Looking for a cookie that’s equal parts vibrant, tender, and bursting with summer vibes? These Blueberry Cookies are your answer! 🎉 Combining sweet-tart blueberries with a buttery vanilla base, this recipe delivers a bakery-worthy treat that’s surprisingly simple to make. Whether you’re a baking newbie or a seasoned pro, follow this guide to create cookies that’ll steal the spotlight at picnics, parties, or your afternoon coffee break. ☕
Thank you for reading this post, don’t forget to subscribe!🌟 Why You’ll Love This Blueberry Cookie Recipe
- Juicy blueberry flavor in every bite, thanks to a homemade jam swirl.
- Soft, chewy texture with a hint of crisp edges.
- No fancy equipment needed—just basic kitchen tools.
- Customizable with optional add-ins like lemon zest or white chocolate.
- Freezer-friendly for make-ahead cravings!
📝 Ingredients You’ll Need
(Makes 24 cookies)
For the Blueberry Jam
- 1½ cups fresh blueberries (or frozen, thawed and drained)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- Juice of ½ lemon 🍋
- 1 tsp vanilla bean paste (or extract)
For the Cookie Dough
- 1 cup unsalted butter, softened (2 sticks) 🧈
- 1¼ cups granulated sugar
- 1 large egg, room temperature 🥚
- 1 tbsp vanilla bean paste (or extract)
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Optional: Extra sugar for rolling
👩🍳 Step-by-Step Instructions
1. Make the Blueberry Jam
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla.
- Cook over medium-low heat for 10–12 minutes, mashing berries with a spoon.
- Once thickened (like syrup), remove from heat and cool completely. ⏳
Pro Tip: Speed up cooling by spreading jam on a plate!
2. Prep the Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until fluffy (3–4 minutes).
- Beat in egg and vanilla until smooth.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients.
3. Swirl in the Jam
- Gently fold cooled jam into dough until marbleized (don’t overmix!).
4. Bake to Perfection
- Roll dough into 1.5-tbsp balls (use a cookie scoop!). Optional: Roll in sugar for crunch.
- Bake for 10–12 minutes until edges are golden. Let cool on the tray for 5 minutes before transferring.
📊 Nutritional Facts
(Per cookie)
- Calories: 150 kcal
- Carbs: 22g
- Protein: 2g
- Fat: 6g
- Fiber: 1g
- Sugar: 12g
Note: Values are approximate. Reduce sugar by ¼ cup for a lighter version!
🍽️ Serving Suggestions
- Pair with: Vanilla ice cream 🍦, lemonade, or hot tea.
- For brunch: Serve alongside Greek yogurt and honey.
- Gift them: Package in a mason jar with ribbon! 🎁
🔥 Tips for the BEST Blueberry Cookies
- Use fresh blueberries for jam—frozen can make it too watery.
- Don’t skip cooling the jam—warm jam = flat cookies!
- Avoid overmixing dough to keep cookies tender.
- Chill dough 30 minutes if too sticky.
- Rotate trays halfway for even baking.
🌱 Dietary Swaps
- Gluten-free: Use 1:1 GF flour.
- Vegan: Substitute butter with coconut oil and use a flax egg.
- Lower sugar: Swap ½ cup sugar with monk fruit sweetener.
📦 Storage & Freezing
- Room temp: Store in an airtight container for 3–4 days.
- Freeze: Place baked cookies in a freezer bag for 2–3 months. Thaw at room temp.
- Dough: Freeze dough balls and bake straight from frozen (+1–2 minutes).
✨ Time to Bake! Your Kitchen Awaits…
Ready to wow your taste buds? These blueberry cookies are a foolproof way to brighten any day. 🌞 Share your creations with #BlueberryCookieMagic and tag us—we’d love to see your jam-swirled masterpieces!
👇 Drop a comment below: What’s your favorite cookie add-in? Blueberries, chocolate chips, or something wild? Let’s chat! 💬
🍪 Happy Baking! 🫐
(Recipe adapted from Ginny Dyer’s viral creation—tweaked for maximum flavor!)
🔗 Pin this recipe for later or print it for your recipe binder! 📌
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