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Single blueberry with blueberry jam cookie with powdered sugar sprinkled on top.
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5 from 1 vote

Blueberry with Blueberry Jam Cookies

This is a blueberry lover's dream. Whole dried blueberries along with a well filled with blueberry jam of your choice. Every bite, you taste blueberries.
Prep Time15 minutes
Total Bake Time24 minutes
Chill2 hours
Total Time2 hours 39 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 19 cookies
Calories: 166kcal

Ingredients

  • 4 ounce (113.4 g) Cream Cheese
  • ½ cup (113.5 g) Butter unsalted room tempreture
  • ½ cup (100 g) Sugar white
  • 1 teaspoon (1 teaspoon) Lemon zest
  • 1 ¼ cup (156.25 g) All-purpose flour
  • ½ cup (80 g) Blueberries dried sweetened
  • ½ cup (170 g) Blueberry jam
  • ½ cup (60 g) Powdered sugar Sprinkle on top when cooled

Instructions

  • Zest the lemon. Weigh or measure the sugar into one bowl, then do the same in another bowl for the flour. In a stand or handheld mixer, add the cream cheese and the butter blending on medium speed for 2 to 3 minutes. Add the sugar and mix on medium speed for another two minutes. Scrape down the sides and across the bottom to make sure all ingredients are blended thoroughly.
  • Add the lemon zest, then turn the mixer down to a low speed. Gradually add the flour till all is incorporated. Scrape down the sides and across the bottom before adding the blueberries. Mix for about 30 sec to distribute the blueberries evenly. Cover loosely and refrigerate for 1 to 2 hours.
  • Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. The cookie dough might be stiff, so I let it sit on the counter for 10 minutes before I start. Take a medium cookie scooper, scoop out the cookie dough, and roll it in your hands to make a round ball. Just try and make them all the same size for even baking. I put 12 rolled balls onto the first pan. Take your thumb and make a hole in the center of each ball going straight down but do not go to the bottom.
  • Take your favorite blueberry jam and use a teaspoon to fill the hole with the jam. Bake the cookies at 350°F (175°C or 180°C) for 11-13 minutes. After pulling the baked cookies from the oven, move them to a cooling rack. I sprinkle powdered sugar on top once they are cooled.

Nutrition

Calories: 166kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 15g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg