Blueberry Cookies
Hello friends! These Blueberry Cookies are soft, chewy, and bursting with juicy blueberry flavor. They’re just like these raspberry cookies recipe, but this version swaps the raspberries for blueberries—and the result is equally irresistible. Think golden-edged cookies, creamy white chocolate, and bright bursts of blueberry in every bite. Whether you’re baking for brunch, a summer gathering, or just need a sweet pick-me-up, these cookies are a total win.
The Best Blueberry Cookie Recipe
What makes these cookies shine? It’s the balance of flavors and textures. The dough is rich and buttery, the white chocolate adds creaminess, and the frozen blueberries bring a sweet-tart pop that melts into the cookie just enough. Using frozen berries helps keep the dough from getting too wet, and a quick chill before baking ensures they keep their perfect puffy shape.
Full ingredient amounts and step-by-step instructions can be found at the bottom of this post!
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How to Make the Blueberry Cookies
Start by beating room temperature unsalted butter until smooth and fluffy in a large bowl. I like using a hand mixer, but you can also use the bowl of a stand mixer. Add the sugar and beat again until the mixture is light and creamy. Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low just until combined.
Gently fold in the frozen blueberries and white chocolate chips. Don’t overmix—keeping the blueberries frozen prevents them from bleeding too much into the dough.
Scoop the dough into balls using a cookie scoop and place them on a parchment-lined tray. Pop them into the freezer for about 15 minutes while the oven preheats.
Baking the Blueberry Cookies
Preheat your oven to 350ºF (180ºC) and line a second baking sheet with parchment paper or a silicone mat.
Space the chilled cookie dough balls a couple of inches apart on the prepared tray.
Bake for 10 to 12 minutes, until the edges are just set and lightly golden. The centers will look slightly underdone but will firm up as they cool.
Let the cookies cool for a few minutes on the pan before transferring to a wire cooling rack.
Optional Blueberry Glaze
To finish things off, these cookies get a drizzle of blueberry glaze for extra flavor and a pop of color. You can use fresh or frozen blueberries—just make sure to blend them first.
Add 1/2 cup of blueberries to a food processor and blend until smooth. Strain if you prefer a smoother glaze, or leave it slightly textured. In a small bowl, whisk together 1 cup (125g) powdered sugar with 1–2 teaspoons of the blueberry purée at a time until you reach your desired consistency. You may need 2–4 teaspoons total. For a shortcut, you can also use 1–2 tablespoons of blueberry jam in place of the purée.
Drizzle the glaze over the cooled cookies and let it set for about 10–15 minutes before serving.
Serving & Storage
Serving: These are amazing warm but also great at room temperature with a cup of tea or coffee.
Storage: Keep in an airtight container at room temp for 3–4 days. Or in the fridge.
Freezing: Freeze the unbaked dough balls until solid, then transfer to a zip-top bag and bake straight from frozen as needed.
Recipe Notes & Tips
✔️ Use frozen blueberries (not thawed!) to prevent soggy dough.
✔️ Fold the berries in gently to avoid overmixing and color bleed.
✔️ Chill the dough before baking to keep cookies from spreading too much.
✔️ Want extra richness? Use chopped white chocolate instead of chips.
Variations on Blueberry Cookies
- Blueberry Dark Chocolate Cookies: Swap the white chocolate for dark or semi-sweet chips for a more intense, bakery-style cookie.
- Lemon Blueberry Cookies: Add 1–2 teaspoons of lemon zest to the dough for a bright, zesty flavor that complements the blueberries beautifully.
- Blueberry Coconut Cookies: Stir in 1/3 cup shredded coconut for a tropical twist.
- Almond Blueberry Cookies: Add 1/2 teaspoon almond extract and a handful of slivered almonds for a nutty variation.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend with xanthan gum for best results.
If You Love These, Try Next:
🍪 Jumbo Thick Chocolate Chip Cookies
These Blueberry Cookies are fruity, soft, and just the right amount of sweet—perfect for summer snacking or sharing with friends. If you give them a try, tag me on Instagram so I can see your beautiful bakes!
Blueberry Cookies
Ingredients
- 10 tbsp unsalted butter room temperature 141g
- 1¼ cup granulated sugar 225g
- 1 large egg room temperature
- 1 large yolk room temperature
- 2 tsp vanilla extract
- 2¼ cup all-purpose flour 283g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup frozen blueberries 85g
- ¾ cup white chocolate chips or chopped white chocolate (127g)
Blueberry Glaze
- ½ cup fresh or frozen blueberries
- 1 cup powdered sugar 125g
- 2-4 tsp milk, or water
Instructions
- In a large bowl or the bowl of a stand mixer, beat the butter with a mixer for 1 minute at medium-high speed.
- Add the sugar and beat for another 2 minutes, until creamy and fluffy.
- Add the whole egg and mix to combine. Scrape the bowl and mix briefly.
- Add the egg yolk and the vanilla, and mix until incorporated.
- Add the flour, baking powder, baking soda, and salt to the bowl.
- Mix on low until the ingredients come together.
- Add the frozen blueberries and the white chocolate chips. Mix just until incorporated so the blueberries don’t come undone. It’s important the blueberries are frozen when you add them.
- Scoop the cookies into small balls using a cookie scoop, and place each cookie in a tray lined with parchment paper.
- Place the cookies in the freezer while you pre-heat the oven to 350ºF, for about 15 minutes.
- Once the oven is pre-heated, place the cookie balls on a tray lined with parchment paper or a silicone mat, at least 2 inches apart from each other.
- Bake the cookies in the oven for 10 to 12 minutes, until they are set on the outside and slightly golden.
- Store the cookies at room temperature in an airtight container for up to 3 to 4 days.
Blueberry Glaze
- Place the blueberries in a small bowl, use a food processor to blend them. You can add a tsp of water or milk to make more liquid.
- Strain the blueberry juice and add 1 to 2 tbsp of it to the powdered sugar and whisk until smooth. If needed, add bit more milk or water to achieve the desired consistency. Drizzle over the cooled cookies. If you let the cookies rest for about 30 minutes, the glaze should crust and won't be wet or sticky.