Blueberry Cookies

Soft, chewy cookies bursting with fresh blueberry flavor. These golden-edged treats stay moist for days and are perfect for any time of day.

Print Pin

Course: cookies

Cuisine: American

Prep Time: 15

Cook Time: 13

Total Time: 28

Servings: servings

Calories: 180kcal

Author: Maya Collins

Ingredients

2 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1 cup fresh blueberries, washed and patted dry

Instructions

Preheat oven to 180°C (350°F)
In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy
Beat in the egg, then stir in vanilla extract
In a separate bowl, whisk together flour and baking powder
Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix
Gently fold in blueberries (tossed with 2 tablespoons flour) to prevent sinking
Drop rounded tablespoons of dough onto a lined baking sheet, spacing 2 inches apart
Bake for 13-15 minutes, until golden around the edges but still soft in the center
Cool on the baking sheet for 10 minutes, then transfer to a wire rack

Notes

Toss blueberries in flour before folding into dough to improve texture and prevent sinking
Use frozen berries (thawed and patted dry) for off-season baking
Store in an airtight container for up to 5 days

Nutrition