20 Blueberry Cookie Recipes

Attention all cookie connoisseurs! Get ready to fall head over heels for these irresistible blueberry cookie recipes. Imagine biting into a soft, chewy cookie bursting with juicy, sweet blueberries in every mouthwatering morsel.

Whether you’re craving a classic blueberry cookie or an out-of-the-box flavor twist, we’ve got the perfect treat to satisfy your cravings.

These blueberry beauties are about to become your new go-to dessert. Prepare to be wowed by the perfect balance of tart and sweet, with a texture that’ll have you reaching for just one more. (Good luck with that!) Preheat your ovens and get ready to discover the secrets to baking up a batch of blueberry cookie perfection.

Trust us, after one bite, you’ll be hooked for life. So keep reading to unlock the key to cookie heaven!

1. Classic Chewy Blueberry Cookies

These cookies are a timeless favorite! They boast a soft and chewy texture with bursts of juicy blueberries in every bite. Simple ingredients come together to create a delightful treat perfect for any occasion.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Gently fold in the fresh blueberries.
5. Drop tablespoons of dough onto the prepared baking sheets, leaving a couple of inches between each cookie for spreading.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

2. Lemon Blueberry Cookies

Infused with the bright flavor of lemon zest, these cookies offer a refreshing twist on the classic. The tangy citrus complements the sweetness of the blueberries beautifully, making for a light and flavorful cookie.

Recipe

Ingredients:

• ⅔ cup (1 stick) butter, softened (regular or vegan)
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 2 tablespoons lemon zest (from 2 lemons)
• 2 ¼ cups all-purpose flour
• ¾ teaspoon salt
• ¾ cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, using an electric mixer or by hand, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. Beat in the lemon juice, vanilla extract, and lemon zest until well combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the blueberries with a rubber spatula.
6. Scoop the dough onto your prepared baking sheet, leaving about 3 inches of space between each cookie.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

3. Brown Butter Blueberry Cookies

Brown butter adds a rich, nutty depth of flavor to these cookies. The combination of brown sugar and butter creates a slightly caramelized taste that pairs wonderfully with the sweet and tart blueberries.

Recipe

Ingredients:

• For the cookies:
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups cake flour (can substitute with all-purpose flour)
  • 1 teaspoon cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup fresh or frozen blueberries
• For the streusel (optional):
  • ¼ cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon cold unsalted butter

Instructions:

1. Brown the butter: In a saucepan over medium heat, melt the butter for the cookies. Swirl the pan constantly until the butter turns a golden amber color and gives off a nutty aroma. Remove from heat immediately and pour into a heat-resistant bowl. Let cool completely.
2. Cream the butter and sugars: In a large mixing bowl, using an electric mixer on high speed, cream together the cooled brown butter, light brown sugar, and granulated sugar for at least 3 minutes, until light and fluffy.
3. Add the wet ingredients: Beat in the egg, egg yolk, and vanilla extract on high speed for another 2 minutes, until light and airy.
4. Incorporate the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour (or additional all-purpose flour), cornstarch, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined.
5. Gently fold in the blueberries: If using fresh blueberries, toss them in 1 tablespoon of flour to prevent excessive bleeding in the dough. Gently fold the blueberries into the cookie dough with a rubber spatula.
6. Make the streusel (optional): In a small bowl, combine the flour, brown sugar, and cold butter for the streusel using a pastry cutter or your fingertips until crumbly.
7. Chill the dough (optional): For thicker cookies, cover the dough and refrigerate for at least 30 minutes or up to overnight.
8. Preheat the oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
9. Shape and bake the cookies: Scoop the dough into portions using a tablespoon or cookie scoop. Roll the dough balls in your hands if desired. Place the dough balls on the prepared baking sheets, leaving a few inches of space between them for spreading. If using streusel, sprinkle the tops of the cookie dough with the streusel topping.
10. Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
11. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm Brown Butter Blueberry Cookies!

4. Oatmeal Blueberry Cookies

For a more wholesome twist, try oatmeal blueberry cookies. Packed with rolled oats, these cookies offer a satisfyingly chewy texture with a hint of nuttiness. They’re perfect for a healthy-ish snack.

Recipe

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• ⅓ cup granulated sugar (optional)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup old-fashioned rolled oats
• ½ cup dried blueberries (or fresh blueberries)

Instructions:

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. If using, beat in the granulated sugar as well.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Gently fold in the rolled oats and blueberries with a rubber spatula.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. Vegan Blueberry Cookies with White Chocolate Chips

This recipe proves delicious cookies don’t require dairy! Made with plant-based butter and alternatives, these cookies deliver a soft and chewy texture with the added indulgence of white chocolate chips alongside the juicy blueberries.

Recipe

Ingredients:

• 1/2 cup vegan butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup dried blueberries
• 1/2 cup vegan white chocolate chips

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened vegan butter and sugars until light and fluffy.
3. Sift in the flour, baking powder, and salt. Mix on low speed with a hand mixer until just combined.
4. In a separate bowl, whisk together the non-dairy milk and vanilla extract. Add this wet mixture to the dry ingredients and mix until a soft dough forms.
5. Gently fold in the dried blueberries and vegan white chocolate chips. Be careful not to overmix, as this can cause the blueberries to burst.
6. Scoop the dough out using a tablespoon or ice cream scooper and place onto the prepared baking sheet, leaving space between each cookie for spreading.
7. Bake for 10-13 minutes, or until the edges are golden brown. The cookies will still be slightly soft in the center, but will firm up as they cool.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Gluten-Free Blueberry Lemon Cookies

Enjoy the taste of blueberry cookies without the gluten! This recipe utilizes gluten-free flour blends to create delicious and tender cookies with a hint of lemon for a refreshing touch.

Recipe

Ingredients:

• Dry:
  • 2 cups gluten-free flour (use a 1:1 blend with xanthan gum)
  • 1.5 teaspoons baking powder
  • ½ teaspoon kosher salt
• Wet:
  • ½ cup unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
• Other:
  • 1 cup frozen wild blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. In a large bowl, whisk together the dry ingredients (flour, baking powder, and salt).
3. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, for about 2-3 minutes.
4. In a separate bowl, whisk together the cornstarch slurry (cornstarch mixed with water), milk, lemon juice, and lemon zest. Slowly add this wet mixture to the creamed butter and sugar, beating until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
6. Gently fold in the frozen blueberries using a spatula. The dough will turn a lovely purple hue.
7. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving space between each cookie for spreading.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Blueberry Shortbread Cookies

For a buttery and crumbly treat, try blueberry shortbread cookies. They offer a delightful textural contrast to the juicy blueberries and have a slightly sweet flavor profile.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• ⅔ cup dried blueberries
• Sugar for sprinkling (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the dried blueberries.
6. On a lightly floured surface, roll out the dough to a ½-inch thickness.
7. Cut out cookies using your desired shapes or simply cut squares with a knife.
8. Place the cookies on the prepared baking sheets, leaving space between them for spreading.
9. Sprinkle with additional sugar for a little sparkle, if desired.
10. Bake for 15-20 minutes, or until the edges are lightly golden brown.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

8. Blueberry Pie Cookies

These cookies capture all the flavors of a delicious blueberry pie! A flaky crust encases a sweet blueberry filling, making these cookies a fun and unique way to enjoy the classic dessert.

Recipe

Ingredients:

• For the Cookie Dough:
  • 1/2 cup (1 stick) softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar (optional)
• For the Blueberry Pie Filling:
  • 1 tablespoon butter
  • 1 pint (about 1 1/2 cups) fresh blueberries
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • Pinch of ground cinnamon
  • Pinch of salt
• For the Topping (Optional):
  • 1 tablespoon milk
  • 1 tablespoon powdered sugar

Instructions:

1. Make the Blueberry Filling:
   • In a saucepan over medium heat, melt the butter.
   • Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
   • Bring to a gentle boil over medium-high heat, then reduce heat and simmer for about 1 minute until thickened. Set aside to cool completely.
2. Make the Cookie Dough:
   • In a large bowl, cream together softened butter and sugars until light and fluffy.
   • Beat in the egg and vanilla extract until well combined.
   • In a separate bowl, whisk together flour and cream of tartar (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Assemble the Cookies:
   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
   • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, leaving space for spreading.
   • Make a well in the center of each cookie dough mound using your thumb or a spoon.
   • Fill each well with a spoonful of the cooled blueberry filling.
4. Bake the Cookies:
   • Bake for 12-15 minutes, or until the edges are golden brown and the filling is bubbly.
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Optional Topping:
   • In a small bowl, whisk together milk and powdered sugar until smooth. Drizzle the glaze over the cooled cookies.

