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These blueberry cookies are soft and chewy, with crispy bottoms and sweet cinnamon flavor. A simple recipe with basic ingredients.
If you like blueberries, these simple and sweet blueberry cookies are sure to become a favorite. They’re soft and chewy in the middle, with crispy bottoms and a golden-brown finish. The dough is flavored with brown sugar and cinnamon, and the bursts of blueberry in every bite make them irresistible. These are little round nuggets filled with blueberry goodness, and they truly melt in your mouth.
Why This Recipe Works
This is the kind of cookie recipe I reach for often. It calls for basic pantry staples, and if you happen to have fresh blueberries in your refrigerator, you can make a batch at a moment’s notice. These cookies aren’t what I would call healthy, but they do have a reasonable calorie count, and like everything else, it’s all about moderation. The combination of brown sugar, cinnamon, and blueberries is both cozy and bright.
Helpful Tips for Making Blueberry Cookies
- Use fresh, firm blueberries. Soft or overripe berries tend to break apart when mixed into the dough, so try to choose ones that hold their shape.
- Mix the dough thoroughly. In step 5 of the recipe, beat the dough for the full 3 minutes. This helps everything come together properly and improves the texture of the cookies.
- Adjust the milk as needed. The milk is only added if your dough seems a little dry. I usually use just 1 tablespoon, but if needed, add the second a little at a time.
- Fold in the blueberries gently. Take your time with this step. Stir slowly by hand and do your best not to mash the berries. When forming the dough balls, try to include at least two blueberries in each one. Three is even better!
- Use a cookie scoop for ease and uniform size. Instead of forming balls and rolling them in sugar, a small scoop works great. After scooping the dough, you can sprinkle the tops with a bit of white sugar before baking.
- Optional: chill the dough. If your dough feels very soft, a quick 10-minute rest in the refrigerator will make it easier to roll into balls and help the cookies hold their shape.
How to Make
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- Rinse berries 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 stand mixer with the paddle attachment, or a large bowl with an electric mixer, 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 dry ingredients, 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 cookie dough balls and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined baking 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.
Storage Tip
These cookies can be stored in an airtight container at room temperature for 2 to 3 days. If you want to keep them longer, place them in the freezer. Just let them cool completely first, and store them in a freezer-safe bag or container. They thaw beautifully and taste just as good.
This is a recipe that produces a rustic, dense cookie with a soft and chewy center. These aren’t meant to look perfect, so don’t worry if they’re a little uneven or if some have more blueberries than others. Just do your best to spread the berries out evenly as you form the dough balls. That said, part of the charm of these cookies is their homemade look—and once you taste them, any little imperfections won’t matter at all.
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Blueberry Cookies Recipe
Ingredients
- 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 all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup white sugar (for rolling)
- zest of one small lemon (optional)
Instructions
- 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, vanilla, and lemon zest, 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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I made these cookies the other day and they didn’t disappoint. It made thirty four melt in your mouth treats. I shared them with a group of friends that I make greeting cards with and they loved them too. I will definitely make them again.
This blueberry cooky recipe sounds great. We love blueberries; Al is gluten intolerant. I hope using a GF flour will work OK!
Hi Kathy…a high quality gluten free flour should work well. I’ve not tried it, but a friend of mine who is GF recommends King Arthur’s. She has had very good luck baking with it. If you try it, please let us know how the cookies come out!
These cookies were absolutely delicious!!!! I definitely will be making these again!
These were AWESOME! I made these for my piano teacher and his wife, and they loved them. The only changes I made were adding shredded coconut and lemon zest. Brilliant. Will make again.
I really enjoyed this recipe and it was an easy, too! I made a few variations with mine. I added lemon extract and lemon rind to the dough. Since you said that 3 blueberries was even better in each cookie, I added them to the center of each cookie and not mixed into the dough. I will make these over and over. Thank you for the inspiration!
These cookies are a new family favorite. The freshness of the berries and a soft and crispy edge cookies. Perfect!! Thank You for sharing, I enjoy all you recipes and your follow your blog.