Introduction:
These Best Ever Blueberry Cookies are a delightful fusion of fresh, juicy blueberries and soft, buttery cookie dough. Bursting with flavor in every bite, these cookies are perfect for a quick snack, breakfast on the go, or a light dessert. They are soft, tender, and slightly crisp around the edges, with a melt-in-your-mouth texture that’s sure to make them a favorite. If you’re a blueberry lover, this recipe will elevate your cookie game!
The Inspiration Behind Best Ever Blueberry Cookies:
The idea behind these cookies is to take the classic flavors of a blueberry muffin and transform them into a soft, chewy cookie. Unlike traditional blueberry muffins, these cookies are smaller and easier to eat on the go, making them a convenient option for busy mornings or snack time. The combination of fresh blueberries and buttery cookie dough creates a unique, flavorful cookie experience that’s hard to resist.
Ingredients Breakdown:
For the Cookies:
- All-Purpose Flour: The foundation of the cookie dough, giving it structure and a soft, tender crumb.
- Fresh Blueberries: Bursting with juicy sweetness, fresh blueberries are the star ingredient of this recipe. Frozen blueberries can be used, but fresh berries offer the best texture.
- Butter: Adds richness and moisture to the cookies, making them soft and deliciously buttery.
- Granulated Sugar: Provides the perfect amount of sweetness without overpowering the delicate flavor of the blueberries.
- Brown Sugar: Adds moisture and a hint of caramel flavor, which deepens the flavor of the cookies.
- Egg: Binds the ingredients and adds moisture, contributing to the cookie’s soft texture.
- Vanilla Extract: Enhances the flavor and aroma of the cookies with a touch of warmth.
- Baking Powder & Baking Soda: Helps the cookies rise slightly and creates a light, fluffy texture.
- Salt: Balances the sweetness and enhances the flavor of the blueberries.
- Lemon Zest (Optional): Adds a burst of citrus that complements the blueberries beautifully.
Step-by-Step Recipe:
Step 1: Prepare the Dough
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix the dough.
Step 2: Fold in the Blueberries
- Gently fold in the blueberries: Using a spatula, gently fold the fresh blueberries into the dough. Take care not to crush the berries, as this could make the dough too wet.
Step 3: Chill the Dough
- Chill the dough: Cover the cookie dough and refrigerate for at least 30 minutes. This helps the dough firm up, which prevents the cookies from spreading too much while baking.
Step 4: Bake the Cookies
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Blueberry Cookies:
- Use fresh blueberries: Fresh berries provide the best texture for these cookies. If using frozen blueberries, don’t thaw them to prevent extra moisture from being released into the dough.
- Chill the dough: Chilling helps control the spread of the cookies and ensures they bake up soft and chewy with slightly crisp edges.
- Don’t overmix: Overmixing the dough after adding the dry ingredients can make the cookies tough. Mix just until everything is combined.
- Add lemon zest: For an extra layer of flavor, a little lemon zest in the dough enhances the blueberry flavor.
Variations and Customizations:
- Lemon Blueberry Cookies: Add 1-2 tablespoons of lemon zest to the dough for a bright citrus twist.
- White Chocolate Blueberry Cookies: Fold in white chocolate chips along with the blueberries for a decadent, creamy addition.
- Blueberry Oatmeal Cookies: Add a cup of rolled oats to the dough for a heartier, more wholesome texture.
- Glazed Blueberry Cookies: Drizzle a simple lemon glaze (made with powdered sugar and lemon juice) over the cooled cookies for a tangy-sweet finish.
- Blueberry Almond Cookies: Fold in a handful of slivered almonds for extra crunch and flavor.
Health Considerations and Nutritional Value:
To make these cookies a bit healthier:
- Whole Wheat Flour: Replace part of the all-purpose flour with whole wheat flour for added fiber.
- Reduce Sugar: Cut down the sugar by 1/4 cup if you prefer a less sweet version.
- Dairy-Free Option: Use a plant-based butter to make the cookies dairy-free.
- Gluten-Free Option: Substitute the flour with a gluten-free all-purpose flour blend to create gluten-free blueberry cookies.
FAQ:
- Can I use frozen blueberries? Yes, but don’t thaw them before adding to the dough. Frozen berries can make the dough too wet if they’re thawed.
- How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months.
- Can I freeze the dough? Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet, then transfer the dough balls to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Best Ever Blueberry Cookies
These Best Ever Blueberry Cookies combine juicy, fresh blueberries with soft, buttery cookie dough for a delicious and easy treat. Perfect for breakfast, snacks, or dessert, these cookies are sure to become a new favorite!
Ingredients
- 1 1/2 cups flour
- 1 teaspoon corn starch
- 1/4 teaspoon salt
- 3/4 teaspoons baking powder
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 4 oz. white chocolate-chopped into small chunks
- 3/4 cup blueberries
For Filling:
- 2.5 oz. cream chees- softened
- 1 Tablespoon powdered sugar
- 1/2 teaspoon vanilla
- 3 –4 tablespoons blueberry jam
Instructions
- In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
- Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
- Running your mixer on low, mix in dry ingredients mix.
- Fold in about ¾ of the white chocolate chunks, and reserve the remaining to press on top of the cookies.
- Finally, fold in blueberries with a rubber spatula, but do this very gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
- To make the filling, mix cream cheese, vanilla, and powdered sugar just to combine and place in the fridge.
- When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
- To assemble the cookies, scoop one heaping Tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoon of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on the top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space for a baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper freeze, and transfer to a baking sheet when ready to bake)
- Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on a baking sheet for 10 minutes, then transfer to a rack to cool completely.