Blueberry Heaven Cookies
Soft, chewy cookies bursting with juicy fresh or dried blueberries, perfectly balancing sweet and tangy flavors. Easy to make and perfect for snacks, lunchboxes, or dessert, these cookies are a delightful way to enjoy the fresh taste of blueberries any time of year.
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Electric mixer or hand whisk
- Spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone mats
- Cooling racks
- Cookie scoop or tablespoon
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 to 1 ½ cups fresh or dried blueberries
- Optional: ½ cup chopped nuts (pecans, walnuts) or white chocolate chips
- Optional: zest of 1 lemon or orange for citrus flavor
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugars in a large bowl with an electric mixer until light and fluffy.
- Add eggs and vanilla, beating until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined—avoid overmixing.
- Gently fold in blueberries (and optional add-ins like nuts or citrus zest) to prevent breaking berries.
- Use a cookie scoop or tablespoon to drop dough onto baking sheets, spacing about 2 inches apart.
- Bake 12–15 minutes or until edges are golden but centers remain soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Use fresh blueberries for juicier cookies; dried blueberries offer concentrated flavor with less moisture.
- Chilling dough for 30 minutes before baking can improve texture and reduce spreading.
- Swap butter for coconut oil or vegan butter for dairy-free options.
- For gluten-free, substitute flour with a 1:1 gluten-free blend.
- Store cookies in airtight containers at room temperature up to 4 days or freeze for longer storage.
- Sprinkle coarse sugar on top before baking for extra crunch and sparkle.