This post may contain affiliate links.
These super soft Blueberry Cookies are loaded with plump berries and topped with a smooth cream cheese frosting!
Jump to Recipe
Of the many things I look forward to in the summer, the fact that it’s blueberry season is certainly one of them! In fact, after testing this blueberry cookies recipe a few times (and falling in LOVE with them) I found myself Googling “Can I grow blueberries in Iowa?” (And if you’re wondering, yes, if you find the right spot, you can! Tempting…)
Anyway, these cookies are one of my new favorite ways to enjoy blueberries! And as much as I love blueberry muffins or a slice of my favorite blueberry pie, there’s something about a blueberry cookie that’s simple yet so delicious!
They’re bursting with blueberry flavor, use regular pantry staples and don’t need any time in the fridge (I love a good no-chill cookie recipe!). Give them a try and see for yourself! 🙂
Ingredients Needed (Amounts in Recipe Card Below)
- Butter – I use room temperature salted butter (if you use unsalted butter, increase the salt to 1/2 teaspoon)
- Brown Sugar – I like using brown sugar over white sugar in this recipe (the molasses in the brown sugar keeps them nice and soft!)
- Egg
- Vanilla Extract
- All Purpose Flour
- Old Fashioned Oats – Quick oats would be just fine, too. (Either way, they go in dry, not cooked)
- Salt
- Blueberries
- Cream Cheese – Regular or the 1/3 less fat Neufchatel
- Powdered Sugar
How to Make Blueberry Cookies
One of the many reasons I love these cookies is because of how easy they are! You can easily have these in and out of the oven in under 30 minutes (well, at least the first pan)!
First, you’ll want to get the oven preheated and your pans lined with parchment paper. If you don’t have any parchment, use a silicone baking mat or grease the pan well.
Next, mix up the cookie dough. Though you could certainly mix these by hand, I prefer a stand mixer with the paddle attachment or electric hand mixer and large bowl. Either way, you’ll start with the butter and brown sugar. Beat these together for at least a minute, or until light and fluffy. Next, stir in the egg and vanilla until smooth. Use a rubber spatula to scrape down the edges of the bowl.
Then stir in the dry ingredients just until combined (don’t overmix!). Lastly, you’ll add the blueberries. If your blueberries are the size of a dime or larger, I’d recommend cutting them in half first so you get better distribution throughout the cookies.
Time to bake the cookies! Scoop cookies onto a prepared baking sheet and pop into the oven for 10 minutes. If they’re not showing any golden brown yet, add a couple extra minutes and check again. You’ll bake them until they’re a nice golden brown color, let them cool on the cookie sheet for a couple minutes and remove to a cooling rack.
Once completely cool, you’ll mix up a simple cream cheese frosting and spread over the cookies. If I’m serving them right away, I like to put a couple blueberries on top for garnish! You could opt to add a small spoonful of blueberry jam on top and swirl it into the frosting for a fun look!
You’ll want to keep these cookies in an airtight container in the refrigerator because of the cream cheese frosting. I also find that they last longer in the fridge because they’re such moist, soft cookies.
Yes! I like to place them on a sheet pan (lined with parchment or wax paper) and freeze them. Once they’re frozen, you can place them in freezer bags without having to worry about the frosting sticking them together!
Yes. However, I do recommend thawing them out and rinsing them with water first. Frozen blueberries do tend to bleed into the dough a bit more than fresh, but if you’re okay with purplish-colored cookies, it won’t be a problem! You can also opt for wild blueberries if that’s what you have on hand.
Delicious Variations
Blueberry Lemon Cookies – Add 1 tablespoon of lemon zest + 1/2 teaspoon lemon extract in with the dough and then use fresh lemon juice in place of the vanilla in the frosting.
Blueberry White Chip Cookies – Add 1 cup of white chocolate chips to the batter before baking. No need to add the frosting as the chips are super sweet!
Mixed Berry Cookies – Use 1/3 cup each fresh blueberries, fresh raspberries and fresh diced strawberries!
Looking for more Blueberry Desserts?
CONNECT WITH DANCE AROUND THE KITCHEN!
Follow on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Blueberry Cookies
Ingredients
Cookies
- 1/2 cup salted butter
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup + 2 tablespoons flour
- 1/3 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries halved if super large
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla.
- Add the flour, oats, baking soda and salt and mix well.
- Gently stir in the blueberries.
- Use a medium-sized cookie scoop to form 12-15 cookies.
- Bake for 10-12 minutes, or until golden brown; let cool completely on a wire rack.
- Make the frosting: Beat the cream cheese and butter until fluffy. Beat in the powdered sugar and vanilla until smooth.
- Spread liberally over the cooled cookies.
Very easy. Very delicious!
I never leave comments on recipes but I just needed to this time. These are absolutely the best cookies I’ve ever eaten, crispy edges with a chewy centre and the tangy frosting with the sweet cookies, everything just works together so well! Saving these and making them forever! Thank you SO much!! Going back to my cookie heaven now🤤
I don’t typically take the time to write reviews. However, I had to share my thoughts on these cookies! They are divine. The perfect balance of chewy and crispy, with just the right amount of sweetness. I may have to make another batch! Thank you for the recipe.
I make this all the time as a healthy snack or breakfast option for my husband. I’ve just edited it a bit to make it a little more healthy by using a half cup of maple syrup for the sugar and whole wheat flour instead of regular. I bake them in an 8×8 ish pan and let it cook until it’s nicely browned on top. That browning really adds to the flavor and we both absolutely love it even without the cream cheese!
Some of the recipe was lost in translation when my printer printed but making cookies as often as I do I knew where to add the eggs and vanilla. The time in the oven at least for me needed adjusting took 16 minutes to firm up nicely. That’s because of the blueberry juices.
I tweeked the recipe just a little, instead of plain cream cheese I used blueberry cream cheese. Makes them a lovely purple pink color
These are absolutely delicious!! I am wondering what the spare 2 tbsp of flour are for, since they don’t seem to get multiplied for the double and triple batch amounts. Was that a mistake? My cookies flattened right out into each other as they cooked, so it was either the missing flour or because I had too many blueberries… Not that I’m complaining! They have a taste and texture like a soft blueberry turnover, but are so light you could easily eat more than you intend to!!!
Do you flatten the cookie after scooping it on to the pan? Or, do you leave it in the scoop form?
Leave it in scoop form 🙂
You can use either. I prefer salted butter but either would work great. ~Kelsey