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
Scale
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
