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 berries are in season is certainly one of them! In fact, after testing this blueberry cookie 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! Give them a try and see for yourself! 🙂
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. You'll start with the butter and brown sugar, then add eggs and vanilla, and then the dry ingredients. 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.
Then, it's time to bake the cookies. I like baking them on a silicone baking mat or parchment paper as I find that they're easier to remove from the pan when they're done. You'll bake them until they're a nice golden brown color, let them cool 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'll want to keep these cookies refrigerated, because of the cream cheese frosting. I also find that they last longer in the fridge because they're such a soft, moist cookie.
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!
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- ½ cup salted butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup + 2 tablespoons flour
- ⅓ cup old fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries halved if super large
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
- 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.