These are the best blueberry cookies ever! They are lightly crispy on the outside while being soft and chewy in the center. The brown butter in these soft blueberry cookies give them these cookies a slightly nutty note that really makes all the difference!
😋 Taste and features
- Chewy blueberry cookies with a lemon glaze on top
- Cookies made with brown butter for an extra delicious flavor note
- Soft and cake like texture that stays soft for days on end
🖊 Recipe note
If you love blueberry muffins (check out my blueberry swirl streusel muffins) as much as me you’re going to absolutely fall in love with these cookies. They taste like the top of a blueberry muffin but crispier and oh so good!
🗒️ Step by step instructions
Before you Start: Heat oven to 375F and line cookie sheet with parchment paper.
Step 1. Make brown butter by melting butter in a metal sauce pan on medium-high heat until you start to see small brown flecks forming on the bottom of the pan. Keep stirring until it turns golden brown and then pour into a separate bowl and let it cool down.
Step 2. Mix brown butter, light brown sugar and white granulated sugar in a mixing bowl until combined. Next add 2 eggs and vanilla extract and mix again.
Step 3. Add flour, baking soda and salt and mix again until just combined. Finally fold in fresh blueberries, gently mixing them in to prevent them from bursting.
Step 4. Bake for 10 minutes and then cool before enjoying!
👩🍳 Top tips
- Don’t over mix: Over-mixing will give you tough cookies so make sure you mix just enough to bring the batter together.
- Gently fold in blueberries: You want to keep the blueberries intact so that they don’t stain the cookie batter dough blue!
- Weigh cookie dough: You want all your cookies to be the same size so they bake at an even temperature.
- Don’t over bake: The cookies will look under done when you pull them out but don’t worry as they harden as they cool!
No blueberries? You can turn this recipe into any version of berry cookies with this recipe!
- Raspberry Cookies
- Strawberry Cookies (Slice into cubes before using)
- Blackberry Cookies
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Cool cookies and then store in an airtight container for up to 1 week.
- Cookie Dough: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. They will be good for up to 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes before baking.
- Baked Cookies: Cool cookies completely and then place them in an airtight container or freezer safe bag and put in the freezer for up to 3 months. They will be good for up to 3 months but note the date of when it was baked on the container! Thaw cookies at room temperature or microwave before eating.
🙋 Frequently asked questions
A way to ensure that you have an even amount of blueberries would be to add the blueberries on top of the cookies 5 minutes in of baking them!
- Browning butter is pretty quick, so make sure you keep an eye on the pan and keep stirring.
- Use a stainless steel/white pan so that you can see the color change. It’s more difficult to tell on a non-stick pan.
- Make sure to quickly take the butter off the pan and into a bowl once it’s ready to stop the browning process. Leaving it in the pan can cause the butter to burn.
Each cookie weighs around 55-60 grams. You can play around with the size of the cookie! The larger the cookie ball the more cake-like it will be (just note that it will probably be a longer baking time).
🔎 Related recipes
Here are a few other easy and delicious cookies you can check out!
Blueberry Cookies with Lemon Glaze
- 2 1/4 Cup All Purpose Flour (270 Grams)
- 16 tbsp Unsalted Butter (226 Grams / 2 Sticks)
- 2 Eggs (Grade A Large)
- 1/2 Cup White Granulated Sugar (100 Grams)
- 1/2 Cup Light Brown Sugar (100 Grams)
- 1 1/2 Cup Fresh Blueberries (222 Grams)
- 1 tsp Baking Soda (4 Grams)
- 2 tsp Vanilla Extract (8 Grams)
- 1 tsp Salt (6 Grams)
- 2 Cups Powdered Sugar (240 Grams)
- 3 tbsp Lemon Juice (43 Grams)
- Heat oven to 375F and line cookie sheet with parchment paper.
- Make brown butter by melting butter in a metal sauce pan on medium-high heat until you start to see small brown flecks forming on the bottom of the pan. Keep stirring until it turns golden brown and then pour into a separate bowl and let it cool down.
- Mix brown butter, light brown sugar and white granulated sugar in a mixing bowl until combined.
- Next add 2 eggs and vanilla extract and mix again.
- Add flour, baking soda and salt and mix again until just combined.
- Finally fold in fresh blueberries, gently mixing them in to prevent them from bursting.
- Roll cookie dough into cookie balls and cool in fridge for 30 minutes before baking for thicker, chewier cookies.
- Bake for 10 minutes and enjoy!