These Blueberry Cookies are a delightful combination of soft and chewy textures, with a swirl of bright blueberry jam and bursts of fresh, juicy blueberries in every bite. These cookies are slightly golden on the edges while remaining tender in the center, creating an irresistible treat that’s perfect for any occasion. These cookies are guaranteed to be a crowd-pleaser, offering a bright and refreshing twist on traditional cookies.

The Best Blueberry Cookies Recipe

What makes a cookie truly great? For me, it’s all about texture and flavor. I’ve perfected this recipe to deliver the perfect balance: soft and chewy with just the right amount of sweetness. Here’s why these blueberry cookies will become your new favorite:

1. Soft and Chewy, Never Cakey

The biggest problem with many blueberry cookies out there is their tendency to be cakey. While some people might enjoy a more muffin-like cookie, I believe a good cookie should be soft, chewy, and just the right thickness. My recipe ensures that you get that perfect texture every time. The secret lies in the perfect balance of flour, butter and sugar, combined with the right baking technique to keep them from puffing up too much. You’ll bite into a cookie that’s tender and moist, with just enough chew to make each bite satisfying.

2. A Burst of Bright, Sweet Flavor

Blueberries are naturally sweet and slightly tart, making them the ideal fruit for baking. In this recipe, the blueberries are the star of the show. They provide a pop of juicy flavor in every bite, perfectly complemented by the sweet dough. We also use blueberry jam to amplify the blueberry flavor.

3. Perfect for Any Occasion

These cookies are incredibly versatile. They’re sophisticated enough to serve at brunch but simple enough to whip up for a casual get-together. They’re a hit at parties, loved by kids and adults alike, and they even make a delightful gift when packaged up in a pretty tin. With their soft, chewy texture and bright flavor, they’re guaranteed to bring smiles wherever they go.

More Delicious Summer Treats

• Lemon Pound Cake with Lemon Icing 
• S’mores Bars
• Strawberry Crisp Cheesecake
• The Best Passionfruit Cheesecake
• Easy Blueberry Biscuits
• Frosted Sugar Cookie Bars with Strawberry Buttercream Frosting

Ingredients You Will Need for These Blueberry Cookies

Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.

Baking Soda: This is a leavener that gives the cookies a little lift, creating the soft, chewy consistency we want. 

Salt: Yes, salt. It’s a key component in any good cookie recipe and helps balance the flavors. 

Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of this recipe. 

Sugar: We can’t have cookies without sugar! Granulated sugar and brown sugar adds to the perfect amount of sweetness and contributes to the texture of these cookies.

Egg: We’re using a large egg to provide structure while keeping the cookies moist and chewy. 

Blueberries: are the star of the show and add delicious fruity flavor to the cookies.

Blueberry Jam: adds additional blueberry flavor and a beautiful swirl that makes the most moist cookies. Grab your favorite brand, but I tend to use a jam that has blueberries as there first ingredient to ensure I am not just buying sugar.

Lemon Zest: Contributes a bright, citrusy flavor that cuts through the richness of the cookies and provides a refreshing contrast that balances the sweetness.

Vanilla Extract: Use pure vanilla extract to add depth and a delicious vanilla flavor. 

Coarse Sugar: adds additional texture to the cookies.

How to Make These Blueberry Cookies

Step 1. In a medium bowl, sift the all purpose flour, baking soda, and salt. Set aside. 

Step 2. In a large bowl, add the granulated sugar, brown sugar, softened butter, cinnamon, lemon zest, and vanilla, and beat for about 2 minutes until creamed. Then, add the egg and beat until well combined. 

Step 3. Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until almost all combined. Then, add your blueberries to the mixture. Be sure not to over mix.

Step 4. Next, gently add and fold in the blueberry jelly to the cookie dough, but be sure not to over mix to ensure you have a distinct swirl. Pro tip: I use a butter knife to fold in jam. I cut the dough and place them on top of each each until fully distributed without over-mixing.

Step 5. Transfer the cookie dough to a fridge and let chill for at least 1 hour. Note, this dough should be baked within 6 hours to ensure the best texture. 

Step 6. Preheat your oven to 375°F. Line a nonstick baking sheet with parchment paper. 

Step 7. Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop the dough into the parchment lined baking sheet. The dough should be about 2-3 inches apart.

Step 8. Bake the cookies at 375 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is soft. Remove the cookies from the oven and top with coarse sugar. Then, let the cookies rest for about 5 minutes on the baking pan. Then, carefully transfer the cookies to a cookie rack to cool. Since the cookies are high in moisture, it’s important to transfer them to ensure they don’t get soggy. Note, the cookies will be very soft until set so be careful when transferring them. 

Step 9. Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

How to Measure Flour for These Cookies? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

More Amazing Cookie Recipes

• The Best Brown Butter Chocolate Chip Cookies
• S’mores Cookies
• The Best Cinnamon Cookies Recipe
• Double Chocolate Chip Cookies
• Brown Sugar Cookies
• Banana Chocolate Chip Cookies

I hope you love these  Blueberry Cookies! They are absolutely delicious and definitely a showstopper. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Blueberry Cookies

5 from 2 votes

Prep Time :15 minutes mins

Cook Time :9 minutes mins

Chill Dough :1 hour hr

Total Time :1 hour hr 24 minutes mins

Serves: 21

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Ingredients

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 tsp baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup unsalted butter room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup light brown sugar
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup blueberries
• ▢ 1/4 cup blueberry jam
• ▢ 1/4 tsp cinnamon
• ▢ Zest of 1 lemon

US Customary – Metric

Instructions

• In a medium bowl, sift the all purpose flour, baking soda, and salt. Set aside.
• In a large bowl, add the granulated sugar, brown sugar, softened butter, cinnamon, lemon zest, and vanilla, and beat for about 2 minutes until creamed. Then, add the egg and beat until well combined.
• Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until almost all combined. Then, add your blueberries to the mixture. Be sure not to over mix.
• Next, gently add and fold in the blueberry jelly to the cookie dough, but be sure not to over mix to ensure you have a distinct swirl. Pro tip: I use a butter knife to fold in jam. I cut the dough and place them on top of each each until fully distributed without over-mixing.
• Transfer the cookie dough to a fridge and let chill for at least 1 hour. Note, this dough should be baked within 6 hours to ensure the best texture.
• Preheat your oven to 375°F. Line a nonstick baking sheet with parchment paper.
• Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop the dough into the parchment lined baking sheet. The dough should be about 2-3 inches apart.
• Bake the cookies at 375 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is soft. Remove the cookies from the oven and top with coarse sugar. Then, let the cookies rest for about 5 minutes on the baking pan. Then, carefully transfer the cookies to a cookie rack to cool. Since the cookies are high in moisture, it’s important to transfer them to ensure they don’t get soggy. Note, the cookies will be very soft until set so be careful when transferring them.
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Nutritional Information

Serving: 1 cookieCalories: 137kcal (7%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 98mg (4%)Potassium: 30mg (1%)Fiber: 0.5g (2%)Sugar: 12g (13%)Vitamin A: 148IU (3%)Vitamin C: 1mg (1%)Calcium: 16mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan