Description
Blueberry and candied thyme sugar cookies combine delicate sweetness with herbal complexity. Crisp edges and chewy centers make these treats a delightful companion for afternoon tea or quiet moments of indulgence.
Ingredients
Scale
- 2.5 cups (364 grams) all-purpose flour
- 2 sticks (226 grams) unsalted butter, room temperature
- 1.75 cups (350 grams) white sugar
- ½ cup (70 grams) frozen wild blueberries
- ¼ cup (60 grams) white sugar
- ¼ cup (50 grams) white sugar
- 2–3 tbsps (25–38 grams) granulated white sugar
- 1 egg
- 1 egg yolk
- 1 pasteurized egg white (32 grams)
- 4–5 sprigs fresh thyme
- Leaves from 4–5 thyme sprigs
- Leaves from 2–3 fresh thyme sprigs
- 1 tbsp vanilla bean paste
- ¾ tsp baking soda
- ¾ tsp salt
- 1/8 cup water
- 2–3 drops red/purple gel food coloring (optional)
Instructions
- Blueberry Jam Preparation: Simmer frozen blueberries with sugar and water in a saucepan over medium-high heat, stirring until the mixture thickens and reveals the pan’s bottom when a spatula passes through. Remove from heat and cool completely.
- Candied Thyme Creation: Prepare two bowls – one with pasteurized egg white, another with granulated sugar. Dip thyme sprigs into egg white, remove excess, then coat with sugar. Dry on parchment paper for 20-30 minutes until crystallized.
- Dough Mixing: Preheat oven to 350°F and line baking trays with parchment paper. Whisk flour, baking soda, and salt in a mixing bowl. Pulse sugar and thyme leaves in a food processor until fragrant.
- Butter Mixture: Cream butter in a stand mixer until light and fluffy. Incorporate thyme-sugar mixture, beating until pale and creamy. Add vanilla bean paste, whole egg, egg yolk, and cooled blueberry jam, mixing thoroughly.
- Dough Preparation: Gradually add flour mixture on low speed, ensuring full combination and scraping bowl sides. Create thyme sugar coating by rubbing thyme leaves into granulated sugar to release aromatic oils.
- Baking Process: Portion cookie dough using a scoop, rolling each ball in thyme sugar before placing on prepared trays. Space dough balls 2 inches apart and bake for 8-9 minutes, achieving set edges with slightly underbaked centers.
- Finishing Touches: While warm, reshape cookies using a round cookie cutter. Cool completely on baking tray. Serve adorned with crystallized thyme sprigs, showcasing the delicate balance of sweet and herbal flavors.
Notes
- Jam Precision: Ensure blueberry jam thickens enough by checking the pan’s bottom visibility for perfect consistency.
- Candied Thyme Tip: Create crystallized thyme sprigs up to 4 hours before baking for optimal preparation and texture.
- Sugar Infusion Technique: Pulse thyme leaves with sugar to extract maximum aromatic oils and enhance flavor depth.
- Cookie Shaping Hack: Reshape warm cookies with a round cutter to achieve professional-looking, perfectly circular edges.
- Prep Time: 30 minutes
- Cook Time: 8-9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 284
- Sugar: 30 g
- Sodium: 136 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg