Introduction

These blueberry cookies combine a soft, tender texture with a burst of fresh blueberry flavor. A homemade blueberry sauce mixed into the dough adds a unique twist, making these cookies a delightful treat for any occasion.

A tall stack of five round cookies sits on a white marbled surface, each cookie showing a rich purple color with a rough, crunchy sugary texture on the outside. The top cookie is bitten on one side, revealing a soft, slightly crumbly inside with a gradient from deep purple to a lighter pinkish tone. The cookies have a thick and soft appearance. Around the stack, scattered fresh blueberries add contrast with their dark blue shine. The background is softly blurred with hints of more blueberries in a white dish, all on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh blueberries, stems removed (for the blueberry sauce)
2 teaspoons granulated sugar (for the blueberry sauce)
1 tablespoon fresh lemon juice (not bottled, for the blueberry sauce)
2 cups all-purpose flour (for the cookies)
1½ tablespoons cornstarch (for the cookies)
1½ teaspoons baking powder (for the cookies)
½ teaspoon kosher salt (for the cookies)
½ cup unsalted butter, room temperature (for the cookies)
1½ cups granulated sugar, divided (for the cookies)
2 tablespoons milk (for the cookies)
1 large egg (for the cookies)
¼ teaspoon purple liquid food dye (optional, for the cookies)

Instructions

Step 1: Make the blueberry sauce. In a medium pot over medium-low heat, combine the fresh blueberries, sugar, and lemon juice. Cook, stirring frequently, until the blueberries break down and the mixture thickens, about 5 to 8 minutes. Set aside to cool.
Step 2: Combine the dry ingredients. In a large bowl, mix together the flour, cornstarch, baking powder, and salt. Set aside.
Step 3: Cream the butter and sugar. In another large bowl, beat the butter and 1¼ cups of granulated sugar until light and fluffy.
Step 4: Add the blueberry sauce. Stir 3 tablespoons of the cooled blueberry sauce into the creamed butter and sugar. Save any extra sauce in a jar for pancakes or other uses.
Step 5: Add the remaining liquid ingredients. Mix in the milk, egg, and purple food dye (if using) until just combined.
Step 6: Add dry ingredients. Stir in the flour mixture until fully incorporated and no dry bits remain.
Step 7: Chill the dough. Cover the bowl with plastic wrap and refrigerate for 3 hours.
Step 8: Prepare for baking. Preheat the oven to 325ºF. Line a baking sheet with parchment paper or a Silpat and set aside.
Step 9: Pour sugar. Place the remaining ¼ cup of granulated sugar on a shallow plate and set aside.
Step 10: Form and coat cookies. Scoop about 1 heaping tablespoon of chilled dough and roll it into a ball. Roll each ball in the sugar to coat, then place on the prepared baking sheet, spacing them apart to allow for spreading (6 cookies per standard sheet).
Step 11: Chill extra dough. Return any unshaped dough to the refrigerator while you bake a batch, or use a second baking sheet to prepare the next batch without letting dough warm up.
Step 12: Bake. Bake the cookies for 15 minutes or until cracks appear on the surface.
Step 13: Cool. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, about 20 more minutes. Moving them too soon can cause breaking.

Tips & Variations

Use fresh lemon juice instead of bottled for the blueberry sauce to keep a bright, fresh flavor.
For a more vibrant color, feel free to add the purple food dye; otherwise, the cookies will still taste wonderful without it.
Leftover blueberry sauce makes a delicious topping for pancakes, yogurt, or ice cream.
Chilling the dough is essential to prevent spreading and to develop the flavor fully.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. To reheat, let frozen cookies thaw at room temperature or warm them in a 300ºF oven for 5 minutes.

How to Serve

A dark metal baking tray holds ten round blueberry cookies arranged in three rows, each cookie having a cracked texture and deep purple color. In the center of the tray, slightly lower, is a white fluted tart pan filled with a pile of fresh, shiny blueberries with a rich blue color. Additional loose blueberries are scattered around the cookies on the brown parchment paper lining the tray. The tray is placed on a white marbled surface with part of a white cloth featuring blue dots and stripes visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the sauce?

Fresh blueberries are best for the sauce as they break down nicely, but you can use frozen blueberries if fresh are not available. Just thaw them first and drain any excess liquid to avoid thinning the sauce.

What can I substitute for cornstarch?

If you don’t have cornstarch, you can use an equal amount of arrowroot powder or potato starch. These will help achieve the tender texture in the cookies.