Grace Boyle from GraceFull Plate is sharing her favorite Blackberry Jam Cookie Recipe. Blackberry jam, what a wonderful addition to an already yummy cookie. Enjoy friends!
I live at altitude, so I admit that sometimes baking can be daunting. I love sweets and desserts, so I know this is a problem (unless I have a personal baker who delivers baked goods to me daily).
That said, I start with the basics for baking because simple is delicious and easy to replicate.
These are chewy sugar cookies, with fresh jam baked in the middle. They’re fun because they come out colorful and some, tye-dye looking.
Blackberry Jam Sugar Cookies
You Will Need:
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 2 sticks unsalted butter (softened)
- ½ teaspoon salt
- 1 egg
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 tablespoons jam (you can use whatever is in season, I used blackberry)
Preheat the oven to 375 degrees Fahrenheit.
Beat or cream the butter and sugar together until soft and fluffy. Next, add the egg and vanilla extract. Beat until smooth.
In another bowl, mix together the dry ingredients of flour, baking powder and salt.
Slowly add the dry mixture into the butter mixture and beat until thoroughly mixed.
Take about ¼ of the dough into a bowl a refrigerate it.
Take out your fresh jam (should be thick, not too thin or runny) and add it to the remainder of dough. Mix together until the color is distributed evenly.
Place the colored/fruit dough into the refrigerator to chill as well. Let it cool for 30-40 minutes. The cooler this jam-dough is, the less it will melt and soften the regular dough.
Take out the regular dough, flour your surface and roll the dough into small sized balls. Next, press them flat with your hand.
Take the fruity mixture dough (cooled) and place about 1 teaspoon on top of each cookie. Take up the sides of the cookie, pinching the sides until the filling is completely enclosed. Flip the balls over and flatten again with your hand into a cookie.
You can butter a ban or bake these cookies on parchment paper.
Bake for 10 minutes and allow the cookies to cool 3-5 minutes. This makes 12 cookies.
*Extra sweet morsel tip* – Add jam on top of the cookies and devour while cookies are warm.
Grace Boyle lives in Boulder, CO and loves food, wine, the mountains, traveling and sweet morsels. She explores travel, cooking and dining out on her food blog, Grace(full) Plate. Find her on Twitter as @gracefullplate or @gracekboyle.