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Blueberry Jammy Cookies

Featured in Let's Bake Something Wonderful.

Enjoy these chewy treats packed with fruity goodness and a buttery texture. Easy to make with fresh blueberries and a handful of pantry staples, they're perfect for any occasion. The homemade jam adds a sweet and tangy twist that complements every bite of the soft cookie dough. Whether for dessert or a pick-me-up snack, they're sure to impress!

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Hannah Author
Updated on Mon, 28 Apr 2025 20:22:24 GMT
Chewy Blueberry Cookies Pin it
Chewy Blueberry Cookies | recipesbyhannah.com

Juicy Blueberry Thumbprint Cookies are any berry fan's dream snack. These soft, tender cookies packed with zesty blueberry jam centers create a mouthwatering combo of sweetness and chewiness. The homemade filling mixes plump blueberries, sugar, tangy lemon, and a hint of vanilla for that perfect fruity punch in every bite. They're a tasty way to enjoy summer vibes whenever the craving hits!

INGREDIENTS
  • Plump blueberries: 12 oz
  • White sugar: 1/4 cup (jam portion), 1 1/4 cups (cookie dough), 1/4 cup (topping)
  • Fresh lemon juice: 1 tbsp
  • Pure vanilla extract: 1 tsp (jam portion), 1 tbsp (cookie dough)
  • Cornstarch: 1/2 tbsp (jam portion)
  • Plain flour: 2 1/2 cups
  • Baking powder: 1/2 tsp
  • Salt: 1/2 tsp
  • Unsalted butter: 1 cup (room temp)
  • Large egg: 1 (not cold)
INSTRUCTIONS
Step 7:
Let cookies cool on the sheet for 5 minutes after baking at 350°F (175°C) for 10-13 minutes until golden at edges. Move to a wire rack afterward.
Step 6:
Form dough into 2 tbsp balls. Set them on a sheet with parchment paper and dust with sugar.
Step 5:
Fold the cooled blueberry mixture carefully into your cookie dough.
Step 4:
Mix the dry stuff into the butter blend gradually. Keep going until the dough forms.
Step 3:
Mix the soft butter with sugar until light and airy, about 2 minutes. Toss in egg and vanilla, then beat until really fluffy.
Step 2:
Combine flour, baking powder, and salt in a bowl. Put it aside for now.
Step 1:
Put blueberries, sugar, lemon juice, vanilla, and cornstarch in a pot. Simmer on low-medium heat for 30-40 minutes till it thickens up. Let it cool down completely.
Serving and Storage Tips
  • These taste amazing when eaten the same day you make them.
  • Keep them in a sealed container and they'll stay good for up to 3 days.
Helpful Notes
  • Your jam should be thick - if it's too loose, just cook it a bit more.
  • Don't feel stuck with blueberries - try strawberry or raspberry jam for something different.

Tips from Top Bakers

  • Want extra chewy cookies? Pop the dough in the fridge for half an hour before you bake.
  • For a stronger berry kick, add some fresh lemon zest to your jam mixture.
Blueberry Jammy Cookies Pin it
Blueberry Jammy Cookies | recipesbyhannah.com

Blueberry Jammy Cookies

Buttery cookies with sweet blueberry jam inside—perfect for dessert or a quick snack anytime.

Prep Time
15 Minutes
Cook Time
52 Minutes
Total Time
67 Minutes

Category: Sweet Kitchen

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cookies)

Dietary: Vegetarian

Ingredients

01 1 1/4 cups white sugar.
02 1/2 tsp baking powder.
03 1 large egg (let come to room temp).
04 12 oz ripe blueberries.
05 1/2 tbsp starch for thickening.
06 1 tbsp lemon juice (freshly squeezed).
07 1 tsp vanilla.
08 2 1/2 cups standard flour.
09 1/4 cup extra sugar to sprinkle on top (optional).
10 1/2 tsp salt.
11 1 cup butter, softened.
12 1 tbsp vanilla flavoring.
13 1/4 cup sugar.

Instructions

Step 01

Put the blueberries, starch, sugar, vanilla, and lemon juice into a pot. Let it heat up slowly on medium for about half an hour. Cool when thickened.

Step 02

Mix salt, baking powder, and flour with a whisk. Keep it aside.

Step 03

Beat your butter and sugar together until it feels soft and airy. Mix in the vanilla and egg until the texture is creamy and light.

Step 04

Gradually add the dry blend into the butter mix. Stir everything just until the dough takes shape.

Step 05

Fold the cooled blueberry jam gently into your cookie dough.

Step 06

Scoop 2 tbsp-sized dough balls onto baking sheets with parchment paper, then sprinkle sugar on top if you want.

Step 07

Pop into a preheated oven at 350°F (175°C) for 10-13 minutes. Edges should toast slightly golden. Let sit on the tray a few minutes, then move to a rack to finish cooling.

Notes

  1. Soft, chewy cookies with a sweet flavor from blueberry jam. Great as a snack or post-dinner treat!
  2. The fruity jam gives just the right tang to balance out sweetness. A fun twist on traditional cookies.

Tools You'll Need

  • A small pot.
  • Whisk or similar tool.
  • Big mixing bowl.
  • Baking sheet lined with parchment.
  • Wire rack for cooling.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 10 g
  • Total Carbohydrate: 25 g
  • Protein: 2 g