The Ultimate Soft & Chewy Blueberry Cookies: Bursting with Fresh & Jammy Flavor
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Prepare yourself for a truly delightful treat with these incredible homemade Blueberry Cookies! Far from your average cookie, these gems are loaded with an explosion of rich blueberry flavor, crafted from both juicy fresh blueberries and a swirl of sweet blueberry jam. Each bite delivers a perfect contrast: wonderfully crispy edges giving way to a luxuriously soft and delightfully chewy center that melts in your mouth. What makes this recipe even better is its simplicity – you won’t need any fancy equipment, just a single mixing bowl and a sturdy rubber spatula are enough to create these irresistible delights. These chewy and soft cookies are the quintessential summer dessert, perfect for picnics, gatherings, or simply enjoying with a glass of milk on a warm afternoon. They’re so easy to make, you’ll find yourself whipping up a batch whenever a craving strikes!
This delicious blueberry cookie recipe is designed for ease, utilizing simple pantry staples you likely already have on hand. From the moment you gather your ingredients to the first delectable bite, the process is straightforward and enjoyable. The recipe emphasizes intense blueberry flavor, ensuring that every cookie is packed with fruity goodness. These delicious cookies are hard to resist and are perfect to serve for any gathering, from casual family dinners to more elaborate parties. Their vibrant appearance and comforting aroma make them an instant favorite. Whether you’re a seasoned baker or just starting out, this recipe promises impressive results with minimal effort, yielding a batch of cookies so intensely flavorful and perfectly textured, you’ll be tempted to eat them all straight from the oven!
If you’re looking for more fantastic cookie recipes to add to your repertoire, make sure to try our Lemon Blueberry Cookies for a zesty twist, our decadent Espresso Cookies for coffee lovers, and the wonderfully rich Raspberry Cheesecake Cookies. Each recipe offers a unique flavor profile to delight your taste buds.
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WHY THESE BLUEBERRY COOKIES ARE A MUST-TRY
- Effortless Baking: You might be surprised at how simple these blueberry cookies are to prepare. Forget the electric mixers and multiple bowls; this recipe truly only requires a single mixing bowl and a sturdy rubber spatula. This minimal equipment makes cleanup a breeze and is perfect for bakers of all skill levels, even those new to the kitchen. The ease of preparation means you can whip up a batch of these soft and chewy treats anytime, without fuss or intimidation, making them a go-to for quick desserts or last-minute cravings.
- Perfect Texture Harmony: The magic of these blueberry cookies lies in their exceptional texture. They boast beautifully crispy edges that offer a satisfying bite, which then gives way to an irresistibly soft and delightfully chewy center. This contrast creates an enjoyable eating experience that keeps you reaching for more. Achieving this balance between a slight crispness on the outside and a tender, moist interior is the hallmark of a truly great cookie, and this recipe absolutely nails it every time, promising a delightful mouthfeel with every bite.
- Intense Blueberry Explosion: We’re not just adding a hint of blueberry; we’re packing these cookies with a double dose of glorious blueberry flavor! By incorporating both fresh, juicy blueberries and a swirl of rich blueberry jam, each cookie delivers an unparalleled fruity punch. The fresh berries provide little bursts of tartness and natural sweetness, offering a delightful pop of flavor and texture. Meanwhile, the blueberry jam deepens the flavor profile, adds moisture, and creates a lovely marbled effect throughout the dough, ensuring a vibrant, authentic blueberry experience in every single chewy bite.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BLUEBERRY COOKIES
These are some of the key ingredients that make these blueberry cookies so special, contributing to their unique flavor and texture. For a complete list with precise measurements, please refer to the detailed recipe card found further down the page.
- Fresh Blueberries: For the absolute best results and optimal cookie texture, we highly recommend using fresh blueberries. Fresh berries contain less liquid compared to their frozen counterparts, which helps prevent the cookie dough from becoming too wet and ensures a better overall chewiness and crispy edge. If fresh blueberries are not in season or available, and you must use frozen, make sure to thaw them completely and pat them very dry with a paper towel before adding them to the dough to minimize excess moisture. You can even toss them lightly with a teaspoon of flour, which helps absorb any remaining surface moisture and prevents them from sinking to the bottom of the cookies.
- Blueberry Jam: This ingredient is a secret weapon for an even deeper, more complex, and wonderfully concentrated blueberry flavor. The jam doesn’t just add sweetness; it also contributes significantly to the beautiful color of the cookies and adds extra moisture, making the cookies incredibly tender and chewy. Swirling it gently into the cookie dough creates delightful pockets of intense fruitiness, enhancing the overall experience and providing a lovely visual appeal. Any good quality blueberry jam will work perfectly here, contributing to the rich, authentic taste.
