11 Maine Lighthouse Christmas Cookie Recipes With Blueberry Accents

Blueberry Sugar Cookies

Blueberry sugar cookies are a delightful twist on the classic sugar cookie, incorporating the sweet and tangy flavor of blueberries. Perfect for holiday gatherings or a cozy treat at home, these cookies combine the softness of traditional sugar cookies with bursts of juicy blueberries, making them both visually appealing and incredibly tasty. Let’s get started on creating this delicious treat!

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. This helps to evenly distribute the leavening agents throughout the flour.
3. Cream Butter and Sugars: In a separate large bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Once the butter and sugars are creamed together, add in the egg and vanilla extract. Mix until fully incorporated and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Blueberries: Using a spatula, gently fold in the fresh blueberries until they are evenly distributed throughout the dough. Take care not to crush the berries; this will help maintain their integrity and prevent the dough from turning purple.
7. Scoop Dough onto Baking Sheet: Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are slightly golden, and the tops look set but still soft.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After this, transfer the cookies to a wire rack to cool completely.
10. Dust with Powdered Sugar: If desired, once the cookies are cooled, lightly dust them with powdered sugar for an added touch of sweetness and a festive look.

Enjoy these delightful blueberry sugar cookies with a glass of milk or your favorite hot beverage, and share them with friends and family during the holiday season or any time of year!

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Maine Blueberry Oatmeal Cookies

Maine Blueberry Oatmeal Cookies are a delightful blend of wholesome oats and sweet, juicy blueberries, making them a perfect treat for any occasion. These cookies are chewy yet hearty, packed with flavor and nutrition, and can easily become a family favorite. Let’s plunge into the recipe for these scrumptious cookies!

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. The parchment will help prevent the cookies from sticking and make cleanup easier.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt until evenly mixed. This guarantees that the leavening agent and spices are distributed evenly throughout the batter.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar at medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture, mixing until well combined and smooth.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed just until the dry ingredients are incorporated into the dough. Avoid overmixing.
6. Fold in Blueberries: Gently fold in the fresh blueberries using a spatula, taking care not to crush the berries. This step guarantees that the blueberries stay whole and provide bursts of flavor in every cookie.
7. Scoop Dough onto Baking Sheet: Using a cookie scoop or two tablespoons, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set. The cookies may appear slightly soft in the middle, but they’ll firm up as they cool.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Maine Blueberry Oatmeal Cookies as a sweet treat any time of day!

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Chewy Blueberry Chocolate Chip Cookies

Chewy Blueberry Chocolate Chip Cookies are an indulgent twist on the classic chocolate chip cookie. Bursting with the fresh taste of blueberries combined with rich chocolate chips, these cookies offer a delightful mix of flavors and textures. They are soft, chewy, and bound to impress your family and friends during the holiday season, or any time you crave a sweet treat!

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk these ingredients together until they are well mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process will usually take about 2-3 minutes.
4. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat the mixture until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture in the large bowl. Mix on low speed until just combined; be careful not to overmix.
6. Add Chocolate Chips and Blueberries: Fold in the semi-sweet chocolate chips and fresh blueberries with a spatula. Gently mix to guarantee that the berries do not break apart too much.
7. Scoop Cookie Dough: Using a cookie scoop or two tablespoons, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each mound of dough to allow the cookies to spread.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers look set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your Chewy Blueberry Chocolate Chip Cookies as a delicious treat or share them with your loved ones!

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Blueberry Lemon Shortbread Cookies

Blueberry Lemon Shortbread Cookies are a delightful blend of buttery shortbread with the invigorating flavors of lemon and fresh blueberries. These cookies offer a perfect balance of sweet and tart, making them an ideal treat for the holiday season or any occasion where you’d like to impress your loved ones with something unique and delicious.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and powdered sugar together until it becomes light and fluffy. This process should take about 2-3 minutes.
3. Add Lemon: Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold in Blueberries: Gently fold in the fresh blueberries with a spatula, being careful not to break them apart too much.
6. Form the Cookies: Scoop rounded tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
7. Flatten the Cookies: Using the palm of your hand or the bottom of a glass, gently flatten each cookie ball to about ½ inch thick.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as the cookies cool.
9. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your delicious Blueberry Lemon Shortbread Cookies with a cup of tea or coffee!