9. Blueberry Muffin Cookies

These cookies combine the comforting flavors of a blueberry muffin with the ease of a cookie recipe. Expect a soft and fluffy texture with bursts of juicy blueberries throughout.

Recipe

Ingredients:

• For the cookies:
  • 2 ½ cups (313g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light or dark brown sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 teaspoons lemon zest (optional)
  • 2 tablespoons fresh lemon juice (optional)
  • ¼ cup (60ml) milk
  • 2 cups (280g) fresh or frozen blueberries
  • Coarse sugar (optional, for topping)
• Optional streusel topping:
  • ¼ cup (50g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons cold unsalted butter

Instructions:

1. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugars: Using an electric mixer, cream together softened butter and sugars until light and fluffy.
4. Beat in wet ingredients: Add the egg, vanilla extract, lemon zest (if using), and lemon juice (if using). Beat until well combined.
5. Add dry ingredients gradually: Add the dry ingredients to the wet ingredients in batches, mixing on low speed until just combined.
6. Incorporate milk and blueberries: Stir in the milk until just combined, then gently fold in the blueberries with a rubber spatula. Be careful not to overmix, or the blueberries will burst.
7. Prepare streusel topping (optional): If using, combine flour, sugar, and cold butter in a bowl using a fork or pastry cutter until crumbly.
8. Shape and bake cookies: Scoop dough onto prepared baking sheets, leaving a few inches between each cookie. If using, sprinkle the tops with coarse sugar and streusel topping.
9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
10. Cool and enjoy! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Chocolate Chunk Blueberry Cookies

Chocolate lovers rejoice! This recipe incorporates both dark and milk chocolate chunks alongside juicy blueberries for the ultimate flavor explosion.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup chopped dark chocolate
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the semisweet chocolate chips, chopped dark chocolate, and blueberries with a rubber spatula. Be gentle to avoid bursting the blueberries.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving a few inches between each cookie for spreading.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

11. Snickerdoodle Blueberry Cookies

Snickerdoodle cookies get a fruity upgrade with the addition of blueberries. The cinnamon sugar coating adds a warm and delightful touch to the soft and chewy cookie base studded with sweet blueberries.

Recipe

Ingredients:

• 1 cup (2 sticks) softened butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 cups fresh blueberries
• For the cinnamon-sugar coating:
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Gently fold in the fresh blueberries. Be careful not to crush them.
5. In a small bowl, combine the sugar and cinnamon for the coating. Roll cookie dough balls into the mixture, making sure they are evenly coated.
6. Place cookie dough balls on prepared baking sheets, leaving a few inches between each cookie for spreading.
7. Using a flat-bottomed glass dipped in cinnamon sugar, gently flatten the cookie dough balls slightly.
8. Bake for 11-13 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Blueberry Lavender Cookies

For a unique and sophisticated flavor profile, try blueberry lavender cookies. The floral notes of lavender beautifully complement the sweetness of the blueberries, creating a truly special cookie experience.

Recipe

Ingredients:

• Cookies:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 1 cup sugar
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried lavender blossoms
  • 1 cup blueberry jam (approximately)
• Lavender Icing (Optional):
  • 1 1/2 cups powdered sugar
  • 1/4 cup lavender syrup
  • 1/2 teaspoon water (or more)

Instructions:

1. Make the Dough: Sift together the flour and salt in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract. Stir in the dry ingredients and lavender blossoms until just combined. Gather the dough into a ball, divide it into 4 portions, and flatten each portion into a disc. Wrap the discs in plastic wrap and refrigerate for at least overnight.
2. Preheat the Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. Roll and Cut Out the Cookies: On a lightly floured surface, roll out one disc of dough at a time to 1/8-inch thickness. Cut out cookies using a round cookie cutter. Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between them. Repeat with the remaining dough.
4. Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
5. Assemble the Cookies (Optional): Once the cookies are cool, spread a thin layer of blueberry jam over the bottom of one cookie. Top with another cookie to create a sandwich.
6. Make the Lavender Icing (Optional): To make the lavender icing, whisk together the powdered sugar, lavender syrup, and water until smooth. If the icing is too thick, add more water 1 teaspoon at a time until you reach the desired consistency. Drizzle the icing over the tops of the assembled cookies.

