Sometimes I find myself making a recipe, just so that I can use it for several other recipes. That was totally the case with this Saucy Honey & Balsamic Blueberry Jam, which I shared with y’all earlier this week. Sure, I did somehow manage to enjoy it in all of its “jammy” glory on top of a buttered English muffin, which I totally used for a recipe photo shoot, however, it’s real use was always meant to be for something greater.
It’s first intended use was to top this Delicately Sweet Honey & Lemon Ice Cream, and it’s second, and probably most important use was to fill these soft, buttery, crumbly unforgettable thumbprint cookies. Y’all these cookies are totally the stuff dreams are made of. Don’t believe me? Try making them for yourself and see. This is the type of cookie you just won’t be able to say no to. And if you do, it will haunt you in your dreams.
Ingredients:
Cookies:
- 1 Cup Unsalted Butter, Room Temperature
- 2/3 Cup Granulated Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Balsamic Vinegar
- 2 Cups All-Purpose Flour
- Saucy Honey & Balsamic Blueberry Jam
Drizzle:
- 1/2 Cup Powdered Sugar
- 4 to 6 Tablespoons Heavy Whipping Cream
- Sprinkles
Saucy Honey & Balsamic Blueberry Jam:
- 2 Pints Fresh Blueberries
- 1/2 Cup Honey
- 4 Tablespoons Balsamic Vinegar
- Pinch of Kosher Salt
Directions:
Cookies:
- In a large mixing bowl, cream the butter and sugar together on medium speed for 2 minutes.
- Add the vanilla; mix on medium speed for 30 seconds.
- On low speed, add the flour 1/2-cup at a time, just until incorporated.
- Use a silicone spatula to stir in any remaining flour. Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- When the oven is preheated, use a cookie scoop to measure out even amounts of cookie dough and roll them into a ball with the palms of your hands. Place each ball onto a silicone or parchment paper-lined baking sheet. Use your thumb to press a well into each cookie dough ball.
- Fill the well of each cookie with a small spoonful of blueberry jam.
- Bake for 15 minutes, or until cooked through.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to cool completely.
Drizzle:
- In a small bowl, whisk together the powdered sugar and enough cream to make the mixture thin enough to drizzle.
- Drizzle the cooled cookies with the mixture and then immediately garnish with sprinkles.
- Allow the cookies to rest for several hours, or until the drizzle has set.
- Store in an airtight container between sheets of wax or parchment paper.
Saucy Honey & Balsamic Blueberry Jam:
- Rinse the blueberries under cold running water, picking out any bad ones and discarding them.
- Place all of the ingredients into a medium stainless steel or non-reactive saucepan over high heat. Stir often.
- When the mixture comes to a rolling boil, decrease the heat to medium and allow to cook for an additional 10 to 15 minutes, stirring often.
- Spoon or ladle the saucy jam into a clean or sterile glass jar or container, seal the container, and then allow it to come to room temperature. Refrigerate until use.
Suggestions:
- Make the jam for this recipe first, so that it has time to cool. You can use any leftover jam to spoon over ice cream or use on your morning toast.
- You can use store-bought blueberry jam for this recipe if you choose, however, it will make the cookies much sweeter.
- CLICK HERE to see the original recipe for Saucy Honey & Balsamic Blueberry Jam for more tips and suggestions.
- Make sure to start checking your cookies after they have been in the oven for 12 minutes to make sure that they aren’t burning. The baking time may vary for each individual oven.
- This recipe will yield approximately 24 cookies. Make sure to bake them in two separate batches to prevent overcrowding.
Improvements:
- Instead of using a powdered sugar drizzle, drizzle each cookie with a little bit of honey thinned out with balsamic vinegar right before serving.
- Serve these cookies alongside fresh blueberries. The pairing tastes lovely.
- In lieu of sprinkles, garnish each cookie with a few sliced almonds.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 2/3 Cup Granulated Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Balsamic Vinegar
- 2 Cups All-Purpose Flour
- Saucy Honey & Balsamic Blueberry Jam
- 1/2 Cup Powdered Sugar
- 4 to 6 Tablespoons Heavy Whipping Cream
- Sprinkles
- 2 Pints Fresh Blueberries
- 1/2 Cup Honey
- 4 Tablespoons Balsamic Vinegar
- Pinch of Kosher Salt
Directions:
- In a large mixing bowl, cream the butter and sugar together on medium speed for 2 minutes.
- Add the vanilla; mix on medium speed for 30 seconds.
- On low speed, add the flour 1/2-cup at a time, just until incorporated.
- Use a silicone spatula to stir in any remaining flour. Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- When the oven is preheated, use a cookie scoop to measure out even amounts of cookie dough and roll them into a ball with the palms of your hands. Place each ball onto a silicone or parchment paper-lined baking sheet. Use your thumb to press a well into each cookie dough ball.
- Fill the well of each cookie with a small spoonful of blueberry jam.
- Bake for 15 minutes, or until cooked through.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to cool completely.
- In a small bowl, whisk together the powdered sugar and enough cream to make the mixture thin enough to drizzle.
- Drizzle the cooled cookies with the mixture and then immediately garnish with sprinkles.
- Allow the cookies to rest for several hours, or until the drizzle has set.
- Store in an airtight container between sheets of wax or parchment paper.
- Rinse the blueberries under cold running water, picking out any bad ones and discarding them.
- Place all of the ingredients into a medium stainless steel or non-reactive saucepan over high heat. Stir often.
- When the mixture comes to a rolling boil, decrease the heat to medium and allow to cook for an additional 10 to 15 minutes, stirring often.
- Spoon or ladle the saucy jam into a clean or sterile glass jar or container, seal the container, and then allow it to come to room temperature. Refrigerate until use.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Make sure to check out all of the other great Blueberry Week recipes below. A huge thanks to Family Around the Table & A Kitchen Hoor’s Adventures for hosting this event.
Blueberry Week Recipes
Breakfast
- Blueberry Peach Muffins by Cooking For My Soul
- Blueberry Refrigerator Jam by Our Good Life
- Cinnamon Blueberry Multigrain Bread by Karen’s Kitchen Stories
- Easy Blueberry Bread by A Kitchen Hoor’s Adventures
Dinner
- Easy Blueberry Spinach Salad by Daily Dish Recipes
- Blueberry Ketchup by Savory Moments
Dessert
- Blueberry Surprise Lemon Cupcakes by Cookaholic Wife
- Honey & Balsamic Blueberry Jam Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Make sure to check out all of Faith, Hope, Love, & Luck’s other great blueberry recipes below.
- Fresh Blueberry Streusel Topped Crumb Cake
- White Balsamic Blueberry, Corn, and Feta Salad
- Jalapeño Cornbread Filled with Blueberry Quick Jam
- Summer Blueberry Crockpot Iced Tea
- Blueberry Something Special Drop Scones
- Chobani Simply 100 Blueberry Dinner Muffins
- Summer Blueberry Pie Crisp
- Blueberry BBQ Cheesy Crockpot Corn Meatballs
- Lemon Blueberry Cake with Vanilla Buttercream
