Blueberry Jammy Cookies are a delightful treat that combines the buttery softness of classic cookies with the sweet, tangy burst of homemade blueberry jam. These cookies are as delicious as they are beautiful, making them perfect for afternoon tea, holiday trays, or anytime indulgence.
Why You Will Love Blueberry Jammy Cookies
- Buttery and Soft: The cookie base is tender and buttery, with just the right amount of sweetness.
- Homemade Jam: Fresh blueberries, citrusy lemon juice, and vanilla create a luscious filling.
- Visually Stunning: The deep purple jam contrasts beautifully with the golden cookie.
- Customizable: Swap the blueberry jam for your favorite fruit preserves for variety.
- Perfect for Any Occasion: Great for gifting, gatherings, or as a delicious homemade dessert.
Ingredients Notes for Blueberry Jammy Cookies
For the Blueberry Jam
- Fresh Blueberries (12 oz): Juicy and ripe berries ensure a flavorful jam. Frozen blueberries can be used if fresh aren’t available.
- Granulated Sugar (¼ cup): Sweetens the jam while letting the blueberry flavor shine.
- Lemon Juice (1 tbsp): Adds brightness and balances the sweetness.
- Vanilla Extract (1 tsp): Enhances the flavor with a warm, aromatic note.
- Cornstarch (½ tbsp): Thickens the jam for a perfect cookie filling.
For the Cookies
- All-Purpose Flour (2 ½ cups): Provides structure while keeping the cookies tender.
- Baking Powder (½ tsp): Adds a slight lift for a soft texture.
- Unsalted Butter (1 cup): Softened butter ensures a creamy, rich dough.
- Granulated Sugar (1 ¼ cups): Sweetens the cookies and helps achieve a light golden color.
- Vanilla Extract (1 tbsp): A generous amount for a deeply aromatic cookie base.
- Egg (1, room temperature): Binds the dough and adds moisture.
For Garnish
- Granulated Sugar (¼ cup): Sprinkled on the cookies for sparkle and a touch of sweetness.
Kitchen Equipment Needed
- Small saucepan
- Mixing bowls (medium and large)
- Electric hand or stand mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
How to Make Blueberry Jammy Cookies
Step 1: Make the Blueberry Jam
- In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture starts to thicken, about 8–10 minutes.
- Stir in the vanilla extract and cornstarch. Cook for another 1–2 minutes until the jam thickens further.
- Remove from heat and let the jam cool completely before using.
Step 2: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add the vanilla extract and egg, mixing until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
Step 3: Shape and Fill the Cookies
- Scoop out 1 tablespoon of cookie dough and roll it into a ball. Place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
- Using your thumb or the back of a small spoon, create a small indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of the cooled blueberry jam.
Step 4: Bake
- Bake the cookies for 12–15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and immediately sprinkle them with granulated sugar for a sparkling finish.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies with tea, coffee, or a scoop of vanilla ice cream for a delightful treat.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze the unbaked cookie dough balls (without jam) for up to 3 months. Thaw and fill with jam before baking.
Variations
- Mixed Berry Jam: Use a blend of berries like raspberries, blackberries, and strawberries for a different flavor.
- Citrus Twist: Add a teaspoon of orange zest to the cookie dough for an extra burst of citrus.
- Chocolate Drizzle: Once cooled, drizzle the cookies with melted white or dark chocolate for a decadent finish.
Helpful Notes
- Make sure the butter is softened to ensure a smooth and creamy cookie dough.
- Allow the jam to cool completely before filling the cookies to prevent it from spreading too much.
- For perfectly shaped cookies, chill the dough for 15 minutes before baking.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality vanilla extract—it makes a noticeable difference in baked goods.”
- Sally McKenney (Sally’s Baking Addiction): “Roll cookie dough evenly for consistent baking and uniform cookies.”
- Martha Stewart: “Let cookies cool on the baking sheet for a few minutes to set before transferring to a wire rack.”
Frequently Asked Questions (FAQ)
Can I use store-bought jam instead of homemade?
Yes, store-bought jam works as a quick alternative. Look for high-quality, thick jams for the best results.
What if I don’t have fresh blueberries?
Frozen blueberries work perfectly. Thaw and drain them before cooking to avoid excess liquid.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days or frozen for longer storage.
What’s the best way to create the cookie indentations?
Use your thumb, the back of a teaspoon, or the handle of a wooden spoon for even indentations.
Why is my jam runny?
Ensure the jam cooks long enough to thicken. Adding cornstarch and cooking it briefly after will help achieve the perfect consistency.
Blueberry Jammy Cookies are an elegant and flavorful treat that brings together the best of buttery cookies and fruity jam. Enjoy baking and sharing these irresistible delights!
