1-Prepare the Jam: In a medium pot, combine 12 oz fresh blueberries, 1/4 cup granulated white sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1/2 tablespoon cornstarch. Cook over medium-low heat for 30-40 minutes, mashing the berries halfway through until the mixture thickens to about 1/2 cup. Let it cool completely trust me, this step makes all the difference for that perfect texture.

2-Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to avoid any sticking mishaps. This is a great time to get your workspace ready and maybe sneak in a quick break!

3-Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups all-purpose flour (remember to spoon and level it), 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set this aside so it’s easy to grab when you need it.

4-Cream Butter and Sugar: Use an electric mixer on high speed to beat 1 cup softened unsalted butter and 1 1/4 cups granulated white sugar until it’s fluffy, about 2 minutes. This is where the magic happens for that soft chew!

5-Add Egg and Vanilla: Mix in 1 egg at room temperature and 1 tablespoon vanilla extract, beating on medium speed for 1-2 minutes until it’s pale and fluffy. Keep an eye on it this ensures your cookies turn out just right.

6-Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed until the dough comes together, scraping the bowl as needed. If you’re linking to more baking tips, check out our best baking secrets for smooth mixing.

7-Fold in the Jam: Gently fold the cooled blueberry jam into the dough with a spatula to keep those fruity pockets intact. This adds that wow factor to every bite!

8-Shape the Dough: Scoop the dough into balls using a 2-tablespoon cookie scoop, placing them on your prepared sheets with space between each one.

9-Bake: Sprinkle with the optional 1/4 cup granulated sugar if you want a little extra crunch, then bake 6 cookies at a time for 10-13 minutes. They should come out soft and chewy with crispy edges yum!

10-Cool: Let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Patience here prevents breakage and keeps them perfect for storing or eating right away.