Blueberry Cookies
Experience the combination of fresh blueberries and the rich buttery goodness in our homemade Blueberry Cookies. Each cookie is crafted with care blending jam into a tender and golden brown dough. As they bake you'll be greeted by the aroma of vanilla and berries promising not a dessert but a moment of pure blissful escape. These cookies strike the balance, between softness and a slight crunch embodying the essence of summer freshness and cozy comfort. They are an addition, to your baking repertoire. With every bite you'll be transported to a world where flavors gracefully dance on your palate – truly celebrating the art of sophisticated baking.
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Servings: 28 cookies
Ingredients
For the Blueberry Jam:
- 12 ounces 340 grams fresh blueberries
- ¼ cup 50 grams granulated white sugar
- 1 tbsp 15 milliliters lemon juice
- 1 tsp vanilla
- ½ tbsp 4 grams cornstarch
For the Cookies:
- 2 ½ cups 313 grams all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- 1 cup 224 grams unsalted butter, softened
- 1 ¼ cups 250 grams granulated white sugar
- 1 egg at room temperature
- 1 tbsp vanilla
- ¼ cup 50 grams granulated sugar for sprinkling over the cookies (optional)
Instructions
For the Blueberry Jam:
- Start by combining blueberries, sugar, lemon juice, vanilla and cornstarch in a pot placed over medium-low heat.
- Allow the mixture to cook for 20 to 22 minutes until it thickens remembering to mash some of the blueberries halfway through.
- Once done cooking let the jam cool down completely.
For the Cookies:
- Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper.
- In one bowl combine flour, baking powder and salt together.
- In another bowl cream together butter and sugar until it becomes fluffy. Then add an egg and vanilla extract mixing everything well.
- Gradually incorporate the ingredients into the mixture until they are fully combined.
- Next, gently fold in the cooled jam into the dough mixture.
- Scoop out portions of dough. Place them onto your baking sheets. If desired you can sprinkle some sugar on top well.
- Bake, for 10 minutes. After removing them from the oven allow them to cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Transforming our Blueberry Cookies recipe into a gluten-free version is not only possible but also a delightful adventure! To ensure everyone can savor these treats simply replace the all-purpose flour with your gluten-free flour blend. Look for a blend that can be used as a one-to-one substitute to seamlessly convert the recipe. Consider the blend you choose; some blends include xanthan gum, which helps bind ingredients and replicates the role of gluten. If your chosen gluten-free blend doesn't have xanthan gum you might want to add a quarter teaspoon of it to achieve that cookie texture. The key is to maintain the essence of the recipe while making it accessible, to everyone. By making this impactful change the Blueberry Cookies will continue to be a delightful celebration of flavors that cater even to those following a gluten-free diet.