This blueberry cookies recipe is simple and sweet…and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
If you like blueberries, you will love these simple and sweet blueberry cookies. They contain a delightful mix of brown sugar and cinnamon, and are so moist that they melt in your mouth. They are little round nuggets filled with blueberry goodness. These blueberry cookies are soft in the middle, and crispy on the bottom, so the texture is perfect.
Tips for the Best Blueberry Cookies
- Mixing the cookie dough is very easy and straight-forward. Make sure to beat the dough (step 5) for the full 3 minutes.
- The milk is included in the recipe just in case your dough turns out a bit dry. I usually only use 1 tablespoon of milk instead of two.
- Be gentle, and go slowly when it’s time to mix in the blueberries. Try very hard not to break any. When forming the balls of dough, include at least 2 blueberries in each one. It’s even better if you can manage to fit in three!
- These blueberry cookies freeze very well. I divide them into portions of 8, and place them in resealable freezer bags. They are so easy to pull out of the freezer for a quick snack or dessert.
Can frozen blueberries be used?
Fresh blueberries work best in this recipe, but if you want to use frozen blueberries, make sure they are completely thawed. Separate them on paper towels, and let them defrost at room temperature. Before adding to the cookie dough, gently toss them in 1 or 2 teaspoons of flour.
Blueberry Cookies Recipe
- 1/2 cup butter (1 stick at room temperature)
- 3/4 cups brown sugar (firmly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cups blueberries (fresh)
- 1 3/4 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup white sugar (for rolling)
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
- In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
- In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
- Add the egg and vanilla, and mix very well.
- Add flour mixture, and mix again.
- The dough will be a bit dry, so add the milk one tablespoon at a time.
- Fold in blueberries.
- Put 1/2 cup white sugar on a plate or piece of wax paper.
- Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
- Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
- Cool cookies on pan for 1 minute, and then remove to wire rack to cool.
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This is my favorite type of cookie recipe. It uses basic pantry ingredients, so as long as you have blueberries in the refrigerator, these cookies can be made any time. I can’t refer to these blueberry cookies as healthy…but the calorie count is reasonable, and like anything else we eat, portion control is the key. The combination of the brown sugar, cinnamon, and blueberries is so delicious that I hope you give this recipe a try.
Until next time…
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