Blueberry Cookies
User Reviews
5
Blueberry Cookies
Description
These Blueberry Cookies use thawed frozen blueberries mixed with cold butter and sugar to create a creamy, fruity dough. The blueberries provide moisture along with their juice, contributing to natural sweetness and moisture in the dough. White chocolate chips folded in add a soft, sweet contrast to the tartness of the berries. Using baking powder and sea salt balances the flavors and promotes lightness.
The dough is a bit sticky and benefits from chilling before baking to aid handling. The cookies are baked at 350°F until set but remain soft. Because they do not spread much, pressing down the dough balls before baking helps form cookie shapes. After baking, they cool first on the baking pan before transferring to a rack to maintain structure without breaking.
This recipe omits eggs, relying on the blueberry juice for moisture and binding. Storing these cookies covered at room temperature allows them to stay soft for several days, and freezing is also possible for longer storage. This cookie highlights fresh fruit flavor combined with creamy white chocolate for a seasonal treat.
Ingredients
- ⅔ cup blueberries frozen
- ⅔ cup butter sliced into cubes, cold unsalted
- ¾ cup granulated sugar
- 2 cups flour all purpose or gluten free flour
- 1 tsp baking powder
- pinch salt sea salt
- ¾ cup white chocolate chips
Instructions
- First, microwave blueberries for 30 seconds or until thawed. Set aside. Do not drain.
- In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
- Then, add in thawed blueberries and any blueberry juice in the bowl. Beat to combine. There may be some small blueberries still intact but most will be puréed.
- Add in flour, baking powder and sea salt. Stir to combine.
- Fold in white chocolate chips. Place bowl in fridge for 20 minutes while oven preheats.
- Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use a cookie scoop to scoop balls of dough onto pan. Push down slightly on each ball of dough. These cookies do not spread much in the oven.
- Bake for 10 to 12 minutes or until cookies are set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a wire rack.
Notes
- Use frozen blueberries and thaw them for best texture and moisture in the dough.
- Keep butter cold and cut into cubes for creaming with sugar for proper dough consistency.
- Chill dough before baking to make it easier to handle and help cookies hold shape.
- Press dough balls slightly before baking since these cookies do not spread much in the oven.
- Do not overbake; cookies should stay soft and will firm slightly when cooled.
- Store cookies covered at room temperature for up to 4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 38mg | 2% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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