- Butter: The recipe specifically calls for melted butter, which is essential for achieving that delightful chewy texture that defines these blueberry cookies. Butter can be melted easily in the microwave in short 20-30 second bursts, stirring in between, or in a small saucepan over very low heat. The most important step here is allowing the melted butter to cool down completely to room temperature before incorporating it into the sugars. Adding hot butter to the mixture can “cook” the egg when it’s added and drastically alter the cookie’s texture, leading to a drier, cakier result instead of the desired soft, chewy one. Both salted and unsalted butter can be used; if using unsalted, you might want to slightly increase the amount of salt in the recipe to perfectly balance the flavors.
- Brown Sugar: This ingredient plays a vital role in giving these cookies their signature soft and wonderfully chewy texture. Brown sugar contains molasses, which not only adds a lovely, subtle caramel-like flavor but also provides significantly more moisture to the cookie dough compared to granulated sugar alone. This extra moisture helps keep the cookies soft and prevents them from drying out too quickly, ensuring they stay delicious and tender for longer periods. It’s crucial for that perfect bendy, chewy bite.
- Granulated Sugar: Alongside brown sugar, granulated sugar contributes to the overall sweetness of the cookies and helps create those coveted crispy edges. The combination of both brown and granulated sugars ensures a beautifully balanced sweetness and the perfect textural contrast that defines these blueberry cookies, giving you the best of both worlds – crispness and chewiness.
- Egg: The egg acts as a crucial binder in this recipe, holding all the ingredients together to form a cohesive dough. It also adds richness, structure, and contributes to the chewiness of the final cookie. Using a room temperature egg is important as it incorporates more easily and evenly into the butter and sugar mixture, resulting in a smoother, more homogeneous dough that bakes more uniformly.
- Vanilla Extract: A touch of high-quality vanilla extract is crucial for enhancing all the other wonderful flavors in the cookie. It complements the sweetness of the blueberries and sugars, adding a warm, aromatic depth that makes the cookies truly irresistible and elevates their overall taste profile. Don’t skimp on good vanilla!
- All-Purpose Flour: This forms the primary structure of your soft and chewy blueberry cookies. It’s incredibly important to measure flour correctly, ideally with a kitchen scale for accuracy, to avoid dense, dry, or overly crumbly cookies. When combining with wet ingredients, mix until just combined; stopping as soon as no dry streaks are visible is key to prevent over-developing gluten, which can lead to tough, unappetizing cookies.
- Baking Soda & Baking Powder: These two are your dynamic duo of leavening agents, working together to give the cookies their perfect rise and contributing to the soft, airy, yet chewy texture in the center. Baking soda typically reacts with acidic ingredients (like the molasses in brown sugar), while baking powder provides an additional lift, ensuring your cookies are perfectly plump and have that lovely thickness.
- Salt: Never skip the salt in sweet recipes! It’s a fundamental flavor enhancer that balances the sweetness of the sugars and blueberries, preventing the cookies from tasting overly saccharine or flat. It highlights and brings out the best in all the other ingredients, making the overall flavor more complex, well-rounded, and satisfying, creating a truly irresistible blueberry cookie.
STEP-BY-STEP GUIDE TO BAKING IRRESISTIBLE BLUEBERRY COOKIES
Creating these delicious and easy blueberry cookies is a straightforward process that doesn’t require an electric mixer. All you need is a large bowl and a trusty rubber spatula. Follow these simple, detailed steps to bake a perfect batch of soft and chewy delights.
The complete, printable recipe, along with all precise measurements and nutrition information, is available in the recipe card below.
STEP 1: Prepare Your Wet Ingredients. First, melt your butter. You can do this efficiently in the microwave in short 20-30 second intervals, stirring well in between each burst, or in a small saucepan over very low heat on the stovetop. Be careful not to let it bubble or brown, as we only want it melted, not cooked. Once melted, pour the butter into your large mixing bowl and immediately transfer it to the fridge for about 15-20 minutes to allow it to cool completely to room temperature. This step is absolutely crucial to prevent the egg from cooking when added. Once the butter is cool, add the granulated sugar and brown sugar to the mixing bowl. Using your rubber spatula, mix these together vigorously for about 1 minute until they are well combined and the mixture appears slightly lighter in color and creamy. Next, crack in the room temperature egg and add the vanilla extract. Continue mixing with your spatula until these wet ingredients are fully incorporated, ensuring no streaks of egg remain in the mixture.
STEP 2: Combine Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking these dry ingredients thoroughly ensures that the leavening agents and salt are evenly distributed throughout the flour, which is vital for a consistent cookie texture and a uniform rise. Once the dry ingredients are thoroughly combined, gradually add them to your wet ingredient mixture in the large bowl. With your rubber spatula, gently fold the dry into the wet ingredients. Mix just until no dry flour streaks are visible in the dough. It’s very important not to overmix at this stage, as overmixing can develop the gluten in the flour, which leads to tough, dense, and unpleasantly cakey cookies instead of the desired soft and chewy texture.
