If you’ve ever wished for the perfect sweet treat that’s bursting with fresh berry flavor and a soft, buttery crumb, then you’re going to absolutely adore this Blueberry Jam Cookies Recipe. I stumbled upon this gem a while back, and trust me, it’s fan-freaking-tastic — tender cookies swirled with luscious homemade blueberry jam. Stick around, because I promise this recipe is simple to master and makes your kitchen smell heavenly while baking!
Why You’ll Love This Recipe
- Homemade Jam Magic: You make the jam from scratch, so the flavor is so fresh and vibrant, nothing like store-bought.
- Simple Ingredients: You don’t need anything fancy here—just pantry basics and fresh blueberries.
- Soft & Chewy Texture: The cookies come out tender with just the right amount of chew, perfect for snack time.
- Make-Ahead Friendly: You can prep the jam in advance or freeze leftovers for later enjoyment.
Ingredients You’ll Need
The magic behind this Blueberry Jam Cookies Recipe lies in mixing a homemade jam with a buttery cookie dough that balances sweet and tart perfectly. I find fresh blueberries work best here, but you can get creative if you want.
- Fresh Blueberries: Choose plump and ripe berries for the jam – they’ll bring that authentic burst of flavor.
- Granulated Sugar: Keeps things sweet without overpowering the blueberry tang.
- Lemon Juice: Just a splash to brighten the jam and balance the sweetness.
- Vanilla: Adds a cozy, aromatic depth to both the jam and cookie dough.
- Cornstarch: Helps thicken the jam perfectly without making it gummy.
- All-Purpose Flour: The cookie’s sturdy base; spoon it in and level for accurate measuring.
- Baking Powder: Gives the cookies a subtle lift, making them nice and soft.
- Salt: A pinch sharpens the flavors and balances sweetness.
- Unsalted Butter: Really important to soften it well, as it creates the rich, tender crumb.
- Egg: At room temperature to blend smoothly.
- Sugar for sprinkling: Totally optional, but adds a little sparkle and crunch on top.
Variations
I love making this recipe just as is, but one of the best parts about a homemade cookie is tweaking it to your liking. Here’s how I make it my own — and how you can too!
- Use Different Berries: Sometimes I swap blueberries for raspberries or blackberries, which turns out beautifully tart and colorful.
- Gluten-Free Version: Try swapping the all-purpose flour for a gluten-free blend; just watch the dough texture to add a splash of milk if it feels too dry.
- Spice It Up: Adding a pinch of cinnamon or cardamom to the dough gives a warming twist that’s perfect for colder months.
- Jam Swirl Enhancement: For extra swirl effect, freeze the jam before folding it into the dough — it keeps pockets of jam beautifully distinct after baking.
How to Make Blueberry Jam Cookies Recipe
Step 1: Make Your Homemade Blueberry Jam
Start by adding your fresh blueberries, sugar, lemon juice, vanilla, and cornstarch into a medium pot. Cook this over medium-low heat for about 30-40 minutes, stirring occasionally. Around the 15-minute mark, get a wooden spoon in there and gently smash some of the berries — this thickens the jam nicely. You’ll want the jam thick enough to measure about 1/2 cup once done. Then, set it aside to fully cool. Making this jam yourself is what makes these cookies so special, and it fills your kitchen with the most amazing scent. Just be patient, as slow cooking gives you the best texture.
Step 2: Prepare the Cookie Dough
While the jam cools, preheat your oven to 350°F and line two baking sheets with parchment paper — this makes cleanup a breeze! In a large bowl, whisk together your flour, baking powder, and salt and set it aside. Then, cream your softened butter and sugar with an electric mixer on high speed for about two minutes until fluffy and light. You’ll see it change in color and texture — don’t rush this step, the fluffier your butter, the softer your cookies.
Step 3: Combine Everything Gently
Add your room temperature egg and vanilla to the butter mixture and beat on medium speed until pale and fluffy, another 1-2 minutes — this gives the dough body. Then, carefully add the dry ingredients, mixing on low speed just until combined; don’t overmix or your cookies will get tough. The final touch here is folding in the cooled blueberry jam with a rubber spatula — I like to do it gently so you can see those gorgeous swirls of jam peek through.
Step 4: Shape and Bake Your Cookies
Use a large 2-tablespoon cookie scoop to portion out the dough — I usually bake six at a time on the parchment-lined sheets to give them space to spread. If you like, sprinkle the tops with a little granulated sugar for a sweet crunch. Then, bake at 350°F for 10-13 minutes — you want edges lightly golden but centers soft. After baking, let them cool on the sheet for 5 minutes to finish setting before transferring to a rack. Trust me, it’s so hard not to sneak a warm bite at this stage!
Pro Tips for Making Blueberry Jam Cookies Recipe
- Room Temperature Ingredients: Always soften butter and bring eggs to room temp for better mixing and fluffier dough.
- Low & Slow Jam Cooking: Slowly simmer your blueberry jam to avoid burning and get that rich, jammy texture that’s not runny.
