Description
Sweet blueberry and candied thyme sugar cookies offer delightful Mediterranean-inspired flavors in each delicate bite. Homemade cookies blend herbal undertones with juicy berries, creating a sophisticated treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
Blueberries and Flour
- 2.5 cups all-purpose flour (364 grams)
- ½ cup frozen wild blueberries (70 grams)
- 2 sticks unsalted butter, room temperature (226 grams)
Sweeteners and Sugars:
- 1.75 cups white sugar (350 grams)
- ¼ cup white sugar (60 grams)
- 2–3 tablespoons granulated white sugar (25–38 grams)
- ¼ cup white sugar (50 grams)
Herbs, Eggs, and Additional Ingredients:
- 4–5 sprigs fresh thyme
- 1 pasteurized egg white (32 grams)
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla bean paste
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1/8 cup water
- 2–3 drops red/purple gel food coloring (optional)
- Leaves from 4–5 thyme sprigs
- Leaves from 2–3 fresh thyme sprigs
Instructions
- Create a vibrant blueberry jam by simmering frozen blueberries with sugar and water in a saucepan over medium-high heat, stirring consistently until the mixture thickens and reveals the pan’s bottom when a spatula passes through.
- Remove the jam from heat and let it cool completely, setting it aside for later use.
- Craft candied thyme by preparing two separate bowls: one with pasteurized egg white and another with granulated sugar.
- Delicately dip each thyme sprig into the egg white, gently removing excess liquid, then coat with sugar, shaking off any surplus.
- Allow the thyme sprigs to dry on parchment paper for 20-30 minutes until crystallized, which can be prepared up to 4 hours in advance.
- Preheat the oven to 350°F and line baking trays with parchment paper.
- Whisk together flour, baking soda, and salt in a mixing bowl, then set aside.
- Pulse sugar and thyme leaves in a food processor until well combined and fragrant.
- In a stand mixer, cream butter until light and fluffy, then incorporate the thyme-sugar mixture, beating until pale and creamy.
- Add vanilla bean paste, whole egg, egg yolk, and cooled blueberry jam to the butter mixture, mixing thoroughly.
- Gradually incorporate the flour mixture on low speed, ensuring all ingredients are fully combined and scraping down the bowl’s sides.
- Create a thyme sugar coating by rubbing thyme leaves into granulated sugar to release aromatic oils.
- Portion cookie dough using a scoop, rolling each ball in the thyme sugar before placing on prepared baking trays.
- Space cookie dough balls approximately 2 inches apart and bake for 8-9 minutes, achieving set edges with slightly underbaked centers.
- While cookies are still warm, use a round cookie cutter to reshape them into perfect circles.
- Allow cookies to cool completely on the baking tray.
- Serve the cookies adorned with crystallized thyme sprigs, showcasing the delicate balance of sweet and herbal flavors.
Notes
- Prepare blueberry jam ahead of time, allowing it to cool completely for optimal flavor integration into the cookie dough.
- Candied thyme can be made up to 4 hours in advance, creating a beautiful garnish that adds delicate herbal elegance to the cookies.
- Use a light touch when incorporating flour to maintain the cookies’ soft, tender texture and prevent overmixing.
- Roll cookie dough balls in thyme-infused sugar to enhance the aromatic herb flavor and create a delightful crispy exterior.
- Slightly underbake the cookies by removing them from the oven when edges are set but centers remain soft, ensuring a chewy and moist final result.
- Use a round cookie cutter while cookies are still warm to shape them perfectly, creating a professional and polished presentation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 252
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg