Blueberry Heaven Cookies Jam

I never have to say, “This Blueberry Heaven Cookies Jam can be my finest thing in baking.” The mixture of a golden, buttery cookie surrounding a pool of sweet blueberry jam really makes me weak in the knees every single time. These have been made for birthdays, rainy weekends, and even heartbreak days, and they never fail to bring smiles. Soft, crumbly, fruity, comforting in the most old-fashioned of ways, like something your grandmother might have pulled from the oven simply for you.

A Little About the Recipe

These cookies seem to combine everything I love with dessert— buttery shortbread-like dough, just a hint of vanilla, and a jam center that explodes with glorious blueberry goodness. They are very beginner-friendly, but not so simple that you don’t feel as though you have baked something out of a bakery window. Think of them as the halfway point between thumbprint cookies and a mini blueberry pie-the warm, jammy center without the hassle of dealing with a crust.

What Makes This Recipe Special

The magic is balance. The cookie manages to be lightly sweet with a soft crumb that melts in the mouth, and then from the jam comes a burst of tangy sweet as well. And the kicker is, bake just right and the edge turn perfectly crisp while the center stays soft. It’s like sunshine and comfort in one bite. Plus, the dough freezes beautifully, so you can whip up a batch whenever your sweet tooth strikes.

Why You’ll Love This Recipe

• Pop Blueberry Flavor: The burst of real blueberry jam lingers in every bite.
• No Special Equipment Required: Just a bowl, spoon, and your hands.
• Perfect Textures: Soggy centers, while the edges are crispy, and a gooey jam heart.
• Make-Ahead Friendly: Dough can be made in advance or even frozen in individual cookies.
• Versatile: Make them with your favorite jam: strawberry, raspberry, or even lemon curd.

Tools You’ll Need

• Mixing bowls (large and medium): For combining wet and dry ingredients separately.
• Hand mixer or whisk: Helps cream the butter and sugar until fluffy.
• Measuring cups and spoons (US & metric): Accuracy matters here—especially for the flour.
• Baking sheet: Lined with parchment paper for easy cleanup.
• Teaspoon or thumb: To make that signature jam well in the center.
• Cooling rack: Keeps cookies from getting soggy after baking.

@eitan

The Most Delicious BLUEBERRY Cookie Recipe! 🫐 #blueberry #blueberrytiktok #cookiesoftiktok #cookies #sugar #recipesoftiktok #recipes #chocolatechips

♬ original sound – Eitan Bernath

Ingredients

Makes about 24 cookies

• 1 cup (226 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup (100 g) blueberry jam (store-bought or homemade)
• Optional: a pinch of lemon zest for a fresh twist

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. You’ll want the tray ready before your hands get buttery.

2. Cream the Butter and Sugar

In a large bowl, combine butter and sugar and cream until soft and fluffy, 2 to 3 minutes. This overhead makes it very easy when you’re using a hand mixer. What you’re looking for is that pale, creamy texture, the one that makes your cookies soft and literally melt in your mouth.

3. Add Vanilla

Stir in the vanilla extract. Simple, but it makes all the difference in flavor.

4. Mix the Dry Ingredients

In another bowl, sift together flour and salt. Slowly stir in from the flour mixture to the butter mixture while stirring until it forms a moist crumbly mass; keep mixing, it comes together but seems very crumbly at first.

5. Roll and Shape

Take about 1 tablespoon of the dough and roll it into a smooth ball. Place it on the prepared baking sheet, leaving about 2 inches (5 cm) between each.

6. Make the Wells

Here’s the fun part: press your thumb (or the back of a teaspoon) into the center of each cookie to create a small well. If the dough cracks a little, just pinch it back together—no big deal.

7. Fill with Jam

Spoon about 1/2 teaspoon of blueberry jam into each well. Don’t overfill, or it’ll bubble over in the oven.

8. Bake

Bake for 12–14 minutes, or until the edges are lightly golden. The centers should still look slightly soft—that’s perfect.

9. Cool

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set without breaking.

Serving Ideas

• Dust them with powdered sugar for a finish that’s more bakery than home-style.
• Serve warm with a scoop of vanilla ice cream.
• Great with your morning coffee or afternoon tea.
• And if you want to get a little wild, drizzle on some melted white chocolate.

Variations & Customization

• Jam Swap: Raspberry, apricot, or strawberry for a nice spin.
• Citrus Kick: Add lemon or orange zest to the dough for some brightness.
• Nutty Option: Roll dough balls into some finely chopped almonds or pecans before baking.
• Spiced Out: A little sprinkle of cinnamon for that warm feeling.

Storage & Make-Ahead Tips

• Room temperature: Store in an airtight container and enjoy for up to 5 days.
• Freezing (unbaked): Shape the dough and pop the balls in the freezer. When ready to bake, toss them straight from the freezer into the oven–just add 2 extra minutes to the baking time.
• Freezing (baked): They can cool down, be packed in the freezer, and stored on sheets of parchment paper for up to 2 months.

Pro Tips & Mistakes to Avoid

Pro Tips:

• Chill the dough for 15 minutes if your kitchen is warm—it helps prevent spreading.
• Use high-quality jam with real fruit chunks for best flavor.
• Press the wells again gently right after baking if they puff up.

Mistakes to Avoid:

• Don’t overbake—they’ll dry out fast.
• Avoid runny jam; it can burn or leak.
• Don’t skip cooling—moving them too soon can make them crumble.

Recipe Details

• Yield: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 30 minutes
• Calories: ~110 per cookie

Final Thoughts

There’s something so satisfying about pulling a tray of these Blueberry Heaven Cookies Jam from the oven—the buttery scent filling your kitchen, the little pools of glossy jam bubbling in the center. I can almost guarantee you’ll want to eat one before they even cool (and honestly, I won’t blame you).