best for these cookies.

Can I make them vegan?

Yes, use plant-based butter and an egg substitute like flax egg.

Conclusion

Blueberry Cookies are a fruity, flavorful twist on classic cookie favorites. With their chewy texture, bursts of berry flavor, and optional creamy chocolate chips, they’re a standout treat that works for any season. Whether you bake them fresh for a picnic or freeze a batch for later, they’re sure to please berry lovers of all ages.