Ingredients
Scale
- 6 oz (170 g) fresh blueberries
- 2 tbsp (25 g) granulated white sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla
- 3/4 tsp cornstrarch
- 1/2 cup (112 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 1 cup (125 g) all purpose flour, spooned and leveled
- 1/4 tsp salt
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 1 egg, at room temperature
- 1 tbsp vanilla
- 8 oz (226 g) fresh blueberries
- jam from above
- 1 cup (130 g) powdered sugar
- 3-5 tsp whole milk
Instructions
- Read through all the steps before beginning to ensure a successful outcome.
- Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a small pot.
- Cook over medium-low heat for 25-30 minutes until thickened, stirring often, especially towards the end.
- After cooking, transfer the blueberry mixture to a small bowl and let it cool completely, covered with plastic wrap.
Notes
Ensure the blueberries are fresh for the best flavor.
If the jam thickens too much, a splash of water can be added to adjust the consistency.
These cookies are great served warm or at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.