With their bright purple color and soft cakey texture, these Blueberry Cookies are sure to be a hit. Plus, this quick and easy recipe requires no chilling and can be made without a mixer.
This Blueberry Cookie recipe has so much going for it beyond being colorful. It’s quick, easy, and perfect for kid’s birthday parties, summer barbecues, and any time you want to serve something unique.
Unlike other flavored cookies, the blueberries in this recipe are mashed into the dough rather than carefully folded in. This ensures that each bite is full of blueberry flavor, with an added bonus that it colors them bright purple. Each bite is studded with sweet and creamy white chocolate chips that round out the flavors perfectly.
Looking for more fun summer drop cookie recipes? Try these Watermelon Cookies, Cake Mix Strawberry Lemonade Cookies, or Raspberry White Chocolate Cookies.
Why You’ll Love This Blueberry Cookie Recipe
- No Need To Chill. One of the best things about this recipe is that it is so easy. There is no need to chill these cookies before baking, meaning you can have them made, baked, and ready to eat in less than 30 minutes.
- Unique and Colorful. There aren’t many purple cookies out there, so right off the bat these cookies are a hit. Plus, the combination of sweet and tart with creamy white chocolate and chewy cookie is irresistible.
- Soft and Cakey. Thanks to the huge amount of jammy blueberries, the granulated sugar, and the baking powder, these cookies have a super soft and cakey texture that’s hard to resist.
Key Ingredients
Here’s a list of key ingredients you will need to make this Blueberry Cookies recipe, along with a few notes:
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Blueberries: both the color and flavor of these cookies will benefit from using frozen blueberries. As they thaw, the juices from frozen blueberries become very intense and will flavor your cookies a beautiful purple color. And unless you are using blueberries at the very peak of the season (in which case you absolutely should!), the flavor of frozen blueberries will actually be much more concentrated. If you do use fresh blueberries, see the tips below!
- White Chocolate: Either use high quality white chocolate chips, or chop up a good quality white chocolate bar into small pieces. The milky flavor and creamy texture pairs perfectly with sweet and tart blueberries.
- Unsalted Butter: Allow the butter to soften at room temperature before starting this recipe.
- Sugar: White granulated sugar gives these cookies a soft and cakey texture.
- Baking Powder: This gives the cookies that perfect amount of lift!
How to Make Blueberry Cookies
To start, preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line two baking sheets with parchment paper and set aside.
Tips for Recipe Success
- If you want to use fresh blueberries, transfer them to a small pot and cook over low heat, stirring frequently, until the blueberries burst. Let them cool completely before using.
- For the softest cookies, be sure you don’t overbake them. You want to bake them just until they are slightly puffy and the centers no longer look wet or shiny.
- Be sure to measure correctly, preferably using a kitchen scale if you have one. This will ensure that you have the correct ratios and give you the best results.
- To soften the butter, you can either bring it to room temperature a couple of hours ahead of time or gently warm it in the microwave for about 10 seconds at a time. Just be careful to warm the butter only, not melt it.
The Best Way to Store Blueberry Cookies
Once they have cooled completely, transfer these cookies to an airtight container and store at room temperature for up to 3 days. You can also freeze them for up to 2 months.
To thaw the frozen cookies, bring them to room temperature for a couple of hours or until they are no longer frozen.
More Delicious Drop Cookie Recipes To Try
- Chocolate Fudge Cookies
- Lemon Crinkle Cookies
- Chocolate Cherry Cookies
- Potato Chip Cookies
- Cookies and Cream Cookies
- Popcorn Cookies
Recipe FAQs
Can I use fresh blueberries?
Even very ripe fresh blueberries will have less of a concentrated flavor than frozen and thawed blueberries. Because of this, you will want to gently cook any fresh blueberries over low heat just until they begin to burst. Cool them completely before adding to the butter and sugar.
Can I freeze these cookies?
Yes you can! Just transfer the completely cooled cookies to an airtight container and store them frozen for up to 2 months. To thaw, pull them out to room temperature for a few hours until they are soft.
Should I refrigerate them?
There is no need to refrigerate these cookies once they are cooked. And since they will stay much softer at room temperature, that is how I recommend storing them. Just transfer the cooled cookies to an airtight container and store for up to 3 days.
Do I need to chill the dough before baking?
This is a no-chill recipe, meaning you do not have to chill the dough before you bake the cookies. With that being said, it never hurts to chill them if you have the time. In fact, you can even make the dough ahead of time and store in the fridge overnight so that you can bake the next day.
Enjoy these soft and chewy blueberry cookies during the summer months, or any time you need a burst of summery flavor. Don’t forget to Pin it so that more people can try it too!
Blueberry Cookies
Ingredients
- ¾ cup frozen blueberries
- ¾ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips plus more to decorate the top if desired
Instructions
- Preheat the oven to 350℉ (180℃). Line two baking sheets with parchment paper.
- In a medium microwave safe bowl, microwave the blueberries for 1-2 minutes, stopping to stir halfway through, or until they are thawed and soft; set aside.
- In a large bowl, cream together the butter and sugar until just combined. Add the thawed blueberries and vanilla and beat well, making sure the blueberries break up as they are incorporated.
- Stir together the flour, baking powder, and salt, then add to the blueberry mixture and mix until well combined. Fold in the white chocolate chips.
- Scoop the cookies using a small (1½ tablespoon) cookie scoop and drop onto the prepared baking sheet 2” apart. Press down slightly and add additional white chocolate if desired.
- Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and no longer shiny in the center. Cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- How to use fresh blueberries. If you want to use fresh blueberries, transfer them to a small pot and cook over low heat, stirring frequently, until the blueberries burst. Be sure they are completely cooled before adding to the butter and sugar mixture.
- Do not overbake. For the softest cookies, be sure you don’t over bake them. You want to bake them just until they are slightly puffy and the centers no longer look wet or shiny.
- To make the dough ahead of time. Cookie dough can be made the day before, covered, and stored in the fridge. The next day, just pull them out to room temperature, scoop, and bake as directed.
- To Store: keep cookies in an airtight container at room temperature for up to 3 days. Cookies can also be frozen for up to 2 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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