Blueberry Cookies
These are the best blueberry cookies! They're soft and chewy, mixed with jammy blueberries and taste like a piece of blueberry pie!
Ingredients
For the Blueberry Jam
- 12 oz (340 g) fresh blueberries
- ¼ cup (50 g) granulated white sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla
- ½ tablespoon (4 g) cornstarch
For the Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (224 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated white sugar
- 1 egg, at room temperature
- 1 tablespoon vanilla
- ¼ cup (50 g) granulated sugar for sprinkling over the cookies (optional)
Instructions
For the Blueberry Jam
- Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 20-22 minutes until very thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.12 oz (340 g) fresh blueberries, ¼ cup (50 g) granulated white sugar, 1 tablespoon (15 ml) lemon juice, 1 teaspoon vanilla, ½ tablespoon (4 g) cornstarch
For the Cookies
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Then set aside the flour mixture.2 ½ cups (313 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about two minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)1 ¼ cups (250 g) granulated white sugar, 1 cup (224 g) unsalted butter, softened
- Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.1 egg, at room temperature, 1 tablespoon vanilla
- Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.
- Fold in the cooled blueberry jam with a rubber spatula.
- Scoop the cookie dough into balls with a large 2 tablespoon cookie scoop.
- Place the dough on the prepared cookie sheet, then sprinkle with sugar. (Bake 6 cookies at a time.)¼ cup (50 g) granulated sugar for sprinkling over the cookies (optional)
- Bake the cookies for 10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
Tried this recipe?Let us know how it was!