Blueberry Cookies
These are the best blueberry cookies! They’re soft and chewy, mixed with jammy blueberries and taste like a piece of blueberry pie!
If you’re looking for other blueberry desserts for blueberry season, try my blueberry muffins, blueberry donuts, blueberry pie, blueberry cheesecake bars, blueberry lemon cake or triple berry cobbler bars!
Why You’ll Love This Blueberry Cookies Recipe
They have the best texture– These are chewy, soft cookies with slightly crispy edges.
They have the perfect amount of blueberry flavor- The dough is flavored with lots of homemade blueberry jam. Each bite will taste like blueberry pie!
They’re pretty! These cookies have a natural pretty purple color from the blueberry jam!
Simple Ingredients for Blueberry Cookies
- Unsalted Butter– make sure it’s softened, room temperature butter
- Granulated White Sugar– used to sweeten the jam and cookies
- Egg– make sure it’s at room temperature
- Vanilla Extract– adds a sweet note to the cookies
- Lemon Juice- used in the blueberry jam to enhance the blueberry flavor
- Fresh Blueberries- used to make the blueberry jam
- Flour– just the right amount of all purpose flour helps give these cookies their perfect texture
- Baking Powder– used to just slightly leaven these cookies
- Salt– brings out all the flavors in these cookies
Step by Step Instructions for Chewy Blueberry Cookies
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 30-40 minutes until the blueberries are very thick and measure out to 1/2 cup (120 ml). About 15 minutes in, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
STEP TWO: In a large bowl, whisk together the flour, baking powder and salt. Then set aside the flour mixture.
STEP THREE: In a large mixing bowl cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about two minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FOUR: Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
STEP FIVE: Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.
STEP SIX: Fold in the cooled blueberry jam with a rubber spatula.
STEP SEVEN: Scoop the cookie dough into balls with a large 2 tbsp cookie scoop.
STEP EIGHT: Place the dough on a cookie sheet lined with parchment paper and sprinkle with sugar. (Bake 6 cookies at a time.)
STEP NINE: Bake the cookies then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
FAQs
How do I store these cookies? Store the cookies in an airtight container for up to three days, or freeze them in a freezer bag for up to two weeks!
Can I use frozen blueberries? Yes, but cooking time for the jam will be different. Cook until very thick like pictured above.
Can I add in white chocolate chips? Sure! I would stick with 1 cup (200 g) or less.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat the egg into the butter and sugar until the mixture is pale in color and fluffy, not just until it’s combined. Doing this will help give you perfectly textured cookies.
Other Cookie Recipes to Try Next Time
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Blueberry Cookies
Ingredients
For the Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla
- 1/2 tbsp (4 g) cornstarch
For the Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 1 egg, at room temperature
- 1 tbsp vanilla
- 1/4 cup (50 g) granulated sugar for sprinkling over the cookies (optional)
Instructions
For the Blueberry Jam
- Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 30-40 minutes until the blueberries are very thick and measure out to 1/2 cup (120 ml). About 15 minutes in, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.12 oz (340 g) fresh blueberries, 1/4 cup (50 g) granulated white sugar, 1 tbsp (15 ml) lemon juice, 1 tsp vanilla, 1/2 tbsp (4 g) cornstarch
For the Cookies
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Then set aside the flour mixture.2 1/2 cups (313 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp salt
- In a large mixing bowl cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about two minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)1 1/4 cups (250 g) granulated white sugar, 1 cup (224 g) unsalted butter, softened
- Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.1 egg, at room temperature, 1 tbsp vanilla
- Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.
- Fold in the cooled blueberry jam with a rubber spatula.
- Scoop the cookie dough into balls with a large 2 tbsp cookie scoop.
- Place the dough on the prepared cookie sheet, then sprinkle with sugar. (Bake 6 cookies at a time.)1/4 cup (50 g) granulated sugar for sprinkling over the cookies (optional)
- Bake the cookies for 10-13 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
It would be helpful to know what the jam yield should be. My cookies were tasty but way too moist. I think my jam was too wet. But not knowing how much to add tot he recipe I put it all in. Otherwise tasty cakey cookies.
I agree with MaryS. The cookies tasted great; however mines were moist as well because of the blueberry jam. Perhaps not enough cornstarch to thicken? Not sure…The dough was not your typical cookie dough; probably because this has more of a cake consistency. I will make them again and limit the amount of jam that I add to the batter/dough!
I made these tonight , turned out great!! The picture of the jam helped a lot ,I did have to add a little more corn starch to get that jammy thickness, I guess that’d be normal depending on how big your blue berries are. Yeah, my batter was a little loose, but ya know what… If you chill it a while in the fridge and scoop out heaping tablespoons …. GREAT COOKIE!!! LOVE ?
I love how you list all the ingredients after each step! Saves us from going back up to the list!
I haven’t made these yet but maybe I will thank you!
Could you substitute the all purpose flour with almond meal to be gluten free?
