Blueberry Cookies

If you like the flavor of blueberry muffins but the crunchiness of cookies, then you will love this recipe for blueberry cookies! Made with fresh blueberries and topped with a light and fluffy blueberry cream cheese homemade frosting, these soft, chewy blueberry cookies aren’t just irresistible but also beautiful. It just may be the best blueberry cookie recipe you have tried!

Jump to:

• 🌟 Why this is the best Blueberry Cookies recipe
• 📝  Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage & freezing
• 🍫 Flavor Variations & Substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🍪 More Cookie Recipes
• Blueberry Cookies

🌟 Why this is the best Blueberry Cookies recipe

1. No unique ingredients required - This fresh blueberry cookies recipe is made from scratch and uses essential household ingredients that you can easily find in your local grocery store. You may already have most at home in your pantry!
2. It is easy to make - This detailed, step-by-step guide makes this old fashioned blueberry cookies recipe easy for even the non-experienced bakers. By following this recipe exactly as written (including the Expert tips), you will end up with the best ever blueberry cookies.
3. It is the most delicious - My recipe takes my classic chocolate chip cookies recipe and slightly modifies it by using fresh blueberries instead. They taste just like blueberry muffin cookies!
4. They are beautiful - Unlike other blueberry cookies recipes that use brown sugar, I use only white sugar so that the cookies are lighter, resembling sugar cookies, and make the blueberries pop even more. The frosting also has a beautiful speckled color that gives the cookies an elegant appearance.
5. It is versatile - You can easily customize these cookies to suit your unique tastes. Check out the Flavor Variations and Substitution section for a few ideas!

📝  Ingredient notes

For the Blueberry Cookies

1. Butter - Always use unsalted butter to control the amount of salt in the recipe entirely. You can also make your butter at home! The butter must be at room temperature to be soft enough to blend into the dough but not melted. 
2. Sugar - I use plain granulated sugar in this recipe. To learn more about the different types of sugar and how to use them in baking, be sure to check out my sugar guide.
3. Eggs - This recipe calls for one whole egg. The egg must also be at room temperature.
4. Vanilla Extract - For the best flavor, always use pure vanilla extract. You can also use one of these vanilla extract substitutes. Avoid using imitation vanilla.
5. Flour - All purpose flour works well in this recipe. To learn more about the different types of flour and how to use them in baking, see my flour guide.
6. Salt - Salt is an essential ingredient to help balance the sweetness. Do not skip it!
7. Baking Soda - I use baking soda versus baking powder to help keep the cookies tender and chewy and give them their rise. You can also try one of these baking soda substitutes if you do not have baking soda on hand.
8. Blueberries - Fresh, juicy blueberries are the star of the recipe, and pack each bite with a sweet blueberry flavor. Do not use frozen as that can make the cookies too moist.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

For the Blueberry Cream Cheese Frosting

1. Cream Cheese - You will want to use plain, full-fat cream cheese with at least 33% fat content (I recommend Philadelphia brand cream cheese). It needs to be very cold. Do not use whipped cream cheese.
2. Mascarpone - Use only high-fat mascarpone with a minimum of 41% fat content. It also needs to be very cold. If you do not have mascarpone, you can use one of these mascarpone substitutes.
3. Powdered Sugar - Powdered sugar will help sweeten the frosting and give it structure. To avoid lumps, make sure to sift the sugar first.
4. Blueberries - You will need just a handful of crushed, freeze-dried blueberries for the frosting. You can also use a tablespoon of thick blueberry jam as a substitute to give it a nice color.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of th

