Blueberry Jammy Cookies

Introduction

As soon as I took the first bite of these Blueberry Jammy Cookies, I knew I had stumbled upon a true gem. The soft, buttery cookie paired perfectly with the sweet, tangy homemade blueberry jam in the center. Each bite felt like summer on my tongue, with the bright notes of citrus cutting through the richness of the buttery cookie. I served them at a family gathering, and they were an instant hit, with everyone going back for seconds. These cookies are the perfect combination of sweet and tart, and I can guarantee they will be a crowd-pleaser at any event. Whether you’re baking for a special occasion or simply indulging in a treat on a quiet afternoon, these Blueberry Jammy Cookies are a must-try!

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Why You’ll Love These Blueberry Jammy Cookies

These Blueberry Jammy Cookies are a delightful treat that combines the warmth of homemade cookies with the vibrant flavor of blueberries. What sets these cookies apart is the addition of fresh homemade blueberry jam that is both rich and tangy, giving them a unique twist. The dough itself is soft and buttery, making each bite melt in your mouth. And let’s not forget about the sweet, citrusy finish from the lemon juice that pairs so beautifully with the blueberry jam. Not only do these cookies taste amazing, but they also look beautiful with the vibrant color of the jam peeking out from the center. Whether you’re a fan of fruit-filled treats or just someone looking for a delicious new cookie recipe, these jammy cookies won’t disappoint.

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Ingredients

For the Blueberry Jam:

• 12 oz fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tbsp cornstarch

For the Cookies:

• 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

For Garnish:

• 1/4 cup granulated sugar (for sprinkling)

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Instructions

Step 1: Make the Blueberry Jam

1. In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, for 8-10 minutes. The blueberries should start breaking down and the mixture should thicken.
3. Stir in the vanilla extract and cornstarch. Continue cooking for another 1-2 minutes until the jam thickens further.
4. Remove the saucepan from heat and allow the jam to cool completely before using.

Step 2: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the vanilla extract and room temperature egg to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.

Step 3: Shape and Fill the Cookies

1. Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
2. Using your thumb or the back of a small spoon, create an indentation in the center of each cookie.
3. Fill each indentation with about 1/2 teaspoon of the cooled blueberry jam.

Step 4: Bake the Cookies

1. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
2. Remove the cookies from the oven and immediately sprinkle them with a little granulated sugar for a sparkling finish.
3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Nutrition Facts (Per Serving)

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 16g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

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Preparation Time

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes

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How to Serve

• Serve the Blueberry Jammy Cookies on a beautiful plate or tray to showcase their vibrant color.
• Pair with a cold glass of milk for the ultimate sweet treat.
• These cookies are perfect for dessert or as a snack with coffee or tea.
• Store in an airtight container at room temperature for up to 5 days.
• For a special touch, serve them at a brunch or tea party as part of a dessert spread.

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Additional Tips

1. Use Fresh Blueberries: For the best flavor, use fresh blueberries to make your jam. Frozen blueberries may work, but they can sometimes result in a thinner consistency.
2. Chill the Dough: If you find that the dough is too soft to handle, refrigerate it for 30 minutes before shaping the cookies.
3. Make Extra Jam: This recipe makes a small batch of blueberry jam. If you’re a fan of the jam, consider making extra to spread on toast or mix into yogurt!
4. Adjust the Sweetness: If you prefer a sweeter jam, feel free to increase the sugar in the blueberry jam by a tablespoon or two.
5. Try Other Berries: While blueberry jam is the star of this recipe, you can substitute with other berries like raspberries or strawberries for a different twist.

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FAQ Section

1. Can I use store-bought blueberry jam instead of making my own?
Yes, you can substitute store-bought blueberry jam for homemade jam, but homemade jam offers a fresher, more vibrant flavor.

2. How can I make these cookies gluten-free?
You can use a 1:1 gluten-free flour substitute in place of all-purpose flour for a gluten-free version of these cookies.

3. Can I freeze the dough?
Yes, you can freeze the cookie dough before baking. Simply scoop and shape the dough, then place it on a baking sheet to freeze. Once frozen, transfer the dough balls to a zip-top bag and store in the freezer for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.

4. Can I make these cookies with other fruit jams?
Absolutely! You can use any fruit jam you prefer, such as raspberry, strawberry, or apricot, for a different flavor profile.

5. How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 2 months.

6. Can I use salted butter instead of unsalted butter?
If you use salted butter, reduce the added salt in the recipe by half to avoid the cookies being too salty.

7. Can I add nuts to the cookie dough?
Yes, chopped nuts like walnuts or almonds would be a delicious addition to the cookie dough, giving it an extra crunch.

8. Why did my jam spill out during baking?
Make sure to create a deep enough indentation in the center of each cookie to hold the jam during baking. Also, be careful not to overfill the cookies with jam.

9. Can I skip the cornstarch in the jam?
The cornstarch helps thicken the jam, but you can skip it if you prefer a runnier consistency.

10. How do I prevent the cookies from spreading too much?
Chill the cookie dough for 20-30 minutes before baking to help the cookies hold their shape and prevent excessive spreading.

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With these tips and answers to common questions, you’re now equipped to make the perfect batch of Blueberry Jammy Cookies. Whether you’re treating yourself or baking for others, these cookies are sure to impress with their soft texture, vibrant jam filling, and burst of flavor!

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