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Blueberry Cookies Recipe

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4.3 from 68 reviews

These delightful Blueberry Cookies combine the sweet tang of blueberries with a tender, gluten-free dough. Perfectly chewy with a hint of jammy lavender color, these cookies are easy to prepare using common pantry ingredients. Whether you follow a gluten-free or vegan diet, this recipe offers adaptable options to satisfy your sweet tooth with minimal fuss.

Ingredients

Blueberry Mixture

  • 1 cup frozen blueberries

Dry Ingredients

  • 2 cups multipurpose gluten free flour (Cup4Cup gluten free multipurpose flour recommended, contains xanthan gum)
  • 1 ½ tablespoons cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water (for slurry)

Wet Ingredients

  • ½ cup unsalted butter or vegan baking stick, room temperature
  • 1 ¼ cups granulated sugar plus 2 tablespoons (keep 2 tablespoons separate for rolling)
  • 2 tablespoons milk

Instructions

  1. Prepare Blueberries: In a medium microwave-safe bowl, heat the frozen blueberries in 20-second increments, stirring between each, until soft, liquidy, and jammy. This usually takes about 2 to 2.5 minutes. Set aside to cool; the mixture will thicken as it cools.
  2. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
  3. Make Cornstarch Slurry: In a small bowl, combine the remaining cornstarch with water, stirring until thin and watery. Initially, it will be thick and tacky.
  4. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the softened butter and 1 ¼ cups of granulated sugar on medium speed until soft and creamy, about 2 to 3 minutes.
  5. Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, milk, and 3 tablespoons of the cooled jammy blueberries into the creamed butter and sugar; the mixture will appear magenta and chunky.
  6. Incorporate Dry Ingredients: Slowly add the gluten-free flour mixture in increments and beat just until combined. The dough will be sticky and lavender in color.
  7. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 2.5 hours. This step is crucial to prevent cookies from spreading during baking. If chilled overnight, the dough will turn blue with flecks.
  8. Preheat Oven and Prepare Baking Sheet: After chilling, preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  9. Form Dough Balls: Using a large (2 oz) cookie scoop, portion out 12 scoops of dough. If dough sticks, rinse scoop halfway through. Roll each dough ball in the reserved 2 tablespoons of granulated sugar until coated completely.
  10. Arrange and Bake: Place dough balls 3-4 inches apart on the parchment-lined baking sheet. Bake for 15 minutes at 325°F. Bake in batches if necessary, storing remaining dough in the fridge.
  11. Shape and Cool: Immediately upon removal from the oven, use a spatula to reshape cookies into circles. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. This prevents the cookies from breaking apart.
  12. Repeat: Repeat baking and shaping with remaining dough balls.

Notes

  • For smaller cookies: Use a small cookie scoop, bake at 325°F (163°C) for 13 minutes, and keep dough refrigerated between batches. Yields approximately 24 cookies.
  • Vegan option: Use dairy-free gluten-free flour, vegan sugar, vegan butter substitute, and non-dairy milk.
  • Gluten-Free Flour: Choose a brand free of top allergens if needed, such as Cup4Cup which includes xanthan gum for structure. Using a different gluten-free flour may alter results.
  • All-Purpose Flour substitution: Use 2 packed cups (336 grams) of regular flour with 1 tablespoon of milk; still chill dough to prevent spreading.
  • Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
  • Freezing Dough: Wrap dough in plastic wrap as a disc, place in a zip-top bag, and freeze up to 30 days. Thaw overnight in refrigerator before baking.

Find it online: https://deliciousyum.com/blueberry-cookies-recipe/