Description
Delightful blueberry jammy cookies bring classic comfort with a fruity twist, melding buttery shortbread and sweet berry preserves. Crisp edges and tender centers make these treats perfect for sharing with friends during afternoon tea or quiet moments of indulgence.
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 Base Ingredients:
- 2 1/2 cups (313 grams) all-purpose flour
- 1/2 teaspoon (2.5 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 1 cup (227 grams) unsalted butter, softened
- 1 1/4 cups (250 grams) granulated sugar
- 1 tablespoon (15 milliliters) vanilla extract
- 1 large egg, room temperature
Garnish:
- 1/4 cup (50 grams) granulated sugar (for sprinkling)
Instructions
- Create a vibrant blueberry jam by simmering blueberries with sugar and lemon juice over medium heat. Crush the berries as they cook, allowing them to break down and develop a rich, concentrated flavor for 8-10 minutes.
- Incorporate vanilla extract and cornstarch to thicken the jam, stirring continuously for an additional 1-2 minutes. Remove from heat and let the mixture cool completely, allowing it to set naturally.
- Prepare the oven to 350F and line a baking sheet with parchment paper, ensuring even heat distribution and easy cookie removal.
- Combine dry ingredients in a bowl, whisking flour, baking powder, and salt to ensure even integration.
- Cream butter and sugar in a separate bowl until the mixture becomes light and airy, creating a smooth base for the cookie dough.
- Introduce vanilla extract and egg to the butter mixture, blending until fully incorporated and creating a uniform consistency.
- Gently fold dry ingredients into the wet mixture, mixing minimally to prevent tough cookies. Stop stirring as soon as the ingredients are just combined.
- Form small dough balls, rolling them between your palms and placing them evenly on the prepared baking sheet.
- Create a gentle indentation in the center of each cookie using your thumb or the back of a spoon, forming a perfect pocket for the jam.
- Carefully spoon the cooled blueberry jam into each cookie’s center, ensuring a generous but neat filling.
- Bake for 12-15 minutes, watching for light golden edges that indicate perfect doneness.
- Immediately sprinkle granulated sugar over the warm cookies, adding a sparkling finish and subtle sweetness.
- Allow cookies to rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack for complete cooling.
Notes
- Ensure blueberries are ripe and fresh for the most vibrant, natural jam flavor with maximum sweetness.
- Use cornstarch sparingly to prevent the jam from becoming too thick or starchy, maintaining a smooth consistency.
- Create consistent cookie sizes by using a small cookie scoop or measuring spoon for uniform baking and appearance.
- Opt for room temperature butter and egg to help achieve a smoother, more evenly mixed cookie dough that prevents crumbling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 174
- Sugar: 13 g
- Sodium: 94 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg