Brighten your day with Blueberry Swirl Sugar Cookies, a delightful blend of soft, buttery sugar cookies and vibrant blueberry jam swirls. These Fruity Sugar Cookies are perfect for any occasion, from family gatherings to afternoon snacks, offering a burst of sweet-tangy flavor. Ready in just 45 minutes, Blueberry Swirl Sugar Cookies are easy to make and sure to impress kids and adults alike. Let’s bake these colorful treats!
Ingredients for Blueberry Swirl Sugar Cookies
Here’s what you’ll need for Blueberry Swirl Sugar Cookies (makes ~12 cookies, serves 6):
For the Cookies:
- 1 ½ cups (180g) all-purpose flour
- ½ tsp (3g) baking powder
- ¼ tsp (1g) salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tsp (5ml) vanilla extract
- ½ cup (120g) blueberry jam (homemade or store-bought)
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Measuring cups and spoons
- Wire rack
Ingredient Tips
- Blueberry Jam: Use high-quality or homemade jam for the best flavor in Fruity Sugar Cookies.
- Butter: Unsalted ensures control over saltiness; soften for easy creaming.
- Flour: All-purpose creates a soft texture; gluten-free flour works for dietary needs.
- Jam Substitutes: Swap blueberry jam for raspberry or strawberry for variety.
- Egg: Room temperature blends better for a smooth dough.
Directions for Blueberry Swirl Sugar Cookies
Let’s create these vibrant Fruity Sugar Cookies!
Preheat the Oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
In a bowl, I whisk 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt. I set this aside for the base of Blueberry Swirl Sugar Cookies.
Cream Butter and Sugar
In a large bowl, I beat ½ cup softened butter and ½ cup granulated sugar with an electric mixer for 2–3 minutes until light and fluffy.
Add Wet Ingredients
I mix in 1 egg and 1 tsp vanilla extract, beating until fully combined.
Form the Dough
I gradually add the dry ingredients to the wet, mixing until a soft dough forms. I use my hands to bring it together if needed, then chill the dough in the refrigerator for 15 minutes to make it easier to roll.
Roll and Add Jam
On a lightly floured surface, I roll the dough into a ¼-inch thick rectangle. I spread ½ cup blueberry jam evenly over the dough, leaving a thin border. If the jam is thick, I warm it slightly for easier spreading.
Shape and Slice
I roll the dough into a log from the long side, then slice into ½-inch thick rounds. I place the slices 2 inches apart on the baking sheet.
Bake and Cool
I bake for 12–15 minutes until the edges are lightly golden. I cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve
I serve these cookies at room temperature, enjoying their fruity swirls with a refreshing drink.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 15 minutes
- Total Time: ~50 minutes
- Servings: 6 (~2 cookies each, ~40g per serving)
- Calories: ~120 kcal per serving
- Macros per Serving: 15g carbs, 1g protein, 7g fat, 0g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Blueberry Swirl Sugar Cookies
Try these twists on Fruity Sugar Cookies:
- Lemon Zest: Add 1 tsp lemon zest to the dough for a citrusy kick, inspired by Food and Tips’ Lemon Pistachio Truffles.
- Raspberry Swirl: Swap blueberry jam for raspberry jam for a tart twist.
- Gluten-Free: Use gluten-free all-purpose flour for dietary needs.
- Nutty Crunch: Sprinkle 2 tbsp chopped almonds over the jam before rolling.
- Vegan Option: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan Blueberry Swirl Sugar Cookies.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing treat.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a fruity brunch.
- Enjoy with Food and Tips’ Coconut Cooler for a summery vibe.
Storage
I store Blueberry Swirl Sugar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer in a freezer-safe container, separated by parchment paper, for up to 3 months. I thaw at room temperature or warm in a 300°F oven for 7–10 minutes before serving.
Serving Tips
- Presentation: Arrange cookies on a platter with a dusting of powdered sugar for elegance.
- Garnish: Sprinkle with edible glitter or extra jam for a vibrant look.
- Pairing: Serve with milk, coffee, or Food and Tips’ Grilled Lemon Herb Chicken for a unique meal.
- Portion Size: 2 cookies per serving for a sweet treat; 1 for a quick snack.
- Occasions: Perfect for parties, picnics, or afternoon tea with Blueberry Swirl Sugar Cookies.
FAQs About Blueberry Swirl Sugar Cookies
Here are answers to common questions about making Blueberry Swirl Sugar Cookies:
Can I use other jams for the swirl?
Yes, raspberry, strawberry, or mixed berry jams work well for different flavors.
How do I make these cookies vegan?
Use plant-based butter and a flax egg for vegan-friendly cookies.
Can I freeze the dough?
Yes, freeze the dough log wrapped in plastic for up to 3 months; slice and bake when ready.
How do I prevent the dough from sticking when rolling?
Chill the dough for 15 minutes and lightly flour the surface and rolling pin.
Why did my cookies spread too much?
Ensure the dough is chilled and not over-rolled; bake until just golden to maintain shape.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Blueberry Swirl Sugar Cookies are a delightful, fruity twist on classic sugar cookies, perfect for any season or celebration. Easy to make and bursting with flavor, they’re sure to be a hit. Try Blueberry Swirl Sugar Cookies and share the joy of these vibrant treats!
Blueberry Swirl Sugar Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup blueberry jam store-bought or homemade
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a bowl, I whisk 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt. I set this aside for the base of Blueberry Swirl Sugar Cookies.
Cream Butter and Sugar
- In a large bowl, I beat ½ cup softened butter and ½ cup granulated sugar with an electric mixer for 2–3 minutes until light and fluffy.
Add Wet Ingredients
- I mix in 1 egg and 1 tsp vanilla extract, beating until fully combined.
Form the Dough
- I gradually add the dry ingredients to the wet, mixing until a soft dough forms. I use my hands to bring it together if needed, then chill the dough in the refrigerator for 15 minutes to make it easier to roll.
Roll and Add Jam
- On a lightly floured surface, I roll the dough into a ¼-inch thick rectangle. I spread ½ cup blueberry jam evenly over the dough, leaving a thin border. If the jam is thick, I warm it slightly for easier spreading.
Shape and Slice
- I roll the dough into a log from the long side, then slice into ½-inch thick rounds. I place the slices 2 inches apart on the baking sheet.
Bake and Cool
- I bake for 12–15 minutes until the edges are lightly golden. I cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve
- I serve these cookies at room temperature, enjoying their fruity swirls with a refreshing drink.
Notes
- Chill the Dough: Chilling the dough before rolling it out helps prevent it from becoming too sticky and makes it easier to work with.
- Use Fresh Jam: For the best flavor, use fresh or homemade blueberry jam. The quality of the jam can really enhance the flavor of your cookies.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix just until combined to avoid tough cookies.
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