There’s something magical about biting into a soft, sweet blueberry sugar cookie—the way the sugary crust gives way to a tender center bursting with juicy berries. These cookies became my go-to treat after a happy accident in my kitchen last summer. I was craving something fruity but still classic, and a half-empty bag of frozen blueberries on the counter inspired me to twist up my usual sugar cookie recipe.
Now, these blueberry sugar cookies are what my nieces beg for when they visit, and I love how the purple streaks from the berries make each one look like a little edible work of art. They’re perfect for any occasion, from lazy Sunday baking sessions to last-minute potlucks where you need to impress in a hurry.
Why You’ll Love These Blueberry Sugar Cookies
Trust me, these aren’t your average sugar cookies! Here’s why they’ve become my most requested recipe:
- That perfect soft texture – like biting into a sweet little cloud with juicy berry surprises
- So easy even my 8-year-old nephew can help make them (and he does!)
- The frozen blueberries keep the dough manageable while adding pops of fruity flavor
- Endlessly customizable – we love making them with happy chocolate chip faces
- They disappear fast at bake sales, parties, or just because it’s Tuesday
Once you try these blueberry sugar cookies, you’ll understand why my cookie jar is always empty!
Ingredients for Blueberry Sugar Cookies
Here’s everything you’ll need for these irresistible cookies – I’ve learned through trial and error that these exact measurements create the perfect balance of sweetness and texture:
- 1 ¾ cups (218.75 g) all-purpose flour – spooned and leveled for accuracy
- 1 ½ tablespoons (12 g) cornstarch – my secret for extra soft cookies
- 1 ½ teaspoons (6 g) baking powder + ½ teaspoon (2 g) baking soda – the perfect rise
- ¾ teaspoon (4.5 g) table salt – balances all that sweetness
- ½ cup (113.5 g) unsalted butter, melted and cooled slightly (hot butter cooks the egg!)
- ¼ cup (50 g) granulated sugar + ⅓ cup (73.33 g) packed brown sugar – this combo creates magic
- 1 egg – straight from the fridge is fine
- 1 tablespoon (13 g) vanilla extract – yes, a full tablespoon!
- 1 cup (148 g) frozen blueberries – trust me, frozen means less messy dough
- ¼ cup (50 g) granulated sugar for rolling – makes them sparkle
- Chocolate chips (your choice of milk, dark, or white) – for decorating smiles
See those frozen blueberries? That’s the trick – fresh berries bleed too much color and make sticky dough, while frozen ones stay intact until baking.
How to Make Blueberry Sugar Cookies
Making these blueberry sugar cookies is as fun as eating them! Follow these simple steps, and you’ll have a batch of soft, fruity cookies in no time. The key is taking things slow and gentle with those precious berries.
Step 1: Prep the Dough
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper – this prevents sticking without adding extra grease. In a medium bowl, whisk together all your dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. Set this aside.
In a large bowl, mix your slightly cooled melted butter with both sugars until smooth. Don’t rush this – properly creaming them makes for better texture! Then beat in the egg and that glorious tablespoon of vanilla. Now gradually add your dry ingredients to the wet, mixing just until combined. Overmixing makes tough cookies, and nobody wants that!
Step 2: Bake to Perfection
Here comes the messy fun part – gently fold in those frozen blueberries. I use a spatula and sort of “lift and turn” the dough to distribute them evenly without crushing. Then scoop tablespoon-sized balls of dough, roll them in your extra sugar (this gives them that classic crackly sugar cookie top), and place them about 2 inches apart on your prepared sheets.
Bake for 10-12 minutes – you’ll know they’re done when the edges look lightly golden but the centers still seem soft. They’ll firm up as they cool! Let them sit on the baking sheet for 5 minutes before moving to a wire rack – this prevents breakage.
Step 3: Decorate
Once completely cool, melt your chocolate chips in 15-second bursts in the microwave, stirring between each. Then get creative! I pipe little smiley faces using a ziplock bag with the corner snipped off, but you can drizzle or dip them too. Let the chocolate set before serving (if you can wait that long!).