13. Blueberry Almond Cream Cheese Cookies

These cookies offer a delightful combination of textures and flavors. A cream cheese base adds a touch of tang, while sliced almonds offer a delightful crunch. Juicy blueberries burst through in every bite, making for a truly decadent cookie.

Recipe

Ingredients:

• For the Cookies:
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • 10 tablespoons unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ⅓ cup sour cream
  • 1 ½ cups fresh blueberries
• For the Cream Cheese Filling:
  • 4 ounces cream cheese, cut into 1/4-inch pieces and frozen

Instructions:

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using).
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream and beginning and ending with the dry ingredients. Mix until just combined, be careful not to overmix.
5. Gently fold in the fresh blueberries and the frozen cream cheese pieces.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake for 15-18 minutes, or until the edges are golden brown and the centers are slightly set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

14. Lemon Ricotta Blueberry Cookies

Ricotta cheese adds a moist and slightly tangy element to these cookies. The addition of lemon zest creates a bright and refreshing flavor profile, perfectly balanced by the sweetness of the blueberries.

Recipe

Ingredients:

• For the Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 15 ounces whole-milk ricotta cheese
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 cup fresh blueberries
• For the Glaze (Optional):
  • 1 1/2 cups powdered sugar
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Using an electric mixer, cream together the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the ricotta cheese, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
5. Drop heaping tablespoons of dough onto the prepared baking sheets, leaving space for spreading.
6. Bake for 15-20 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
7. For the Glaze (Optional): In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Drizzle the glaze over the cooled cookies.

15. Blueberry Granola Cookies

For a breakfast-inspired cookie, try blueberry granola cookies. Packed with rolled oats, nuts, and seeds, these cookies offer a satisfyingly chewy texture with bursts of juicy blueberries and a delightful granola crunch.

Recipe

Ingredients:

• 1/2 cup (77 g) halved fresh blueberries
• 1/2 cup (123 g) mashed very ripe bananas
• 1 cup (88 g) quick oats

Instructions:

1. Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
2. Add halved blueberries and mashed bananas to a large mixing bowl. Stir until they are evenly mixed.
3. Add in oats. Stir until the oats are evenly mixed and fully coated in banana. The mixture will be thick.
4. Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart.
5. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk. Smooth the sides of the cookie disks if desired.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let cool completely on the baking sheet before serving.

16. Spiced Blueberry Cookies

Warm spices like cinnamon, nutmeg, and ginger elevate the flavor profile of these blueberry cookies. The hint of spice adds a comforting warmth, perfect for enjoying on a chilly day.

Recipe

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup white sugar
• 1/4 cup packed light brown sugar
• 1/4 cup molasses
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour (can substitute all-purpose flour)
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground nutmeg
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the molasses, sugars, coconut oil (or canola oil), egg, and vanilla extract until fully combined.
3. In a separate bowl, whisk together the flours, baking soda, cinnamon, ginger, cloves, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Gently fold in the blueberries.
6. Using a spoon or ice cream scoop, drop rounded tablespoons of batter onto the prepared baking sheet, leaving about an inch of space between each cookie.
7. Bake for 14-16 minutes, or until the edges are lightly browned and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

17. Blueberry Coconut Cookies

These cookies offer a tropical twist on the classic. Shredded coconut adds a delightful texture and subtle sweetness, while juicy blueberries burst through in every bite.

Recipe

18. Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies are delightful treats that combine the rich, creamy flavor of cheesecake with the sweet, tart taste of blueberries. These soft, buttery cookies are studded with fresh or dried blueberries and feature a luscious cream cheese filling that gives them their signature cheesecake flavor.

Perfect for dessert or a special snack, these cookies offer a delightful blend of textures and flavors that are sure to please both kids and adults.

Recipe

19. Blueberry Macadamia Nut Cookies

Macadamia nuts add a delightful textural contrast and a touch of buttery richness to these cookies. The combination of creamy macadamia nuts, juicy blueberries, and a soft and chewy cookie base is truly irresistible.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup chopped macadamia nuts
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the white chocolate chips, macadamia nuts, and blueberries.
5. Drop by rounded tablespoons onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

20. Blueberry Crumble Cookies

These cookies offer a delightful surprise with a crumbly topping. A buttery oat crumble rests on top of a soft and chewy blueberry cookie base, creating a textural contrast that’s both fun and delicious.

Recipe

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