Blueberry Cookies
Now this is an interesting cookie!!
I went way out of my comfort zone making these and they turned out fabulous!! And on the first try to boot!!
Super chewy and a great mix of blueberry and lemon flavor!!
BUT there was one issue that presented itself and that was the baking time.
It says to scoop the cookie dough into 2 tbsp sized balls and only cook at 350F for 10 minutes… well that ended up being more like 20 minutes of cook time.
So keep that in mind!
** Edit**
Keep in mind your elevation above sea level when baking these cookies! That determines bake time!
(Did I mention I am a rookie cook/baker?! LOL)
A friend used this recipe and she’s at an elevation of 1877ft and it took 12 minutes to cook the 2 tbsp sized scoops.
I, however, am at 4900ft in elevation and that’s why it took closer to 20 minutes to cook the 2 tbsp sized scoops!
Now onto the recipe!
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)
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.
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.
• 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.)
• Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
• 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.
cook between 17-20 minutes depending on your oven**
Enjoy!!
