Blueberry Cookies
These soft and chewy Blueberry Cookies feature a buttery dough swirled with homemade jammy blueberry filling. With hints of lemon and vanilla, they taste like a delightful mini blueberry pie in every bite.
Ingredients
For the 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
For the Cookies
- 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 egg at room temperature
- 1 tbsp vanilla extract
- 1/4 cup 50 g granulated sugar for sprinkling (optional)
Instructions
For the Blueberry Jam
- Combine the blueberries, sugar, lemon juice, vanilla extract, and cornstarch in a medium-sized pot.
- Cook over medium-low heat, stirring occasionally, for 30–40 minutes or until the mixture thickens to a jam-like consistency.
- After approximately 15 minutes, gently mash some of the blueberries with the back of a wooden spoon to release their juices.
- Once thickened, remove the pot from heat and allow the jam to cool completely before using.
For the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the mixture aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together on high speed using an electric mixer until light and fluffy, approximately two minutes.
- Add the egg and vanilla extract to the creamed mixture, beating on medium speed until the batter appears pale and smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Gently fold the cooled blueberry jam into the dough using a rubber spatula. Avoid overmixing to maintain the jam’s vibrant streaks.
- Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets. Sprinkle the tops with granulated sugar, if desired.
- Bake 6 cookies at a time for 10–13 minutes, or until the edges are set but the centers remain slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.