Blueberry Jammy Cookies
Blueberry Jammy Cookies are soft, buttery cookies filled with sweet blueberry jam and baked until lightly golden around the edges. The fruity center adds a beautiful burst of blueberry flavor, while the tender cookie base practically melts in your mouth.
These simple homemade cookies are perfect for afternoon tea, holiday cookie trays, bake sales, or whenever you’re craving a sweet treat.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup blueberry jam
- 2 tablespoons powdered sugar, optional
Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
2. Make the Cookie Dough
In a large bowl, beat the softened butter and granulated sugar together for 2–3 minutes, until light and creamy.
Add the egg yolk and vanilla extract. Beat until well combined.
Gradually add the flour and salt.
Mix just until a soft dough forms. Avoid overmixing because it can make the cookies tough.
3. Shape the Cookies
Scoop approximately 1 tablespoon of dough at a time and roll each portion into a smooth ball.
Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
Using your thumb or the back of a small measuring spoon, gently press an indentation into the center of each cookie.
Don’t press all the way through the dough.
4. Add the Blueberry Jam
Fill each indentation with approximately ½ teaspoon blueberry jam.
Don’t overfill the centers because the jam can bubble and spread during baking.
5. Bake
Bake for 10–13 minutes, or until the edges are lightly golden.
The centers should remain relatively soft.
Don’t wait for the cookies to become completely firm in the oven—they will continue to set as they cool.
6. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack and let them cool completely.
Dust lightly with powdered sugar if desired.
Tips for Perfect Jammy Cookies
Use softened butter: Room-temperature butter creates a smooth, tender dough.
Don’t overfill: Too much jam can overflow while baking.
Chill the dough if needed: If the dough feels too soft, refrigerate it for 20–30 minutes before shaping.
Choose thick jam: A thick blueberry preserve works better than a very runny jam.
Don’t overbake: Slightly underbaked centers give these cookies their soft, buttery texture.
Easy Variations
Lemon Blueberry Cookies
Add 1 teaspoon finely grated lemon zest to the dough. The fresh lemon flavor pairs beautifully with blueberry jam.
White Chocolate Blueberry Cookies
Drizzle cooled cookies with melted white chocolate.
Mixed Berry Jam Cookies
Replace the blueberry jam with raspberry, strawberry, blackberry, or mixed-berry preserves.
Almond Blueberry Cookies
Add ½ teaspoon almond extract to the dough and sprinkle sliced almonds over the cookies.
Cream Cheese Glaze
Mix powdered sugar with a little cream cheese and milk, then drizzle over the cooled cookies.
Storage
Store the cookies in an airtight container at room temperature for 3–4 days.
For longer storage, refrigerate them for up to 1 week.
You can also freeze the baked cookies for up to 2 months. Place parchment paper between layers to prevent them from sticking together.
Final Thoughts
Blueberry Jammy Cookies are a wonderful combination of buttery, tender cookie dough and sweet, fruity blueberry filling. They’re easy enough for beginner bakers but look beautiful on a dessert platter.
For an extra special finish, add a dusting of powdered sugar or a simple lemon glaze once the cookies have completely cooled.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 10–13 minutes
Total Time: About 30 minutes
Servings: 24 cookies
Difficulty: Easy
Meta Description
Make soft and buttery Blueberry Jammy Cookies filled with sweet blueberry jam. These easy thumbprint-style cookies are perfect for holidays, tea time, and homemade treats.