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It’s not often I see something on social media and think I must recreate it immediately. But that’s exactly what happened with these Blueberry Cookies. I first saw Justine Snacks make them on TikTok and became obsessed with coming up with my own version. They’re worth it too: These blueberry cookies actually taste like blueberries and with white chocolate chips added they’re so good. I also love that they’re blue…or should I say blueatiful.
Table of Contents
Instead of tossing whole berries into cookie dough, these cookies start with microwaving frozen blueberries and then mashing them until they’re jam-like. This allows every bite to taste like berries. The rest of this soft blueberry cookie recipe is very easy, too! Butter and sugar are whipped together until fluffy, the blueberry ‘jam’ is added, the flour is mixed in, and the white chocolate chips go in last. I love that these cookies are just 7 ingredients!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Berries
Skill Level: Easy
Why This Is So Good
- Fast: These blueberry cookies come together in less than 30 minutes. That’s a speedy dessert in my book.
- Uses frozen berries: Using frozen blueberries instead of fresh blueberries is cheaper and means you can easily make these cookies year-round.
- Make-ahead: You can make them up to 5 days ahead! I’ve been really into meal prep lately and making these blueberry cookies on a Sunday to enjoy all week.
Ingredients to Make Blueberry Cookies
- All-purpose flour: This gives the cookies structure!
- Baking powder: Known as a leavener, baking powder helps these cookies rise and spread.
- Blueberries: Frozen blueberries are the move here, but in a pinch, you could use store-bought blueberry jam.
- Sugar: These cookies use just ½ cup of granulated sugar, so they’re lightly sweet!
- Butter: I prefer unsalted butter so I can control the final amount of salt that ends up in the cookies!
- Vanilla extract: If you’re a big fan of vanilla, you could use double the amount this recipe calls for. If you have it, feel free to swap in vanilla paste.
- White chocolate chips: I love the combination of creamy white chocolate and blueberries.
Popular Substitutions & Additions
- Add spices. Try including ground cardamom, grated nutmeg, or ground cinnamon.
- Make them gluten-free. You can easily make these blueberry cookies gluten-free by substituting gluten-free flour.
- Use a different fruit. Instead of blueberries, use frozen raspberries, strawberries, or cherries.
- Add in toasted nuts. Fold in toasted, chopped pecans or walnuts for a nutty bite!
How to Make Blueberry Cookies
I almost always have the ingredients for these blueberry cookies in my pantry, fridge, and freezer.
Tips for Making the Best Cookies with Frozen Berries
- Use softened butter. Softened butter is easier to mix into sugar and creates air pockets that help the cookies rise. I have four methods for softening butter here!
- Don’t overmix. When adding the dry ingredients, mix it in just until no flour streaks remain. You want to avoid overmixing the batter or else the cookies could bake up tough.
- Invest in a cookie scoop. A good, spring-loaded cookie scoop will help you easily make even-sized cookies. It will also make it simple to scoop sticky batter!
- Rotate the baking sheet. Mid-way through baking, I like to rotate the baking sheet 180 degrees (if I can remember!). That way, the cookies will bake more evenly since the back of the oven is hotter than the front.
Frequently Asked Questions
These cookies will last in the fridge in an airtight container for up to 5 days at room temperature.
You can, but it’s much easier to use frozen berries because they will become softer once thawed and easy to mash into a jam-like consistency.
Yes! Just heat the blueberries in a saucepot over low heat, then mash.
These Blueberry Cookies are even better than I imagined when I first saw them on TikTok. They’re packed with blueberry flavor, are vanilla-y, and are studded with white chocolate chips. I love that they have so few ingredients and come together quickly, too. Plus, they’re egg-free, which is super helpful since some of my kiddo’s friends are allergic!
More Cookie Recipes:
- Meal Prep Ready Breakfast Cookies
- Lebanese Anise Cookies
- Peanut Butter Oatmeal Cookies
- Apple Butter Cookies
- Soft Frosted Sugar Cookies
- Classic Chocolate Chip Cookies
- Soft and Chewy Carrot Cake Cookies
If you try this feel good Blueberry Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Blueberry Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup frozen blueberries
- ½ cup granulated sugar
- 1 stick (½ cup) unsalted butter softened
- ¼ teaspoon vanilla extract
- ½ cup white chocolate chips optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Place the frozen blueberries in a small microwave-safe bowl and heat for about 1 minute until the blueberries are soft. Mash with a fork until they are jam-like. If needed, cool the blueberries in the fridge for a few minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and cream together on medium-low speed until light and fluffy, about 2-3 minutes. Add the cooled blueberry jam and vanilla and beat on medium-high until well combined.
- Add the flour mixture and mix until just combined and no flour streaks remain. Fold in the white chocolate chips.
- Using a large spring-loaded cookie scoop, scoop a rounded amount of dough (about 2 tablespoons) and place 2 inches apart on the prepared baking sheet. Roll and lightly flatten the top of each cookie.
- Bake for 10-12 minutes or until the edges are just set and lightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Hi! Can I make this with almond flour or other substitute flour? Thanks!!
Hi Claire, I think almond flour would taste great with these cookies! They may be a bit more crumbly though, so you may want to consider doing 50% almond flour and 50% all-purpose flour to help hold the structure. Either way, I’d love to hear how they turn out!
This is a super simple recipe to follow and taste like something out of a high-end bakery store that sells out every day. High in fiber and antioxidants yet traditional enough for the less adventurous eaters to enjoy (my child loved it). Can’t wait to make them again!
Aww thank you so much, Emily!! That’s so sweet of you to say, I’m so happy you and your child love them!!
This is a super simple recipe and easy to make! I used regular milk chocolate chips since I didn’t have white on hand and used frozen wild blueberries and they came out so good. Highly recommend if you want a sweet treat but with some fiber and antioxidants thrown in there. The natural purple color makes it next level.
Love it, I bet your cookies were delicious with milk chocolate chips! I love the purple color too. Thanks, E!!
Can coconut sugar be substituted for granulated sugar?
I don’t see why not! Enjoy!!
A total rookie here 🙂 can I do this with an electric hand mixer? Thanks!
Yes, absolutely! An electric hand mixer can be used in place of a stand mixer. Welcome to the wonderful world of baking, I hope you enjoy the recipe!!