- Don’t Overmix Dough: Mix just until combined after adding flour to keep cookies tender — overmixing develops gluten and toughens them.
- Bake in Batches: Only bake a few cookies at a time for even heat circulation and perfect baking results.
How to Serve Blueberry Jam Cookies Recipe
Garnishes
I usually keep it simple: a sprinkle of granulated sugar on top before baking adds a delightful sparkle and crunch. Sometimes I dust them with a tiny bit of powdered sugar just before serving — it makes them look extra special and adds a melt-in-your-mouth sweetness. Fresh mint leaves on the side make for a beautiful, fresh contrast if you’re serving for guests.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or coffee — especially an Earl Grey or lemony herbal blend. For brunch, I love serving them alongside a bowl of Greek yogurt with fresh berries, making a light but indulgent spread. They’re also a hit with a cold glass of milk for an after-school snack.
Creative Ways to Present
For birthdays or special occasions, I’ve arranged these cookies stacked on tiered cake stands with fresh blueberries and edible flowers scattered around — such a crowd-pleaser! Another fun idea is sandwiching two cookies together with a thin layer of cream cheese frosting or extra blueberry jam for a little twist that feels fancy but stays easy.
Make Ahead and Storage
Storing Leftovers
Cool your cookies completely before storing them in an airtight container at room temperature. They keep nicely for up to 4 days, staying soft and flavorful. I usually add a slice of bread in the container to help maintain moisture — it’s an old trick that truly makes a difference!
Freezing
To freeze, I freeze the cookie dough balls ahead of time on a tray, then pop them into a sealed freezer bag. You can bake from frozen by just adding a minute or two to the baking time. Or, freeze the baked cookies in an airtight container with parchment between layers for up to 3 months – they thaw perfectly at room temp.
Reheating
If you want to enjoy them warm later, pop a cookie in the microwave for about 10 seconds or heat in a low oven (300°F) for 5-7 minutes. This brings back that freshly baked softness and enhances the jam’s luscious taste.
FAQs
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Can I use frozen blueberries for the jam in this recipe?
Absolutely! Frozen blueberries work well too—just thaw them and drain any excess liquid before cooking the jam. Keep in mind cooking time might be a bit longer since the berries need to break down fully, but the flavor will still be fantastic.
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What if I don’t have cornstarch to thicken the jam?
If you don’t have cornstarch, you can use a potato starch or tapioca starch instead in the same amount. Another option is to cook the jam a bit longer to reduce the liquid, but watch carefully to avoid burning it.
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Can I skip making homemade jam and use store-bought blueberry jam instead?
While you can use store-bought jam, the texture and flavor won’t be quite the same. Homemade jam adds freshness and prevents the dough from getting too wet or sticky. If you do substitute, go for a thicker jam and use it sparingly when folding into the dough.
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How do I know when the cookies are done baking?
Look for lightly golden edges with soft centers. The cookies will firm up as they cool, so avoid overbaking if you want them tender. Generally, 10-13 minutes is perfect at 350°F, but ovens vary so start checking at 10 minutes.
Final Thoughts
This Blueberry Jam Cookies Recipe has become a cozy favorite in my family’s rotation — it’s just so satisfying and true comfort food. I love how each bite carries that sweet-tart burst of fresh blueberries combined with a tender crumb that melts in your mouth. Once you try making your own jam and folding it in, you’ll never go back to plain cookies again. I’m excited for you to bake these and make them your own, so grab your berries and let’s get baking!
Print
Blueberry Jam Cookies Recipe
- Prep Time: 1 hour
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful blueberry cookies feature a luscious homemade blueberry jam folded into a tender, buttery dough for a perfect balance of fruity sweetness and soft texture. With a crisp sugar topping and a hint of vanilla, these cookies are a delicious treat perfect for any occasion.
Ingredients
For the 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
For the 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: In a medium pot, combine fresh blueberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium-low heat for 30-40 minutes, stirring occasionally and smashing some blueberries about 15 minutes in to release juices. Continue until the mixture thickens to about 1/2 cup (120 ml). Remove from heat and allow to cool completely.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer on high speed (or stand mixer with paddle attachment), cream the softened unsalted butter and granulated sugar together until light and fluffy, approximately 2 minutes.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Scrape down the sides of the bowl as needed.
- Fold in Blueberry Jam: Gently fold the cooled blueberry jam into the cookie dough using a rubber spatula, incorporating it evenly throughout.
- Scoop Dough: Using a large 2-tablespoon cookie scoop, portion dough into balls and place six on each prepared baking sheet.
- Sprinkle with Sugar: Lightly sprinkle granulated sugar over each cookie dough ball for a crisp, sweet topping (optional).
- Bake Cookies: Bake in the preheated oven for 10-13 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Smashing blueberries during jam cooking helps release natural juices and thickens the jam faster.
- Do not overmix the dough after adding flour to keep cookies tender.
- Allow cookies to cool slightly on the baking sheet to finish setting before moving to a rack.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
