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Blueberry Cookies

Course Dessert
Prep Time 40 minutes
Cook Time 10 minutes
Servings 28 cookies

Ingredients

For the Blueberry Jam:

  • 12 oz 340g fresh blueberries
  • ¼ cup 50g granulated white sugar
  • 1 tablespoon 15ml lemon juice
  • 1 teaspoon vanilla extract
  • ½ tablespoon 4g cornstarch

For the Cookies:

  • 2 ½ cups 313g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup 224g unsalted butter, softened
  • 1 ¼ cups 250g granulated white sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • ¼ cup 50g granulated sugar for sprinkling over the cookies (optional)

Instructions

For the Blueberry Jam:

  • In a medium pot, combine the blueberries, sugar, lemon juice, vanilla, and cornstarch.
  • Cook over medium-low heat for 20-22 minutes until thick, smashing some blueberries halfway through. Let it cool completely.

For the Cookies:

  • Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, cream together the softened butter and granulated sugar until fluffy. Then beat in the egg and vanilla until pale and fluffy.
  • Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Fold in the cooled blueberry jam.
  • Use a large cookie scoop to portion out the dough onto the prepared baking sheets. Sprinkle with sugar if desired.
  • Bake for 10 minutes, then let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Get ready to delight in the irresistible combination of soft, chewy cookies and juicy blueberries – it's a match made in dessert heaven!