Blueberry & Candied Thyme Sugar Cookies

Blueberry & Candied Thyme Sugar Cookies Recipe

Looking for a sophisticated twist on the classic sugar cookie? These Blueberry & Candied Thyme Sugar Cookies combine the sweetness of homemade blueberry jam with the earthy notes of fresh thyme, resulting in a cookie that’s both unique and irresistible. Finished with a sprinkle of thyme-rubbed sugar and topped with candied thyme sprigs, these cookies are perfect for those who love combining sweet and savory flavors in their baked goods.

Ingredients

For the Blueberry Jam:

• 1/2 cup frozen wild blueberries (70g)
• 1/4 cup white sugar (60g)
• 1/8 cup water

For the Candied Thyme:

• 4-5 sprigs fresh thyme
• 1 pasteurized egg white (32g)
• 2-3 tbsp granulated white sugar (25-38g)

For the Cookie Dough:

• 2 1/2 cups all-purpose flour (364g)
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 3/4 cups white sugar (350g)
• Leaves from 4-5 thyme sprigs
• 2 sticks unsalted butter, room temperature (226g)
• Blueberry jam (from above)
• 1 tbsp vanilla bean paste
• 1 egg
• 1 egg yolk
• 2-3 drops red/purple gel food coloring (optional)

For Thyme-Rubbed Sugar:

• 1/4 cup white sugar (50g)
• Leaves from 2-3 fresh thyme sprigs

Directions

1. Make the Blueberry Jam:
   • In a saucepan over medium-high heat, combine frozen wild blueberries, sugar, and water. Cook, stirring frequently, until the mixture thickens and the liquid reduces (about 8-10 minutes). You’ll know it’s ready when you can pull a spatula through the mixture and see the bottom of the pan for a few seconds.
   • Remove the jam from heat and let it cool completely. Set aside for later use.
2. Prepare the Candied Thyme:
   • In one bowl, whisk the pasteurized egg white, and in another, add granulated sugar.
   • Dip each thyme sprig into the egg white, shake off the excess, and then coat it in sugar. Lay the sprigs on parchment paper to dry for 20-30 minutes until crystallized. You can prepare this up to 4 hours in advance to use as a garnish.
3. Make the Cookie Dough:
   • Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
   • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
   • In a food processor, pulse the white sugar and thyme leaves until aromatic and combined.
   • In a stand mixer, beat the butter on medium speed for 1 minute until light and fluffy. Add the thyme-sugar mixture and continue beating for 2-3 minutes until pale and creamy.
   • Add vanilla bean paste, egg, egg yolk, and the cooled blueberry jam to the butter mixture. Beat for another 2-3 minutes until fully incorporated. If desired, add a few drops of red/purple gel food coloring to enhance the color.
   • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure all the ingredients are incorporated.
   • Use a cookie scoop (about 2 tablespoons or 40g per cookie) to portion out the dough onto the lined baking trays.
4. Prepare Thyme Sugar for Rolling:
   • In a small bowl, rub the thyme leaves into the sugar using your fingers to release the oils and enhance the thyme aroma.
   • Roll each cookie dough ball in the thyme sugar before placing it on the baking tray.
5. Bake the Cookies:
   • Arrange the rolled cookie dough balls on the baking trays, leaving about 2 inches of space between each one.
   • Bake for 8-9 minutes, until the edges are set but the centers remain slightly underbaked.
   • While still warm, use a round cookie cutter to gently “scoot” the cookies into perfect circles.
   • Allow the cookies to cool completely on the tray before transferring them to a wire rack.
6. Serve and Garnish:
   • Once the cookies have cooled, garnish them with the prepared candied thyme sprigs for a beautiful, festive touch.
   • These cookies will stay soft and chewy thanks to their slightly underbaked centers. Enjoy with a cup of tea or as a special treat at any gathering!

Tips for Success:

• Homemade Jam: Don’t skip the blueberry jam step—this adds a burst of fresh, fruity flavor that complements the thyme perfectly.
• Scooting the Cookies: Using a round cookie cutter to gently shape the cookies while warm helps achieve that bakery-style, perfectly round cookie look.
• Flavor Balance: The combination of thyme and blueberry gives these cookies a subtle yet sophisticated flavor. If you prefer more sweetness, you can increase the amount of sugar in the jam.

