Blueberry Sugar Cookies

5 from 2 votes

Deliciously soft and chewy blueberry sugar cookies made with an entire cup of frozen blueberries! They're SO good, you'll want to make them again and again. <3

Prep Time20

Cook Time11

Total Time31

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 182kcal

Author: Bianca Fernandez

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
Cookie sheets
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 all-purpose flour
1 ½ tablespoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt

Wet ingredients:

½ cup unsalted butter melted and cooled
¼ cup granulated sugar
⅓ cup light or dark brown sugar packed
1 egg
1 tablespoon vanilla extract

Mix-ins:

1 cup frozen blueberries

For rolling:

¼ cup granulated sugar

Decoration for face:

1 tablespoon milk or dark chocolate chips
4 tablespoons white chocolate chips
oil-based food coloring pink/red; see steps

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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!

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