Description
Delightful Blueberry Jammy Cookies bring sweet memories of summer’s bounty with their perfect balance of buttery shortbread and tangy blueberry jam. Homemade comfort shines through each bite, inviting you to savor pure, nostalgic goodness.
Ingredients
Scale
Blueberry Filling:
- 12 ounces (340 grams) fresh blueberries
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon (5 milliliters) vanilla extract
- 1/2 tablespoon (7.5 grams) cornstarch
Cookie Dry Ingredients:
- 2 1/2 cups (313 grams) all-purpose flour
- 1/2 teaspoon (2.5 grams) baking powder
- 1/2 teaspoon (3 grams) salt
Cookie Wet Ingredients:
- 1 cup (227 grams) unsalted butter (softened)
- 1 1/4 cups (250 grams) granulated sugar
- 1 large egg (room temperature)
- 1 tablespoon (15 milliliters) vanilla extract
- 1/4 cup (50 grams) sugar for sprinkling (optional)
Instructions
- Craft the blueberry jam by simmering blueberries with sugar, lemon juice, vanilla, and cornstarch over medium-low heat for 30-40 minutes until the mixture thickens and reaches a jam-like consistency. Allow the jam to cool completely.
- Prepare the dry mixture by whisking flour, baking powder, and salt in a separate bowl, then set aside.
- Create a creamy base by vigorously beating softened butter with granulated sugar until light and airy, approximately 2 minutes. Incorporate the egg and vanilla, continuing to mix until the mixture becomes pale and fluffy.
- Gradually fold the dry ingredients into the butter mixture, stirring until a cohesive dough forms.
- Delicately swirl the cooled blueberry jam throughout the dough, ensuring an even distribution.
- Shape the cookie dough into 2-tablespoon sized spheres, positioning them on a parchment-lined baking sheet. Sprinkle a light dusting of sugar over each cookie.
- Bake the cookies in a preheated oven at 350°F (175°C) for 10-13 minutes, watching for golden-brown edges. After removing from the oven, allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Cook blueberry jam slowly and stir frequently to prevent burning, ensuring a thick, glossy texture that won’t make cookies soggy.
- Refrigerate cookie dough for 30 minutes to prevent spreading and maintain a perfect round shape during baking.
- Swap all-purpose flour with a 1:1 gluten-free flour blend to make these cookies suitable for those with wheat sensitivities.
- Use half the sugar in jam and cookie dough for a less sweet version, or substitute with monk fruit sweetener for a lower-calorie treat.
- Prep Time: 50 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 151
- Sugar: 10 g
- Sodium: 58 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg