Description
These Blueberry Heaven Cookies are soft, chewy, and bursting with juicy blueberries in every bite! Made with a hint of vanilla and a touch of lemon zest, they’re the perfect balance of sweet and tangy. These cookies make a delightful treat for breakfast, dessert, or any time you’re craving something fruity and delicious!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon lemon zest (optional, for extra brightness)
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
- 1/2 cup white chocolate chips (optional, for extra sweetness)
Instructions
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Preheat Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream the Butter & Sugars – In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
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Add the Wet Ingredients – Mix in the egg and vanilla extract, beating until smooth.
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Mix the Dry Ingredients – In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
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Combine – Gradually mix the dry ingredients into the wet mixture until just combined. Stir in the lemon zest if using.
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Fold in Blueberries – Gently fold in the blueberries and white chocolate chips (if using), being careful not to crush them.
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Scoop & Bake – Drop spoonfuls of dough (about 1 ½ tablespoons each) onto the prepared baking sheet. Bake for 12–14 minutes, or until the edges are lightly golden.
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Cool & Enjoy – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, keep them frozen until mixing to prevent bleeding into the dough.
- For a crisper cookie, bake an additional 1–2 minutes.
- Try dried blueberries instead of fresh for a chewier texture.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.