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
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 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
