Description
These delightful Blueberry Cookies combine the fruity freshness of homemade blueberry jam with a tender, buttery cookie base. Perfectly balanced with hints of lemon and vanilla, these cookies offer a chewy texture with bursts of sweet, thick blueberry goodness baked right in. Ideal for a cozy afternoon treat or sharing with friends, this recipe yields soft, flavorful cookies that are both visually appealing and delicious.
Ingredients
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp (4 g) cornstarch
Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 1 large egg, at room temperature
- 1 tbsp vanilla extract
- 1/4 cup (50 g) granulated sugar for sprinkling over the cookies (optional)
Instructions
- Make the Blueberry Jam: Combine the fresh blueberries, sugar, lemon juice, vanilla extract, and cornstarch in a medium pot. Cook over medium-low heat for 30-40 minutes until the mixture thickens significantly and reduces to about 1/2 cup (120 ml). Around 15 minutes into cooking, gently crush some blueberries with the back of a wooden spoon to release juices and help the jam thicken evenly. Remove from heat and allow the jam to cool completely before using.
- Preheat the Oven: Set your oven to 350°F (176°C). Line two baking sheets with parchment paper to prevent sticking and prepare for baking six cookies at a time.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large mixing bowl, use an electric mixer on high speed to cream together the softened unsalted butter and granulated sugar until fluffy and light in texture, about two minutes. Alternatively, use a stand mixer fitted with a paddle attachment.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter mix on medium speed until the mixture is pale in color and fluffy, approximately 1-2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing only until the dough just comes together. Use a spatula to scrape down the sides of the bowl as needed.
- Fold in the Blueberry Jam: Using a rubber spatula, gently fold the cooled blueberry jam into the cookie dough until it's evenly incorporated but not overmixed.
- Scoop the Dough: Using a large 2-tablespoon cookie scoop, portion the dough into balls and place them spaced evenly on the prepared baking sheets. Sprinkle the tops with the optional granulated sugar for a pleasant crunch and sparkle.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-13 minutes until the edges are lightly golden but the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Ensure the blueberry jam is completely cooled before folding into the dough to prevent melting the butter in the dough.
- You can prepare the blueberry jam a day ahead and store it in the refrigerator for convenience.
- Do not overmix the dough after adding flour to keep the cookies tender.
- If fresh blueberries are unavailable, frozen blueberries can be used but thaw and drain them first to remove excess moisture.
- Sprinkling sugar on top before baking adds a lovely crunchy texture and subtle sweetness.
- Baking a small test batch is recommended to adjust baking time according to your oven’s performance.
- All-purpose flour can be substituted with a gluten-free flour blend if needed, but texture may slightly vary.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American