Tips for Perfect Blueberry Sugar Cookies
After dozens (okay, hundreds) of batches, I’ve picked up some tricks to make these blueberry sugar cookies foolproof:
- Keep those berries frozen! Toss them straight from the freezer into your dough to prevent color bleeding and sticky hands
- Mix with a light touch – fold the blueberries in gently to avoid purple dough and tough cookies
- Let melted butter cool before adding eggs – hot butter makes scrambled egg cookies (yuck!)
- Store in layers with parchment between cookies so the chocolate faces don’t smudge
- Bake test cookies – oven temperatures vary, so try one or two first to check timing
Follow these tips, and you’ll have bakery-worthy blueberry sugar cookies every single time!
Ingredient Substitutions for Blueberry Sugar Cookies
Out of something? No worries – I’ve tested all sorts of swaps for these blueberry sugar cookies! Here’s what works:
- Dairy-free butter works beautifully if needed – just pick a good baking brand
- Fresh blueberries can work if you’re in a pinch, but expect stickier dough and more color bleed
- Coconut sugar replaces brown sugar nicely, though cookies will be darker
- Gluten-free flour blends work if you use one with xanthan gum already added
Just remember – every change affects texture slightly, but they’ll still be delicious!
Serving and Storing Blueberry Sugar Cookies
These blueberry sugar cookies taste best fresh from the oven when they’re still slightly warm – I love serving them with a cold glass of milk for that perfect sweet-and-creamy combo. For storage, pop them in an airtight container with parchment between layers (to protect those cute chocolate faces!) and they’ll stay soft for up to 3 days. If they last that long – mine never do!
Blueberry Sugar Cookies Nutritional Information
Here’s the scoop on what’s in each of these delicious blueberry sugar cookies (because yes, I’ve done the math so you don’t have to!):
- Calories: 120 per cookie – totally worth it
- Fat: 5g (3g saturated) – thank you, real butter!
- Carbs: 18g (1g fiber, 8g sugar) – berries add natural sweetness
- Protein: 2g – bonus nutrients from the egg
Remember, these are estimates – your exact numbers might vary slightly based on berry size or how generous you are with that chocolate decoration!
FAQs About Blueberry Sugar Cookies
I get asked about these blueberry sugar cookies all the time – here are the answers to the most common questions that pop up:
Can I use fresh blueberries instead of frozen?
You can, but fresh berries release more juice and make the dough super sticky – frozen berries hold their shape better while mixing and baking. If you must use fresh, pat them dry first and expect purple-tinged dough!
Why do my cookies spread too much?
This usually happens when the butter is too warm. Make sure it’s cooled slightly after melting, and if your kitchen is hot, chill the dough for 15-20 minutes before baking. Also, don’t skip the cornstarch – it helps them stay thick and soft!
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze on a tray, then transfer to a bag. They’ll keep for a month – just bake frozen, adding 1-2 extra minutes. Perfect for last-minute cookie emergencies!
Share Your Blueberry Sugar Cookies
I’d love to see your cookie creations! Snap a photo of your blueberry sugar cookies and tag me – nothing makes me happier than seeing your kitchen adventures with this recipe. Happy baking!
Print
Irresistible Blueberry Sugar Cookies Recipe for Your Next Treat
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious blueberry sugar cookies with a soft texture and sweet flavor, perfect for any occasion.
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
- 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 egg
- 1 tablespoon (13 g) vanilla extract
- 1 cup (148 g) frozen blueberries
- ¼ cup (50 g) granulated sugar (for rolling)
- 1 tablespoon (15 g) milk or dark chocolate chips
- 4 tablespoons (60 g) white chocolate chips
- Oil-based food coloring (pink/red)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract to the wet ingredients and mix well.
- Gradually fold the dry ingredients into the wet mixture until combined.
- Gently fold in the frozen blueberries.
- Scoop the dough into balls, roll them in granulated sugar, and place them on the baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt the chocolate chips and use them to decorate the cookies with faces or designs.
Notes
- Use frozen blueberries to prevent the dough from becoming too sticky.
- Let the melted butter cool slightly before mixing to avoid cooking the egg.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: blueberry, sugar cookies, dessert, baking, vegetarian