Hi Jody! I have not tested this recipe with almond meal, or any GF flour. I would think you would have better luck with a 1 to 1 GF flour, but I can’t say four sure how they would turn out.
Can’t get enough of these, making more!!
Could you use store bought jam? If so, how much would you use?
I would not recommend using store bought jam.
I haven’t tried the recipe yet. I always read reviews first to see if añy adjustments should be mad3. Sure would be nice if you answered some of the comments. After all, these nice people took the time to make your recipe and give feedback. An acknowledgement would be nice. I’ll try a different recipe
I agree. It is somewhat inconsiderate of the author not to respond. I too am wondering about the amount of jam stirred into the dough. What adjustments are required for high elevation?
Maybe she edited after your comment but it says right in the directions that the jam should measure to about 1/2 cup…
Positive I followed the recipe to a T but they didn’t flatten and spread out like cookies are supposed to, they do not look like the picture. Taste pretty okay, I don’t know if i’d make
them
again.
Followed the exact recipe. Did not flatten or spread at all, had to bake at least 20-25 minutes to get them to not be a half raw consistency. Blueberry flavor is pretty lacking as well; tastes more like lightly sweetened flour. Won’t be using this recipe again.
Something you did was off because I baked for 12 minutes and they spread out perfectly.
My dough was very thin and my first batch were sad, flat cookies. I added a few large spoonfuls of flour and mixed quickly. I love the color but lacking flavor.
You may not have reduced your jam enough, and also the extra flours. Not of these will detract from the flavor
My boyfriend and I are obsessed with these cookies. I love that they are blue naturally and we love how they taste!! I have to stop myself from eating 3 at a time, they’re SO good. The dough comes out very moist so it’s harder to shape them into perfect circles but the looks don’t matter too much to us. Just leave room for them to spread! I usually leave 2 inches between each cookie on the pan. I ran out of 1/4 cup of granulated sugar so I used cane sugar for the rest and they turned out yummy.
Make sure they cool on the pan before moving them to a cooling rack.
I just made these today, they were excellent! A few modifications I made, I used one tablespoon scoops of dough per cookie, I used another 8 oz of blueberries in the jam mix, and I baked for 12 minutes instead of 10. I imagine this recipe would also taste good substituting yogurt like Greek yogurt for half of the butter content. But I have not tried that yet next batch I will! The recipe is a little bit time-consuming for those who are not used to making jams but otherwise quite easy and delicious.
These taste delicious absolutely, but as others said they were very cake like in consistency not much like a cookie other than shape. I added an extra half tsp of corn starch to the jam and boiled it for about a minute or two for extra thickness and I believe that helped the cookies maintain their shape. Also added an extra spoonful of flour to the batter and cooled it in the fridge before placing on the baking sheets. Good recipe, very delicious indeed, but I was really craving cookies today not so much cake :/
Hey!!! I wanted to ask- can the dough for these be made in advance? Thank you xxx
How much jam does this recipe yield?
Excellent in taste! Very cake-like. It’s more like a muffin top (which I love). But they taste absolutely delicious but I wish they were more cookie consistency.
These cookies did not turn out as shown by any means and i bake on a weekly basis. Ive honestly never had baked goods turn out this way at all. The dough is more of a thick cake batter than anything. After multiple bake attempts (including after freezing the dough) had to cook in muffin tins to give them any sort of structure. Almost like a brownie texture but blueberry instead of chocolate. They taste alright but will certainly make changes next time. This first experience does discourage me from using other recipes on this site. Not to mention the crazy amount of ad pop ups and requiring account creation just to view the recipe in an easier to read pdf format to avoid the pop ups. This isnt an issue i have on other sites
I made these and turned out great. I have made some of her other recipes and they have been delicious do not be discouraged. Some of my favs so far are the brown butter chocolate chunk cookies, butterbeer cupcakes, and pumpkin streusel cheesecake! Trust me give some of them a try
I chose this recipe because I wanted to try something different, and I loved the color. I followed the recipe exactly and they were pretty tasty. However, I did have a few inconsistent results to what they show as the final cookie. First of all, 10 mins is not even close to enough cooking time for these. I ended up with a cooking time of 18-20 mins. Since you’re supposed to only cook a few at a time I had varying results with each baked batch. The first batch never fell and I was left with a plump cookie, which in the end, I preferred. The balance of the cookies I smashed down with a fork like a peanut butter cookie. I put my jam in the freezer to speed up the cooling process, and put the completed dough in the refrigerator in between baking batches to keep it more firm. Good cookie but it’s not going to win you any rave reviews.
The cookies where so delicious ?. Thanks so much for putting the recipe out!!!!!
I enjoyed these! Cooked the jam on low until it was very thick, coating the spoon. Took a little longer to do. Followed the recipe as written, and kept them in the oven an extra few minutes.
End result was very soft cookies that taste like blueberry pie! Beautiful color. Excited to share these, and glad to have a way to use up a bunch of blueberries!
