Blueberry Sugar Cookies
These delicious soft, and fluffy blueberry sugar cookies are made with an entire cup of frozen blueberries! They’re SO good, you’ll want to make them again and again. <3
Out of the many, many cookie recipes my boyfriend has taste tested in the past year, these blueberry cookies are his absolute favorite. They’re light, fluffy, moist, and full of blueberry flavor. And since these cookies are made with an entire cup of frozen blueberries, you can make these year round—not just blueberry season!
The dough comes together in one bowl with no special equipment required. Since this recipe uses melted butter, it readily mixes with the sugars. So, you can skip using an electric mixer and simply make the cookie dough with just a silicone spatula! The dough is then scooped, rolled into sugar, and baked. And if you’re in the kawaii/punny baking mood, you can shape them into blueBEARry cookies by following the instructions included in this post. 🧸
Why You’ll Love This Recipe 🫐
- This is a quick and easy no-chill recipe, meaning you don’t have to refrigerate the dough 30 minutes to 1 hour before baking! Simply make the blueberry cookie dough, scoop, roll in sugar, then bake.
- There’s real blueberries in the dough. And a LOT of them. An entire cup of frozen bluebs… so you already know they’re super flavorful!
- They’re not too sweet! Despite being FULL of blueberry flavor, these cookies are light and not too rich… meaning you can down a few cookies at a time. :~)
If you’d like to use fresh blueberries, I recommend reading the FAQ section below. I also have another blueberry cookie recipe, which uses blueberry jam and freeze dried blueberry powder if you’re interested!
Ingredients
To make soft blueberry sugar cookies, you’ll need the following ingredients:
Ingredient Notes
- Cornstarch helps the cookies keep their shape and keeps them super soft!
- I used frozen wild blueberries, which are a bit smaller than regular ones. You can use regular ones; either way, you’ll get this beautiful, naturally blue color in your cookies.
- If you want to decorate the cookies into bears, you can use white chocolate, milk chocolate, and oil-based food coloring to draw on the faces.
For the full list of ingredients and measurements, see the recipe card below.
Substitutions & Variations
- Add mix-ins. I think chopped white chocolate or white chocolate chips would be DELICIOUS in these cookies. I recommend mixing in ½ cup to the batter the same time you add the blueberries.
- Make ice cream sandwiches. I think sandwiching these cookies with vanilla ice cream would be amazing.
I also have another blueberry cookie recipe that uses freeze dried blueberries and jam if you’re interested!
How To Make Blueberry Sugar Cookies
Step 1: Stir melted butter, granulated sugar, and brown sugar until combined. Then mix in the egg and vanilla extract until smooth.
Step 2: In a medium bowl, stir together the flour, baking powder, baking soda, cornstarch and table salt. Add this flour mixture into the mixing bowl. Fold the batter until most dry spots are gone.
Step 3: Microwave frozen blueberries until thawed and slightly soft, about 1 minute. Gently fold blueberries and any liquid into the dough. It will be a bit sticky, but scoopable. Let dough sit for about 5 minutes.
Step 4: Place 2-3 tablespoon cookie dough balls on a lined cookie sheet, 3-4 inches apart. If making a bear, add ½ ball for each ear as pictured.
Step 5: Bake at 350°F/177°C for 10-13 minutes, or until edges are set. Let cool on pan for about 5 minutes before transferring to wire rack.
Step 6: Decorate blueberry cookies with melted chocolates and enjoy!
For full instructions, see the recipe card below.
Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it helps yield consistent results in baking. Measuring ingredients by weight is much more accurate rather than by volume (like using measuring cups). However, if you’re measuring your dry ingredients 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.
- For rounder cookies, immediately place a circle cookie cutter or mug (that is larger in diameter than your cookie) on top of a warm, oddly-shaped cookie. Move it around in a circular motion. This step (aka the cookie scoot) turns them into the more aesthetic, perfectly round cookies you see online! However, it’s not necessary and purely for pretty plating purposes. 🙂
FAQs
Yes, you can! Since they won’t be as liquidy as thawed frozen blueberries, the cookies will not be as blue and will not flatten as much when baked. This means the texture won’t be exactly the same.
To help mimic frozen blueberries, I recommend microwaving fresh blueberries for 30-60 seconds, just until they are soft to the touch and a bit liquidy!
This helps the cookies stop from spreading too much when baked.
Yes, you can! I recommend lining a tray or plate with parchment/wax paper. Then, arrange the blueberry cookie dough balls (and any bear ears) in a single layer and freeze for about 1 hour.
Once the cookie dough balls are frozen, you can transfer them to an airtight container and freeze for up to 3 months. Bake as usual, but add 1-2 extra minutes.
The dough should be slightly sticky. If it is too sticky to work with, I recommend refrigerating the dough for about 30 minutes to let the cookie dough stiffen up more. You can also try mixing in a tbsp of flour at a time until it reaches a consistency that is easier to work with.
Note: This issue is more common if you are measuring using cups instead of grams. I am a big fan of using a kitchen scale because it always yields consistent, accurate results when measuring ingredients. However, if you’re measuring your dry ingredients 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.
