Best 17 Blueberry Cookies Recipes

BLUEBERRY OAT COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

BLUEBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
• Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
• Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
• Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
• Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

LEMON-BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
• Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
• Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.

BLUEBERRY-AND-CREAM COOKIES

Steps:

• Line two baking sheets with parchment paper; set aside.
• In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
• Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
• Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

LEMON BLUEBERRY DROP COOKIES

Steps:

• Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
• toss the blueberries with 1 tablespoon of flour to coat.
• using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
• combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
• very carefully add the blueberries so that none are brused.
• using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
• cool on racks and store in tins or zip-lock bags in the refrigerator.
• makes 2 dozen.

CHEWY LEMON BLUEBERRY COOKIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled). Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown. Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.

SOFT BLUEBERRY BUTTON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button., Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly., In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.

BLUEBERRY-ALMOND BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In large bowl, stir together oats, flour and salt.
• In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
• Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.

OATMEAL BLUEBERRY COOKIES

Steps:

• Mix dry ingredients together and set aside.
• Cream butter and sugars.
• Add egg and honey, mix well.
• Stir in dry ingredients. Stir in blueberries.
• Drop by rounded teaspoons on parchment lined cookie sheets.
• Bake at 350° for about 8-10 minutes, until golden on the edges and just set.
• Cook them too long and they will be hard and they are better chewy.
• Cool on racks, store airtight.

BLUEBERRY CREAM CHEESE COOKIES

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• 2. In a large bowl, cream together the butter and sugar until smooth. Beat in cream cheese, egg and vanilla. Fold in Blueberries and Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks

BLUEBERRY OAT COOKIES

Steps:

• In a mixing bowl, cream butter and brown sugar.
• Beat in egg and vanilla.
• Combine oats, flour, cinnamon, salt, baking soda and baking powder.
• Gradually add to the creamed mixture.
• Stir in blueberries.
• Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.
• Bake at 350 degrees for 12-14 minutes.
• Remove to wire racks to cool.

BLUEBERRY OATMEAL COOKIES RECIPE - (4.3/5)

Steps:

• In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.) Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13 to 15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

BLUEBERRY JAM SANDWICH COOKIES

Steps:

• For jam:
• Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD: Can be made 1 week ahead. Keep chilled.
• For cookies:
• Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
• Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

BLUEBERRY DROP COOKIES

Steps:

• In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
• Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
• Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

BLUEBERRY ALMOND COOKIES

Steps:

• In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.

BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
• Sift together flour, baking powder and salt.
• In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
• Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
• Bake 12 to 15 minutes.