Blueberry Cookies

5 from 2 votes

If you're looking for a new, unique dessert recipe, these Blueberry Cookies are for you! Each cookie is soft to the bite and packed with the juicy, sweet, slightly tart flavor of blueberries.

Prep Time45

Cook Time12

Total Time57

Course: Dessert

Cuisine: American

Keyword: blueberry cookies

Servings: cookies

Calories: 278kcal

Author: Deanne Frieders

Ingredients

1 cup salted butter at room temperature
1 cup granulated sugar
½ cup brown sugar
1 large egg + 1 yolk
1 teaspoon vanilla extract
2 ½ cups all purpose flour plus additional flour to roll blueberries in
2 Tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup fresh blueberries

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine butter, sugar and brown sugar.
Beat together on medium speed for 2 minutes, until smooth and creamy. Stop the mixer and scrape down the sides of the bowl using a rubber spatula.
Add in eggs and mix for 30 seconds, then add vanilla and mix to combine.
In a separate mixing bowl combine flour, cornstarch, baking soda, salt and baking powder. Add the flour mixture to the wet ingredients and mix until just combined. Set aside
Place blueberries in the empty dry ingredients bowl and lightly dust with flour, tossing to coat.
Use a slotted spoon to remove the blueberries from the flour and transfer to the cookie dough. Try not to add excess flour into the batter. Fold in the blueberries using a rubber spatula.
Use a cookie scoop to portion the cookie dough onto the prepared baking sheet.
Leave the dough rounded and do not flatten out. Space the cookies about 2-3” apart from each other, as they will spread while baking.
Place the baking sheet into the preheated oven on the center rack and bake for 8 minutes.
Take the pan out and firmly tap it on the counter before placing it back into the oven to bake for another 2 minutes.
Once baked, remove from the oven and let the cookies sit on the baking sheet for a little while to finish baking and to set up a bit.
Transfer the cookies onto a wire cooling rack to let cool. Refill the baking sheet and repeat the baking process until all of the cookie dough is used.

Notes

Substitutions: Unsalted butter may be used instead. If used, add 1⁄2 teaspoon of salt to
the recipe.

Storage: Cookies may be stored in an airtight container or baggie for up to 4 days.

Tips:

Once the flour mixture has been added to the batter, make sure to only mix until
just combined. Overmixing can cause the gluten to overdevelop, resulting in a
crumbly cookie.
These cookies are very soft, so if you don’t want your cookies to be on the gooey
side, bake for an extra 1-2 minutes.

Nutrition