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Blueberry cookies topped with homemade jam on a decorative plate

Blueberry Cookies with Homemade Jam

Tender, buttery cookies filled with bright, slightly tart homemade blueberry jam, perfect for brunch or as a tasty treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Blueberry Jam
  • 12 oz fresh blueberries Can use frozen, but thaw and drain first.
  • 1/4 cup granulated white sugar For jam.
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract For jam.
  • 1/2 tbsp cornstarch Can substitute with arrowroot.
For the Cookies
  • 2 1/2 cups all-purpose flour Spoon and level.
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated white sugar For cookies.
  • 1 large egg, at room temperature
  • 1 tbsp vanilla extract For cookies.
  • 1/4 cup granulated sugar For sprinkling on cookies (optional).

Method
 

Make the Blueberry Jam
  1. In a medium pot, add fresh blueberries, 1/4 cup sugar, lemon juice, 1 tsp vanilla, and cornstarch.
  2. Cook over medium-low heat, stirring occasionally, for 30-40 minutes until thick.
  3. Let cool completely and measure out 1/2 cup for the cookie dough.
Prepare the Cookie Dough
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter with 1 1/4 cups sugar until fluffy, about 2 minutes.
  4. Add egg and 1 tbsp vanilla, mixing until pale and aerated.
  5. Reduce mixer speed to low, and gradually add dry ingredients, mixing until dough forms.
  6. Gently fold in the cooled blueberry jam.
Bake the Cookies
  1. Use a cookie scoop to form balls and place them on the baking sheet with space between.
  2. Sprinkle tops with optional sugar.
  3. Bake for 10-13 minutes until edges are set and lightly golden.
  4. Cool on the sheet for 5 minutes, then transfer to a rack to cool fully.

Notes

Store cookies in an airtight container for up to 3 days at room temperature. They can be refrigerated for up to 7 days or frozen for up to 3 months. Bring to room temperature before serving.