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Soft Blueberry Snickerdoodles

Soft Blueberry Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm, cinnamon-sugar flavor with the burst of juicy blueberries. These cookies are soft and chewy, making them a perfect addition to your holiday baking or any cozy gathering. With their inviting aroma and unique flavor, they are sure to become a favorite!

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
5. Mix Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
6. Fold in Blueberries: Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the dough.
7. Prepare Cinnamon-Sugar: In a small bowl, mix together the ground cinnamon and the additional sugar for rolling the cookies.
8. Form the Cookies: Scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
9. Place on Baking Sheet: Arrange the cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each ball.
10. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled. The centers will remain soft.
11. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Soft Blueberry Snickerdoodles with a warm beverage, or share them as a delightful homemade gift!

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Blueberry Almond Biscotti

Blueberry Almond Biscotti are a delightful Italian treat that adds a special flair to your holiday cookie platter. With the perfect crunch and the combination of sweet blueberries and nutty almonds, these biscotti are ideal for dipping in coffee or tea. They not only look beautiful but also offer a unique flavor that makes them a perfect addition to your festive gatherings.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavors: Incorporate the eggs, one at a time, mixing well after each addition. Then, drizzle in the almond extract and mix until combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Continue until the mixture is just combined and a dough forms.
6. Fold in Additions: Gently fold in the dried blueberries and sliced almonds until evenly distributed throughout the dough.
7. Shape the Dough: Transfer the dough to a floured surface. Divide it into two equal portions and shape each into a log about 12 inches long, flattening the top slightly. Place the logs onto the prepared baking sheet, spacing them apart.
8. Bake First Round: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
9. Cool and Slice: Remove the baking sheet from the oven and let the logs cool on the sheet for about 10 minutes. After cooling, carefully transfer the logs to a cutting board and slice them diagonally into ½-inch thick pieces.
10. Bake Second Round: Arrange the slices cut side down back on the baking sheet. Bake for an additional 10-15 minutes until the biscotti are crisp and golden. Allow them to cool completely on a wire rack.
11. Optional Topping: For added crunch, you can sprinkle the extra sliced almonds on top before the second baking to create an appealing finish.

Enjoy your Blueberry Almond Biscotti with a cup of coffee or tea for a perfect holiday treat!

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Blueberry Molasses Cookies

Blueberry Molasses Cookies are a delicious twist on traditional cookies, blending the rich, deep flavor of molasses with the bright sweetness of blueberries. These soft and chewy treats are perfect for holiday gatherings or a cozy night in, offering a unique flavor that complements the festive season beautifully. The warmth from the spices pairs perfectly with the blueberries, resulting in a delightful cookie that’s sure to impress.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, and salt. Set this aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Molasses and Egg: Add the molasses and the egg to the butter-sugar mixture, mixing until fully combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Blueberries: Gently fold the dried blueberries into the dough until they are evenly distributed throughout.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, portion out the dough and roll each piece into a ball. Then, roll each ball in granulated sugar to coat.
8. Place on Baking Sheet: Space the cookie dough balls about 2 inches apart on the prepared baking sheet, as they will spread during baking.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Molasses Cookies!

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Classic Blueberry Whoopie Pies

Classic Blueberry Whoopie Pies are a delightful dessert that brings together two soft, cake-like cookies filled with a creamy blueberry frosting. This treat is reminiscent of the traditional whoopie pie but incorporates the sweet and tangy flavor of blueberries, making for a perfect addition to any holiday dessert table. Whether enjoyed at a festive gathering or as an everyday treat, these whoopie pies are sure to impress.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, around 2-3 minutes.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugars, mixing until fully combined.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix just until combined; do not overmix.
6. Fold in Blueberries: Gently fold in the mashed fresh blueberries until evenly dispersed throughout the batter.
7. Scoop the Dough: Using a tablespoon or a cookie scoop, drop rounded tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly rounded and spring back when gently touched.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Frosting: In a medium bowl, beat the powdered sugar, milk, and any remaining mashed blueberries together until smooth and creamy.
11. Fill the Whoopie Pies: Once the cookies have cooled completely, spread a generous amount of the blueberry frosting on the flat side of one cookie and top with another cookie, flat side down, to create a sandwich.
12. Garnish and Serve: If desired, garnish the whoopie pies with additional whole blueberries. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy these delightful treats!

