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Blueberry Cookies Recipe

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★★★★★

4.4 from 131 reviews

Delight in these soft and fluffy Blueberry Cookies featuring a homemade blueberry jam folded into a buttery, vanilla-infused dough. Perfectly sweet and bursting with fresh blueberry flavor, these cookies offer a unique twist on a classic treat.

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 over the cookies (optional)

Instructions

  1. Make 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 and smushing some berries about halfway through, until the mixture thickens and measures about 1/2 cup. Remove from heat and cool completely.
  2. Preheat Oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  3. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer on high speed, beat the softened butter and granulated sugar until fluffy and pale, about 2 minutes.
  5. Add Egg and Vanilla: Mix in the egg and vanilla extract on medium speed until mixture is pale and fluffy, 1-2 minutes.
  6. Combine Dough: Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Scrape down bowl sides as needed.
  7. Fold in Blueberry Jam: Gently fold the cooled blueberry jam into the dough using a rubber spatula until evenly distributed.
  8. Portion Dough: Using a 2-tablespoon cookie scoop, portion dough balls onto prepared baking sheets, spacing them apart. Sprinkle the tops with granulated sugar if desired. Bake about 6 cookies at a time.
  9. Bake Cookies: Bake for 10-13 minutes until lightly golden around the edges. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Make sure to cool the blueberry jam completely before folding into the dough to prevent melting the butter.
  • For evenly sized cookies, use a cookie scoop to portion the dough.
  • Storing baked cookies in an airtight container keeps them fresh for up to 3 days.
  • These cookies freeze well; store dough balls on a baking sheet in the freezer, then transfer to a sealed bag once frozen.
  • Optional sugar sprinkle adds a crunchy texture and extra sweetness on top.

Keywords: blueberry cookies, blueberry jam cookies, homemade cookies, fruit jam cookies, soft cookies, easy dessert

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