STEP 3: Incorporate Blueberries and Jam. Now for the stars of the show – the blueberries and jam! Add your fresh blueberries to the cookie dough. Gently fold them in with your rubber spatula, distributing them as evenly as possible throughout the dough without crushing them. Next, add the blueberry jam. Using a butterknife or the tip of your spatula, gently swirl the jam into the dough. The goal here is to achieve a marbled effect, where pockets of jam remain distinct, rather than a fully incorporated, uniform color. This technique ensures delightful bursts of intense jammy flavor throughout the baked cookies. Again, be mindful not to overmix the dough during this step; gentle folding is key to maintaining the tender texture and vibrant blueberry pockets.
STEP 4: Scoop and Chill the Dough. Using a 2 tablespoon (or approximately 1.3 ounce) cookie scoop, portion out 14 uniform cookie dough balls. This step helps in achieving consistent size and even baking, ensuring each cookie is perfectly cooked. Place these scooped balls onto a plate or a small baking sheet lined with parchment paper. Once all the cookies are scooped, transfer them to the refrigerator. Allow them to chill for at least 1 hour. Chilling the dough is an absolutely essential step for these blueberry cookies, as it helps prevent the cookies from spreading too much during baking, deepens their flavor by allowing the ingredients to meld, and contributes significantly to that perfect chewy texture with wonderfully crispy edges. Don’t skip this step for the best results!
While your cookie dough is chilling diligently in the fridge, take this opportune time to preheat your oven. Set it to 180ºC (355ºF) for a conventional oven. Also, prepare your baking sheets by lining them with parchment paper. This simple step ensures a non-stick surface, preventing your precious blueberry cookies from sticking, and makes for incredibly easy cleanup after baking.
STEP 5: Bake and Cool Your Blueberry Cookies. Once the dough has chilled sufficiently and your oven is fully preheated, arrange no more than 6 cookie dough balls per prepared baking tray. Ensure they are spaced well apart to allow for even airflow and proper spreading during baking. Bake them for approximately 12-13 minutes. You’ll know they’re perfectly done when the edges are lightly golden brown and set, but the centers still look slightly soft and puffed – this slight underbaking is the secret to a wonderfully chewy center. Immediately after removing them from the oven, let the cookies cool on the baking tray for 5 minutes. They will continue to set and firm up during this crucial cooling period. After they have cooled down a bit, carefully use a spatula to lift them onto a wire cooling rack to cool completely. Enjoy these delicious blueberry cookies warm or fully cooled; they are particularly delightful fresh out of the oven!
EXPERT BAKING TIPS FOR FLAWLESS BLUEBERRY COOKIES
- Utilize a Kitchen Scale for Precision: For consistently perfect baking results every single time, a kitchen scale is truly your best friend. My recipes are typically developed using grams for ingredient measurements because it offers unparalleled precision compared to volume measurements (cups and spoons). Weighing your flour, sugar, and butter ensures you get the exact amount every time, eliminating variables that can lead to dry, dense, or overly crumbly cookies. Investing in a good digital kitchen scale will significantly elevate your baking game and guarantee professional-level results.
- Avoid Overmixing the Batter: This is a golden rule in all cookie baking, especially for achieving that desired soft and chewy texture! Once you add the dry ingredients to the wet mixture, mix only until just combined and absolutely no streaks of dry flour remain visible. Overmixing develops the gluten in the flour, which can lead to tough, dense, and unpleasantly chewy cookies instead of the desired tender texture. I always recommend giving the batter one final gentle fold with a rubber spatula after initial mixing to ensure everything from the bottom of the bowl is incorporated without overworking the dough.
- Choose the Right Baking Pans: The type of baking pan you use can significantly impact the final texture and appearance of your blueberry cookies. For the best and most even results, opt for light-colored aluminum baking sheets. These pans reflect heat, leading to more gradual and even baking, which in turn produces a softer, chewier cookie with perfectly golden edges. Darker baking pans, on the other hand, absorb more heat, which can cause the bottoms and edges of your cookies to brown too quickly, potentially leading to a dry or excessively crispier texture. Always line your baking pans with parchment paper for easy removal and to prevent any sticking.
- Chill Your Cookie Dough: Do not skip the chilling step for these blueberry cookies! Chilling the dough for at least an hour (or even better, overnight) is a vital step. It allows the butter to re-solidify, which significantly prevents the cookies from spreading too much in the oven, ensuring they maintain a lovely thickness. More importantly, chilling gives the flour time to fully hydrate and the flavors to meld and deepen, resulting in a richer taste and a wonderfully chewy texture. Chilled dough also creates a more uniform cookie shape, making for aesthetically pleasing cookies.