👩‍🍳 How to make this recipe

1. Make the blueberry cookies

1. Using an electric hand mixer, cream the room-temperature butter with the sugar for a few minutes until it becomes light and fluffy.
2. Next, add the room-temperature egg and vanilla extract and mix until just combined.
3. Mix in the dry ingredients (flour, salt, and baking soda) in a separate bowl. Then, add the mixture to the wet ingredients, using a rubber spatula to gently fold them together. Next, fold in the fresh blueberries until just combined, try not to mash the blueberries.
4. Prepare two baking sheets with parchment paper.
5. Divide the cookie dough batter into ten equal portions and place them on the lined baking sheet, leaving enough space to allow each cookie to spread. I recommend baking five cookies per sheet. Move the cookie sheets in the fridge to chill for an hour.
6. Preheat oven to 175 C / 347 F. Do not use a fan.
7. Once the cookies have chilled for an hour, bake for approximately 18 minutes.
8. After the cookies have been baked, remove them from the oven and let them rest for a few minutes. Then, transfer them to a cooling rack, where they will continue to set as they cool.

💡 Top Tip: Use an ice cream or medium cookie scoop to help divide the dough into even, perfectly shaped dough balls. A digital scale is also helpful to help ensure even portions.

2. Make the blueberry frosting

1. Once the cookies have cooled completely, whip together the cold cream cheese, cold mascarpone, and powdered sugar using an electric hand mixer. Whip until light and fluffy, taking care not to overwhip, which will make the frosting runny.
2. Take a handful of the freeze-dried blueberries and crush them. Then, fold them into the frosting.
3. Use a spoon or piping bag to frost the top of the cookies. Complete the decorations with fresh and frozen blueberries.

💡 Top Tip: If using blueberry jam instead of freeze-dried blueberries, be careful not to add too much as it can break the frosting.

❄️ Storage & freezing

If you still have some of these irresistible cookies left over, you can store them in an airtight container in the refrigerator for up to three days. Because the cookies are frosted, they must be kept refrigerated.

To freeze, first, wait until the cookies have completely cooled. Then, move them to a freezer-safe plastic bag or container where they will keep for up to a month. I recommend freezing them on a baking sheet lined with parchment paper to keep them from sticking together and then moving them to the plastic bag. Thaw at room temperature. Check my ultimate guide on how to freeze cookie dough.

🍫 Flavor Variations & Substitutions

With different fruits - You can also try this recipe with other berries such as blackberries, strawberries, raspberries, or a combination of all of the above! 

With add-ins - Enhance the flavor and texture of the cookies with crunchy add-ins such as white chocolate chips, macadamia nuts, or crushed pecans or walnuts. You can also add oats to make blueberry oatmeal cookies. If making blueberry chocolate chip cookies, consider skipping the frosting, as the cookies will be very sweet! 

Lemon Blueberry Cookies - Add fresh lemon zest to the batter and lemon juice to the frosting to make tangy lemon blueberry cookies.

🎓 Expert tips

1. The temperature of the ingredients is critical to the success of this recipe. The butter and eggs need to be at room temperature to emulsify properly. The cream cheese and mascarpone both need to be very cold to give the frosting the right consistency.
2. Do not skip chilling the cookie dough balls, as it prevents the cookies from flattening once baked. See my guide on how to avoid flat cookies for more information.
3. Always make sure to preheat the oven before baking. Use a digital oven thermometer to ensure the oven has reached the correct temperature for the best results.
4. If you like soft, gooey cookies, you can decrease the baking time by a couple of minutes so they are slightly underbaked.
5. Do not allow the cookies to cool entirely on the baking sheet, as moisture will build up on the bottom, making them soggy.

🥣 Equipment notes

Always use a digital scale to measure your ingredients, as they will give you the most accurate and consistent results. Likewise, different oven models can vary by a couple of degrees, so use a digital oven thermometer to ensure the correct temperature. 

An electric hand mixer is necessary when combining the wet ingredients and the frosting ingredients. You can also use a stand mixer. However, use a rubber spatula when mixing the wet and dry ingredients and when folding in the blueberries to prevent them from breaking. A cooling rack helps cool the cookies quickly and completely.

❓Recipe FAQs

🍪 More Cookie Recipes