Blueberry cookies
Blueberry cookies are a delicious soft and chewy cookie bursting with fresh blueberries. This recipe is so easy to make they’re a great bake for kids to try.
Blueberry cookies are a super delicious fruit filled bake kids will love. As well as being crispy, soft and chewy in all the right places (like all good cookies should be), they’re full of bursts of blueberries. And best of all, they’re really easy to make.
We’ve based these around our our favourite easy cookie recipe but have swapped out the chocolate chips for blueberries. They add a delightful pop of colour, and a burst of fresh fruitiness and makes these perfect for special occasions and cake sales.
How can kids help to make blueberry cookies?
Cookies are generally a great bake for kids and these colourful blueberry cookies are among our favourites.
I love this particular recipe for cookies because it mixes everything together in one bowl. I always look for this when I’m baking with my kids as it makes them really easy and it also means less washing up for you!
In making these cookies, your kids will enjoy getting to measure everything out and mixing it all together to make the basic cookie dough. There’s also the chance to practice cracking an egg, which is an important kitchen skill to all young bakers to master.
Scooping out the balls of cookie dough with a spoon before popping them on the baking trays is a great job for little chefs. It’s a lot easier than recipes which need you to roll and cut out biscuits, so it’s perfect for even young children and toddlers.
What can I use instead of self raising flour?
If you don’t have any self raising flour (which you should be able to pick up in the supermarket here in the UK), swap it for an equal amount of plain or all purpose flour and add a teaspoon of baking powder and a pinch of salt.
How long do blueberry cookies keep?
Blueberry cookies will keep in an air tight container, at room temperature for around three days.
If you want to keep them for longer or make them ahead of time, you can freeze them for up to 3 months. To freeze them, wrap them individually in cling film and pop them in a freezer bag. Defrost them fully at room temperature before you serve them.
Do I need to use both caster sugar and soft brown sugar?
The reason we’ve used two sugars in this recipe is that the caster sugar gives the cookies a nice crisp crust, while the brown sugar keeps the inside of the cookies soft. If you only have one of the sugars to hand just use 150g of that, the cookies will still be delicious.
How do you stop the blueberry cookies spreading too much in the oven?
The best way of stopping cookies from spreading is by chilling them in the fridge before you bake them. I recommend chilling them for at least 15 minutes.
What other bakes use blueberries?
If you have more blueberries needing to be used why not try one of these blueberry bakes:
Blueberry muffins
Blueberry and apple muffins
Banana and blueberry bread
American style blueberry pancakes
Lemon and blueberry loaf
Lemon blueberry muffins
More delicious cookies
Or try some of our other favourite easy cookie recipes for kids:
Nutella stuffed cookies
Fudge cookies
Sprinkles cookies
Chocolate marshmallow cookies
Raspberry and white chocolate cookies
Caramel stuffed cookies
Biscoff stuffed cookies
Double chocolate chip cookies
White chocolate chip cookies
Rolo cookies
Useful equipment
You might need the following baking tools/gadgets to make these blueberry cookies
Digital scales
Freestanding mixer
Mixing bowl
Wooden spoons
Measuring cups
Measuring spoons
Baking tray
Wire rack
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Ingredients
100g (½ cup) butter
100g (½ cup) soft brown sugar
50g (¼ cup) caster sugar
1 egg
½ teaspoon vanilla extract
200g (1 ¼ cups) self raising flour
100g chocolate chips
75 – 100g Blueberries
How to make blueberry cookies
Pre heat your oven to 180C / 170C Fan / 350F and line 2 -3 baking trays with baking or parchment paper.
Cream the butter and sugars together
Get your kids to measure out the butter, and both the caster and soft brown sugars then and add them to a free-standing mixer or a large mixing bowl if you have one.
Before you add the butter, cut it into small pieces to make it easier to blend in and if it’s not soft, (we keep ours in the fridge so it’s never soft) blast it in the microwave for a few seconds to soften it – but not long enough for it to melt.
Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons cream the butter and sugars together until the mixture is nice and light and fluffy.
Add the egg and vanilla
Get your kids to crack the egg into a small bowl before adding it to your mixing bowl. We tend to not add our eggs straight into the mixing bowl just in case any shell goes in. If/when it does, use a larger piece of shell or a tea spoon to fish it out (it will stick to this better than it will your finger and it’s less messy!)
Measure the vanilla extract and pour it into your bowl then mix everything together. If you’re making this with very young children, you might need to hold the teaspoon steady while they pour in the vanilla or vice versa.
Mix the egg and vanilla in. The mixture will be a bit sloppy at this point.
Mix in the flour
Measure the flour out and add it to your mixing bowl along. Give everything one more mix until it all comes together in a nice stiff ball of cookie dough.
Add the blueberries
Finally, get your kids to add the blueberries into your mixing bowl. If your packet has a mixture of large and small blueberries, use the smaller ones as they’ll be easier to mix in.
Using a spatula or wooden spoon, carefully stir the blueberries in so they are well dispersed. Younger kids may find the mixture a bit stiff at this point, so you might need to give them a hand to make sure they don’t squash all the blueberries.
Make the blueberry cookies
Get your kids to spoon out dollops of cookie dough onto your prepared baking trays. Try to make sure the blueberries are evenly distributed among the cookies. Leave gaps of a few centimetres between your cookies as they’ll spread a little when they’re in the oven.
We used soup spoons because ours seem to give just the right amount, but a large heaped teaspoon or some ice cream scoops also do this job well.
If you have any leftover blueberries, you can press them on top of any cookies that need them. Press them in a little bit so they don’t fall out. This is a good way of making sure each cookie has a good amount of blueberries in it.
Chill the cookies in the fridge for at least 15 minutes or so before you bake them to stop them spreading too much in the oven.
Bake the blueberry cookies
Bake the cookies in the oven for 10-12 minutes. They’re ready when they’ve started to turn golden brown. I like them, a little bit soft and chewy, but if you don’t you can keep them in the oven for another few minutes.
Remove them from the oven and leave them to cool on the trays for a few minutes before popping them onto a wire rack to cool completely.
Serve and enjoy.
Blueberry cookies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Wooden spoons
- Measuring cups
- measuring spoons
- baking tray
- Wire rack
Ingredients
- 100 g (½ cup) butter
- 100 g (½ cup) soft brown sugar
- 50 g (¼ cup) caster sugar
- 1 egg
- ½ teaspoon vanilla extract
- 200 g (1 ¼ cups) self raising flour
- 100 g chocolate chips
- 75 - 100g Blueberries
Instructions
Pre heat your oven to 180C / 170C Fan / 350F and line 2 -3 baking trays with baking or parchment paper.
Cream the butter and sugars together
- Measure out the butter, and both the sugars then and add them to a free-standing mixer or a large mixing bowl.Before you add the butter, cut it into small pieces to make it easier to blend in and if it’s not soft, blast it in the microwave for a few seconds to soften it – but not long enough for it to melt.
- Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons cream the butter and sugars together until the mixture is nice and light and fluffy.
Add the egg and vanilla
- Crack the egg into a small bowl before adding it to your mixing bowl. Measure the vanilla extract and pour it into your bowl then mix everything together.
- Mix the egg and vanilla in. The mixture will be a bit sloppy at this point.
Mix in the flour
- Measure the flour out and add it to your mixing bowl along. Give everything one more mix until it all comes together in a nice stiff ball of cookie dough.
Add the blueberries
- Finally, add the blueberries into your mixing bowl. If your packet has a mixture of large and small blueberries, use the smaller ones as they'll be easier to mix in.Using a spatula or wooden spoon, carefully stir the blueberries in so they are well dispersed.
Make the blueberry cookies
- Spoon out dollops of cookie dough onto your prepared baking trays. Try to make sure the blueberries are evenly distributed among the cookies. Leave gaps of a few centimetres between your cookies as they'll spread a little when they're in the oven.
- If you have any leftover blueberries, you can press them on top of any cookies that need them. Press them in a little bit so they don't fall out. This is a good way of making sure each cookie has a good amount of blueberries in it.
- Chill the cookies in the fridge for at least 15 minutes or so before you bake them to stop them spreading too much in the oven.
Bake the blueberry cookies
- Bake the cookies in the oven for 10-12 minutes. They’re ready when they’ve started to turn golden brown. I like them, a little bit soft and chewy, but if you don’t you can keep them in the oven for another few minutes.
- Remove them from the oven and leave them to cool on the trays for a few minutes before popping them onto a wire rack to cool completely.
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