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Blueberry Maple Pecan Cookies

Blueberry Maple Pecan Cookies are a delightful blend of sweet and nutty flavors, making them a perfect treat for any occasion. These soft cookies are packed with fresh blueberries, crunchy pecans, and a hint of maple syrup that adds a warm, comforting sweetness. They are not only delicious but also easy to make, promised to become a favorite among family and friends.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This will ascertain that your dry ingredients are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, about 3-4 minutes.
4. Add Egg and Maple Syrup: Incorporate the egg, maple syrup, and vanilla extract into the creamed mixture, blending well until fully combined.
5. Combine Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, using a spatula or wooden spoon to stir until just combined. Be careful not to overmix.
6. Fold in Blueberries and Pecans: Gently fold in the fresh blueberries and chopped pecans until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the tops appear set.
9. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar before serving.

Enjoy the delightful blend of flavors in these Blueberry Maple Pecan Cookies!

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Blueberry Coconut Macaroons

Blueberry Coconut Macaroons are a delightful and chewy treat that combines the sweetness of coconut with the tartness of fresh blueberries. These macaroons are perfect for holiday gatherings or as a delicious snack any time of the year. The combination of coconut and blueberries creates a unique flavor that is guaranteed to impress your family and friends. Plus, they are naturally gluten-free!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Blueberries: Rinse the fresh blueberries under cold water and pat them dry with a paper towel. If desired, you can chop them into smaller pieces to better integrate them into the mixture.
3. Mix Coconut and Milk: In a large mixing bowl, combine the sweetened shredded coconut and the sweetened condensed milk. Stir until the coconut is fully coated and evenly mixed.
4. Add Vanilla and Salt: Stir in the vanilla extract and salt into the coconut mixture until well incorporated.
5. Whip Egg Whites: In a separate bowl, use an electric mixer to whip the egg whites until stiff peaks form. This means when you lift the beaters out of the bowl, the egg whites should stand up straight without collapsing.
6. Fold Egg Whites into Coconut Mixture: Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to overmix; you want to keep the volume of the egg whites to facilitate the macaroons being light and airy.
7. Add Blueberries: Carefully fold in the fresh blueberries, ensuring they are distributed evenly throughout the batter.
8. Scoop the Mixture: Using a tablespoon or a small ice cream scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake the Macaroons: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
10. Cool Down: Once baked, remove the sheet from the oven and allow the macaroons to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
11. Optional Chocolate Drizzle: If desired, melt chocolate chips in a microwave or double boiler. Once cooled, you can drizzle the melted chocolate over the macaroons for an added touch of sweetness.

Enjoy your delicious Blueberry Coconut Macaroons!

Frosted Blueberry Holiday Cut-Out Cookies

Frosted Blueberry Holiday Cut-Out Cookies are a festive and flavorful treat, perfect for filling your holiday cookie platter! These cookies offer a delightful blend of buttery sweetness and tart blueberry flavor, all topped off with a creamy frosting. They are not just delicious, but also fun to bake and decorate, making them an enjoyable activity for family gatherings or holiday parties.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to distribute the leavening agent evenly throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until well combined.
5. Mix in Dry Ingredients: Gradually add the dry ingredient mixture into the butter mixture, mixing at a low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Blueberries: Gently fold in the fresh blueberries until they are evenly distributed throughout the dough. Be careful not to crush the blueberries.
7. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
8. Roll Out the Dough: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing them 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Prepare the Frosting: In a bowl, combine powdered sugar with 2-3 tablespoons of milk until smooth and spreadable. Adjust the consistency by adding more milk or sugar as needed.
12. Frost the Cookies: Once the cookies have cooled completely, frost them with the prepared icing and add sprinkles if desired, for a festive touch.

Enjoy your delightful Frosted Blueberry Holiday Cut-Out Cookies at your next holiday gathering!