Best Blueberry Cookie

Why You’ll Love This Recipe

If you’re a fan of blueberry muffins, then these cookies will be your new favorite treat. The sweetness of the blueberries combines beautifully with the rich flavor of butter, while the hint of lemon zest brightens each bite. The texture of the cookie is soft, chewy, and perfectly balanced, offering just the right amount of sweetness. Plus, it’s easy to make and the result is impressive — these cookies will disappear quickly!

Ingredients

• 2 cups all-purpose flour (substitute with almond flour for gluten-free version)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened until creamy (coconut oil works for dairy-free)
• 1 cup granulated sugar (or coconut sugar for a more caramel-like flavor)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Zest of one lemon, freshly grated for bright aromatic notes
• 1½ cups fresh blueberries (or frozen, unthawed for year-round baking)
• Optional: ¼ teaspoon almond extract for depth of flavor

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer.
4. Add the egg, vanilla extract, and lemon zest to the butter mixture. Continue mixing until fully combined. If using almond extract, add it at this stage as well.
5. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries, taking care not to crush them. If using frozen blueberries, fold them in while still frozen to avoid too much bleeding of color.
7. Drop spoonfuls of dough (about 1.5 tablespoons) onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges of the cookies are golden brown and the centers have set.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: About 18-20 cookies
• Prep time: 15 minutes
• Cook time: 10-12 minutes
• Total time: 25-30 minutes

Storage/Reheating

Store these blueberry cookies in an airtight container at room temperature for up to 3 days. For longer storage, place the cookies in the fridge, where they will stay fresh for up to a week. To enjoy them warm again, reheat in the microwave for 10-15 seconds or in a 350°F oven for 5 minutes until slightly warm.

FAQs

1. Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used, but do not thaw them before adding them to the dough. This will help prevent the color from bleeding into the dough.

2. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with almond flour for a gluten-free version. Keep in mind that almond flour will alter the texture, making the cookies slightly denser.

3. Can I use a dairy-free alternative for the butter?

Yes, coconut oil works as a great substitute for butter, providing a dairy-free version of the cookie.

4. How can I store leftover cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

5. Can I add other fruit to these cookies?

Absolutely! Raspberries, blackberries, or even chopped strawberries could be delicious additions to these cookies.

6. Can I use a different sweetener?

Yes, coconut sugar or honey can be substituted for granulated sugar. Coconut sugar adds a caramel-like flavor to the cookies.

7. Should I use fresh or frozen blueberries?

Both work well in this recipe. Fresh blueberries will give the cookies a juicier, fresher taste, while frozen blueberries are perfect for year-round baking.

8. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Portion it into balls, then freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. Bake from frozen, adding a couple of minutes to the cooking time.

9. Can I skip the lemon zest?

The lemon zest adds a lovely brightness, but if you prefer, you can skip it or substitute it with a little bit of orange zest for a different citrus flavor.

10. What is the texture of these cookies?

These cookies are soft and chewy on the inside with a slightly crisp edge. The blueberries burst when you bite into them, offering a delightful, juicy surprise.

Conclusion

These Best Blueberry Cookies are a treat you won’t want to miss! The combination of blueberries, a hint of lemon, and a tender, chewy cookie base makes them irresistible. Whether you’re baking for a special occasion or just want a delicious snack, this recipe will quickly become a family favorite. Enjoy every bite of these sweet, fruity cookies!

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