Adorable, not too sweet, soft, & chewy blueBEARy cookies decorated with melted chocolate. The cookie dough is made with freeze dried blueberry powder AND blueberry jam, making them a delicious spring/summer treat!

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About these BlueBEARy cookies

After making my strawBEARy cookies, I knew I had to make a blueberry version! These cookies were a BIG hit with my friends and family, and I’m already planning on making them soon because they’re sooooo delicious.

The cookie dough contains BOTH freeze dried blueberry powder AND blueberry jam, giving the cookies as much blueb flavor a possible. And since the blueberry powder I used is quite pigmented, I didn’t add any food coloring. If you can’t find the powder in your area, you can buy some off Amazon. It is pretty expensive, so if you can skip it and add extra blueberry jam in the batter instead. Details for that are already written in the recipe card below. 🙂

If you’re interested in other kawaii cookie recipes I have, check out these recipes!: Coconut Ube Bear Cookies, Red Velvet Bear Cookies, Strawberry Kirby Sugar Cookies, StrawBEARy Sugar Cookies, Bunny Sugar Cookies, Teddy Bear Chocolate Chip Cookies, Keroppi Matcha Sugar Cookies, Frog Matcha Sugar Cookies, Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!), Pig-Shaped Snickerdoodles (Vegan), Cat-Shaped Black Cocoa Cookies (Vegan), and Chick-Shaped Lemon Cookies.

FAQ

Can you make these vegan?

Yes, you can!

Instead of regular butter, you can swap in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.

You can also omit the egg. First, follow the recipe up until you add the flour, baking powder/soda, and salt. Slowly mix the dry ingredients in. If the dough seems too crumbly, add a tablespoon of alternative milk at a time (2-4 tbsp total), until the dough comes together. The finished dough should be thick, but scoopable.

Lastly, you can replace the chocolate for a vegan brand, like Pascha chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.

Can you make these gluten-free?

Absolutely! I recommend using 1:1 gluten-free flour.

Can you skip the freeze dried blueberry powder?

Yes! I recommend adding a total of 3 tablespoons of blueberry jam to the cookie dough to make up for the flavor. But since you’re adding in moisture, also add in 3 heaping tbsp of flour to make up for it!

Tips for baking and decorating

Properly measure the flour

I always like to measure my ingredients with a kitchen scale for consistent, accurate results. But if you’re measuring with cups, make sure you follow this tip: gently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.

If you scoop the cup directly into the flour bag or container, the flour may get compacted, and you will be adding in more flour than necessary. On the other hand, if your flour is clumpy, you could be adding in chunks of flour into the cup with gaps in between them, possibly adding less flour than required. These instances can cause tougher or even really flat cookies, since the proper ratio of dry:wet ingredients isn’t met.

So, for best results, use a scale. If you don’t have one, gently spoon and level the flour into your measuring cup!

Chill the dough

After making the dough, cover the top with plastic wrap. Then, leave it in the fridge for about 30 minutes so the dough hardens up a bit. This will make shaping easier and also yield chewier cookies.

Shaping the dough

For each bear, you’ll want to use a small cookie scoop, or gather about 1 ½ tbsp of dough. Shape it into a ball and place it onto your lined baking tray. Repeat for about 15 more cookies, making sure you have some left over for the ears.

For the ears, take about 1 tsp of dough, and split it into two equally sized pieces. Roll into balls and place on the tops of the bears’ heads.

Decorating with melted chocolate

You can use a piping bag, cookie scribe, or toothpick to add on the details. I used a piping bag.

First, use the melted white chocolate to add the snouts and ears. Reserve the leftover white chocolate for the blush.

Then, use dark or milk chocolate to add the eyes and nose.

When dying white chocolate pink or red for the blush, you’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.

Storing the cookies

Store these bear shaped cookies in an airtight container at room temperature for up to a week!

I really hope you enjoy this recipe. If you make these cute blueberry bear cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy!