Go Back
blueberry cookies on a serving board.
cookingwithmykids

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16 cookies
Course: Afternoon tea, Snack
Cuisine: American, British
Calories: 125
Ingredients Equipment Method

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
  • 75 - 100g Blueberries

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Wooden spoons
  • Measuring cups
  • measuring spoons
  • baking tray
  • Wire rack

Method
 

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
    1. 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.
    2. 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
    1. 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.
    2. Mix the egg and vanilla in. The mixture will be a bit sloppy at this point.
    Mix in the flour
    1. 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
    1. 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
    1. 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.
    2. 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.
    3. 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
    1. 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.
    2. 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.