Blueberry Cookies Recipe

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These blueberry cookies are as eye-catching as they are delicious. With their vibrant purple hue and soft, melt-in-your-mouth texture, they’re a sweet treat that stands out at any dessert table. The flavor is rich and fruity, thanks to real blueberries folded into the dough, creating bursts of juicy tang in every bite. The sugar-crusted tops add a subtle crunch, perfectly balancing the tender, chewy interior.

Whether you’re looking for a unique dessert to wow guests or just want to elevate your baking game, these blueberry cookies are an absolute must-try. They’re perfect for spring gatherings, afternoon tea, or simply as a colorful twist on your usual cookie rotation. With a beautiful natural color and bold berry flavor, they’re bound to become a favorite in your kitchen.

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Ingredients for this Blueberry Cookies Recipe

• 1 cup fresh or frozen blueberries
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar (plus extra for dusting)
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

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Step 1: Prepare the Blueberries

In a small saucepan over medium heat, cook the blueberries until they begin to break down and release their juices—about 5–7 minutes. Stir occasionally and lightly mash them with a spoon to create a thick, jammy consistency. Once reduced, set the mixture aside to cool completely. This step concentrates the blueberry flavor and adds natural color to the cookies.

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Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy. This process takes about 2–3 minutes with an electric mixer and is essential for creating a soft cookie texture.

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Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. Then, add the cooled blueberry mixture and mix until the dough turns a vibrant purple color. Be sure the blueberry compote is cool before adding it to avoid melting the butter.

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Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix—stop once the flour disappears to keep the cookies soft.

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Step 5: Chill the Dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. Chilling helps the cookies hold their shape and enhances the flavor.

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Step 6: Shape and Bake

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them 2 inches apart on the sheet. Sprinkle each cookie with a bit of sugar for added crunch. Bake for 10–12 minutes or until the edges are set. The centers may look slightly soft—that’s perfect!

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Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store them for later—these cookies are just as tasty the next day!

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Storage Instructions

To keep your blueberry cookies soft and flavorful:

• Room Temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to maintain moisture.
• Refrigerator: If you prefer a chilled treat, you can refrigerate them in a sealed container for up to 1 week.
• Freezer: For longer storage, freeze baked cookies in a zip-top bag or airtight container for up to 3 months. To serve, thaw at room temperature or microwave for 10–15 seconds for a just-baked feel.
• Freezing Dough: You can also freeze the unbaked dough balls. Flash-freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

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Estimated Nutrition

Per 1 cookie (based on a batch of 20 cookies):

• Calories: 130
• Total Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 20g
• Sugars: 12g
• Fiber: 1g
• Protein: 1.5g
• Sodium: 90mg

Note: These values are approximate and can vary depending on exact ingredients and portion size.

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Frequently Asked Questions

What gives these cookies their purple color?

The natural pigments from real blueberries provide the rich purple hue—no artificial dyes needed!

Can I use frozen blueberries?

Absolutely. Just make sure to cook them down the same way as fresh blueberries to reduce excess moisture.

Can I make this recipe vegan?

Yes, swap the butter with vegan margarine and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.

Why do I need to chill the dough?

Chilling firms up the dough, preventing the cookies from spreading too much while baking and concentrating the flavors.

Can I add white chocolate chips?

Definitely! White chocolate pairs beautifully with blueberries. Add about 1/2 cup to the dough before baking.

Are these cookies soft or crispy?

They’re soft and slightly chewy in the center, with a lightly crisp sugar-dusted top.

Can I make the cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly but they’ll still be delicious.

How do I know when the cookies are done?

The edges should look set while the center appears slightly underbaked. They’ll continue to firm up as they cool.

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