Blueberry Jammy Cookies are the ultimate treat for blueberry lovers. With soft, chewy cookies and a tangy blueberry jam filling, these cookies offer the perfect balance of sweetness and texture. Made with fresh blueberries, sugar, lemon juice, and a touch of vanilla, the homemade jam fills each cookie with a burst of fruity goodness. These cookies are a delicious way to enjoy the flavors of summer all year round!
INGREDIENTS- Fresh blueberries: 12 oz
- Granulated sugar: 1/4 cup (for jam), 1 1/4 cups (for cookies), 1/4 cup (for sprinkling)
- Lemon juice: 1 tbsp
- Vanilla extract: 1 tsp (for jam), 1 tbsp (for cookies)
- Cornstarch: 1/2 tbsp (for jam)
- All-purpose flour: 2 1/2 cups
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter: 1 cup (softened)
- Large egg: 1 (room temperature)
- Step 1:
- In a pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook on medium-low heat for 30-40 minutes until thick. Let cool.
- Step 2:
- Whisk together flour, baking powder, and salt. Set aside.
- Step 3:
- Beat softened butter and granulated sugar until fluffy, about 2 minutes. Add egg and vanilla, mixing until pale and fluffy.
- Step 4:
- Slowly add dry ingredients to the butter mixture. Mix until dough comes together.
- Step 5:
- Gently mix cooled blueberry jam into the dough.
- Step 6:
- Scoop dough into 2 tbsp balls. Place on parchment-lined sheet and sprinkle with sugar.
- Step 7:
- Bake at 350°F (175°C) for 10-13 minutes until edges are golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Serve these cookies fresh for the best flavor.
- Store in an airtight container for up to 3 days to maintain freshness.
- If the jam is too runny, cook it a bit longer to allow it to thicken.
- For a fun twist, try using other fruit jams like strawberry or raspberry.
Tips from Well-Known Chefs
- For chewier cookies, chill the dough in the fridge for 30 minutes before baking.
- If you want a more intense jam flavor, add a splash of lemon zest to the blueberry mixture.