- Achieve Perfectly Round Cookies: For that coveted bakery-style perfection, if your cookies happen to come out with irregular shapes after baking, here’s a neat trick: immediately after removing the baking sheet from the oven, while the cookies are still very warm and pliable, use a large round cookie cutter (one that is slightly larger than your baked cookies) or the rim of a glass. Gently scoot it around the edges of each warm cookie in a circular motion. This technique helps to reshape them into perfect circles, giving them a professional, polished look.
FREQUENTLY ASKED QUESTIONS ABOUT BLUEBERRY COOKIES
Absolutely! If you prefer larger, more substantial cookies, simply use a generous cookie scoop, aiming for about 2.5-3 ounces (approximately 5-6 tablespoons) of dough per cookie. You’ll need to adjust the baking time accordingly; typically, baking them for 14-16 minutes will be sufficient, or until the edges are beautifully golden and the centers are just set. Remember to give them ample space on the baking sheet to account for their increased size and spread.
Yes, this cookie dough is fantastic for making ahead of time, which makes baking incredibly convenient! After you’ve scooped the cookie dough into individual balls as instructed, place them in an airtight container or cover them tightly with plastic wrap. Store the scooped cookie dough balls in the refrigerator overnight, or for up to 2-3 days. When you’re ready to bake, simply follow the baking instructions in the recipe. If baking straight from the fridge, you may need to add an extra minute or two to the bake time.
Freezing cookie dough is an excellent way to prepare for future cravings, unexpected guests, or simply to have fresh-baked cookies on demand! Scoop the cookie dough into balls and arrange them on a baking sheet. Freeze until solid (this usually takes about 1-2 hours), then transfer the completely frozen dough balls to a freezer-safe airtight container or a heavy-duty freezer bag. You can store them in the freezer for up to 30 days. When you’re ready to bake, you can bake them directly from frozen (adding an additional 2-4 minutes to the baking time) or let them thaw for about an hour at room temperature before baking as instructed in the recipe.
While fresh blueberries are generally recommended for their lower moisture content and superior texture, you can certainly use frozen blueberries with a small but crucial adjustment. Make sure to thaw them completely before use and then pat them very, very dry with paper towels to remove as much excess moisture as possible. This step is critical to prevent the cookies from becoming too wet, which can lead to excessive spreading or a cakey texture. You can even toss the thawed and dried berries lightly with a teaspoon of flour before adding them to the dough; this helps absorb any remaining moisture and prevents them from sinking to the bottom of the cookies.
STORAGE RECOMMENDATIONS FOR FRESH BLUEBERRY COOKIES
To keep your freshly baked blueberry cookies at their absolute best and maintain their delightful soft and chewy texture, proper storage is key. Store them in an airtight container at room temperature. A cookie jar with a tight-fitting lid or a sealed plastic container works perfectly. While they are undoubtedly delicious on day one, these cookies maintain their soft, chewy texture and vibrant flavor remarkably well for up to 3 days. For optimal enjoyment and peak freshness, we highly recommend savoring them within the first 1-2 days after baking. If you need to store them longer, or want to prepare a batch in advance, consider freezing the baked cookies (refer to the FAQ section for detailed instructions on freezing cookie dough and baked cookies for extended freshness).
Other Delicious Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
If you’ve tried these delightful Blueberry Cookies, please make sure to leave a STAR REVIEW in the recipe card below! Your feedback is incredibly valuable and helps other home bakers discover delicious recipes. Don’t forget to tag me on Instagram @juliemarieeats to share your delicious creations and connect with our baking community. For even more inspiring recipe ideas and baking tips, you can also follow me on Pinterest.
Blueberry Cookies
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Equipment
- Cookie scoops
- 8×12 Inch Parchment Paper
Ingredients
BLUEBERRY COOKIES
- 150 g butter melted and cooled
- 150 g granulated sugar
- 50 g brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon blueberry jam
- 75 g fresh blueberries
Instructions
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Pour it into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.150 g butter
- Once the butter has reached room temperature add the granulated sugar and brown sugar to the mixing bowl and with rubber spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.150 g granulated sugar, 50 g brown sugar
- Add the egg, vanilla extract and mix it in until combined.1 egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add the dry ingredients and mix it together until just combined.230 g all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add the fresh blueberries and gently fold them in. Then add the blueberry jam and with a butterknife swirl it into the cookie dough. It’s important not to over mix the dough.2 tablespoon blueberry jam, 75 g fresh blueberries
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
- Preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper.
- Place 6 cookie dough balls per baking tray and bake them for 12-13 minutes.
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.