Storage
If you’d like to store the blueberry cookie dough, line a tray or plate with parchment or wax paper. Arrange the raw cookie balls in a single layer, then freeze for about 1 hour.
Once the cookie dough balls are frozen, transfer them to an airtight container and freeze for up to 3 months. Bake as usual, but add 2-3 extra minutes.
If you’d like to store freshly baked blueberry cookies, wait until they are fully cool. Then, transfer the cookies to an airtight container at room temperature for up to 3 days. They will get soggy over time due to the blueberries, so I recommend eating them as close to the day they’re baked as possible!
I really hope you enjoy this blueberry cookies recipe. If you make them, I’d love to see! :’) You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
Happy baking!
📖 Recipe
Blueberry Sugar Cookies
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- small bowl or plate for rolling in sugar
- medium microwave-safe bowl for thawing frozen blueberries
- medium mixing bowl for dry ingredients
- large mixing bowl for mixing cookie dough
- silicone spatula
- Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
- small microwave-safe bowls, optional for bear design
- small silicone spatulas, optional for bear design
- pair of scissors, optional for bear design
- Piping bags optional for bear design
Ingredients
Dry ingredients:
- 1 ¾ cup (218.75 g) all-purpose flour
- 1 ½ tablespoons (12 g) cornstarch
- 1 ½ teaspoons (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (4.5 g) table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ¼ cup (50 g) granulated sugar
- ⅓ cup (73.33 g) light or dark brown sugar packed
- 1 (1) egg
- 1 tablespoon (13 g) vanilla extract
Mix-ins:
- 1 cup (148 g) frozen blueberries
For rolling:
- ¼ cup (50 g) granulated sugar
Decoration for face:
- 1 tablespoon (15 g) milk or dark chocolate chips
- 4 tablespoons (60 g) white chocolate chips
- oil-based food coloring pink/red; see steps
Instructions
Make the blueberry cookie dough:
- In a medium mixing bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 ½ tablespoons cornstarch, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¾ teaspoon table salt.
- In a large mixing bowl, use silicone spatula to mix the melted ½ cup unsalted butter, ¼ cup granulated sugar, and ⅓ cup light or dark brown sugar until combined. Scrape bottom of bowl.
- Add 1 egg and 1 tablespoon vanilla extract. Mix until smooth.
- Dump in all of the dry ingredients and mix with silicone spatula until there are only a few dry spots of flour left.
- In a medium microwave-safe bowl, add 1 cup frozen blueberries. Microwave for 1:00 minute, stirring halfway through, or until blueberries are thawed, slightly soft, but not too warm.It's ok if there is a pool of blueberry juice—we will use all of it. The dough should be a little sticky, but easily scoopable.
- Add all of the blueberries, including any liquid, into cookie dough. Mix until fully incorporated. Let the dough sit for about 5 minutes before scooping.
Bake the cookies:
- Preheat oven to 350°F/177℃ and line two baking trays with parchment paper.
- Add ¼ cup granulated sugar to a small bowl or plate. You will use this for rolling the dough balls.
- Use a medium cookie dough scoop to gather dough (about 2-3 tablespoons each). Roll into sugar then place onto lined baking tray, about 3-4 inches apart.Tip if dough is sticky: Plop the dough from the cookie scoop straight into the granulated sugar. Work quickly to roll it around to avoid it sticking to your fingers. They do not need to be shaped into perfect balls. 🙂
- To make bears (optional): For the ears, take about 1 tsp of dough, split it in 2, and roll them in sugar. Place them on top left and right sides of a cookie dough ball on the baking sheet.
- Bake for 11-13 minutes, or until edges are set and middles look mostly cooked.Optional: For rounder, more aesthetic cookies, take a something circular and larger than your cookies (cookie cutter, mug, cup), and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
- Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the bear faces (optional):
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Add 4 tablespoons white chocolate chips to small microwave-safe bowl and microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. Leave about a tablespoon of melted white chocolate in the bowl and transfer the rest to a piping bag. Use the chocolate in the piping bag for the snouts and ears.
- To the remaining white chocolate, add a small drop of pink or red oil-based food coloring. Transfer to piping bag and use this for the blush.If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Melt 1 tablespoon milk or dark chocolate chips in another small microwave-safe bowl. Transfer to piping bag and use this to draw on the eyes and nose.
- Enjoy!
Notes
- Variations/Substitutions: See blog post for more details.
- Storage: Freeze the raw cookie dough balls in a single layer in airtight container for up to 3 months. You can bake straight from the freezer, just adjust the baking time by 2-3 more minutes. Store cooled, freshly baked cookies in airtight container at room temperature for up to 3 days. They will get soggy over time due to the blueberries, so I recommend eating them as close to the day they’re baked as possible!
I followed exactly but something went wrong. I don’t have cookie dough. It’s a thick paste consistency. ???
Hi Ron! Did you measure with cups or weight measurement? I prefer using a kitchen scale because it’s more accurate than measuring by volume. If you use cups, I recommend spooning the flour in gently, then leveling it with a knife or spatula.
And did you end up baking the dough—curious to see how it ended up.