Blueberry Whirlwind Cookies

Take your cookie game to the next level with these Blueberry Whirlwind Cookies. This recipe combines a tender, buttery dough with a fruity blueberry swirl for a dessert that’s as gorgeous as it is tasty. Perfect for tea parties, holiday trays, or just a fun baking project, these cookies are guaranteed to impress.

I first made these cookies as a fun twist on classic pinwheels, and they’ve become a favorite in our house. The burst of blueberry flavor in every bite, combined with the delicate, melt-in-your-mouth texture of the cookie, makes them truly unforgettable.

Let’s create something beautiful and delicious with this Blueberry Whirlwind Cookies recipe!

Quick Overview in Todd Wilbur’s Style

These Blueberry Whirlwind Cookies feature a buttery cookie dough rolled with a sweet, fruity blueberry filling. The result is a stunning swirl pattern and a perfectly balanced flavor. Easy to make and eye-catching, these cookies are a must-try for any baking enthusiast.

Why You’ll Love These Cookies

Beautiful, Fruity, and Buttery

• Gorgeous Swirls: A visual treat for your cookie platter.
• Burst of Flavor: Sweet blueberry filling complements the buttery dough perfectly.
• Great for Gifting: Their elegant appearance makes them perfect for sharing.
• Fun to Make: A rewarding project for bakers of all skill levels.

What You Need for Blueberry Whirlwind Cookies

Ingredients:

For the Cookie Dough:

• 2½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract

For the Blueberry Filling:

• 1 cup fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest

How to Make Blueberry Whirlwind Cookies

Step 1: Make the Blueberry Filling

1. In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest.
2. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like (about 5–7 minutes).
3. Remove from heat and let cool completely before using.

Step 2: Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.

Step 3: Assemble the Cookies

1. Divide the dough in half and roll each portion into a rectangle (about ¼-inch thick) on a piece of parchment paper.
2. Spread a thin, even layer of the cooled blueberry filling over each rectangle, leaving a small border around the edges.
3. Starting from one long edge, roll the dough tightly into a log, using the parchment paper to help guide it.
4. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.

Step 4: Slice and Bake

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Slice the chilled logs into ¼-inch thick rounds and place them 1 inch apart on the prepared baking sheets.
3. Bake for 10–12 minutes, or until the edges are just lightly golden.
4. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Blueberry Whirlwind Cookies

1. Chill the Dough: Refrigerating the rolled dough helps maintain the swirl shape during baking.
2. Don’t Overfill: Too much filling can make the dough difficult to roll and cause leakage during baking.

Substitutions and Variations

• Berry Options: Swap blueberries with raspberries, strawberries, or blackberries for a different flavor.
• Citrus Twist: Use orange zest instead of lemon for a sweeter citrus flavor.
• Gluten-Free: Use a 1:1 gluten-free flour substitute for the dough.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute or reduce the sugar in the filling and dough.
• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for added fiber.

Closing Thoughts

And there you have it—Blueberry Whirlwind Cookies, a stunning and delicious treat that’s perfect for any occasion. Whether you’re baking for loved ones or treating yourself, these cookies are sure to brighten your day with their fruity flavor and beautiful swirls.

Frequently Asked Questions for Blueberry Whirlwind Cookies

1. Can I use store-bought blueberry jam?
   Yes! It’s a great shortcut if you’re short on time.
2. How do I prevent the dough from sticking?
   Roll the dough between sheets of parchment paper or dust lightly with flour.
3. How do I store these cookies?
   Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
4. Can I make the dough ahead of time?
   Absolutely! The dough logs can be refrigerated for up to 2 days before baking.
5. What if the filling leaks during baking?
   A little leakage is normal, but chilling the dough thoroughly can help minimize this.
6. Can I add spices to the dough?
   Yes! A pinch of cinnamon or nutmeg pairs beautifully with the blueberry filling.
7. Can I make mini cookies?
   Yes, simply roll the dough thinner and slice smaller rounds for bite-sized treats.
8. What’s the best way to slice the dough log?
   Use a sharp knife and wipe it clean between slices for neat edges.
9. Can I add nuts?
   Finely chopped almonds or pecans make a delicious addition to the filling.
10. What’s the yield for this recipe?
    This recipe makes about 24–30 cookies, depending on the size of your slices.
11. How do I ensure the swirl pattern stays sharp?
    Chill the rolled dough thoroughly before slicing and avoid pressing too hard when rolling.
12. Can I glaze these cookies?
    Yes! A simple powdered sugar glaze drizzled on top adds extra sweetness and flair.

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