Description
Delight in these homemade blueberry cookies featuring a luscious homemade blueberry jam swirled into a tender, buttery cookie dough. Baked to golden perfection and lightly sprinkled with sugar, these cookies offer a perfect balance of sweet, fruity, and soft texture, ideal for a comforting treat or afternoon snack.
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
- Prepare the Blueberry Jam: In a medium pot, combine the fresh blueberries, sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium-low heat for 30 to 40 minutes, stirring occasionally. Around 15 minutes in, mash some of the berries gently with the back of a wooden spoon to release juices and create a thick jam consistency. Once thickened and measuring about 1/2 cup (120 ml), remove from heat and cool completely.
- Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly combined. Set aside for later use.
- Cream Butter and Sugar: In a separate large mixing bowl, use an electric mixer on high speed to cream the softened unsalted butter and granulated sugar together for about two minutes until the mixture is light and fluffy. This step is important for the cookie texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat on medium speed for one to two minutes until the batter becomes pale and fluffy.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until the dough comes together to avoid overworking. Use a spatula to scrape down the sides of the bowl as needed for even incorporation.
- Fold in Blueberry Jam: Gently fold the cooled blueberry jam into the cookie dough with a rubber spatula until evenly distributed, creating a marbled effect without overmixing.
- Scoop Cookie Dough: Using a large 2-tablespoon cookie scoop, portion the dough into individual balls. Place them spaced apart on the prepared baking sheets to allow room for spreading.
- Sprinkle Sugar: Optionally, sprinkle the tops of the cookie dough balls lightly with granulated sugar for extra sweetness and a slight crunch.
- Bake Cookies: Bake in the preheated oven for 10 to 13 minutes, or until the edges are golden and the centers appear set but still soft. It is best to bake six cookies at a time for even cooking.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for five minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- The blueberry jam can be made ahead and refrigerated to save time on baking day.
- Be careful not to overmix the cookie dough once flour is added to keep the cookies tender.
- If you prefer a stronger blueberry flavor, increase fresh blueberries in the jam or reduce sugar slightly.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Room temperature egg helps with better emulsification and fluffy cookie texture.
- Prep Time: 25 minutes
- Cook Time: 46 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American