Nutritional Information:

• Calories per cookie: 210 kcal
• Servings: 20 cookies

Time Breakdown:

• Prep Time: 30 minutes
• Cooking Time: 8-9 minutes
• Total Time: 45 minutes

These Blueberry & Candied Thyme Sugar Cookies are a delicious way to elevate the classic sugar cookie with fresh herbs and homemade blueberry jam. The delicate balance of sweet and savory, combined with the beautiful candied thyme garnish, makes these cookies a perfect addition to any special occasion or afternoon tea.

Blueberry & Candied Thyme Sugar Cookies

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 20 1x

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Description

These Blueberry & Candied Thyme Sugar Cookies combine the vibrant sweetness of homemade blueberry jam with the fragrant, herbal note of thyme. The cookies are soft and chewy, with a delightful texture that pairs perfectly with the crispness of the candied thyme. Topped with thyme-infused sugar, these cookies have a unique flavor profile that balances the fruity and herby elements beautifully.

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Ingredients

Scale 1x2x3x

For the Blueberry Jam:
1/2 cup frozen wild blueberries (70g)
1/4 cup white sugar (60g)
1/8 cup water
For the Candied Thyme:
4–5 sprigs fresh thyme
1 pasteurized egg white (32g)
2–3 tbsp granulated white sugar (25-38g)
For the Cookie Dough:
2 1/2 cups all-purpose flour (364g)
3/4 tsp baking soda
3/4 tsp salt
1 3/4 cups white sugar (350g)
Leaves from 4–5 thyme sprigs
2 sticks unsalted butter, room temperature (226g)
Blueberry jam (from above)
1 tbsp vanilla bean paste
1 egg
1 egg yolk
2–3 drops red/purple gel food coloring (optional, to achieve desired color)
For Thyme-Rubbed Sugar:
1/4 cup white sugar (50g)
Leaves from 2–3 fresh thyme sprigs

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Instructions

Make the Blueberry Jam:
Combine frozen blueberries, sugar, and water in a saucepan over medium-high heat. Cook until thickened, stirring frequently (about 8-10 minutes). You’ll know it’s ready when you can pull a spatula through the mixture and see the base of the pan for a few seconds.
Remove from heat and allow to cool completely. Set aside.
Candied Thyme:
Prepare one bowl with pasteurized egg white and another with granulated sugar.
Dip each thyme sprig into the egg white, gently removing excess. Then, dip into the sugar, shaking off any extra.
Let dry on parchment paper for 20-30 minutes until crystallized. This can be made up to 4 hours in advance for garnish.
Make the Cookie Dough:
Preheat oven to 350°F. Line baking trays with parchment paper.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a food processor, pulse the sugar and thyme leaves until combined and aromatic.
In a stand mixer, beat the butter on medium speed for 1 minute until light and fluffy. Add the thyme-sugar mixture and continue to beat for 2-3 minutes until pale and creamy.
Add vanilla bean paste, the egg, egg yolk, and the cooled blueberry jam to the butter mixture. Beat for 2-3 minutes until well combined.
Slowly add the flour mixture in batches, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Using a cookie scoop (about 2 tablespoons or 40g per cookie), portion the dough onto the lined baking trays.
Thyme Sugar for Rolling:
In a small bowl, rub the thyme leaves into the sugar using your fingers to release the oils and aroma.
Roll each cookie dough ball in the thyme sugar before placing on the tray.
Bake the Cookies:
Arrange cookie dough balls on the baking tray, leaving about 2 inches of space between each. Bake for 8-9 minutes until the edges are set, but the centers remain slightly underbaked.
While still warm, use a round cookie cutter to “scoot” the cookies into a perfect circular shape.
Allow the cookies to cool completely on the tray.
Presentation:
Once cooled, serve the cookies with the candied thyme for a festive touch. The cookies will remain chewy and soft thanks to the slightly underbaked centers. Enjoy!

• Prep Time: 30 minutes
• Cook Time: 8-9 minutes

Nutrition

• Calories: 210