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Mulberry cookies are a beautiful way to showcase this vibrant summer berry in a treat that feels both nostalgic and special. With melt-in-your-mouth dough and a simple homemade mulberry jam center, these cookies turn any afternoon into a sweet occasion. They are especially lovely with a cup of tea or as a fun baking project to share with kids.
I first baked these cookies after discovering a mulberry bush growing wild by our backyard fence. My kids loved picking berries straight from the branch and now every June we look forward to baking a batch together.
Ingredients
- All purpose flour: Essential for the cookie structure, try to pick a fresh bag that has not absorbed any pantry smells
- Baking powder: For a gentle lift in the dough, ensure your powder is less than a year old for best rise
- Powdered sugar: Creates a delicate crumb in the cookies, sift if there are any clumps
- Salted butter: Melted for rich flavor, use a quality brand since this is the main fat in the recipe
- Vanilla extract: Deepens the overall flavor, choosing real vanilla makes a big difference here
- Mulberries: For the jam, they should be plump, deeply colored, and juicy, freshly picked if possible
- Sugar: Turns the berries into a spreadable jam, regular granulated sugar is just right
- Lemon juice: Brightens the jam and balances sweetness, fresh lemon yields the most vibrant flavor
- Lemon seeds: Contain natural pectin and help the jam thicken up, do not skip them
Step-by-Step Instructions
- Prepare the Dough:
- Combine all purpose flour, baking powder, and powdered sugar in a large bowl and mix well so they are evenly distributed throughout the dough
- Melt the Butter:
- Cut your salted butter into chunks and melt fully using a microwave or saucepan, the butter should be liquid but not bubbling hot
- Mix and Chill:
- Pour melted butter and vanilla extract into the dry ingredients. Stir with a sturdy spoon or spatula until a soft dough forms. Cover the bowl and refrigerate for at least thirty minutes. This step is key for a melt-in-your-mouth texture and helps the dough hold its shape when baked
- Make the Mulberry Jam:
- Rinse and drain your mulberries, remove any stems and weigh the berries. Pulse in a food processor for one minute then pour into a saucepan. Add sugar equal to half the mulberry weight. Place on the stovetop over medium-high heat. Stir and let it come to a gentle boil for five minutes. Turn heat to medium-low. Cook until juice reduces by half. Stir in the juice of half a lemon plus four to five lemon seeds. Simmer until thick and jammy. Remove lemon seeds once the jam is done
- Form the Cookies:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Line a baking sheet with parchment. Use a tablespoon of chilled dough to roll a ball in your palms. Place onto the sheet and press your thumb in the center to create a well for jam. Space cookies apart so they do not bake into each other
- Fill and Bake:
- Spoon about one teaspoon of fresh mulberry jam into each dough well. Be careful not to overfill. Bake the cookies in the preheated oven for twelve to fifteen minutes or until edges are just golden
- Cool and Enjoy:
- Let baked cookies rest on the baking tray for two to three minutes then carefully transfer them to a cooling rack to cool completely before serving
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My favorite part of these cookies is inhaling the scent of lemon and vanilla when you crack one open fresh out of the oven. They remind me of baking with my grandmother who always snuck an extra spoonful of jam onto the cookies just for me.
Storage Tips
Once cooled, store the mulberry cookies in an airtight container at room temperature. They will stay fresh for up to five days. For longer storage, freeze the cookies on a tray then transfer to a zip bag. They defrost beautifully and the jam center keeps them soft.
Ingredient Substitutions
If you cannot find mulberries, you can substitute blackberries or raspberries using the same simple jam method. For a different twist, try orange zest instead of lemon or use unsalted butter and add a pinch of salt if that is what you have on hand.
Serving Suggestions
These cookies look stunning on a simple white plate or a wooden tray. Dust lightly with extra powdered sugar for a festive appearance. Serve with black or herbal tea or add to a special brunch menu. They also make delightful edible gifts when layered in a tin lined with parchment.
Cultural and Historical Context
Mulberries have been cherished in culinary traditions across Asia and Europe for generations. In some cultures, jam-filled cookies are a classic way to celebrate the arrival of summer berries. This recipe is a modern take on old-fashioned thumbprint cookies with a seasonal twist using mulberries.
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Bake these cookies and create sweet memories with your loved ones. They are truly a little taste of summer magic!
Frequently Asked Questions
- → How do you prepare mulberry jam for the filling?
Process fresh mulberries with sugar, cook them down with lemon juice and a few lemon seeds until thickened, then cool before using as a filling.
- → Can another berry be substituted for mulberries?
Yes, you can use blackberries or raspberries, adjusting sugar to taste, for a similar texture and flavor.
- → Why chill the dough before baking?
Chilling the dough helps prevent spreading and ensures a delicate, tender cookie texture.
- → How to avoid jam spilling out during baking?
Add just about a teaspoon of jam to each cookie center and don't overfill, so the jam stays put while baking.
- → What’s the best way to store these cookies?
Keep the baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.