Mine don’t look the same and are very soft, not like a cookie at all … but tasty
Sorry but this recipe is deceptive. First of all, how in the heck are you supposed to get 1/2 cup of jam out of 340 grams of fresh blueberries? It makes way more jam than needed. Secondly, I think it’s way too much butter. Thirdly, the cookies come out wet and needed twice the cooking time to even resemble anything like a cookie that you could hold in your hand. Otherwise they are like cake. Fourthly, you must have added food coloring because they came out sort of a pale lilac color which turned grayish when baked. I would not recommend making these cookies.
I got exactly 1/2 cup of jam. You obviously did not reduce enough. The butter content worked fine for my batch. Your third point relates back to your jam. If you don’t reduce enough of course it’s going to too wet. Only had to bake mine 12 minutes. No food color needed if you follow correctly. Your post was very rude and accusatory, when most likely it was user error on your end.
I agree with the other comments that this recipe is deceptive. It was honestly just a waste of time and good ingredients, which is super disappointing. I used freshly picked, in season blueberries, and the ‘cookies’ did not deliver in texture nor taste. The blogger should consider tweaking this recipe and repost it when its improved on.
You must not have followed directions as others have made them and they turned out great.
I used half a cup of a good wild blueberry jam. I have to say, the cookies were more pretty than tasty. Not bad thing, but not necessarily one I make again. (Maybe that’s why you don’t see many recipes out there for blueberry cookies?)
I followed the recipe. Tastey but grey and puffy. Balls of chilled dough did not spread and centers were raw at 13 min. Next tray I reduced to 1 heaping T of batter and pressed down with a glass dipped in sugar, resulting in a more even, cakey bake. Pressing also worked with larger balls. Please consider adding information regarding color preservation. Mine were a disappointing grey.
I’ve made this so many times, it always turns out amazing and people love it. Thank you ?. Do you think this could work for cranberries?
I made these yesterday and followed the recepie to the T. I agree with other comments about them being very moist and saggy. I will be adjusting the cornflour and simmering time the next time I do this. I really like their beautiful color and appreciate having the recepie imbedded in the instructions saves my phone getting messy.
These tasted very strongly of cornstarch to me and didn’t spread very well (used AP flour). But they did turn out a very pretty color. I might try again using an egg instead of the cornstarch slurry.
Was going to wait til local blueberries came in season but my local grocery store got a tasty batch in so decided to try. They look great and have a nice flavor! I have read the comments and the fact that some make them and they turn out great I have to feel there is user error involved. Follow the recipe and ingredients they work. Take not me it’s 1/2 tablespoon not teaspoon of corn starch I feel this was an error for some. Also, people saying the jam was too wet probably did not cook it down enough, I did have to do mine for about an hour but I stayed on a lower temp and it came out to exactly 1/2 cup of jam. Some also complaining they are cakey, but if you add extra flour or don’t cook your jam down enough they will be more cakey.
Like others have mentioned, this cookie unfortunately was not my favorite. It was very underwhelming with the flavor department. Cookie turned into a cake consistency which I did not really enjoy. The color is absolutely pretty but I definitely won’t be making this again. I will try another cookie recipe of yours soon.
I never leave reviews but these took top spot as my favorite cookie after just one bite! Completely cured my winter blues they taste like spring and melt in your mouth ? Will be making a weekly batch for just me after this
Followed directions as is, turned out great. Thanks
Cookies came out perfectly, got the jam to reduce down to half a cup like the recipe said, I cooked the cookies slightly longer than suggested. The color is so fun, however I do feel that it is lacking in blueberry flavor… maybe too much vanilla extract in the recipe, not sure but it tasted more like a sugar cookie.
SO SO YUM! Thank you! I loved this recipe! my cookies unfortunately burned on the bottom but I assume this is because I didn’t have parchment paper. Other than that so so good!
So chewy and so blueberry!
Soooo good! Mine turned out great! I think they look so cute too! 🙂
Freakin love these. They translate to GF beautifully with a 1-to-1 gf flour. Tried with multiple brands. Not sure if this happens with regular flour too but with gf you do need to press the cookies down into a flat shape before baking as they really hold their shape. Most recently I blended the jam with just half the dough and left the rest white – made the prettiest swirly cookies!
I made them and accidentally used too much blueberries. But I added a bit of flour and dear heavens, they taste like heaven. Best recipe I ever tried. And it’s easy as well, you literally can’t fuck it up. (If you want diabolically dark purple cookies, use forest blueberries. I made them for Halloween and they’re literally perfect.)
Hi Jax! I’m so glad you enjoyed these cookies! Thanks for trying out the recipe! 🙂
I’m looking to make a blueberry cut out cookie with a flower shape. Do you think I could use this recipe if I refrigerate it first?
Jennifer, I haven’t tried this myself so I can’t personally recommend it but if you end up trying it come back and let us know how it went. Happy baking! Xx