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 cornstarch
- 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 getting started, as this recipe requires a few additional steps for optimal results!
- In a small pot, combine the blueberries, sugar, lemon juice, vanilla, and cornstarch.
- Cook over medium-low heat for 25-30 minutes until the mixture thickens and measures about 1/4 cup (60 ml). Smash some blueberries with a wooden spoon about 8 minutes in, and stir frequently to prevent sticking.
- Transfer the thickened blueberry mixture to a small bowl to cool completely. Cover it with plastic wrap to prevent a skin from forming.
Notes
Store any leftover cookies in an airtight container at room temperature.
For added flavor, try using different berries in the cookie mix.
Ensure butter is softened for easy mixing, but not melted.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.