Blueberry Cookies with Homemade Jam
Indulge in the ultimate comfort food with a healthy twist! These Blueberry Cookies feature a luscious, vibrant homemade blueberry jam swirled into a soft, chewy cookie base. Expertly tested by Sophie at SweetCraft Recipes over nine times, this recipe guarantees a burst of fresh fruit flavor in every bite, perfect for family gatherings and sweet cravings.
- Prep Time: 35
- Cook Time: 55
- Total Time: 170
- Yield: 18-20 cookies (Serves 10)
- Category: Cookies, Dessert, American
- Method: Baking
- Cuisine: American
Ingredients
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar (for jam)
1 tbsp (15 ml) lemon juice
1 tsp vanilla (for jam)
1/2 tbsp (4 g) cornstarch
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 (for cookies)
1 egg, at room temperature
1 tbsp vanilla (for cookies)
1/4 cup (50 g) granulated sugar for sprinkling over the cookies (optional)
Instructions
1. Add the blueberries, 1/4 cup sugar, lemon juice, 1 tsp vanilla, and cornstarch to a medium pot. Cook over medium-low heat for 30-40 minutes until the blueberries are very thick and measure out to 1/2 cup (120 ml). About 15 minutes in, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
2. In a large bowl, whisk together the flour, baking powder, and salt. Then set aside the flour mixture.
3. In a large mixing bowl, cream together the softened butter and 1 1/4 cups granulated sugar with an electric mixer on high speed until fluffy, about two minutes.
4. Add in the egg and 1 tbsp vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
5. Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.
6. Fold in the cooled blueberry jam with a rubber spatula.
7. Scoop the cookie dough into balls with a large 2 tbsp cookie scoop.
8. Place the dough on a cookie sheet lined with parchment paper and sprinkle with sugar. (Bake 6 cookies at a time.)
9. Bake the cookies for 10-13 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
Notes
For the best texture and flavor, ensure your homemade blueberry jam is completely cool before folding it into the cookie dough. This prevents the dough from melting and helps maintain a beautiful swirl. Do not overmix the dough once the dry ingredients or jam are added, as this can lead to tough cookies. An oven thermometer can help ensure accurate baking temperatures. Enjoy these delightful blueberry cookies, a true comfort food with a healthy, fruity twist!