Blueberry and White Chocolate Snowflake Cookies
Buttery cookies studded with fresh blueberries and white chocolate chips, decorated with icy sugar crystals. This American-inspired recipe, ready in about 29 minutes, layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup (2 sticks), softened unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
- 3/4 cup white chocolate chips
- 1/4 cup for topping coarse sparkling sugar
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp baking powder.
- Step 2: In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Add 1 large egg and 1 tsp vanilla extract, beating well to combine.
- Step 3: Gradually mix the dry ingredients into the wet until just combined, then gently fold in 3/4 cup fresh blueberries and 3/4 cup white chocolate chips to avoid bursting the berries.
- Step 4: Using a tablespoon, drop dough onto prepared baking sheets spaced 2 inches apart. Sprinkle each cookie with coarse sparkling sugar to resemble frosty snowflakes.
- Step 5: Bake for 12-14 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a wire rack to cool completely.








