If you’re looking for a cozy, melt-in-your-mouth treat that’s bursting with fresh fruit flavor, I’ve got just the thing for you. This Blueberry Jam Cookies Recipe is one of my absolute favorites—soft, buttery cookies swirled with luscious homemade blueberry jam that’s just sweet enough to make your taste buds sing. Trust me, once you try this, you’ll be making these cookies on repeat.
Why You’ll Love This Recipe
- Made with fresh blueberries: Cooking down your own jam gives these cookies that unforgettable homemade touch.
- Soft and buttery texture: The cookie dough is rich yet delicate, perfect for any occasion from teatime to celebrations.
- Simple ingredients you likely have already: You don’t need fancy or hard-to-find supplies, which means you can bake these whenever the craving hits.
- Fun and versatile: I’ve found this recipe easy to customize with different extracts or jams, letting you get creative with flavor!
Ingredients You’ll Need
Getting the right ingredients really helps these Blueberry Jam Cookies turn out perfect every time. I love using fresh, ripe blueberries for the jam because they give it a natural sweetness and vibrant color that canned jam just can’t match.
- Fresh Blueberries: The star of the jam! Look for plump, juicy berries that aren’t mushy or moldy for the best flavor.
- Granulated Sugar: Sweetens both the jam and cookies smoothly—don’t skip it or you’ll miss that balanced taste.
- Lemon Juice: Adds a little zing and brightens the blueberry flavor perfectly.
- Vanilla Extract: Gives the jam and cookie dough a warm, comforting aroma that’s just irresistible.
- Cornstarch: Thickens the blueberry jam to just the right consistency so it doesn’t run during baking.
- All-Purpose Flour: The foundation of the cookie dough—spoon and level it for accurate measuring to ensure the texture comes out just right.
- Baking Powder: A little lift, making the cookies tender but with just enough structure.
- Salt: Enhances all the sweet flavors—never leave it out in baking!
- Unsalted Butter: Softened for easy mixing; it makes the cookies rich and gives that melt-in-your-mouth feel.
- Egg: Helps bind everything together and adds some fluffy lightness.
- Extra Sugar for Sprinkling (Optional): For a pretty crunchy top and a little sparkle, I love to sprinkle some on before baking.
Variations
One of the best things about this Blueberry Jam Cookies Recipe is how easy it is to make it your own. I often switch up the fruit or add a little something extra to keep things interesting!
- Jam Variations: I’ve swapped in raspberry or strawberry jam instead of blueberry and loved how the flavor changed, making it a fresh twist each time.
- Dietary Adjustments: For a gluten-free bake, try swapping the flour for a 1-to-1 gluten-free blend—just keep an eye on dough consistency.
- Flavor Boosts: Adding a pinch of cinnamon or ground almond makes the cookies warm and cozy, which is fantastic during fall and winter.
- Make It Vegan: Use vegan butter and replace the egg with a flax egg, and you’ll have delightful vegan cookies that nobody will suspect!
How to Make Blueberry Jam Cookies Recipe
Step 1: Cook your luscious blueberry jam
Start by making your blueberry jam—it’s the magic that sets this recipe apart. In a medium pot, combine fresh blueberries, sugar, lemon juice, vanilla, and cornstarch. Simmer it gently over medium-low heat for about 30-40 minutes. About halfway through, use the back of a wooden spoon to smash some of the berries; this releases their juice and helps thicken your jam perfectly. You’re aiming for a thick, jammy consistency—around ½ cup worth. Trust me, letting this cool completely before folding it into the dough keeps those juicy pockets from melting away in the oven.
Step 2: Prepare the cookie dough base
While your jam cools, preheat your oven to 350°F and line a couple of baking sheets with parchment paper. In a large bowl, whisk together your flour, baking powder, and salt. This keeps all your dry ingredients evenly mixed and ready to go. I can’t stress enough how important spooning and leveling the flour is here—it makes a huge difference in the final texture.
Step 3: Cream, mix, fold—create cookie magic
Using an electric mixer or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar until fluffy—usually about two minutes on high speed. This step creates those tender, light cookies you’ll love. Next, add in the egg and vanilla, mixing on medium speed until the mixture turns pale and airy—about 1-2 minutes. Then, with your mixer on low, gradually add the dry ingredients just until the dough comes together. Don’t overmix here or the cookies might get tough.
Once your jam is completely cool, gently fold it into the dough with a rubber spatula. It’s so tempting to mix vigorously, but I like to keep those pockets of blueberry jam intact—giving you bursts of flavor in every bite.
Step 4: Scoop, sprinkle, and bake
Scoop dough balls about 2 tablespoons each onto your prepared cookie sheets, spacing them out well because these cookies will spread a little. I usually bake six at a time to keep the oven from overcrowding, ensuring even baking. If you want that extra sparkle, sprinkle each cookie with a bit of granulated sugar before popping them in the oven.
Bake for 10-13 minutes until the edges are just golden and the cookies look set but still soft in the middle. They’ll firm up as they cool. Let them rest for five minutes on the baking sheet before transferring to a wire rack to cool completely. I love how the aroma filling my kitchen makes it impossible to wait even that long!
Pro Tips for Making Blueberry Jam Cookies Recipe
- Make Jam Ahead: I usually prepare the jam a day in advance to save time and let the flavors meld beautifully.
- Don’t Skip Cooling: Mixing warm jam into the dough makes it too runny—cool completely before folding it in for perfect texture.
- Use a Cookie Scoop: Keeping the dough portions consistent helps the cookies bake evenly and look gorgeous.
- Avoid Overbaking: Pull them from the oven when just set; they continue to cook on the hot sheet and stay soft and chewy.
How to Serve Blueberry Jam Cookies Recipe
Garnishes
I like to dust these with a little powdered sugar right before serving—it adds a pretty, delicate frosting look without extra sweetness. For a little extra flair, a small fresh blueberry or mint leaf on top makes it feel fancy without effort.
Side Dishes
These cookies go great with a cup of hot tea or coffee—perfect for afternoon breaks or a simple dessert. I also like pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for a little indulgence.
Creative Ways to Present
For gatherings, I arrange them on a pretty platter alongside small bowls of fresh berries and extra jam for dipping. You can also sandwich two cookies with cream cheese frosting or lemon curd between for a delightful twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days, but if you want to keep them longer, the fridge works too—just bring them back to room temp before enjoying.
Freezing
These cookies freeze really well! I like to flash freeze the cookie dough balls first on a tray, then transfer them to freezer bags. When I want fresh cookies, I bake them straight from frozen, adding a minute or two to baking time.
Reheating
To revive cooled or leftover cookies, I pop them in a preheated oven at 300°F for 5 minutes. This refreshes their soft texture and slightly melts the jam—deliciously warm and comforting.
FAQs
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Can I use store-bought blueberry jam instead of making my own?
You absolutely can! However, I recommend using a thick, high-quality jam and folding it in gently so it doesn’t melt too much during baking. Homemade jam is special because it’s less sweet and has a fresher flavor, but store-bought works in a pinch.
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What if I don’t have cornstarch for the jam?
If you’re out of cornstarch, you can use arrowroot powder or even a little flour as a thickener, but cornstarch will give the clearest, glossiest jam texture. Another tip I learned is to mix the cornstarch with a bit of cold water first to avoid lumps.
- How long will these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh for about 3 days at room temperature. You can extend their shelf life by refrigerating or freezing them if you want to enjoy later.
- Can I make these cookies vegan?
Yes! Swap the butter with vegan margarine or coconut oil and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed + 3 tablespoons water). The flavor will still be fantastic.
Final Thoughts
I can’t tell you how many times this Blueberry Jam Cookies Recipe has saved me when I needed a quick, impressive dessert. It’s simple enough for weekday baking but special enough for parties. What’s more, making your own blueberry jam adds a personal touch that friends and family always notice and rave about. Give this a try—you’ll love the sweet little bursts of blueberry joy in every bite just as much as I do!
Print
Blueberry Jam Cookies Recipe
- Prep Time: 1 hour
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Blueberry Cookies combine a soft, buttery dough with a luscious homemade blueberry jam filling. Perfectly balanced between sweet and tangy, these cookies offer a fruity twist on a classic treat, ideal for any occasion or a cozy afternoon snack.
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 egg, at room temperature
- 1 tbsp vanilla extract
- 1/4 cup (50 g) granulated sugar for sprinkling over the cookies (optional)
Instructions
- Prepare the Blueberry Jam: In a medium pot, combine blueberries, sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium-low heat for 30-40 minutes, stirring occasionally, until thickened and measuring about 1/2 cup. Around 15 minutes into cooking, gently mash some blueberries with the back of a spoon. Remove from heat and let cool completely.
- Preheat Oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar together on high speed for about 2 minutes until fluffy and light.
- Add Egg and Vanilla: Mix in the 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 dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Scrape the bowl sides as needed.
- Fold in Blueberry Jam: Gently fold the cooled blueberry jam into the dough using a rubber spatula until evenly combined.
- Shape Cookies: Use a 2-tablespoon cookie scoop to portion dough balls and place them on prepared baking sheets, spacing them evenly. Sprinkle each with granulated sugar if desired.
- Bake Cookies: Bake for 10-13 minutes until edges are lightly golden. Remove from oven and cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool fully before serving or storing.
Notes
- Ensure the blueberry jam is completely cooled before folding it into the dough to maintain proper texture.
- For best results, use room temperature butter and egg to achieve a smooth dough.
- Sugar sprinkling before baking adds a pleasant crunch and sparkle but is optional.
- The cookies are best stored in an airtight container and consumed within 4-5 days.
- Feel free to substitute fresh blueberries with frozen ones, but thaw and drain excess liquid before use.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
