Irresistible Gooey Blueberry Sugar Cookies are the perfect treat for any occasion. These soft and chewy cookies are filled with sweet blueberry jam in the center, making them a delightful combination of textures. Each cookie is coated in granulated sugar before baking, giving it a slight crunch on the outside and a gooey center on the inside. The balance between the buttery cookie and the tart blueberry jam makes this dessert a crowd-pleaser. Enjoy these cookies any time of day, whether it's for a snack, a dessert, or as part of a special occasion.
These Irresistible Gooey Blueberry Sugar Cookies are a delightful treat for any sweet tooth. The soft, buttery cookie dough is filled with a gooey blueberry jam center, creating a delicious combination of flavors and textures. Each cookie is rolled in sugar for an extra crunch on the outside while maintaining a chewy, gooey center.
INGREDIENTS
- Unsalted butter: 1 cup, softened, adds rich flavor and moisture to the cookie dough.
- Granulated sugar: 1 cup, sweetens the cookie dough and provides a crunchy coating when rolled on the outside.
- Egg: 1 large, adds structure to the dough.
- Vanilla extract: 1 teaspoon, enhances the flavor of the cookies.
- All-purpose flour: 2 1/2 cups, forms the base of the dough.
- Baking powder: 1/2 teaspoon, helps the cookies rise and become fluffy.
- Salt: 1/4 teaspoon, balances the sweetness and enhances flavor.
- Blueberry jam: 1 cup, adds a gooey and sweet center to the cookies.
- Extra granulated sugar: For coating the cookies before baking, adds a slight crunch and sweetness to the exterior.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3:
- Beat in the egg and vanilla extract until well combined.
- Step 4:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Step 6:
- Roll the dough into 1-inch balls, flatten them slightly, and place a teaspoon of blueberry jam in the center. Fold the dough around the jam, sealing it inside, and roll it back into a ball.
- Step 7:
- Roll each cookie ball in granulated sugar and place them on the prepared baking sheet.
- Step 8:
- Bake for 12-15 minutes, or until the edges are golden. Allow the cookies to cool on a wire rack before serving.
Serving and Storage Tips
- These cookies are best served slightly warm for an extra gooey center, but they can also be enjoyed at room temperature.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate them to maintain freshness for up to 5 days.
Helpful Notes
- For a different flavor twist, you can substitute the blueberry jam with raspberry or strawberry jam.
- Ensure the cookies are sealed well to prevent the jam from leaking out during baking.
Tips from Well-Known Chefs
- Chef Kelly suggests using high-quality jam for the best flavor. Homemade jam works particularly well in this recipe.
- Chef Martin recommends slightly underbaking the cookies for an extra gooey center.