Vibrant Purple Chewy Blueberry Cookies

Vibrant Chewy Blueberry Cookies are a naturally colored purple cookie bursting with fresh blueberry flavor.

Naturally colored and flavored bright purple cookies are a new exciting blueberry dessert recipe and way to use up all your seasonal berries!

Blueberry dessert recipe

I am a sucker for vibrant purple foods. Or any naturally colored foods for that matter. Having grown blueberries for a few years now I’m always looking for recipes that use fresh and frozen blueberries. There’s Blueberry Lemon Crisp, Blueberry Butter Cake, Blueberry Lemon Gelato  and even Blueberry Quinoa Salad. But these Chewy Blueberry Cookies are my new favorite blueberry recipe.

A delicious (all natural) vibrantly colored chewy blueberry cookie made from just a handful of ingredients. I based the recipe on this genius, tik tok viral vegan blueberry cookie recipe from Justine Snacks. Her original recipe is a delicious blueberry dessert without eggs or milk that also calls for vegan butter.

My version’s adapted for use with regular butter and really the only other changes I’ve made to her creation was the additional step of rolling the cookies in sugar before baking. I really like how this dusting of granulated sugar results in a cookie with beautiful crackle like crisp exterior in contrast to its soft chewy interior.

Ingredients

• Frozen blueberries – fully defrosted. Pureed if desired for brighter more vibrant color.  Feel free to substitute fresh berries in place of frozen in this blueberry cookies recipe. Simply ensure that the fresh berries are juicy and fully pureed before adding to the batter. Or try these berry cookies made with strawberries, raspberries, cranberries or blackberries instead!
• All purpose flour
• Granulated sugar
• Unsalted butter
• Salt
• Baking powder
• White chocolate chips – or try one of the other mix in variations listed below.

Substitutions for white chocolate chips in blueberry cookies

• Make blueberry cheesecake cookies by substituting frozen cheesecake balls for the white chocolate chips. Simply combine cream cheese, powdered sugar and vanilla into a thick cheesecake like mixture. Roll into tiny balls and freeze in a single layer on a baking sheet.
• Sprinkle on a homemade streusel topping made from butter, flour, brown sugar and cinnamon to make blueberry streusel cookies.
• Make blueberry lemon cookies. Stir a teaspoon of lemon zest into the batter and use lemon juice to make a lemon glaze for the finished blueberry cookies.

Step by step instructions

1. Thaw frozen berries and soften butter ahead of time. The longer you can allow the berries to thaw and release their juices, the better. Alternately speed up the process by heating berries slightly either over a low stovetop or short intervals in the microwave.

2. Preheat oven to 400 degrees Fahrenheit.
3. Cream softened butter and granulated sugar until light in color and super fluffy in texture.
4. Add thawed berries and all of the berry juices and whip forcefully on high speed until berries are fully emulsified and incorporated.

5. Combine flour, baking powder and salt. Reduce speed to low and gently stir in being careful not to over mix. Add white chocolate chips or other alternate mix in then cover tightly with plastic wrap.

6. Chill blueberry cookie dough batter until fully stiffened and no longer slack, around 1 hour.

7. Scoop into small balls using a cookie scoop or tablespoon and roll in remaining granulated sugar until fully covered.

8. Place on light colored or parchment lined baking sheet.

9. Bake until lightly golden around the edges but not yet brown, 8-10 minutes.

10. Cool blueberry cookies slightly, only about 1 minute to prevent sticking, then transfer to a wire rack to cool.

11. Enjoy!

Tips for vibrant cookies

Follow these tips for soft, chewy, vibrantly colored purple cookies with strong fresh blueberry flavor.

• Puree blueberries into essentially a thick juice with as few to no little bits remaining before adding to whipped butter and sugar. DO NOT drain the juice, add it all to the batter. I repeat – do NOT drain the blueberry juice.
• Fully whip the butter and sugar together until light and fluffy then add the berry puree and forcefully whip until fully emulsified and incorporated into the butter. Then add dry ingredients with a light hand and mix only until just combined being careful not to over mix.
• Completely chill the dough before rolling. Cover tightly with plastic wrap and refrigerate, around an hour, or until no longer slack and loose.  You may chill for longer but be careful to keep tightly wrapped or dough will begin to lose it’s vibrant purple color over time if exposed to air.
• Then it It really all comes down to time and temperature. I.E bake dough cold dough and do not over bake the cookies. Cookies will spread and turn out cakey and browned if the dough isn’t properly chilled, or if the cookies are baked too long.

How to substitute fresh berries for frozen

To substitute fresh blueberries you must ensure that the fresh berries and juice still equal 2/3 cup AFTER being pureed. Do not measure the berries dry or else there will not be enough blueberries in the batter. If the fresh berries are not super juicy you can go the extra step of heating them a bit to release a little juice before pureeing and measuring to ensure correct measurement and substitution.

How to serve

Serve warm or at room temperature. Delicious with a glass of ice cold milk, turned into an ice cream sandwich or even crumbled in a breakfast yogurt parfait.

How to store

Stored tightly covered at room temperature Chewy Blueberry Cookies will keep their amazing soft texture for up to 5 days.

Make ahead freezer cookies

To make ahead of time chill dough then scoop into little balls and place in a single layer on a baking sheet. Cover and freeze until firm and transfer to a freezer bag to store until ready to bake. Bake from frozen adding a few minutes to the overall cook time.

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