Description
Delight in these Blueberry Jammy Cookies, a perfect blend of tender, buttery cookie dough filled with a luscious homemade blueberry jam center. Featuring a sweet and tangy blueberry filling made from fresh blueberries, lemon juice, and vanilla, these cookies offer a burst of fruity flavor with every bite. Sprinkled with sugar for an extra touch of crunch and sweetness, they are ideal for an afternoon treat or a charming dessert.
Ingredients
Scale
Blueberry Jam Filling
- 12 oz fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp cornstarch
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tbsp vanilla extract
- 1 large egg, room temperature
Finishing
- 1/4 cup granulated sugar (for sprinkling)
Instructions
- Prepare the Blueberry Jam Filling: In a medium saucepan, combine fresh blueberries, 1/4 cup granulated sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer.
- Thicken the Jam: Mix cornstarch with a small amount of cold water to create a slurry. Slowly add the slurry to the simmering blueberry mixture while stirring continuously. Cook for another 2-3 minutes until the jam thickens. Remove from heat and let it cool completely.
- Make the Dough Base: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and 1 1/4 cups sugar together until light and fluffy. Beat in the vanilla extract and egg until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the butter mixture and stir until just combined to form a soft dough. Do not overmix to maintain a tender texture.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Take about a tablespoon of dough and flatten it in your palm. Place a teaspoon of the cooled blueberry jam in the center, then fold the dough around the jam, rolling it gently to seal and form a ball.
- Coat with Sugar and Bake: Roll each cookie ball in the remaining 1/4 cup granulated sugar, then place them on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious Blueberry Jammy Cookies once cooled.
Notes
- Ensure the blueberry jam is fully cooled before filling the cookies to prevent the dough from becoming too soft.
- You can substitute fresh blueberries with frozen, but thaw and drain excess liquid before cooking.
- For a more intense blueberry flavor, consider adding a teaspoon of blueberry extract to the jam.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can also be frozen after baking for up to 2 months; thaw at room temperature before serving.
