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Blueberry Cookies Recipe

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★★★★★

4.2 from 296 reviews

These homemade Blueberry Cookies combine a tender, buttery cookie dough with a luscious, homemade blueberry jam center. Baked to perfection, they offer a delightful balance of sweet and fruity flavors, making them a perfect treat for any occasion.

Ingredients

Scale

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

Cookie Dough

  • 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 (optional)

Instructions

  1. Prepare the Blueberry Jam: In a medium-sized pot, combine the fresh blueberries, sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium-low heat for 30-40 minutes, stirring occasionally. About 15 minutes into cooking, gently mash some of the blueberries with the back of a wooden spoon to release their juices. Continue cooking until the mixture thickens and reduces to about 1/2 cup (120 ml). Remove from heat and allow the jam to cool completely.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside for the cookie dough.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer on high speed (or the paddle attachment of a stand mixer), cream the softened butter and granulated sugar together until fluffy and pale, about two minutes.
  5. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture. Mix on medium speed until the mixture is pale and fluffy, approximately 1-2 minutes.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough begins to come together. Scrape down the sides of the bowl as needed to ensure even mixing.
  7. Incorporate Blueberry Jam: Gently fold the cooled blueberry jam into the cookie dough using a rubber spatula to distribute it evenly without breaking the dough.
  8. Scoop the Dough: Using a large 2-tablespoon cookie scoop, form the dough into balls and place them onto the prepared baking sheets, leaving space between each cookie. You can bake 6 cookies at a time.
  9. Add Sugar Topping (Optional): Lightly sprinkle the tops of the cookie dough balls with granulated sugar for an extra touch of sweetness and a subtle crunch after baking.
  10. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-13 minutes or until the edges are lightly golden but the centers remain soft.
  11. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.

Notes

  • Use fresh blueberries for the best flavor and texture in the jam; frozen blueberries may release too much water.
  • If blueberry jam is too thick after cooling, gently warm and stir to loosen before folding into dough.
  • The sugar sprinkled on top is optional, but it adds a lovely sparkle and slight crunch to the cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • You can substitute cornstarch with arrowroot powder if preferred.

Keywords: blueberry cookies, homemade blueberry jam, baked cookies, fruity cookies, dessert recipe, blueberry dessert

Find it online: https://epicrecipebox.com/blueberry-cookies-recipe/